The aroma of charred chicken sizzling in a hot pan transports me straight to the vibrant streets of Peru. Today, I’m excited to share my take on a beloved dish: Peruvian Chicken with Aji Verde and Cilantro-Lime Rice. This recipe is not just a feast for the senses; it’s an invitation to bring a burst of color and flavor to your weeknight dinners. With its zesty Aji Verde sauce and fluffy cilantro-lime rice, this meal comes together in under an hour, making it perfect for anyone craving a homemade, wholesome alternative to fast food. And let’s be honest, who can resist a dish that marries convenience with such bold tastes? Prepare to impress your family and friends as you dive into this delightful culinary journey—could this be your new go-to recipe?

Why is This Peruvian Chicken a Must-Try?

Flavor Explosion: Experience the rich and aromatic blend of spices that elevate this dish from ordinary to extraordinary, making every bite a delight for your taste buds.

Quick & Easy: With simple ingredients and under an hour of your time, you’ll enjoy a homemade meal that rivals your favorite takeout without the fuss.

Crowd-Pleasing: Perfect for family dinners or gatherings, this recipe is sure to impress. Pair it with grilled vegetables or a refreshing green salad to round out the meal.

Versatile: The Aji Verde is a standout sauce that pairs well with various proteins, and you can use leftover chicken in salads or wraps for delightful lunch options.

Meal Prep Friendly: Make the Aji Verde in advance for a flavorful addition to any meal, making weeknight cooking a breeze. Try it alongside Chicken Drumsticks & Veggies for even more inspiring meal ideas!

Peruvian Chicken with Aji Verde Ingredients

For the Aji Verde:
1 cup fresh cilantro – Adds herbal freshness.
Substitution: Use parsley for a different taste.
1–2 jalapeño peppers – Provides heat and flavor.
Substitution: Reduce or add seeds based on spice preference.
1/2 cup mayonnaise – Base for creamy Aji Verde.
Substitution: Use Greek yogurt for a lighter version.
1/4 cup Cotija or Parmesan cheese – Adds salty tang to Aji Verde.
Substitution: Queso fresco can also be used.
2 cloves garlic – Enhances depth of flavor.
2 tbsp fresh lime juice – Adds bright acidity.
1 tbsp olive oil – Helps blend Aji Verde.
1/2 tsp fine salt – Seasoning for the sauce.
1/4 tsp black pepper – Adds flavor.
For the Chicken:
2 lb boneless, skinless chicken breasts – Main protein source.
Note: Slice thicker breasts horizontally for even cooking.
2 tbsp olive oil (for the chicken) – For coating and searing.
1 1/2 tsp ground cumin – Adds earthy flavor profile.
1 1/2 tsp paprika (sweet or smoked) – Contributes color and flavor.
1 tsp garlic powder – Enhances chicken seasoning.
For the Cilantro-Lime Rice:
1 1/2 cups long-grain white rice (Jasmine or Basmati) – Base for cilantro-lime rice.
2 1/2 cups water or low-sodium chicken broth – Cooking liquid for rice.
Note: Broth adds depth of flavor.
1 tbsp butter or olive oil (for rice) – Adds richness.
1/2 tsp fine salt (for rice) – Seasoning for rice.
1/2 cup fresh cilantro (for rice) – Fresh flavor contrast.
2 tbsp fresh lime juice (for rice) – Brightens the rice.

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

Step 1: Make the Aji Verde
Start by gathering your blender or food processor. Combine the fresh cilantro, jalapeños, mayonnaise, Cotija cheese, garlic, lime juice, olive oil, salt, and black pepper. Blend until mostly smooth, ensuring the flavors meld beautifully. Taste and adjust the seasoning if needed, then transfer the Aji Verde to a bowl and refrigerate to let the flavors deepen while you prepare the rest of the dish.

Step 2: Prepare & Cook the Chicken
Slice the boneless, skinless chicken breasts into thinner cutlets if needed for even cooking. In a separate bowl, toss the chicken with olive oil, cumin, paprika, garlic powder, salt, and pepper until evenly coated. Heat a grill pan over medium-high heat and sear the chicken for 5–7 minutes on each side until nicely charred and cooked through. Once done, let the chicken rest for a few minutes before slicing it into strips.

