Name: Savor Peruvian Chicken with Aji Verde & Cilantro Rice Tonight
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 lb Boneless, Skinless Chicken Breasts (Thin cutlets cook evenly and more quickly.); 2 tbsp Olive Oil; 1.5 tsp Ground Cumin; 1.5 tsp Paprika; 1 tsp Garlic Powder; 1 tsp Salt (Balance is key!); 0.5 tsp Black Pepper; 1 cup Fresh Cilantro (Substitute with parsley for a different twist if needed.); 1-2 Jalapeño Peppers (Adjust based on your spice preference.); 0.5 cup Mayonnaise (Use Greek yogurt for a lighter option.); 0.25 cup Cotija Cheese (Parmesan cheese works if Cotija is unavailable.); 2 cloves Garlic; 2 tbsp Lime Juice; 1 tbsp Olive Oil; 0.5 tsp Salt; 0.25 tsp Black Pepper; 1.5 cups Long-Grain White Rice (Choose brown rice or quinoa for added nutrition.); 2.5 cups Water/Low-Sodium Chicken Broth (Broth adds extra depth to the rice.); 1 tbsp Butter/Olive Oil; 0.5 tsp Salt (For flavor enhancement.); 0.5 cup Fresh Cilantro; 2 tbsp Lime Juice; Fresh cilantro leaves (For a vibrant and fresh garnish.)

The moment the vibrant green Aji Verde sauce hits my kitchen, I’m transported straight to the heart of Peru. This Peruvian Chicken with Aji Verde and Cilantro-Lime Rice showcases a fusion of flavors that transforms any weeknight dinner into a culinary escape. The recipe is not just quick to prepare, but it's also incredibly versatile, allowing for easy meal prep and customization to suit your family’s tastes. With succulent chicken cutlets gently spiced with earthy cumin and paprika, accompanied by a zesty, creamy sauce that dances on the palate, every bite feels indulgent without the fuss. Plus, the cilantro-lime rice adds a fresh, zippy touch that perfectly complements the dish. Are you ready to bring a taste of Peru into your home? Let's dive into this recipe!

Why Is This Recipe a Must-Try?

Vibrant Flavors: The Aji Verde sauce delivers an exhilarating burst of flavor that enhances the juicy, spiced chicken.

Quick and Easy: Dinner doesn’t get easier—the entire meal comes together in under an hour, perfect for busy weeknights or meal prepping.

Customizable: Substitute your favorite ingredients, like swapping Cotija cheese with Parmesan or using quinoa instead of rice for a nutritious twist.

Naturally Wholesome: The combination of fresh cilantro and zesty lime in the rice brings an irresistible freshness that perfectly balances the chicken's richness.

Family-Friendly: This dish is perfect for all ages! Serve it alongside a side salad or with extra lime wedges for a complete family meal that everyone will love.

Peruvian Chicken Ingredients

• Perfectly prepared for your weeknight!

Boneless, Skinless Chicken Breasts (2 lb): The main protein for your dish, boneless for convenience.
Tip: Thin cutlets cook evenly and more quickly, ensuring tenderness.
Olive Oil (2 tbsp): Essential for coating the chicken before cooking.
Ground Cumin (1½ tsp): Adds an earthy flavor that is characteristic of Peruvian chicken.
Paprika (1½ tsp): Provides color and a mild smokiness to the chicken.
Garlic Powder (1 tsp): Enhances the overall flavor profile.
Salt (1 tsp): For seasoning, balance is key!
Black Pepper (½ tsp): Adds warmth to the dish.
For the Aji Verde Sauce:
Fresh Cilantro (1 cup): Delivers a vibrant, herbaceous flavor.
- Note: Substitute with parsley for a different twist if needed.
Jalapeño Peppers (1-2): Imparts desired heat; adjust based on your spice preference.
Mayonnaise (½ cup): Creates the creamy base for the sauce.
- Substitution: Use Greek yogurt for a lighter option.
Cotija Cheese (¼ cup): Adds a delightful salty tang.
- Sub: Parmesan cheese works if Cotija is unavailable.
Garlic (2 cloves): Brings depth and aromatic quality to the sauce.
Lime Juice (2 tbsp): Brightens the overall flavor profile.
Olive Oil (1 tbsp): Enhances creaminess and richness in the sauce.
Salt (½ tsp): Balances the flavors.
Black Pepper (¼ tsp): A hint of warmth complements the sauce.
For the Cilantro-Lime Rice:
Long-Grain White Rice (1½ cups): The base of the dish, fluffy and comforting.
- Substitution: Choose brown rice or quinoa for added nutrition.
Water/Low-Sodium Chicken Broth (2½ cups): Cooking liquid—broth adds extra depth to the rice.
Butter/Olive Oil (1 tbsp): Introduces richness to the rice.
Salt (½ tsp): For flavor enhancement.
Fresh Cilantro (½ cup): Adds freshness and brightness to the rice mix.
Lime Juice (2 tbsp): Infuses a zesty kick that complements the rice.
For Serving (Optional):
Fresh cilantro leaves: For a vibrant and fresh garnish.

