As I stood in my kitchen, the tantalizing aroma of cumin and paprika danced through the air, instantly transporting me to the sun-soaked streets of Peru. That’s when I knew it was the perfect night to whip up my simply irresistible Peruvian Chicken with Aji Verde and Cilantro-Lime Rice. This dish is not just about tantalizing your taste buds; it’s also a game-changer for busy weeknights, combining quick prep with bold flavors that impress. The creamy aji verde sauce, made from fresh cilantro and zesty jalapeños, brings the chicken and the vibrant cilantro-lime rice together in an unforgettable way. Plus, it’s gluten-free with tasty adaptability options! Are you ready to indulge in a dish that will make your weeknight dinners feel like a joyful culinary escape? Let’s dive in!
Why is This Peruvian Chicken a Must-Try?
Irresistible Flavors: The vibrant combination of cumin and paprika on juicy chicken is nothing short of mouthwatering.
Quick and Easy: Perfect for busy weeknights, this recipe can be prepped in under 30 minutes, making dinner stress-free.
Versatile Enjoyment: Pair it with shrimp or tofu for a delightful twist, or throw in sautéed veggies for added nutrition.
Crowd-Pleasing Appeal: Impress your family and friends with a dish that looks and tastes gourmet without spending hours in the kitchen.
Meal Prep Dream: A great option for meal prep; the aji verde can be made ahead, ensuring delicious lunches all week!
Elevate your dinner game and try serving this stunning dish alongside a fresh salad or some lime wedges. If you’re looking for other easy, gluten-free options, check out my delicious Homemade Butter Chicken for a comforting meal everyone will love!
Peruvian Chicken Ingredients
For the Chicken
- Boneless Skinless Chicken Breasts (2 lbs) – A lean protein that becomes juicy and tender when cooked properly.
- Olive Oil (3 tbsp) – Used for searing the chicken, adding moisture and flavor; feel free to swap for another neutral oil.
- Cumin (1 tsp) – Infuses the chicken with warm, earthy flavor; try adjusting the amount for a more assertive taste.
- Paprika (1 tsp) – Adds smokiness and a beautiful color to the chicken; can substitute with smoked paprika for extra depth.
- Garlic Powder (1 tsp) – Enhances flavor; fresh garlic can be used for a more robust taste.
- Fine Salt (1 tsp for chicken) – Improves flavor; adjust according to personal preference.
- Black Pepper (1/2 tsp) – For seasoning; freshly ground is best to elevate taste.
For the Aji Verde
- Fresh Cilantro (1 cup) – A key ingredient for the sauce that offers vibrant, herbal notes; parsley can be used if needed.
- Jalapeño Peppers (1–2) – Provides the heat; feel free to adjust based on your spice preference, removing seeds for milder flavor.
- Mayonnaise (1/2 cup) – Acts as the creamy base; swap with Greek yogurt for a lighter, tangy option.
- Cotija or Parmesan Cheese (1/4 cup) – Adds a salty kick and creaminess to the sauce; Queso fresco is an excellent alternative.
- Garlic (2 cloves) – Fresh garlic enhances flavor; replace with garlic powder if fresh isn’t available.
- Fresh Lime Juice (2 tbsp) – Brightens the aji verde and balances flavors; a must for this sauce.
- Olive Oil (to drizzle) – Helps blend the ingredients smoothly; or use another type of oil if you prefer.
- Fine Salt (to taste) – Adjust for personal preference to enhance flavor.
- Black Pepper (to taste) – Season according to your taste for an added kick.
For the Cilantro-Lime Rice
- Long-Grain White Rice (1 1/2 cups) – The base for your meal, bringing texture; jasmine or basmati can add an extra fragrant note.
- Water or Low-Sodium Chicken Broth (2 1/2 cups) – Cooking liquid that infuses the rice with great flavor; broth is recommended for depth.
- Butter (1 tbsp) – Adds richness and creaminess to the rice; can be replaced with olive oil if desired.
- Fresh Lime Juice (1-2 tbsp) – This enhances the rice’s flavor profile with a zesty punch; a little goes a long way.
- Fresh Cilantro (for garnish) – Brightens up the dish when sprinkled on top before serving.
This delightful Peruvian Chicken with Aji Verde and Cilantro-Lime Rice recipe will take your weeknight dinners to the next level. Enjoy the burst of flavor and the comfort of homemade goodness!
Step‑by‑Step Instructions for Peruvian Chicken with Aji Verde & Cilantro Rice
Step 1: Prepare Aji Verde
In a blender, combine 1 cup of fresh cilantro, 1-2 jalapeños (seeds removed for less heat), ½ cup mayonnaise, ¼ cup Cotija or Parmesan cheese, 2 cloves of garlic, and 2 tablespoons of fresh lime juice. Drizzle in 2 tablespoons of olive oil, then season with salt and pepper to taste. Blend until mostly smooth, giving it about 1-2 minutes. Refrigerate the aji verde to let the flavors meld while you prepare the rest of the dish.
