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Peruvian Chicken with Aji Verde & Cilantro Rice

Peruvian Chicken with Aji Verde & Cilantro Rice Bliss

Experience a vibrant feast with Peruvian Chicken, Aji Verde, and Cilantro Rice bursting with flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Peruvian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the Aji Verde
  • 1 cup fresh cilantro Adds herbal freshness.
  • 1-2 pieces jalapeño peppers Reduce or add seeds based on spice preference.
  • 1/2 cup mayonnaise Base for creamy Aji Verde.
  • 1/4 cup Cotija cheese or Parmesan cheese Adds salty tang to Aji Verde.
  • 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. Slice thicker breasts horizontally for even cooking.
  • 2 tbsp olive oil For coating and searing.
  • 1 1/2 tsp ground cumin Adds earthy flavor profile.
  • 1 1/2 tsp paprika Contributes color and flavor.
  • 1 tsp garlic powder Enhances chicken seasoning.
For the Cilantro-Lime Rice
  • 1 1/2 cups long-grain white rice Base for cilantro-lime rice.
  • 2 1/2 cups water or low-sodium chicken broth Cooking liquid for rice.
  • 1 tbsp butter or olive oil Adds richness.
  • 1/2 tsp fine salt Seasoning for rice.
  • 1/2 cup fresh cilantro Fresh flavor contrast.
  • 2 tbsp fresh lime juice Brightens the rice.

Equipment

  • Blender or Food Processor
  • Grill pan
  • Medium saucepan

Method
 

Step-by-Step Instructions
  1. Make the Aji Verde: Combine the fresh cilantro, jalapeños, mayonnaise, Cotija cheese, garlic, lime juice, olive oil, salt, and black pepper in a blender. Blend until mostly smooth, then refrigerate.
  2. Prepare & Cook the Chicken: Slice chicken if thicker. Toss with olive oil, cumin, paprika, garlic powder, salt, and pepper. Sear in grill pan for 5-7 minutes per side until cooked through.
  3. Make Cilantro-Lime Rice: In a saucepan, add rice, water or broth, butter, and salt. Boil, then reduce heat and simmer for 15-20 minutes. Fluff with cilantro and lime juice after resting.
  4. Assemble the Bowls: Serve rice, top with chicken, and drizzle with Aji Verde. Garnish with cilantro if desired.

Notes

Store leftovers in airtight containers. Aji Verde can be made in advance for convenience.