As I stood by the grill pan, the sizzle of seasoned chicken cutlets filled my kitchen with warm anticipation. This Peruvian Chicken with Aji Verde & Cilantro Lime Rice is everything you need for a quick weeknight dinner that feels like a culinary celebration. With its juicy chicken infused with the earthy depth of cumin and paprika, paired harmoniously with a creamy, herby green sauce, it’s anything but ordinary. Not only is this dish a vibrant feast for the senses, but it’s also a fantastic option for meal prep, offering wholesome goodness without the fuss. Each bite embodies a balance of zesty lime and aromatic cilantro, promising to become an instant favorite for anyone craving homemade flavor. Are you ready to spice up your dinner routine?
Why is this Peruvian Chicken Special?
Bold flavors: The pairing of earthy cumin and smoky paprika in the chicken delivers a taste explosion, heightened by the creamy Aji Verde sauce.
Quick preparation: Ready in just 45 minutes, it’s perfect for those busy weeknights when you crave something homemade.
Meal prep friendly: This dish is not only easy to make, but it also stores well—great for next-day lunches!
Versatile options: Substitute chicken with shrimp or tofu, or switch up the rice for quinoa to match your dietary preferences.
Colorful presentation: Beautifully vibrant, this meal is sure to impress at your dinner table. For another tasty option, try my Green Chile Chicken Enchilada Soup for a cozy night in!
Peruvian Chicken with Aji Verde Ingredients
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For the Aji Verde Sauce
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Cilantro – Freshness and herbal notes. Substitute with parsley for a different flavor.
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Jalapeño Peppers – Provides heat. Adjust quantity or keep seeds based on preference for spiciness.
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Mayonnaise – Creamy base for the sauce. Replace half with Greek yogurt for a lighter version.
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Cotija/Parmesan Cheese – Adds salty richness. Use feta if unavailable.
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Garlic – Flavor enhancer. Fresh is recommended.
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Lime Juice – Bright & tangy. Freshly squeezed preferred.
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Olive Oil – For richness. Any neutral oil can work here.
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Salt and Pepper – Essential for seasoning.
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For the Peruvian-Style Chicken
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Boneless, Skinless Chicken Breasts – Main protein source. Can substitute with thighs (increase cooking time).
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Olive Oil – For marinating chicken and preventing sticking.
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Ground Cumin – Adds earthy depth. Integral to the Peruvian flavor profile.
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Paprika – For sweetness and color. Use smoked paprika for a deeper flavor.
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Garlic Powder, Salt, and Pepper – Essential for seasoning the chicken.
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For the Cilantro-Lime Rice
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Long-Grain White Rice (Jasmine/Basmati) – Base for serving. Substitute with brown rice or quinoa for a healthier option.
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Water or Low-Sodium Chicken Broth – Cooking liquid. Broth adds more flavor.
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Butter or Olive Oil – For richness. You can omit for a lighter version.
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Salt – For seasoning the rice.
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Fresh Cilantro – Adds freshness once cooked. Can use scallions as a substitute.
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Lime Juice – For a tangy finishing touch.
This Peruvian Chicken with Aji Verde is bursting with flavor and perfect for a quick weeknight dinner!
Step‑by‑Step Instructions for Peruvian Chicken with Aji Verde & Cilantro Rice
Step 1: Make the Aji Verde
In a food processor, combine fresh cilantro, jalapeños, mayonnaise, Cotija cheese, garlic, lime juice, olive oil, salt, and pepper. Blend until mostly smooth, adjusting the texture based on your preference for chunkiness. Once blended, transfer the creamy aji verde to a bowl and refrigerate it while you prepare the chicken, allowing the flavors to meld together beautifully.
Step 2: Prepare the Chicken
Slice thick chicken breasts into thinner cutlets to ensure quick cooking. In a mixing bowl, toss the chicken with olive oil, ground cumin, paprika, garlic powder, salt, and pepper until well-coated. Preheat a grill pan over medium-high heat, then sear the marinated chicken for 5–7 minutes on each side, until nicely charred and an internal temperature of 165°F (74°C) is reached. Allow the chicken to rest for about 5 minutes before slicing.
Step 3: Cook the Rice
In a medium saucepan, combine long-grain white rice, water or low-sodium chicken broth, butter (if using), and salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes, until the liquid is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 10 minutes to steam before fluffing it with a fork.
Step 4: Finish the Rice
Once the rice has rested, gently mix in the chopped fresh cilantro and a splash of lime juice for a zesty boost. This cilantro-lime rice pairs perfectly with your flavorful Peruvian chicken, enhancing the overall taste of the dish. Keep the rice warm while you assemble the bowls.
