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
Scale
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.
