If you’ve ever craved a vibrant, flavorful meal that combines a spicy kick with fresh herbs and comforting rice, you’re in for a treat with this Peruvian Chicken with Aji Verde & Cilantro Rice Recipe. It’s a delightful harmony of juicy, perfectly seasoned chicken paired with a creamy, zesty green sauce and fragrant cilantro-infused rice. The dish strikes just the right balance of tangy, smoky, and herbal notes that make every bite a celebration of bold Peruvian flavors — totally irresistible and easy enough to enjoy any night of the week.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and how each ingredient plays a vital role in creating depth, texture, and color. Fresh herbs, spices, and creamy elements come together to bring authenticity and richness that will make your taste buds sing.
- Fresh cilantro (1 cup, packed): Gives the recipe its signature herbaceous and vibrant green flavor.
- Jalapeño peppers (1–2, seeded or whole): Adjust the heat level to your preference for that gentle spicy kick.
- Mayonnaise (1/2 cup): Provides a creamy base for the aji verde sauce.
- Cotija or Parmesan cheese (1/4 cup, crumbled): Adds a tangy and salty depth to the sauce.
- Garlic cloves (2): Essential for that pungent warmth in the sauce and chicken seasoning.
- Fresh lime juice (2 tbsp): Adds brightness and a refreshing citrus tang.
- Olive oil (1 tbsp for sauce, 2 tbsp for chicken): Helps meld flavors and creates a luscious texture.
- Fine salt and freshly ground black pepper: Season everything just right to enhance all the flavors.
- Boneless, skinless chicken breasts (2 lb): The star protein, best sliced into cutlets for even cooking.
- Ground cumin (1 1/2 tsp) and paprika (1 1/2 tsp): Bring warm, earthy, and smoky flavor notes to the chicken.
- Garlic powder (1 tsp): Adds extra garlicky goodness to the chicken marinade.
- Long-grain white rice (1 1/2 cups, Jasmine or Basmati): Steamed fluffy and infused with lime and cilantro.
- Water or low-sodium chicken broth (2 1/2 cups): The cooking liquid for the rice that influences its savoriness.
- Butter or olive oil (1 tbsp for rice): Ensures the rice stays rich and glossy.
- Fresh cilantro, finely chopped (1/2 cup): Stirred into the cooked rice for fresh herbal notes.
- Fresh cilantro leaves (for garnish): Adds a lovely pop of green and freshness on top.
How to Make Peruvian Chicken with Aji Verde & Cilantro Rice Recipe
Step 1: Make the Aji Verde Sauce
Start by throwing fresh cilantro, jalapeños, mayonnaise, Cotija or Parmesan cheese, garlic, lime juice, olive oil, salt, and pepper into a blender or food processor. Pulse until the sauce is mostly smooth but still has some texture—those little green flecks keep it visually enticing and fresh-looking. Taste it and adjust with a pinch more salt or a squeeze more lime juice if you want it brighter. Pop it in the fridge while you focus on the chicken and rice, letting the flavors meld beautifully. If you want it ultra-silky, blend a bit longer; keep some jalapeño seeds in if you want to turn up the heat.
Step 2: Prepare and Cook the Chicken
If the chicken breasts are thick, slice them horizontally to create thinner cutlets—this helps them cook evenly and get a better sear. In a bowl, toss the chicken with olive oil, cumin, paprika, garlic powder, salt, and pepper so every piece is lovingly coated in warm, fragrant spices. Heat up a grill pan or large skillet over medium-high heat, and cook the chicken in a single layer—don’t crowd the pan or you’ll lose that beautiful char. Sear each side for about 5–7 minutes until the chicken is deeply charred in places and reaches the perfect internal temperature of 165°F / 74°C. Let the chicken rest for 5 minutes to keep it juicy, then slice into hearty bite-sized pieces.
Step 3: Cook the Cilantro-Lime Rice
In a medium saucepan, combine the rice, water or broth, butter or olive oil, and salt. Bring everything to a boil, then immediately reduce the heat to low, cover, and let it simmer gently for 15–20 minutes until all the liquid is absorbed. Remove from heat and keep it covered for another 10 minutes to steam perfectly fluffy grains. Fluff the rice with a fork, then fold in finely chopped cilantro and fresh lime juice. Using chicken broth boosts the savory depth, but if you use water, don’t be shy with the salt to keep the rice flavorful.
Step 4: Assemble Your Peruvian Chicken with Aji Verde & Cilantro Rice Recipe Bowls
Spoon a generous bed of the vibrant cilantro-lime rice into each bowl, then pile on the succulent slices of Peruvian chicken. Drizzle liberally with the creamy aji verde sauce that ties everything together with its cool, creamy heat. Finish with a scattering of fresh cilantro leaves for an extra pop of herbaceous freshness. Trust me, be generous with the sauce — that’s what makes this dish absolutely come alive.
How to Serve Peruvian Chicken with Aji Verde & Cilantro Rice Recipe
Garnishes
Fresh cilantro leaves are a natural match, adding that bright, vibrant color and hint of herbal freshness on top. A wedge of lime on the side is perfect for anyone who wants to add an extra citrusy zing just before diving in.
Side Dishes
This dish is hearty on its own, but if you want to round it out, try serving a simple mixed green salad with a light vinaigrette to cut through the richness. Roasted vegetables or grilled corn also complement the smoky, spicy flavors beautifully.