Step 5: Assemble the Bowls
To serve, layer the fluffy cilantro-lime rice as a base in each bowl. Top with sliced chicken cutlets, ensuring they’re visually appealing. Generously drizzle the bright aji verde sauce over the chicken, allowing it to cascade down the sides. For the final touch, garnish with extra cilantro and lime wedges to brighten each serving before savoring this lively Peruvian Chicken with Aji Verde and Cilantro Rice.
Expert Tips for Peruvian Chicken
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Cook in Batches: Avoid overcrowding the grill pan when searing the chicken. This ensures a perfect char and even cooking, which elevates your Peruvian chicken experience.
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Adjust Consistency: If the aji verde thickens in the fridge, stir in a splash of lime juice or water before serving. This keeps the sauce perfect for drizzling and enhances the flavor.
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Flavorful Rice: For even tastier cilantro-lime rice, use low-sodium chicken broth instead of water as your cooking liquid. It adds depth to the dish while complementing the chicken beautifully.
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Uniform Chicken Slices: Cut your chicken breasts into even-sized cutlets before marinating. This allows for consistent cooking and juiciness throughout, ensuring everyone enjoys tender bites.
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Experiment with Spice: Adjust the heat level in the aji verde by varying the type of jalapeños or adding cayenne pepper. This personal touch makes your Peruvian chicken with Aji Verde stand out!
Storage Tips for Peruvian Chicken with Aji Verde
- Fridge: Store leftovers in an airtight container for up to 3 days. Keep the Aji Verde separate to maintain its freshness and flavor.
- Freezer: You can freeze the cooked chicken for up to 2 months. Wrap it tightly in plastic wrap and foil, then place in a freezer bag to prevent freezer burn.
- Reheating: When ready to enjoy, thaw overnight in the fridge and reheat gently in a pan over low heat to avoid drying out the chicken. Serve alongside freshly made cilantro-lime rice for the best experience.
- Aji Verde Storage: Store unused Aji Verde in the fridge for 3–4 days. If it thickens, stir in a bit of lime juice or water before serving for a refreshing kick.
What to Serve with Peruvian Chicken with Aji Verde?
Enhance your flavorful feast with delightful pairings that bring out the vibrant essence of your chicken meal.
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Refreshing Green Salad: A crisp, fresh salad with mixed greens, cherry tomatoes, and a light vinaigrette adds crunch and balances the meal beautifully. The bright flavors mirror the citrusy notes of the aji verde.
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Sweet Corn on the Cob: Grilled or boiled, corn on the cob brings a natural sweetness that complements the savory chicken. Smothered in butter and a sprinkle of salt, it’s summer on a plate!
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Garlic Bread: Crunchy, buttery garlic bread serves as a perfect vessel to soak up the leftover aji verde sauce, making each bite more satisfying. Serve it warm for a cozy side to your dinner.
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Crispy Fried Plantains: These sweet, golden bites add a creamy texture that contrasts wonderfully with the zesty chicken and rice. Their subtle sweetness rounds out the meal deliciously!
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Chilled Citrus Iced Tea: A tall glass of refreshing iced tea infused with vibrant citrus brings a thirst-quenching contrast to the rich flavors of your dinner. It’s the perfect drink to cleanse your palate!
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Lime Sorbet: For dessert, a light and tangy lime sorbet is the ideal way to conclude your meal. It mirrors the citrusy notes in the dish while offering a refreshing and sweet finish.
Peruvian Chicken with Aji Verde Variations
Feel free to explore these delightful twists and substitutions to make this dish even more uniquely yours!
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Seafood Swap: Replace chicken with shrimp, simply sauté for a few minutes until cooked through, adding a lightness to your meal.
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Vegetarian Delight: Use tofu or tempeh instead of chicken; marinate the tofu the same way, and grill until golden for a satisfying plant-based option.
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Grain Alternatives: Try quinoa or farro in place of rice for added nutrition. They pack a nutty flavor that pairs beautifully with the zesty Aji Verde.
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Flavor Boosts: Add roasted red peppers to the Aji Verde for a smokier undertone, complementing the chicken perfectly while brightening up the sauce.
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Heat Adjustments: Increase the heat by adding a pinch of cayenne pepper to the Aji Verde, or swap jalapeños for spicier serrano peppers for those who crave a zing.
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Lighter Option: Substitute half of the mayonnaise in the Aji Verde with Greek yogurt for a creamy texture that’s lower in calories without losing flavor.
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Nutty Garnish: Sprinkle toasted pine nuts or slivered almonds over the finished dish for a delightful crunch that contrasts with the creamy sauce.
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Herb Variety: If cilantro isn’t your favorite, swap it with fresh parsley or even mint in both the rice and Aji Verde for a unique twist.