Step 2: Cook Chicken
Season 2 lbs of boneless skinless chicken breasts with 3 tablespoons of olive oil, 1 teaspoon of cumin, 1 teaspoon of paprika, 1 teaspoon of garlic powder, and salt and pepper. Heat a grill pan or skillet over medium-high heat until hot, then add the chicken. Sear for 5-7 minutes on each side until charred and cooked through, reaching an internal temperature of 165°F. Once done, let the chicken rest for a few minutes before slicing.
Step 3: Cook Rice
In a medium pot, combine 1 ½ cups of long-grain white rice, 2 ½ cups of water or low-sodium chicken broth, 1 tablespoon of butter, and salt to taste. Bring to a boil over high heat, then reduce the heat to low, cover, and let it simmer for 15-20 minutes until all liquid is absorbed. Remove from heat, let it rest for 10 minutes, then fluff the rice with a fork and mix in fresh lime juice and chopped cilantro.
Step 4: Assemble Bowls
To serve your Peruvian Chicken with Aji Verde & Cilantro Rice, place a generous scoop of cilantro-lime rice in a bowl. Top with sliced chicken and drizzle liberally with the prepared aji verde sauce. Finish by garnishing with additional fresh cilantro for a burst of color and flavor. Serve warm and enjoy the vibrant flavors in every bite!
How to Store and Freeze Peruvian Chicken with Aji Verde
Fridge: Store leftovers in an airtight container for up to 3-4 days. Keep the aji verde and other components separate for optimal freshness.
Freezer: For longer storage, freeze chicken and rice in airtight containers or freezer bags for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Gently reheat chicken in the oven or stovetop to retain moisture, and warm the rice with a splash of water or lime juice if it thickens during storage.
Aji Verde Storage: The aji verde can be stored in the fridge for up to 4 days. Make it ahead of time for convenience, adding it just before serving your Peruvian chicken!
Make Ahead Options
These Peruvian Chicken with Aji Verde and Cilantro-Lime Rice are a fantastic choice for meal prep, saving you time on busy weeknights! You can prepare the aji verde sauce up to 3 days ahead by blending the ingredients and storing it in the fridge—this actually enhances the flavors. Additionally, the chicken can be marinated and cooked in advance, then stored in the refrigerator for up to 4 days. Simply reheat gently in a skillet to keep it moist. The cilantro-lime rice can also be made ahead and refrigerated; to revitalize its texture, add a splash of water and heat it briefly before serving. Enjoy the convenience of having this flavorful dish ready to go!
What to Serve with Peruvian Chicken with Aji Verde and Cilantro-Lime Rice
Elevate your dining experience with delightful sides that harmonize beautifully with the vibrant flavors of this dish.
- Fresh Garden Salad: A crisp salad with mixed greens, cucumbers, and cherry tomatoes provides a refreshing contrast to the warm, spicy elements of the chicken.
- Grilled Corn on the Cob: The sweetness of grilled corn complements the smoky chicken, offering a delightful texture alongside your meal.
- Sweet Plantains: Their natural sweetness balances the savory spices and adds a lovely tropical flair that pairs perfectly with Peruvian flavors.
- Avocado Slices: Creamy avocado not only adds richness but also a cooling element that balances the heat from the aji verde.
- Spicy Black Beans: These beans enhance the dish’s protein component while bringing a hearty, earthy flavor that rounds out the meal beautifully.
- Lime Wedges: Serve with wedges for a zesty squeeze on the chicken, enhancing its flavors and elevating each bite.
- Coconut Rice: For a twist, substitute your cilantro-lime rice with coconut rice; its sweetness and creaminess will add a tropical vibe that delights.
- Chilled White Wine: A crisp, chilled white wine, like Sauvignon Blanc, refreshes the palate and complements the bright notes of the aji verde and lime.
- Churros with Chocolate Sauce: Finish the meal with warm churros, their sweetness pairing wonderfully with a rich chocolate dip for a delightful dessert experience.
Expert Tips for Peruvian Chicken
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Searing Technique: Avoid crowding the chicken in the pan; this will steam rather than sear your chicken, preventing that beautiful crust you want on your Peruvian chicken.
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Spice Levels: Adjust the heat by how you handle your jalapeños. For a milder sauce, remove the seeds and membranes before blending them into the aji verde.
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Rice Consistency: If your cilantro-lime rice thickens during cooking or storage, simply add a splash of lime juice or water to loosen it before serving.