Step 3: Make Cilantro-Lime Rice
In a medium saucepan, add the long-grain white rice, water or low-sodium chicken broth, butter, and fine salt. Bring the mixture to a rolling boil, then reduce the heat to low, cover, and let it simmer for 15–20 minutes. When the rice is tender and the liquid is absorbed, remove it from heat and let it rest covered for about 5 minutes before fluffing with a fork and stirring in the fresh cilantro and lime juice.

Step 4: Assemble the Bowls
It’s plating time! Spoon a generous amount of cilantro-lime rice onto each plate or bowl, creating a cozy base for your dish. Top the rice with the sliced, charred chicken, and then drizzle the vibrant Aji Verde over everything for that burst of flavor. Feel free to garnish with extra fresh cilantro for added freshness and visual appeal. Enjoy your delicious Peruvian Chicken with Aji Verde & Cilantro Rice!

Expert Tips for Peruvian Chicken

Perfectly Sear: Don’t crowd the pan when cooking the chicken. Give each piece its own space for that beautiful, even sear and avoid steaming.
Flavorful Rice: For even more robust cilantro-lime rice, substitute water with low-sodium chicken broth. It enhances the flavor, making every bite delicious!
Adjust Heat: If you prefer a milder Aji Verde, deseed the jalapeños before blending. For more heat, leave some seeds in or add an extra pepper!
Rest the Chicken: Allow the chicken to rest for a few minutes after cooking. This step helps keep it juicy and tender for your Peruvian chicken dish.
Make Ahead: Prepare the Aji Verde a day in advance! This not only saves time but also allows the flavors to meld together beautifully, enhancing your meal.

Make Ahead Options

These delicious Peruvian Chicken with Aji Verde and Cilantro-Lime Rice components are perfect for meal prep enthusiasts! You can prepare the Aji Verde up to 3 days in advance—just blend all the ingredients and refrigerate it in a sealed container. The chicken can be marinated in spices and olive oil for up to 24 hours in the refrigerator, ensuring tender flavor-infused meat. Additionally, cook the cilantro-lime rice ahead of time, allowing it to cool before storing in a sealed container in the fridge for up to 4 days. When you’re ready to serve, simply reheat the rice and chicken, and drizzle with the chilled Aji Verde for a quick yet impressive meal that tastes just as delicious as when freshly made!

What to Serve with Peruvian Chicken with Aji Verde?

Elevate your Peruvian Chicken with Aji Verde and Cilantro-Lime Rice into a complete feast that delights every palate!

Creamy Coleslaw: A crunchy, tangy coleslaw adds a refreshing balance, enhancing the flavors of the chicken while providing a satisfying crunch. The coolness complements the spices beautifully.
Grilled Vegetables: Charred seasonal veggies like bell peppers, zucchini, and corn bring a smoky sweetness. Their vibrant colors and textures create an appealing contrast on your plate.
Spicy Corn Salad: This lively salad, with sweet corn, red onion, and a dash of lime, offers a burst of freshness and heat that pairs wonderfully with the chicken.
A Light Green Salad: A simple green salad dressed in olive oil and lime juice adds a brightness that complements the bold flavors of the dish. Consider adding avocado for creaminess.
Crunchy Tortilla Chips: Serve with a side of crunchy tortilla chips and a small bowl of extra Aji Verde. It’s a fun way to enjoy the sauce, adding a delightful crunch to your meal!
Refreshing Beverage: Pair your meal with a chilled glass of mango or pineapple juice, or even a light beer. These fruity drinks complement the spices while ensuring a refreshing sip between bites.
Churros for Dessert: Treat yourself to warm churros dusted with cinnamon sugar for dessert. Their sweetness is a perfect way to finish off a meal full of flavor.
Coconut Rice Pudding: This creamy, tropical rice pudding provides a soothing end to your dining experience, balancing the vibrant notes of your main course with its sweet and subtle flavors.

Variations & Substitutions for Peruvian Chicken with Aji Verde

Elevate your dining experience by adding your own twist to this delectable dish, making each meal uniquely yours!