Creative Ways to Present
Serve this Peruvian Chicken with Aji Verde & Cilantro Rice Recipe in colorful bowls to showcase the vibrant greens and golden chicken. For a fun party idea, spoon the chicken and rice into lettuce cups for fresh, crunchy bites with a creamy sauce drizzle. Alternatively, assemble as a layered casserole for a family-style meal where everyone can dig in!
Make Ahead and Storage
Storing Leftovers
Leftover chicken and rice can be stored in airtight containers in the fridge for up to 3 days. Keep the aji verde sauce separate to maintain its fresh texture and color, adding it just before serving.
Freezing
You can freeze cooked chicken and rice portions, but it’s best to leave the aji verde sauce out of the freezer to avoid texture changes. When freezing, use airtight containers or heavy-duty freezer bags, and consume within 2 months for the best quality.
Reheating
Reheat chicken and rice gently in a skillet over low heat or microwave with a splash of water or broth to keep the rice from drying out. Once warmed through, add your cold aji verde sauce on top to get that fresh, creamy burst back.
FAQs
Can I use other types of chicken?
Absolutely! Thighs work wonderfully too, giving you even juicier meat with a slightly richer flavor. Just adjust cooking times accordingly to ensure they’re safely cooked through.
What if I don’t have Cotija cheese?
Parmesan is an excellent substitute, bringing a salty, nutty flavor that complements the aji verde sauce perfectly. You can even experiment with feta for a tangier twist.
How spicy is the aji verde sauce?
The heat level depends on how many jalapeños you use and whether you include the seeds. Start with one seeded pepper for a mild heat, and add more or keep seeds for a fiery kick.
Can I make this recipe vegetarian?
While the chicken is key here, you can swap it for grilled portobello mushrooms or tofu for a vegetarian take, keeping all the vibrant sauce and cilantro rice the same.
Is this recipe gluten-free?
Yes! All the ingredients used are naturally gluten-free, making this a great option for those with gluten sensitivities or celiac disease.
Final Thoughts
I genuinely hope you give this Peruvian Chicken with Aji Verde & Cilantro Rice Recipe a whirl because it delivers on flavor, ease, and that satisfying home-cooked vibe. It’s a dish that doesn’t just fill you up but invites you to savor bold tastes and fresh ingredients in the most delightful way. Trust me, once you try it, this recipe will be popping up on your regular dinner rotation — so dive in, enjoy every bite, and share the love!
Print
Peruvian Chicken with Aji Verde & Cilantro Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 bowls
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
Description
A vibrant and flavorful Peruvian-inspired meal featuring tender, spiced grilled chicken served atop fragrant cilantro-lime rice, all complemented by a creamy, slightly spicy Aji Verde sauce. Perfect for a quick yet impressive weeknight dinner or meal prep bowls.
Ingredients
Aji Verde Sauce
- 1 cup fresh cilantro, packed (stems & leaves)
- 1–2 jalapeño peppers, seeded (adjust seeds to heat preference)
- 1/2 cup mayonnaise
- 1/4 cup Cotija or Parmesan, crumbled
- 2 cloves garlic, peeled
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- 1/2 tsp fine salt
- 1/4 tsp freshly ground black pepper
Peruvian Chicken
- 2 lb boneless, skinless chicken breasts (sliced 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
- Make the Aji Verde Sauce: Add cilantro, jalapeños, mayonnaise, Cotija or Parmesan, garlic, lime juice, olive oil, salt, and pepper to a blender or food processor. Blend until mostly smooth but still with green flecks to maintain texture. Taste and adjust salt or lime juice. Refrigerate to let flavors meld while preparing other components. For a silkier texture, blend an additional 30 seconds; for more heat, include some jalapeño seeds.
- Prepare & Cook the Chicken: If chicken breasts are thick, slice them horizontally into thinner cutlets. In a bowl, toss the chicken with olive oil, ground cumin, paprika, garlic powder, salt, and black pepper until evenly coated. Heat a grill pan or large skillet over medium-high heat. Cook chicken in a single layer, working in batches to avoid overcrowding, searing for 5–7 minutes per side until charred in spots and internal temperature reaches 165°F (74°C). Let rest 5 minutes before slicing into thick bite-sized pieces. Avoid crowding to ensure proper searing instead of steaming.
- Make the Cilantro-Lime Rice: In a medium saucepan, combine rice, water or broth, butter or olive oil, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until all liquid is absorbed. Remove from heat and let sit, covered, for 10 minutes. Fluff rice with a fork, then gently fold in chopped cilantro and fresh lime juice. Using broth enhances flavor; if using water, consider adding a bit more salt.
- Assemble the Bowls: Spoon a generous portion of cilantro-lime rice into each bowl. Top with sliced Peruvian chicken and drizzle liberally with the creamy Aji Verde sauce. Garnish with extra fresh cilantro leaves and serve immediately. The creamy, spicy sauce is key to the dish’s bold, signature flavor.
Notes
- Adjust jalapeño seeds in the Aji Verde sauce to control heat level.
- Use broth instead of water for cooking rice to add extra savory depth.
- Resting the chicken after cooking helps retain moisture and juiciness.
- Prevent overcrowding the pan when cooking chicken to ensure proper searing and flavor development.
- This recipe is ideal for meal prep; keep sauce separate until serving to maintain freshness.
