The sizzling sound of chicken hitting a hot pan quickly became a comforting evening ritual in my kitchen. This Quick Peruvian Chicken with Aji Verde and Cilantro Lime Rice transforms a typical weeknight dinner into something extraordinary. With juicy chicken cutlets coated in warm cumin and paprika, paired with a zesty jalapeño green sauce, this dish delivers bold flavors with minimal effort. Not only is it a feast for the senses, but it’s also meal prep-friendly, making it perfect for those busy nights when you crave homemade goodness. Plus, you can easily adjust the heat of the Aji Verde to suit your taste, ensuring everyone enjoys it. Are you ready to spice up your dinner routine?
Why is Peruvian Chicken So Special?
Bold Flavors: This dish features a vibrant, zesty Aji Verde sauce that elevates the juicy chicken to new culinary heights.
Quick Cooking: Ready in under an hour, it’s perfect for busy weeknights and doesn’t skimp on taste.
Meal Prep-Friendly: Prepare extra portions to enjoy throughout the week or share with friends! It works beautifully for Coconut Chicken Rice too.
Customizable Heat: Easily adjust the spice level of the Aji Verde by altering the jalapeño quantity — a win for the whole family!
Unique Yet Familiar: Combines familiar comfort with exotic flair, making it a delightful surprise for everyday meals.
Crowd-Pleaser: Serve up a dish that impresses; it’s always a hit at gatherings or dinner parties!
Peruvian Chicken with Aji Verde Ingredients
• Let’s explore the vibrant flavors that make this dish a household favorite!
For the Aji Verde Sauce
- Fresh Cilantro – Adds vibrant flavor and freshness; use parsley for a milder taste.
- Jalapeño Peppers – Bring heat and depth, with seeds in for extra spiciness; consider serrano peppers if you like it even hotter.
- Mayonnaise – Creates a creamy texture; Greek yogurt can lighten the sauce.
- Cotija or Parmesan – Adds salty creaminess; queso fresco is a great dairy-free option.
- Garlic – Provides aromatic base flavor; opt for fresh garlic for best results.
- Lime Juice – Adds brightness and acidity; always go for fresh lime juice for that zing.
- Olive Oil – Enhances flavors while cooking; can be replaced with vegetable oil if preferred.
For the Chicken
- Boneless Skinless Chicken Breasts – The main protein, cut into thinner cutlets for even cooking; boneless thighs are a nice alternative.
- Ground Cumin & Paprika – Essential spices for a warm, earthy flavor; smoked paprika adds extra depth.
For the Rice
- Long-Grain White Rice (e.g., Jasmine or Basmati) – Provides a fluffy base for the meal; quinoa or brown rice are healthy swaps.
- Butter (or Olive Oil) and Salt – Enhance rice flavor; broth can replace water for added savoriness.
- Fresh Cilantro (for rice) – Boosts freshness; feel free to omit if you’re not a fan of cilantro.
Step‑by‑Step Instructions for Quick Peruvian Chicken with Aji Verde and Cilantro Lime Rice
Step 1: Make Aji Verde
In a blender, combine fresh cilantro, jalapeños (seeded for less heat), mayonnaise, Cotija cheese, garlic, lime juice, olive oil, salt, and pepper. Blend the mixture until it’s mostly smooth, about 30-45 seconds, retaining some green flecks for visual appeal. Transfer the Aji Verde sauce to a bowl and chill it in the fridge for at least 15 minutes to allow the flavors to meld beautifully.
Step 2: Cook Chicken
Slice your boneless skinless chicken breasts into thin cutlets for even cooking. In a mixing bowl, toss the cutlets with olive oil, ground cumin, paprika, garlic powder, salt, and pepper until well-coated. Heat a grill pan or skillet over medium-high heat, and sear the chicken cutlets for 5-7 minutes on each side until they are golden brown and reach an internal temperature of 165°F. Once cooked, let them rest before slicing.
Step 3: Prepare Cilantro-Lime Rice
While the chicken is resting, rinse 1 cup of long-grain white rice under cold water to remove excess starch. In a medium saucepan, bring 2 cups of water or broth to a boil, adding a tablespoon of butter and salt. Stir in the rice, cover, and reduce heat to low. Simmer for 15-20 minutes, or until the liquid is absorbed. Once cooked, fluff the rice with a fork and mix in chopped fresh cilantro and lime juice to enhance the flavor.
