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Peruvian Chicken with Aji Verde and Cilantro Rice Recipe

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★★★★

3.8 from 42 reviews

This vibrant Peruvian Chicken with Aji Verde and Cilantro Rice is a flavorful and colorful dish combining juicy, spiced grilled chicken with a creamy, zesty green sauce and fragrant cilantro-lime rice. Perfectly charred chicken contrasts with bright, herbaceous rice and a spicy, tangy aji verde sauce that adds a signature kick to this easy-to-make, crowd-pleasing meal.

Ingredients

Scale

Aji Verde Sauce

  • 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

Chicken

  • 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

Cilantro-Lime Rice

  • 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

Garnish

  • Fresh cilantro leaves

Instructions

  1. Make the Aji Verde Sauce: Add the cilantro, jalapeños, mayonnaise, Cotija or Parmesan cheese, garlic, lime juice, olive oil, salt, and black pepper to a blender or food processor. Blend until the mixture is mostly smooth but still has some small flecks of green for texture. Taste and adjust salt or lime juice as needed. Refrigerate the sauce to allow the flavors to meld while you prepare the rest of the dish.
  2. Prepare and Cook the Chicken: If the chicken breasts are thick, slice them horizontally into thinner cutlets to ensure even cooking. In a bowl, toss the chicken pieces with olive oil, ground cumin, paprika, garlic powder, salt, and pepper until well coated. Heat a grill pan or large skillet over medium-high heat. Working in batches to avoid crowding, sear the chicken in a single layer for 5 to 7 minutes per side until the chicken is deeply charred in spots and the internal temperature reaches 165°F (74°C). Remove the chicken and let it rest for 5 minutes before slicing into thick bite-size pieces.
  3. Make the Cilantro-Lime Rice: In a medium saucepan, combine the rice, water or chicken broth, butter or olive oil, and salt. Bring to a boil over high heat, then immediately reduce the heat to low, cover, and let simmer for 15 to 20 minutes until the liquid is absorbed. Remove the rice from heat and let it rest, still covered, for 10 minutes. Fluff the rice with a fork, then stir in the chopped cilantro and lime juice to infuse bright, fresh flavor.
  4. Assemble the Bowls: Spoon a generous portion of the cilantro-lime rice into each serving bowl. Top with sliced Peruvian-style chicken. Drizzle liberally with the creamy, spicy aji verde sauce. Garnish with fresh cilantro leaves and serve immediately to enjoy the vibrant flavors and textures together.

Notes

  • For a silkier aji verde sauce, blend the ingredients an additional 30 seconds until very smooth.
  • Leave jalapeño seeds in the sauce if you want extra heat; remove them for milder flavor.
  • Do not crowd the pan when searing chicken to avoid steaming and ensure a good char.
  • Using chicken broth instead of water for the rice adds a richer, savory depth.
  • If using water for rice, add an extra pinch of salt to boost flavor.
  • Resting the chicken after cooking allows the juices to redistribute for juicier meat.

Keywords: Peruvian chicken, aji verde recipe, cilantro lime rice, grilled chicken, Peruvian cuisine, spicy green sauce, healthy chicken recipe

Find it online: https://foodiecara.com/peruvian-chicken-with-aji-verde-and-cilantro-rice-recipe/