Step‑by‑Step Instructions for Peruvian Chicken with Aji Verde & Cilantro-Lime Rice

Step 1: Make the Aji Verde
Begin by adding one cup of fresh cilantro, one to two jalapeño peppers (adjust for heat), half a cup of mayonnaise, a quarter cup of Cotija cheese, two cloves of garlic, two tablespoons of lime juice, one tablespoon of olive oil, half a teaspoon of salt, and a quarter teaspoon of black pepper into a blender. Blend until mostly smooth, then transfer the sauce to a bowl and refrigerate while preparing the chicken and rice.

Step 2: Prepare the Chicken
Slice the boneless, skinless chicken breasts into thin cutlets for even cooking. In a mixing bowl, toss the cutlets with two tablespoons of olive oil, one and a half teaspoons of ground cumin, one and a half teaspoons of paprika, one teaspoon of garlic powder, one teaspoon of salt, and half a teaspoon of black pepper until evenly coated. Heat a grill pan over medium-high heat and sear the chicken for 5–7 minutes on each side until charred and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing.

Step 3: Cook the Rice
In a medium saucepan, combine one and a half cups of long-grain white rice, two and a half cups of water or low-sodium chicken broth, one tablespoon of butter or olive oil, and half a teaspoon of salt. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15–20 minutes until the rice is tender and the liquid is absorbed. Once cooked, remove from heat and let it rest covered for an additional 10 minutes. Fluff the rice with a fork and mix in half a cup of fresh cilantro and two tablespoons of lime juice.

Step 4: Assemble the Bowls
To serve the Peruvian Chicken with Aji Verde and Cilantro-Lime Rice, start by placing a generous portion of the cilantro-lime rice in each bowl. Top the rice with sliced chicken cutlets, then drizzle the prepared Aji Verde sauce generously over the chicken. For a touch of freshness, garnish each bowl with a sprinkle of fresh cilantro leaves. Enjoy this colorful, flavorful dish that brings a delicious Peruvian experience right to your table!

Make Ahead Options

These Peruvian Chicken with Aji Verde and Cilantro-Lime Rice are perfect for meal prep! You can prep the Aji Verde sauce up to 3 days in advance and store it in an airtight container in the refrigerator—just give it a good stir before serving to refresh its flavors. Additionally, the chicken can be marinated for 24 hours; simply coat the sliced cutlets in olive oil and spices, then refrigerate them. The cilantro-lime rice is best made fresh, but you can prepare the rice and store it in the fridge for up to 3 days. When ready to serve, just reheat the chicken and rice gently to maintain their tenderness, then assemble your vibrant bowls for a quick, restaurant-quality meal.

Peruvian Chicken with Aji Verde Variations

Indulge your creativity and enhance your dining experience by adjusting this vibrant recipe to your liking!

Dairy-Free: Use almond milk yogurt instead of mayonnaise and skip the Cotija cheese for a vegan twist.
Spicy Kick: Add extra jalapeño to the Aji Verde, or mix in some cayenne pepper for a serious heat boost.
Flavorful Add-ins: Stir in black beans or chickpeas to the cilantro-lime rice for added protein and texture.
Zesty Lemon Swap: Swap lime juice with lemon juice in the rice for a different citrus zing.
Crispy Chicken: Instead of searing, try baking the chicken at 400°F (200°C) for about 20-25 minutes for a healthier option.
Quinoa Version: Replace long-grain white rice with quinoa for a fiber-packed, gluten-free base that adds a nutty flavor.
Herb Twist: Feel free to incorporate fresh parsley or mint alongside the cilantro for a refreshing spin in the rice.

For more delightful meal ideas, consider exploring Lime Chicken Rice or the delicious twist of Fiesta Lime Chicken that can easily complement this Peruvian dish!