Each variation brings its own character to this already vibrant dish. For another flavorful adventure, consider serving alongside my Cajun Chicken with Bell Peppers or a warm bowl of Ginger Lime Pork with Coconut Rice, both sure to spark your culinary creativity!
Make Ahead Options
These Peruvian Chicken with Aji Verde and Cilantro Lime Rice bowls are ideal for make-ahead meal prep, saving you valuable time during busy weeknights! You can prepare the aji verde sauce up to 3 days in advance and store it in the refrigerator in an airtight container. Additionally, marinate the chicken (using olive oil, cumin, paprika, garlic powder, salt, and pepper) up to 24 hours ahead, ensuring the flavors penetrate the meat while keeping it juicy. The cilantro-lime rice can also be cooked ahead; just reheat gently before serving to keep it fluffy. Simply assemble the bowls with rice, chicken, and drizzle with fresh aji verde when ready to enjoy, and you’ll have a delicious, home-cooked meal at your fingertips!
Peruvian Chicken with Aji Verde and Cilantro Lime Rice Recipe FAQs
What should I look for when selecting cilantro?
Absolutely! When choosing cilantro, look for bright green leaves with no dark spots or wilting. Fresh cilantro should smell fragrant and earthy. Avoid stems that have turned brown, as they can taste bitter. If cilantro is unavailable, fresh parsley is a suitable substitute!
How do I store leftovers properly?
To keep your Peruvian Chicken fresh, store any leftovers in an airtight container in the refrigerator for up to 3 days. For the Aji Verde sauce, keep it refrigerated in a separate container to maintain its creamy texture and vibrant flavor.
Can I freeze the chicken and Aji Verde sauce?
Yes! You can freeze the cooked chicken for up to 2 months. Wrap it tightly in plastic wrap, then foil, and place it in a freezer-safe bag. For the Aji Verde, store it in a jar with a tight lid; it can be frozen for about 3 months. Thaw overnight in the fridge before use, and give both a gentle reheat to enjoy their delightful flavors!
What if my Aji Verde sauce is too thick after refrigerating?
Very! If your Aji Verde thickens in the fridge, don’t worry. Simply stir in a splash of lime juice or a bit of water until you reach your desired consistency. This may also brighten the flavors, ensuring your sauce is ready to drizzle beautifully over your chicken.
Is this recipe friendly for those with dietary restrictions?
Absolutely! If you’re making this for someone with dietary concerns, you can easily customize the recipe. Swap chicken for shrimp or tofu for a different protein option. To make it lighter, reduce the mayonnaise in the Aji Verde and substitute half with Greek yogurt. Always double-check for allergies related to ingredients like jalapeños or dairy in the cheese options.
How do I know when the chicken is perfectly cooked?
The key indicator is the internal temperature! Use a meat thermometer to check that the chicken reaches 165°F (74°C). This ensures it’s fully cooked and safe to enjoy. Once seared, allow the chicken to rest for about 5 minutes before slicing; this keeps it juicy and flavorful!
Peruvian Chicken with Aji Verde & Cilantro Rice Delight
Ingredients
Equipment
Method
- In a food processor, combine fresh cilantro, jalapeños, mayonnaise, Cotija cheese, garlic, lime juice, olive oil, salt, and pepper. Blend until mostly smooth, adjusting the texture based on your preference for chunkiness. Once blended, transfer the creamy aji verde to a bowl and refrigerate it while you prepare the chicken.
- Slice thick chicken breasts into thinner cutlets to ensure quick cooking. In a mixing bowl, toss the chicken with olive oil, ground cumin, paprika, garlic powder, salt, and pepper until well-coated. Preheat a grill pan over medium-high heat, then sear the marinated chicken for 5–7 minutes on each side, until nicely charred and an internal temperature of 165°F (74°C) is reached. Allow the chicken to rest for about 5 minutes before slicing.
- In a medium saucepan, combine long-grain white rice, water or low-sodium chicken broth, butter (if using), and salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes, until the liquid is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 10 minutes to steam before fluffing it with a fork.
- Once the rice has rested, gently mix in the chopped fresh cilantro and a splash of lime juice for a zesty boost. This cilantro-lime rice pairs perfectly with your flavorful Peruvian chicken, enhancing the overall taste of the dish. Keep the rice warm while you assemble the bowls.
- To serve, layer the fluffy cilantro-lime rice as a base in each bowl. Top with sliced chicken cutlets, ensuring they're visually appealing. Generously drizzle the bright aji verde sauce over the chicken, allowing it to cascade down the sides. For the final touch, garnish with extra cilantro and lime wedges to brighten each serving before savoring this lively Peruvian Chicken with Aji Verde and Cilantro Rice.
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