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Peruvian Chicken with Aji Verde & Cilantro Rice

Mouthwatering Peruvian Chicken with Aji Verde & Cilantro Rice

This Quick Peruvian Chicken with Aji Verde and Cilantro Lime Rice transforms a typical weeknight dinner into something extraordinary.
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Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Aji Verde Sauce
  • 1 bunch Fresh Cilantro
  • 1 medium Jalapeño Peppers Seeds in for extra spiciness
  • 1/2 cup Mayonnaise Greek yogurt can be used as a substitute
  • 1/4 cup Cotija or Parmesan Queso fresco is a great dairy-free option
  • 2 cloves Garlic Opt for fresh garlic for best results
  • 2 tablespoons Lime Juice Use fresh for the best flavor
  • 2 tablespoons Olive Oil Can be replaced with vegetable oil if preferred
For the Chicken
  • 4 pieces Boneless Skinless Chicken Breasts Cut into thinner cutlets
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Paprika Smoked paprika adds extra depth
For the Rice
  • 1 cup Long-Grain White Rice (e.g., Jasmine or Basmati) Quinoa or brown rice are healthy swaps
  • 1 tablespoon Butter or Olive Oil Enhances rice flavor
  • 1 teaspoon Salt
  • 1/4 cup Fresh Cilantro For rice, optional

Equipment

  • Blender
  • Grill Pan or Skillet
  • Medium Saucepan

Method
 

Making Aji Verde
  1. 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.
  2. Transfer the Aji Verde sauce to a bowl and chill in the fridge for at least 15 minutes.
Cooking Chicken
  1. Slice chicken breasts into thin cutlets. Toss with olive oil, cumin, paprika, garlic powder, salt, and pepper.
  2. 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.
  3. Let the chicken rest before slicing.
Preparing Cilantro-Lime Rice
  1. Rinse rice under cold water. In a saucepan, boil 2 cups of water or broth with butter and salt.
  2. 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.
Assembling the Dish
  1. Spoon cilantro-lime rice onto plates and top with sliced chicken cutlets.
  2. Drizzle generously with Aji Verde sauce and garnish with cilantro and lime wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 10IUVitamin C: 30mgCalcium: 15mgIron: 10mg

Notes

Customize the heat of the Aji Verde by adjusting jalapeño quantity to suit your taste. Perfect for meal prep, store components separately for freshness.

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