Name: Peruvian Chicken with Aji Verde and Cilantro Rice Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Peruvian
Ingredients: 1 cup fresh cilantro, packed (stems & leaves); 1–2 jalapeño peppers, seeded (or keep seeds to adjust heat); 1/2 cup mayonnaise; 1/4 cup Cotija or Parmesan cheese, crumbled; 2 cloves garlic, peeled; 2 tbsp fresh lime juice; 1 tbsp olive oil; 1/2 tsp fine salt; 1/4 tsp black pepper, freshly ground; 2 lb boneless, skinless chicken breasts (slice into thinner cutlets if thick); 2 tbsp olive oil; 1 1/2 tsp ground cumin; 1 1/2 tsp paprika (sweet or smoked); 1 tsp garlic powder; 1 tsp fine salt; 1/2 tsp black pepper; 1 1/2 cups long-grain white rice (Jasmine or Basmati); 2 1/2 cups water or low-sodium chicken broth; 1 tbsp butter or olive oil; 1/2 tsp fine salt; 1/2 cup fresh cilantro, finely chopped; 2 tbsp fresh lime juice; Fresh cilantro leaves

Jump to Recipe

If you’re craving a dish that bursts with vibrant flavors and is guaranteed to impress, you have to try this Peruvian Chicken with Aji Verde and Cilantro Rice Recipe. Succulent, charred chicken meets a bright, creamy green sauce and zesty cilantro-infused rice, delivering a balance of smoky, tangy, and fresh notes that dance on your palate. It’s a welcoming meal that feels both exotic and comforting, perfect for sharing with friends or elevating an ordinary weeknight dinner into something truly special.

A dark gray round plate holds a bed of light beige rice mixed with small bits of herbs as the first layer. On top of the rice is the second layer of grilled chicken pieces, showing a golden brown color with some charred black spots. The third layer is a green sauce drizzled over the chicken, with a slightly creamy texture and visible small herb bits. The plate is set on a wooden table with a white marbled surface background and a blurred cloth in the back. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Everything in this recipe is straightforward yet carefully chosen to bring harmony of flavor, texture, and color. From the fresh cilantro bringing that herbal brightness to the creamy, spicy Aji Verde, and the perfectly spiced chicken, every ingredient plays a vital role in the magic of this meal.

Fresh cilantro (1 cup, packed, stems & leaves): This adds vibrant color and a bright herbal note essential to both the sauce and rice.
Jalapeño peppers (1–2, seeded or with seeds): Adjustable heat source that gives the Aji Verde its signature kick.
Mayonnaise (1/2 cup): Provides a creamy, luscious base to the Aji Verde sauce, balancing spice and acid.
Cotija or Parmesan cheese (1/4 cup, crumbled): Adds a salty, slightly tangy depth enriching the sauce’s flavor complexity.
Garlic cloves (2, peeled): Brings pungency and aroma to both the sauce and the chicken seasoning.
Fresh lime juice (2 tbsp): Essential zesty brightness that cuts through richness in both sauce and rice.
Olive oil (2 tbsp + 1 tbsp): Used for marinating the chicken and smoothness in the sauce.
Fine salt (various quantities): Enhances every flavor and balances the dish perfectly.
Black pepper (freshly ground, 3/4 tsp total): Adds warmth and a subtle heat contrast.
Boneless, skinless chicken breasts (2 pounds): The star protein, tender and juicy when prepared right.
Ground cumin (1 1/2 tsp): Infuses the chicken with earthy, smoky notes.
Paprika (1 1/2 tsp, sweet or smoked): Provides subtle sweetness and beautiful color to the chicken.
Garlic powder (1 tsp): Supports garlic flavor layer in the chicken rub.
Long-grain white rice (1 1/2 cups): Ideal for fluffy texture that pairs perfectly with cilantro and lime.
Water or low-sodium chicken broth (2 1/2 cups): Use broth for an extra savory dimension to the rice.
Butter or olive oil (1 tbsp): Adds richness and prevents sticking in the rice.
Fresh cilantro (1/2 cup, finely chopped): Mixed into rice for fresh herbaceousness.
Fresh cilantro leaves (for garnish): Finishing touch that adds vibrant green pop and fragrance.

How to Make Peruvian Chicken with Aji Verde and Cilantro Rice Recipe

Step 1: Make the Aji Verde Sauce

Start by tossing fresh cilantro, jalapeños, mayonnaise, crumbled Cotija or Parmesan, garlic cloves, lime juice, olive oil, salt, and pepper into a blender or food processor. Blend until mostly smooth but stop before achieving a perfect purée—this keeps those beautiful green flecks alive, adding charm and freshness. Taste and tweak the seasoning, adding more salt or lime juice as preferred. Once done, pop the sauce in the fridge so all those flavors can mingle while you prepare the rest of the meal. For a silkier sauce, blend slightly longer; for extra heat, don’t shy away from keeping some jalapeño seeds.

