Name: Peruvian Chicken with Aji Verde & Cilantro Rice Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Peruvian
Ingredients: 1 cup fresh cilantro, packed (stems & leaves); 1–2 jalapeño peppers, seeded or with seeds (adjust to heat preference); 1/2 cup mayonnaise; 1/4 cup Cotija or Parmesan cheese, crumbled; 2 cloves garlic, peeled; 2 tbsp fresh lime juice; 1 tbsp olive oil; 1/2 tsp fine salt; 1/4 tsp black pepper, freshly ground; 2 lb boneless, skinless chicken breasts (slice into thinner cutlets if thick); 2 tbsp olive oil; 1 1/2 tsp ground cumin; 1 1/2 tsp paprika (sweet or smoked); 1 tsp garlic powder; 1 tsp fine salt; 1/2 tsp black pepper; 1 1/2 cups long-grain white rice (Jasmine or Basmati); 2 1/2 cups water or low-sodium chicken broth; 1 tbsp butter or olive oil; 1/2 tsp fine salt; 1/2 cup fresh cilantro, finely chopped; 2 tbsp fresh lime juice; Fresh cilantro leaves

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Introduction

Peruvian Chicken with Aji Verde & Cilantro Rice is a vibrant and flavorful dish that brings together tender, spiced chicken with a creamy, tangy cilantro sauce. Paired with fragrant cilantro-lime rice, it makes for a fresh and satisfying meal perfect for any occasion.

A black plate filled with several pieces of grilled chicken arranged in a circular pattern, with the upper half of the chicken breast sliced into thick pieces showing light golden and juicy inside, while the bottom chicken parts have a darker, richly glazed crispy skin. A small green bowl with a pale green creamy sauce sits on the plate, topped with fresh cilantro leaves. Around the plate are garnishes including a squeezed lime half, a garlic clove, and green herbs, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup fresh cilantro, packed (stems & leaves)
1–2 jalapeño peppers, seeded (or keep seeds to adjust heat)
1/2 cup mayonnaise
1/4 cup Cotija or Parmesan, crumbled
2 cloves garlic, peeled
2 tbsp fresh lime juice
1 tbsp olive oil
1/2 tsp fine salt
1/4 tsp black pepper, freshly ground
2 lb boneless, skinless chicken breasts (slice into thinner cutlets if thick)
2 tbsp olive oil
1 1/2 tsp ground cumin
1 1/2 tsp paprika (sweet or smoked)
1 tsp garlic powder
1 tsp fine salt
1/2 tsp black pepper
1 1/2 cups long-grain white rice (Jasmine or Basmati)
2 1/2 cups water or low-sodium chicken broth
1 tbsp butter or olive oil
1/2 tsp fine salt
1/2 cup fresh cilantro, finely chopped
2 tbsp fresh lime juice
Fresh cilantro leaves (for garnish)

Instructions

Step 1: Make the Aji Verde by combining cilantro, jalapeños, mayonnaise, Cotija or Parmesan, garlic, lime juice, olive oil, salt, and pepper in a blender or food processor. Blend until mostly smooth, leaving some texture with green flecks. Taste and adjust salt or lime juice as needed. Refrigerate while preparing the rest of the dish.
Step 2: Prepare the chicken by slicing thick breasts into thinner cutlets. Toss chicken with olive oil, cumin, paprika, garlic powder, salt, and pepper. Heat a grill pan or large skillet over medium-high heat and sear chicken in batches without crowding, 5–7 minutes per side, until charred and cooked through (165°F / 74°C internal temperature). Let rest 5 minutes before slicing into bite-size pieces.
Step 3: Cook the cilantro-lime rice by combining rice, water or broth, butter, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until liquid is absorbed. Remove from heat and let rest covered for 10 minutes. Fluff rice with a fork and gently fold in chopped cilantro and lime juice.
Step 4: Assemble the bowls by spooning cilantro-lime rice into each bowl, topping with sliced Peruvian-style chicken, and drizzling generously with aji verde. Garnish with fresh cilantro leaves and serve immediately.

Tips & Variations

For a silkier aji verde, blend an extra 30 seconds; keep jalapeño seeds for more heat.
Use chicken broth instead of water for cooking rice to add savory depth.
Don’t overcrowd the pan when cooking chicken to ensure a nice sear instead of steaming.
Swap Cotija cheese with Parmesan if unavailable; both add a salty, tangy flavor.

Storage

Store leftover chicken, rice, and aji verde separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and rice gently in a skillet or microwave until warmed through. Serve with fresh aji verde drizzled on top to keep its vibrant flavor and creamy texture.

How to Serve

A black plate holds a well-cooked chicken piece with golden brown, slightly charred skin. The chicken is cut into several thick slices, showing juicy, light beige meat inside. A creamy green sauce with visible green herb specks is spread generously on some slices and the whole piece. Next to the chicken, a small round bowl holds more of the same sauce, topped with a few fresh green leaves. The plate sits on a wooden table with some red chili and lime pieces nearby, all set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of chili instead of jalapeño?

Yes, you can substitute serrano peppers for a bit more heat or mild green chilies if you prefer less spice. Adjust the quantity to suit your taste.

Is this recipe suitable for grilling outdoors?

Absolutely. The chicken works well on an outdoor grill; just watch the heat to prevent flare-ups and cook until the internal temperature reaches 165°F (74°C).