As I stood in my kitchen, the aroma of cumin and paprika ignited my senses, whisking me away to the vibrant streets of Peru. Today, I’m excited to share my recipe for Peruvian Chicken with Aji Verde and Cilantro-Lime Rice—a dish that captures bold flavors and is perfect for any weeknight dinner. This recipe features succulent chicken cutlets perfectly seared and paired with a creamy, zesty aji verde sauce that brings a refreshing twist to your plate. Not only is this meal quick to prepare, but it’s also meal-prep friendly, making it a superb choice for those busy nights when you want something delicious without the fuss. Ready to embark on this culinary adventure and brighten your dinner table with a taste of Peru? Let’s dive into this delightful recipe! Why is this Peruvian Chicken special? Bold Flavors: This dish bursts with the vibrant tastes of cumin, paprika, and fresh herbs, offering a delightful escape from mundane meals. Quick and Easy: Perfect for busy weeknights, it comes together in under 30 minutes without sacrificing flavor or quality. Meal Prep Friendly: You can prepare components ahead of time, making it a go-to for your weekly meal planning. Consider pairing with sides like Grilled Chicken Sandwich for variety! Creamy Aji Verde: The zesty green sauce is a game-changer, adding a refreshing kick that elevates the entire dish. Crowd-Pleasing Appeal: Guaranteed to impress family and friends alike, it’s a restaurant-quality meal you can whip up at home. Versatile Servings: Try customizing with rice substitutions like quinoa for added nutrition or adjusting the heat level to suit your family’s taste. Peruvian Chicken and Rice Ingredients • Satisfy your cravings with these tasty components! For the Aji Verde Sauce Fresh Cilantro (1 cup, packed) – Adds vibrant flavor and color typical of aji verde. Substitution: Use parsley for a milder taste. Jalapeño Peppers (1-2, seeded) – Brings the perfect level of heat to the sauce. Note: Keep some seeds for a spicier sauce, if desired. Mayonnaise (½ cup) – Creates a creamy base for the aji verde. Substitution: Mix half with Greek yogurt for a lighter option. Cotija or Parmesan Cheese (¼ cup, crumbled) – Adds depth and salinity to the sauce. Substitution: Any hard cheese works, or skip for a dairy-free version. Garlic (2 cloves, peeled) – Enhances the aromatic quality of the sauce. Fresh Lime Juice (2 tbsp) – Brightens and balances the flavors in aji verde. Olive Oil (1 tbsp) – Contributes richness and smoothness to the sauce. Fine Salt (½ tsp) – Essential to enhance the flavors of all components. Black Pepper (¼ tsp, freshly ground) – Introduces subtle heat and depth. For the Chicken Boneless, Skinless Chicken Breasts (2 lb) – The star of the dish; best sliced into thinner cutlets for quicker cooking. Ground Cumin (1½ tsp) – Infuses warm, earthy notes into the chicken. Paprika (1½ tsp, sweet or smoked) – Provides smokiness and a lovely color. Garlic Powder (1 tsp) – Boosts the robust garlic flavor in the chicken. Olive Oil (for searing) – Helps achieve that perfect char while cooking. For the Cilantro-Lime Rice Long-Grain White Rice (1½ cups) – Acts as a flavorful base for the dish. Substitution: Swap for brown rice or quinoa for a healthier twist. Water or Low-Sodium Chicken Broth (2½ cups) – The cooking liquid that elevates the rice’s flavor. Butter or Olive Oil (1 tbsp) – Adds richness and enhances the texture of the rice. Fine Salt (½ tsp) – Balances the flavors of your rice. Fresh Cilantro, Finely Chopped (½ cup) – Infuses fresh flavor into the rice, enhancing its appeal. Fresh Lime Juice (2 tbsp) – Adds a zesty brightness to complement the rice. Optional Garnish Extra Cilantro Leaves – For an added fresh touch when serving. These ingredients come together to create a delightful Peruvian Chicken and Rice with Green Sauce that’s bursting with flavor! Step‑by‑Step Instructions for Peruvian Chicken And Rice with Green Sauce Step 1: Make Aji Verde In a blender, combine 1 cup of packed fresh cilantro, 1-2 seeded jalapeños, ½ cup mayonnaise, ¼ cup crumbled Cotija or Parmesan, 2 peeled garlic cloves, and 2 tablespoons of fresh lime juice. Drizzle in 1 tablespoon of olive oil, then season with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Blend until mostly smooth but with some texture, then transfer to a bowl and refrigerate to let the flavors meld while you prepare the rest of the dish. Step 2: Prepare & Cook Chicken Slice 2 pounds of boneless, skinless chicken breasts into thin cutlets for faster cooking. In a bowl, toss the cutlets with 1 tablespoon of olive oil, 1½ teaspoons ground cumin, 1½ teaspoons paprika, 1 teaspoon garlic powder, and season with ½ teaspoon fine salt and freshly ground black pepper. Heat a grill pan over medium-high heat and sear the chicken for 5-7 minutes on each side until charred and cooked to an internal temperature of 165°F (74°C). Remove from the pan and allow resting. Step 3: Make Cilantro-Lime Rice In a medium saucepan, combine 1½ cups of