Thighs instead of Breasts: Swap chicken breasts for thighs for a juicier, richer flavor that pairs beautifully with the zesty Aji Verde.
Brown Rice or Quinoa: Use brown rice or quinoa instead of white rice for a nutritious, fiber-packed alternative that’s just as satisfying.
Vegan Aji Verde: Replace mayonnaise with avocado for a creamy, vegan-friendly Aji Verde that still delivers that deliciously rich flavor.
Spicy Kick: Add an extra jalapeño or a pinch of red pepper flakes to the Aji Verde for those who love their heat turned up a notch.
Extra Veggies: Incorporate grilled vegetables, such as bell peppers or zucchini, into the bowl for added texture and color, creating a complete, vibrant meal.
Citrusy Twist: Mix in some orange zest into the cilantro-lime rice for an unexpected citrus note that brightens the flavor profile.
Herb Swap: For a different herbaceous experience, substitute half of the cilantro in the Aji Verde with fresh mint. It creates a refreshing flavor combination that’s perfect for summer!
Infused Oils: Drizzle the finished dish with a bit of garlic-infused olive oil for added depth and aroma. It brings an extra gourmet touch to your plate.

Don’t forget, if you’re looking for more exciting dinner ideas, check out our Honey Chili Chicken and Roasted Vegetables or try the comforting Homemade Chicken Pot Pie Soup for your next culinary adventure!

How to Store and Freeze Peruvian Chicken with Aji Verde

Fridge: Store leftover Peruvian chicken and cilantro-lime rice in airtight containers for up to 4 days. Keep the Aji Verde sauce separate to maintain its freshness and flavor.
Freezer: For long-term storage, freeze the cooked chicken and rice in portions for up to 3 months. Ensure they are well-wrapped or in airtight containers to prevent freezer burn.
Reheating: Thaw any frozen components in the refrigerator overnight. Reheat the chicken and rice in the microwave or on the stove until hot, ensuring the chicken reaches an internal temperature of 165°F. Drizzle with fresh Aji Verde just before serving to revive its creamy zest.
Meal Prep Tip: Consider making extra Aji Verde; it can be refrigerated for up to 4 days and used as a flavorful dressing for salads or bowls, enriching your meals throughout the week!

Peruvian Chicken with Aji Verde and Cilantro Rice Recipe FAQs

How do I choose the right cilantro?
When selecting cilantro, look for vibrant green leaves that are crisp and fresh. Avoid any bunches with yellowing leaves or dark spots, as these indicate age. If you can, choose organic cilantro, which often has a more robust flavor.

How should I store leftover Aji Verde?
Absolutely! Store any leftover Aji Verde in an airtight container in the fridge for up to 3–4 days. If you want to keep it fresh longer, consider portioning it into smaller containers suitable for single servings. You can also freeze it for up to 3 months; just allow it to thaw overnight in the fridge before using.

Can I freeze the leftover Peruvian chicken and rice?
Very easily! You can freeze cooked Peruvian chicken and cilantro-lime rice in airtight containers or heavy-duty freezer bags for up to 3 months. For best results, make sure they are completely cooled, and try to remove as much air as possible to prevent freezer burn. When ready to eat, thaw in the fridge overnight and reheat thoroughly.

What should I do if my chicken is dry after cooking?
If you find your chicken comes out dry, there are a few tricks to improve it next time. First, ensure you’re not overcooking it; use a meat thermometer to check the temperature reaches 165°F. Allowing the chicken to rest after cooking is crucial, as this helps the juices redistribute. If your dish still turns out dry, try adding more sauce or serve it with a side of Aji Verde for added moisture.

Is this recipe suitable for someone with a jalapeño allergy?
Absolutely! If someone has a jalapeño allergy, simply omit the peppers entirely from the Aji Verde. You can substitute with mild green bell peppers for a bit of color and sweetness, or use avocado for creaminess without the heat. Adjust the seasoning as needed to complement the flavors while keeping it allergen-free!

How do I make the dish spicier?
To spice up your Peruvian chicken, add more jalapeño peppers to your Aji Verde, or include a splash of hot sauce or a pinch of cayenne pepper during the blending process. If you want a real heat boost, consider using spicy smoked paprika instead of regular paprika for the chicken seasoning. Experiment until you find that perfect kick that suits your palate!