Step 4: Assemble the Dish
To serve your Quick Peruvian Chicken with Aji Verde and Cilantro Lime Rice, spoon the fluffy cilantro-lime rice onto plates or into bowls as a base. Top each serving with sliced chicken cutlets, and drizzle generously with the vibrant Aji Verde sauce. For a finishing touch, garnish with extra fresh cilantro and lime wedges on the side for added brightness and flavor.
How to Store and Freeze Peruvian Chicken with Aji Verde
Fridge: Store cooked chicken, Aji Verde, and cilantro-lime rice separately in airtight containers for up to 3 days. This keeps each component fresh and flavorful for your meal prep needs.
Freezer: For longer storage, freeze the chicken and rice in portioned airtight bags for up to 2 months. Aji Verde can also be frozen; consider using ice cube trays for easy portion control.
Reheating: Thaw overnight in the fridge before reheating. Reheat the chicken and rice in the microwave until heated through (165°F for chicken). The Aji Verde can be warmed gently on the stovetop or in the microwave.
Make-Ahead Tip: Prepare the Aji Verde up to 3-4 days in advance and store it in the fridge for a quick kick of flavor when assembling your Peruvian chicken bowl.
Make Ahead Options
These Quick Peruvian Chicken with Aji Verde and Cilantro Lime Rice are perfect for meal prep enthusiasts! You can make the Aji Verde sauce up to 3 days in advance, storing it in an airtight container in the refrigerator to maintain its vibrant flavor. Additionally, you can cook the chicken and rice ahead of time, refrigerating them separately for up to 4 days. To keep the chicken juicy and the rice fluffy, ensure they are cooled completely before storing. When you’re ready to serve, simply reheat the chicken (about 5-7 minutes on medium heat) and the rice (microwave or stovetop) until piping hot, then assemble your bowls for a quick and delicious weeknight dinner!
What to Serve with Quick Peruvian Chicken with Aji Verde & Cilantro Lime Rice
Elevate your dining experience with these delightful side dishes that beautifully complement your vibrant meal.
- Creamy Avocado Salad: A fresh, creamy salad that balances the spices of the chicken and adds a rich texture. Toss ripe avocados with lime juice and a sprinkle of salt for a quick yet elegant side.
- Crispy Tortilla Chips: Perfect for munching on while you savor the chicken. These golden chips add crunch and make for a fun appetizer when paired with extra Aji Verde.
- Grilled Corn on the Cob: Sweet and smoky, this classic summer dish adds a juicy pop of freshness. Brush with lime and a sprinkle of cotija cheese for an extra oomph!
- Zesty Black Bean Salsa: An easy-to-make salsa with black beans, tomatoes, and bell peppers. Its tanginess and vibrant colors brighten the plate and complement the chicken’s bold flavors.
- Mango Chutney: Sweet and spicy, this tropical condiment brings a delightful contrast to the savory chicken. Its fruity notes harmonize beautifully with the Aji Verde’s heat.
- Coconut Rice Pudding: Finish the meal with a creamy dessert that contrasts the bold spices. The sweetness of coconut and hint of vanilla create a comforting end to your culinary adventure.
- Sparkling Limeade: A refreshing drink that cleanses the palate. The citrusy sparkles echo the flavors of lime, making for an invigorating pairing with your meal!
Peruvian Chicken with Aji Verde Variations
Feel free to mix and match these variations to make this recipe your own and tantalize your taste buds!
- Dairy-Free: Substitute mayonnaise and cheese with avocado or silken tofu for a creamy but dairy-free sauce.
- Spicy Kick: Add extra jalapeños or a dash of hot sauce in the Aji Verde to increase heat according to your preference.
- Zingy Twist: Incorporate mango or pineapple chunks into the cilantro-lime rice for a fruity touch that’s both refreshing and unexpected.
- Grain-Free: Swap rice for cauliflower rice for a low-carb, grain-free meal that pairs beautifully with the Aji Verde.
- Vegetarian: Use roasted chickpeas as a protein alternative; they’ll soak up the flavors of the Aji Verde gorgeously.
- Extra Herby: Mix in some chopped mint or basil with the cilantro-lime rice to elevate the herbal notes and add a refreshing dimension.
