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Peruvian Chicken with Aji Verde & Cilantro Rice

Peruvian Chicken with Aji Verde & Cilantro Rice

A flavorful and quick Peruvian Chicken with Aji Verde and Cilantro Rice that's perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Peruvian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lbs Boneless Skinless Chicken Breasts A lean protein that becomes juicy and tender when cooked properly.
  • 3 tbsp Olive Oil Used for searing the chicken; feel free to swap for another neutral oil.
  • 1 tsp Cumin Infuses the chicken with warm, earthy flavor.
  • 1 tsp Paprika Adds smokiness and beautiful color to the chicken.
  • 1 tsp Garlic Powder Enhances flavor; fresh garlic can be used for more robust taste.
  • 1 tsp Fine Salt Improves flavor; adjust according to personal preference.
  • 1/2 tsp Black Pepper For seasoning; freshly ground is best.
For the Aji Verde
  • 1 cup Fresh Cilantro Offers vibrant, herbal notes.
  • 1-2 units Jalapeño Peppers Provides heat; adjust based on spice preference.
  • 1/2 cup Mayonnaise Acts as the creamy base; swap with Greek yogurt for a lighter option.
  • 1/4 cup Cotija or Parmesan Cheese Adds a salty kick and creaminess.
  • 2 cloves Garlic Fresh garlic enhances flavor.
  • 2 tbsp Fresh Lime Juice Brightens the sauce.
  • Olive Oil Drizzle to help blend the ingredients smoothly.
  • Fine Salt Adjust for personal preference.
  • Black Pepper Season according to taste.
For the Cilantro-Lime Rice
  • 1 1/2 cups Long-Grain White Rice The base for your meal.
  • 2 1/2 cups Water or Low-Sodium Chicken Broth Cooking liquid that infuses the rice.
  • 1 tbsp Butter Adds richness to the rice.
  • 1-2 tbsp Fresh Lime Juice Enhances the rice's flavor.
  • Fresh Cilantro For garnish.

Equipment

  • Blender
  • grill pan or skillet
  • Medium pot

Method
 

Step-by-Step Instructions
  1. 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.
  2. 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.
  3. 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.
  4. To serve, place cilantro-lime rice in a bowl, top with sliced chicken and drizzle with aji verde sauce. Garnish with additional cilantro.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 45gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 30mgCalcium: 10mgIron: 15mg

Notes

For best results, avoid crowding the chicken while searing to achieve a beautiful crust. Adjust spice levels based on jalapeño handling. Store leftovers separately for optimal freshness.

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