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Peruvian Chicken with Aji Verde & Cilantro Rice Recipe

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★★★★★

4.7 from 80 reviews

This vibrant Peruvian Chicken recipe features tender, spiced chicken breasts grilled to perfection, served over fragrant cilantro-lime rice, and topped with a creamy, zesty Aji Verde sauce. The sauce blends fresh cilantro, jalapeño heat, tangy lime, and creamy mayonnaise for a signature bright flavor that adds a fresh, spicy kick to every bite. Perfect for a flavorful weeknight dinner or special occasion meal.

Ingredients

Scale

Aji Verde Sauce

  • 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

Chicken

  • 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

Cilantro-Lime Rice

  • 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

Garnish

  • Fresh cilantro leaves

Instructions

  1. Make the Aji Verde: Add the cilantro, jalapeños, mayonnaise, Cotija or Parmesan cheese, garlic, lime juice, olive oil, salt, and black pepper into a blender or food processor. Blend until mostly smooth but still with some green flecks for color. Taste and adjust salt or lime juice as needed. Refrigerate the sauce to allow the flavors to meld while you prepare the rest.
  2. Prepare & Cook the Chicken: If the chicken breasts are thick, slice them horizontally into thinner cutlets for more even cooking. In a bowl, toss the chicken with olive oil, ground cumin, paprika, garlic powder, salt, and black pepper until evenly coated. Heat a grill pan or large skillet over medium-high heat. Sear the chicken in a single layer (working in batches if necessary) for 5 to 7 minutes per side until deeply charred in spots and cooked through (internal temperature 165°F / 74°C). Let rest for 5 minutes before slicing into thick bite-sized pieces.
  3. Make the Cilantro-Lime Rice: In a medium saucepan, combine the rice, water or chicken broth, butter or olive oil, and salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer gently for 15 to 20 minutes until the liquid is fully absorbed. Remove from heat and keep covered for 10 minutes. Fluff the rice with a fork, then fold in the finely chopped cilantro and fresh lime juice for vibrant flavor.
  4. Assemble the Bowls: Spoon a generous portion of cilantro-lime rice into serving bowls. Top with the sliced Peruvian-style chicken and drizzle liberally with the aji verde sauce. Garnish with fresh cilantro leaves and serve immediately for best flavor and texture.

Notes

  • For a smoother aji verde sauce, blend an additional 30 seconds for a silkier texture.
  • Adjust the heat level by keeping some jalapeño seeds in the sauce or removing them completely.
  • Do not overcrowd the pan when searing chicken to ensure proper searing and avoid steaming.
  • Use chicken broth instead of water for cooking rice to add savory depth to the dish.
  • Leftover sauce can be refrigerated and used within 3-4 days.

Keywords: Peruvian chicken, aji verde sauce, cilantro lime rice, grilled chicken, Latin American cuisine, spicy mayonnaise sauce, easy weeknight dinner

Find it online: https://miarosetti.com/peruvian-chicken-with-aji-verde-and-cilantro-rice-recipe/