- Hearty Additions: Fold in black beans or corn into the rice for a heartier version that promises added texture and nutrition.
- Crispy Toppings: Top the Aji Verde chicken with crispy tortilla strips or crushed chips for some delightful crunch that complements the dish’s soft textures.
No matter which variations you choose, you’re bound to create something that feels uniquely yours! For a delicious change of pace, you might also enjoy dishes like Mediterranean Chicken Gyros with Creamy Feta Tzatziki or Garlic Tomato Chicken. Enjoy exploring your culinary creativity!
Expert Tips for Peruvian Chicken with Aji Verde
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Avoid Soggy Chicken: Ensure your chicken cutlets are not overcrowded in the pan during cooking. This allows for proper searing and prevents steaming.
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Customize the Aji Verde: Adjust the number of jalapeño seeds to control the sauce’s heat. Start with fewer seeds if you’re unsure, and add more for a kick.
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Perfectly Fluffy Rice: Rinse the rice before cooking to remove excess starch, which prevents clumping and gives you that perfect fluffy texture for your cilantro-lime rice.
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Leaving the Chicken to Rest: Always allow the chicken to rest after cooking. This redistributes the juices, ensuring every bite is tender and flavorful.
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Store Components Separately: If meal prepping, store the Aji Verde, chicken, and rice separately to keep flavors fresh and prevent sogginess when reheating.
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Flavor Boost for Rice: Instead of water, use chicken broth for boiling rice to enhance its flavors, making your cilantro-lime rice even more delicious.
Peruvian Chicken with Aji Verde & Cilantro Lime Rice Recipe FAQs
What type of chicken is best for this recipe?
Use boneless skinless chicken breasts, as they cook evenly and are easy to handle. You can also use boneless thighs, but be prepared to increase the cooking time by about 2-3 minutes to ensure they’re fully cooked through.
How do I know if my jalapeño peppers are ripe enough?
Look for smooth, glossy skin without any dark spots or blemishes. A ripe jalapeño should feel firm and have a vibrant green color; avoid those that are soft or shriveled, as they may not provide the desired heat or flavor.
Can I make Aji Verde in advance?
Absolutely! You can prepare the Aji Verde sauce up to 3-4 days in advance. Simply blend all the ingredients and store it in an airtight container in the fridge. This not only saves time on busy weeknights but also allows the flavors to meld wonderfully.
How long do leftovers last in the fridge?
Store your cooked chicken, cilantro-lime rice, and Aji Verde separately in airtight containers in the fridge for up to 3 days. This keeps each component fresh and allows for easy reheating — simply microwave until heated through.
Can I freeze Peruvian Chicken with Aji Verde and rice?
Yes! For longer storage, you can freeze the chicken and rice in portioned airtight bags for up to 2 months. I recommend freezing the Aji Verde in ice cube trays for easy, portion-controlled use later. Just remember to thaw overnight in the fridge before reheating.
What if I have a cilantro allergy?
If cilantro is a no-go for you, simply substitute it with fresh parsley! While it won’t have the same bold flavor profile, it will still give your dish a fresh, green touch without the allergenic components of cilantro.
Mouthwatering Peruvian Chicken with Aji Verde & Cilantro Rice
Ingredients
Equipment
Method
- In a blender, combine fresh cilantro, jalapeños, mayonnaise, Cotija cheese, garlic, lime juice, olive oil, salt, and pepper. Blend until mostly smooth, about 30-45 seconds.
- Transfer the Aji Verde sauce to a bowl and chill in the fridge for at least 15 minutes.
- Slice chicken breasts into thin cutlets. Toss with olive oil, cumin, paprika, garlic powder, salt, and pepper.
- Heat a grill pan over medium-high heat and sear chicken cutlets for 5-7 minutes on each side until golden brown and cooked through.
- Let the chicken rest before slicing.
- Rinse rice under cold water. In a saucepan, boil 2 cups of water or broth with butter and salt.
- Stir in rice, cover, and simmer for 15-20 minutes until liquid is absorbed. Fluff rice with a fork and mix in cilantro and lime juice.
- Spoon cilantro-lime rice onto plates and top with sliced chicken cutlets.
- Drizzle generously with Aji Verde sauce and garnish with cilantro and lime wedges.
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