long-grain white rice with 2½ cups of water or low-sodium chicken broth, 1 tablespoon of butter or olive oil, and ½ teaspoon fine salt. Bring the mixture to a boil, then reduce heat to low and cover, simmering until the rice absorbs all the liquid, about 15-18 minutes. Remove from heat and let it rest, covered, for another 5 minutes before fluffing with a fork and stirring in ½ cup finely chopped cilantro and 2 tablespoons of fresh lime juice. Step 4: Assemble Bowls To serve your Peruvian Chicken and Rice with Green Sauce, start by placing a generous scoop of cilantro-lime rice at the bottom of each bowl. Top with slices of the seared chicken, then drizzle with the vibrant aji verde sauce generously. For an extra touch, garnish with fresh cilantro leaves. Serve immediately to enjoy the burst of bold flavors that this dish offers! Peruvian Chicken And Rice Variations Feel free to customize the flavors and textures of this delicious dish to suit your mood and dietary preferences! Dairy-Free: Omit cheese from the aji verde and replace mayonnaise with avocado for creaminess. Extra Spice: Add minced serrano peppers or a dash of cayenne for an exciting heat twist. Quinoa Swap: Replace long-grain rice with quinoa for a protein-packed, gluten-friendly option that’ll still soak in the zesty flavors. Smoky Flavor Boost: Use smoked paprika instead of sweet to give a deeper warmth to your chicken. Chicken Thighs: Substitute boneless skinless chicken breasts with thighs for juicier, more flavorful results. Creamier Aji Verde: Mix half mayo with Greek yogurt to create a richer and tangier green sauce that’s perfect for dipping. Veggie Power: Add finely chopped veggies like bell peppers or corn to the rice to enhance color, flavor, and nutrition. Lime Zest: Incorporate lime zest into the rice or aji verde for an extra citrus punch that brightens each bite. With these delightful variations, your Peruvian Chicken with Aji Verde and Cilantro-Lime Rice is sure to never get boring. Consider complementing it with a refreshing side salad or serving alongside Grilled Chicken Sandwich for an exciting twist! How to Store and Freeze Peruvian Chicken and Rice Fridge: Store your Peruvian Chicken and Rice in an airtight container for up to 4 days. Keep the aji verde sauce separate to maintain its freshness and flavor. Freezer: For longer storage, freeze components separately in airtight containers. The chicken and rice can last up to 3 months, while the aji verde can be frozen for up to 2 months. Reheating: Thaw in the fridge overnight, then reheat chicken and rice in a skillet over low heat until warmed through. Reheat aji verde in a separate small pot, gently warming to avoid overcooking the herbs. Expert Tips for Peruvian Chicken And Rice Perfect Chicken Cutlets: Cut your chicken breasts into even slices for uniform cooking. This ensures they all reach that juicy 165°F (74°C) without drying out. Blend Wisely: For the aji verde, blend just until mostly smooth—this texture adds to the sauce’s character. Over-blending can make it too creamy and lose that fresh herb flavor. Heat Control: If heat is a concern, adjust the jalapeño seeds in your aji verde. For a milder version, start with one jalapeño and taste before adding more. Rice Consistency: Ensure you rest your cilantro-lime rice after cooking. This allows it to steam and achieve that fluffy consistency that soaks up flavors beautifully. Meal Prep Ready: Consider cooking extra chicken and rice for reheating later in the week—this dish is just as delicious the next day. Garnish to Impress: Finish with a sprinkle of extra cilantro leaves for a pop of color and flavor. It elevates the presentation while staying true to the recipe’s essence. Make Ahead Options These Peruvian Chicken with Aji Verde and Cilantro-Lime Rice are perfect for busy weeknights and meal prep enthusiasts! You can prepare the aji verde sauce up to 4 days in advance, storing it in an airtight container in the refrigerator to maintain its vibrant flavor. The chicken can also be marinated with spices and kept in the fridge for up to 24 hours before cooking, enhancing its deliciousness as it rests. For the cilantro-lime rice, consider cooking it ahead and refrigerating it, then microwaving until warm before serving. When you’re ready to enjoy, simply sear the marinated chicken and reheat the rice, assembling everything for a delightful, restaurant-quality meal with minimal effort. What to Serve with Peruvian Chicken with Aji Verde and Cilantro-Lime Rice Setting the table for a delightful culinary experience can turn a simple dinner into a vibrant celebration of flavor and texture. Fresh Green Salad: A crisp, mixed salad with crunchy vegetables offers a refreshing counterbalance to the rich, creamy aji verde. Grilled Corn on the Cob: Sweet, charred corn brings a delightful sweetness that pairs beautifully with the spice of the chicken. Crispy Plantains: Fried or baked plantains introduce a satisfying sweetness and a unique texture, making