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Flavor Enhancements: For a bolder flavor in your aji verde, blend in some jalapeño seeds. They pack an extra punch of heat and enhance the overall taste!
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Make-Ahead Magic: The aji verde can be made a few days in advance. Just store it in the fridge, and it’ll be perfect for drizzling on your chicken when you’re ready to enjoy!
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Garnishing Tip: Fresh cilantro not only adds flavor but also a pop of color. Sprinkle extra cilantro just before serving to ensure your Peruvian Chicken looks as delightful as it tastes!
Peruvian Chicken with Aji Verde Variations
Feel free to get creative and make this dish your own with these exciting variations!
- Protein Swap: Replace chicken with shrimp or tofu for a delightful twist. Each option brings its unique flavor and texture to the dish.
- Vegetable Boost: Add sautéed bell peppers or corn to the rice for an extra burst of color and nutrition. These veggies complement the chicken beautifully!
- Whole Grain Option: Use brown rice or quinoa instead of white rice for a wholesome, nutty flavor while still keeping the standout cilantro-lime essence.
- Creamy Alternative: Swap mayonnaise in the aji verde for Greek yogurt to lighten up the sauce without losing creaminess. Perfect for a fresher taste!
- Extra Heat: Blend in some diced jalapeño seeds to the aji verde for those who love a fiery kick. It enhances the overall flavor!
- Zesty Citrus: Try mixing in a splash of orange juice with lime juice in the rice for a vibrant, citrusy twist that brightens up each bite.
- Garnish Galore: Top your serving with sliced avocado for added creaminess or toasted pine nuts for some crunch. These touches elevate the dish beautifully!
- Salsa Verde Delight: Experiment with swapping aji verde for salsa verde for a different flavor profile. It’s a refreshing alternative, especially for taco lovers!
For other scrumptious ideas, don’t miss out on our rich and flavorful Homemade Butter Chicken, a comforting meal everyone will enjoy!
Peruvian Chicken with Aji Verde and Cilantro-Lime Rice Recipe FAQs
How do I select ripe ingredients for this recipe?
When choosing ingredients, I recommend selecting vibrant, fresh cilantro with no dark spots. Jalapeños should feel firm and smooth; avoid any that have wrinkles or are overly soft. Lime should give slightly when squeezed, indicating juiciness, which is essential for a flavorful sauce and rice.
How should I store leftovers?
Store leftover Peruvian Chicken and the cilantro-lime rice in separate airtight containers in the fridge for up to 3-4 days. This keeps both components fresh and maintains the rice’s fluffy texture. Ensure the aji verde is also in a sealed container to retain its flavor and freshness.
Can I freeze the chicken and rice?
Absolutely! To freeze, place the chicken and rice in airtight containers or freezer bags, ensuring as much air as possible is removed to prevent freezer burn. They can be frozen for up to 3 months. When ready to eat, thaw overnight in the fridge, and for reheating, gently warm the chicken in a skillet to keep it juicy, and add a splash of water or lime juice to the rice if it thickens.
What if my rice thickens during storage?
If your cilantro-lime rice becomes thick after cooking or while stored, don’t worry! Simply add a splash of water or fresh lime juice before reheating, then fluff it with a fork. This will bring it back to the perfect consistency and keep it delicious!
Are there any dietary considerations?
This recipe is gluten-free, making it a fantastic option for anyone avoiding gluten. If you are serving this dish to pets, make sure to leave out the seasonings and sauce, as ingredients like garlic and onion can be harmful to them. Always check for any personal allergies to cilantro or jalapeños as well.
What adjustments can I make to personalize this dish?
If you’re looking to add a twist, you can substitute chicken with shrimp or tofu for a different protein. Feel free to include sautéed bell peppers or corn in the rice. Additionally, using brown rice or quinoa can be a wonderful, nutritious option while still offering that signature lime-cilantro flavor profile.
Peruvian Chicken with Aji Verde & Cilantro Rice
Ingredients
Equipment
Method
- In a blender, combine fresh cilantro, jalapeños, mayonnaise, Cotija cheese, garlic, and lime juice. Drizzle olive oil, season with salt and pepper, and blend until mostly smooth. Refrigerate.
- Season chicken with olive oil, cumin, paprika, garlic powder, salt, and pepper. Heat grill pan over medium-high heat, add chicken, and sear for 5-7 minutes on each side. Let rest before slicing.
- In a pot, combine rice, broth, butter, and salt. Bring to boil, reduce heat, cover, and simmer for 15-20 minutes. Let it rest, then mix in lime juice and chopped cilantro.
- To serve, place cilantro-lime rice in a bowl, top with sliced chicken and drizzle with aji verde sauce. Garnish with additional cilantro.