Expert Tips for Peruvian Chicken

Perfectly Thin Cutlets: Cut the chicken breasts into thin cutlets to ensure even cooking. This prevents drying out and keeps the chicken juicy and tender.
Customize the Heat: If you love spice, keep the seeds in the jalapeños for the Aji Verde. Adjust according to your preference for a balanced kick in your Peruvian chicken.
Rice Cooking Secrets: To avoid mushy rice, use low-sodium chicken broth for a depth of flavor. Remember to let it rest after cooking to improve texture.
Chill the Aji Verde: Letting the Aji Verde sauce chill in the fridge for at least 30 minutes enhances the flavors, making it a perfect drizzle for your chicken.
Meal Prep Wonder: This dish is perfect for meal prep! Store components separately in the fridge, and reheat gently to keep the chicken moist and the rice fluffy.
Avoid Overcrowding: When searing the chicken in a grill pan, don't overcrowd the pan. This ensures a nice char and prevents steaming. Enjoy your Peruvian chicken with Aji Verde!

What to Serve with Peruvian Chicken with Aji Verde & Cilantro-Lime Rice

Pairing this vibrant dish with complementary sides can create a feast that dazzles the senses.

Fresh Garden Salad: A crisp salad with mixed greens, avocado, and a tangy vinaigrette balances richness while adding a burst of freshness.
Crispy Plantains: The sweetness of fried or baked plantains contrasts beautifully with the spicy Aji Verde, creating a delightful sweet-savory experience.
Roasted Vegetables: Add seasonal roasted veggies like zucchini, bell peppers, and corn— their caramelization brings warmth and earthy flavors that round out the meal.
Homemade Guacamole: Creamy, rich guacamole pairs perfectly with the heat of the chicken, providing a smooth complement that everyone will love.
Mango Salsa: This refreshing salsa of diced mango, red onion, and lime adds vibrant sweetness and acidity, enhancing the overall flavors of the dish.
Lime Wedges: Serve with extra lime wedges for drizzling. A splash of fresh lime juice can elevate flavor and brighten the entire plate, adding freshness to every bite.
Chilled White Wine: A crisp Sauvignon Blanc or a light Pinot Grigio offers a refreshing contrast to the rich and spicy notes of the chicken and sauce, enhancing the dining experience.
Flan for Dessert: End the meal on a sweet note with a smooth, creamy flan. Its rich texture and caramel flavor provide a luscious finish to your Peruvian-themed dinner.

These pairings will beautifully enhance your Peruvian Chicken with Aji Verde & Cilantro-Lime Rice, making for an unforgettable dining experience!

How to Store and Freeze Peruvian Chicken with Aji Verde

Fridge: Store leftover Peruvian chicken in an airtight container for up to 3 days. Keep the Aji Verde sauce separate to maintain its freshness.
Freezer: For longer storage, freeze the chicken and Aji Verde separately in freezer-safe containers for up to 2 months. Thaw in the refrigerator before reheating.
Reheating: To ensure the chicken remains juicy, reheat in the oven at 350°F (175°C) for about 15–20 minutes, or until heated through.
Rice Storage: Keep cilantro-lime rice in the fridge for up to 4 days in an airtight container or freeze it for up to 2 months. Reheat gently to keep it fluffy.

Peruvian Chicken with Aji Verde & Cilantro-Lime Rice Recipe FAQs

What is the best way to select fresh cilantro?
Absolutely! When selecting cilantro, look for bright green leaves without dark spots or wilting. The aroma should be fresh and fragrant. If you're in a pinch, parsley can be used as a substitute, though its flavor will be different.

How should I store leftovers of this Peruvian chicken?
You can store leftover Peruvian chicken in an airtight container in the fridge for up to 3 days. I recommend keeping the Aji Verde sauce stored separately to maintain its freshness and vibrant flavor.

Can I freeze the components of this recipe?
Yes, you can! For freezing, place the cooked chicken and Aji Verde sauce in freezer-safe containers. They can be kept for up to 2 months. When you're ready to enjoy it again, just thaw in the refrigerator overnight and reheat gently.

What should I do if my chicken isn't cooking evenly?
To ensure even cooking, slice the chicken breasts into uniform thin cutlets. This helps them cook faster and more evenly. If you find that part of the chicken is browning too quickly while others are still raw, reduce the heat and be sure not to overcrowd your grill pan.

Is this recipe safe for those with food allergies?
Great question! This recipe contains mayo, which has eggs, and it includes dairy from Cotija cheese. If you have allergies, you can use a vegan mayonnaise or a dairy-free alternative to Cotija, such as a nut-based cheese, to accommodate dietary needs.

How long can I keep cilantro-lime rice in the fridge?
You can keep the cilantro-lime rice in the fridge for up to 4 days in an airtight container. If you want to keep it longer, freezing is a great option, and it can last up to 2 months. Just be sure to reheat it gently to maintain its fluffy texture!