each bite more exciting. Guacamole and Tortilla Chips: Creamy guacamole serves as a rich dip that complements the heat from the aji verde while the chips add a satisfying crunch. Spicy Black Beans: A side of seasoned black beans deepens the flavor profile of your meal, providing protein and a hearty texture. Margaritas or Pisco Sours: Serve up refreshing cocktails that echo the bright flavors of the dish, enhancing the overall experience with their zesty notes. Lime Wedges: Bright lime wedges on the side provide the perfect touch for an extra burst of acidity, balancing the flavors when squeezed over the chicken. Churros for Dessert: End your meal on a sweet note with warm, cinnamon-dusted churros, creating a delightful finish that lingers on the palate. Peruvian Chicken with Aji Verde and Cilantro-Lime Rice Recipe FAQs What kind of chicken should I use for this recipe? The best choice is boneless, skinless chicken breasts, sliced into thinner cutlets for quicker cooking. If you prefer a juicier flavor, feel free to substitute with boneless, skinless chicken thighs, which can add an even richer taste to your dish. How should I store the leftover Peruvian Chicken and Rice? To store, place your Peruvian Chicken and Rice in an airtight container in the fridge for up to 4 days. It’s recommended to keep the aji verde sauce separate to preserve its vibrant flavor and freshness, ensuring you can enjoy a burst of bold taste at every bite. Can I freeze the components of this dish? Absolutely! This dish freezes wonderfully. Package the chicken, rice, and aji verde in airtight containers. The chicken and rice can be frozen for up to 3 months, while the aji verde can last up to 2 months. Be sure to label the containers with dates for easy tracking! What should I do if the aji verde is too spicy? If you find your aji verde too fiery, you can balance the heat by adding more mayonnaise or Greek yogurt, which will help cool the flavors. Additionally, consider omitting the seeds from the jalapeños or using a milder variety for your next batch to achieve an ideal spice level that satisfies everyone. How can I customize the cilantro-lime rice? You can switch things up by using quinoa or brown rice as a base to add extra nutrition. Adding sautéed vegetables like bell peppers or onions can enhance the flavor. Just remember to season accordingly to maintain deliciousness—after all, the more vibrant, the merrier! Is this recipe suitable for meal prep? Yes! This dish is perfect for meal prep. You can prepare the chicken, rice, and aji verde in advance, storing them in separate containers in the fridge for up to 4 days. Just reheat gently, and you’ll have a delightful homemade meal ready to enjoy on those busy nights. Peruvian Chicken and Rice with Green Sauce That's a Flavor Bomb This Peruvian Chicken And Rice with Green Sauce is a flavor bomb perfect for busy weeknight dinners. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 20 minutes minsResting Time 5 minutes minsTotal Time 40 minutes mins Servings: 4 servingsCourse: DinnerCuisine: PeruvianCalories: 500 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Aji Verde Sauce1 cup Fresh Cilantro, packed Use parsley for a milder taste.1-2 Jalapeño Peppers, seeded Keep some seeds for spice.½ cup Mayonnaise Mix half with Greek yogurt for a lighter option.¼ cup Cotija or Parmesan Cheese, crumbled Skip for dairy-free.2 cloves Garlic, peeled2 tbsp Fresh Lime Juice1 tbsp Olive Oil½ tsp Fine Salt¼ tsp Black Pepper, freshly groundFor the Chicken2 lb Boneless, Skinless Chicken Breasts Best sliced into thinner cutlets.1½ tsp Ground Cumin1½ tsp Paprika, sweet or smoked1 tsp Garlic PowderOlive Oil, for searingFor the Cilantro-Lime Rice1½ cups Long-Grain White Rice Swap for brown rice or quinoa.2½ cups Water or Low-Sodium Chicken Broth1 tbsp Butter or Olive Oil½ tsp Fine Salt½ cup Fresh Cilantro, finely chopped2 tbsp Fresh Lime JuiceOptional GarnishExtra Cilantro Leaves For garnish when serving. Equipment BlenderGrill PanMedium saucepan Method Make Aji VerdeIn a blender, combine fresh cilantro, jalapeños, mayonnaise, cheese, garlic, and lime juice. Drizzle in olive oil, season with salt and pepper, and blend until mostly smooth, then refrigerate.Prepare & Cook ChickenSlice chicken into thin cutlets, toss with olive oil, spices, and seasonings. Heat grill pan and sear for 5-7 minutes on each side until charred and cooked.Make Cilantro-Lime RiceCombine rice, broth, butter, and salt in a saucepan. Bring to boil, then simmer covered until liquid is absorbed. Rest, fluff with cilantro and lime juice.Assemble BowlsServe by placing rice in bowls, topping with chicken, drizzling with aji verde, and garnishing with cilantro. Nutrition Serving: 1servingCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 750IUVitamin C: 20mgCalcium: 120mgIron: 3mg NotesThis dish is perfect for meal prep and can be enjoyed throughout the week. Adjust heat in aji verde based on preference. Tried this recipe?Let us know how it was!