Step 2: Prepare and Cook the Chicken

If your chicken breasts are thick, gently slice them in half horizontally to create thinner cutlets that cook evenly and quickly. In a bowl, toss the chicken with olive oil, cumin, paprika, garlic powder, salt, and black pepper—this spice blend builds that classic Peruvian flavor profile everyone loves. Heat a grill pan or large skillet over medium-high heat until hot, then sear the chicken in a single layer, taking care not to overcrowd the pan. Cook for about 5 to 7 minutes per side, aiming for beautiful charring spots that add smoky depth while keeping the meat juicy. Once cooked, rest the chicken for 5 minutes to preserve its moisture, then slice into hearty, bite-sized pieces ready to soak up sauce.

Step 3: Prepare the Cilantro-Lime Rice

In a medium saucepan, combine your rice with water or low-sodium chicken broth, butter or olive oil, and salt. Bring to a boil before immediately reducing heat to low, covering, and letting it simmer gently for 15 to 20 minutes until all the liquid is absorbed. Don’t rush it—once done, remove from heat and keep covered, allowing the rice to steam and become fluffy for 10 more minutes. Fluff it gently with a fork before folding in chopped cilantro and lime juice, adding fresh brightness and a bit of zing that elevates every forkful.

Step 4: Assemble Your Peruvian Chicken with Aji Verde and Cilantro Rice Recipe

Ready to build your masterpiece? Spoon a generous bed of cilantro-lime rice into each bowl, then layer on thick slices of your beautifully spiced, juicy chicken. Drizzle the vibrant green Aji Verde sauce liberally over the top to give that cool, creamy heat contrast that you’ll find absolutely addictive. Finish with a few fresh cilantro leaves for a bright, pretty garnish. Don’t hold back on the sauce—this is the flavor signature and what truly sets this dish apart.

How to Serve Peruvian Chicken with Aji Verde and Cilantro Rice Recipe

Peruvian Chicken with Aji Verde and Cilantro Rice Recipe - Recipe Image

Garnishes

Fresh cilantro leaves scattered on top add a burst of color and herbal aroma, perfectly complementing the creamy sauce and smoky chicken. For an extra touch, a final squeeze of lime brightens the dish just before serving, lifting all the flavors even higher.

Side Dishes

Keep it simple yet satisfying with sides like roasted vegetables, a crisp green salad, or sweet corn on the cob. These offer both texture and temperature balance, ensuring each bite remains exciting without overwhelming the chicken’s bold flavors.

Creative Ways to Present

Serve this dish family-style on a large platter for casual gatherings, encouraging everyone to dig in and make it their own with extra Aji Verde sauce on the side. Alternatively, transform it into vibrant tacos or wraps using warm tortillas for a fun twist on the traditional presentation.

Make Ahead and Storage

Storing Leftovers

Refrigerate leftover chicken, sauce, and rice in separate airtight containers for up to 3 days. Keeping components separate maintains the integrity of the sauce’s texture and the rice’s freshness.

Freezing

You can freeze the cooked chicken and cilantro rice separately for up to 2 months. Freeze the Aji Verde sauce in small portions if desired, but note it’s best enjoyed fresh as the texture may change after thawing.

Reheating

Reheat the chicken and rice gently in a skillet or microwave until warmed through. Add a splash of water or broth to the rice if it feels dry. Always add fresh Aji Verde sauce after reheating to preserve its fresh herbal flavor and creamy texture.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs offer more fat and tend to stay juicy and tender, which pairs wonderfully with the bold spices and creamy sauce in this recipe.

How spicy is the Aji Verde sauce?

The heat level depends on how many jalapeños you use and whether you include the seeds. You can easily adjust to your preferred spice level, making it mild or fiery.

Can I make the Aji Verde sauce dairy-free?

Yes! Substitute the mayonnaise with a dairy-free alternative or use avocado to keep the creamy texture while maintaining the sauce’s signature flavor.

Is jasmine rice better than basmati for this recipe?

Both work well, but jasmine rice offers a slightly floral aroma and stickier texture, while basmati is drier and fluffier. Choose based on personal preference.

Can I grill the chicken outdoors?

Definitely! Grilling outside adds lovely smoky char and keeps the kitchen cool, lending an authentic touch to the Peruvian Chicken with Aji Verde and Cilantro Rice Recipe.

Final Thoughts

I encourage you to dive into this Peruvian Chicken with Aji Verde and Cilantro Rice Recipe—its vibrant colors, irresistible flavors, and comforting textures make it an absolute crowd-pleaser. Once you try it, you’ll find yourself coming back to these zesty, smoky bites time and again, sharing a little taste of Peru from your own kitchen.