Peruvian Chicken With Aji Verde And Cilantro Rice

Peruvian Chicken With Aji Verde And Cilantro Rice was the dish that quietly took over our table during a casual Friday dinner that started with no real plan. My friend Mateo stopped by after work with a bag of limes and a story about the rotisserie chicken he grew up eating near his uncle’s shop.

At the same time, my neighbor Jen was flipping through a travel magazine at the counter, pointing out photos of bright green sauces and grilled meats. I had chicken thawed, cilantro waiting in a glass of water, and just enough curiosity to try something different.

As the blender whirred, the kitchen filled with the scent of lime, garlic, and fresh herbs. The sauce turned a vivid green that made everyone pause and ask what it was for. Later, when the chicken hit the pan and the rice finished steaming, the colors alone felt energizing.

We served everything in bowls, passed the sauce freely, and kept going back for extra spoonfuls of aji verde. Peruvian Chicken With Aji Verde And Cilantro Rice has a way of bringing people into the moment bright, bold, and layered without feeling complicated.

Short Description

Peruvian Chicken With Aji Verde And Cilantro Rice is a flavorful bowl-style meal featuring spiced chicken, herb-packed green sauce, and fluffy rice finished with lime and fresh cilantro.

Key Ingredients

Aji Verde Green Sauce

• 1 cup fresh cilantro, packed
• 1–2 jalapeño peppers, seeded if desired
• ½ cup mayonnaise
• ¼ cup Cotija or Parmesan cheese, crumbled
• 2 garlic cloves, peeled
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• ½ teaspoon fine salt
• ¼ teaspoon freshly ground black pepper

Peruvian Style Chicken

• 2 pounds boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1½ teaspoons ground cumin
• 1½ teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon fine salt
• ½ teaspoon black pepper

Cilantro Lime Rice

• 1½ cups long grain white rice
• 2½ cups water or low-sodium chicken broth
• 1 tablespoon butter or olive oil
• ½ teaspoon fine salt
• ½ cup fresh cilantro, finely chopped
• 2 tablespoons fresh lime juice

For Serving

• Fresh cilantro leaves

Tools Needed

• Blender or food processor
• Large skillet or grill pan
• Medium saucepan with lid
• Cutting board and knife
• Measuring cups and spoons

Cooking Instructions

Step 1: Make the Aji Verde

Add all aji verde ingredients to a blender. Blend until mostly smooth with small green flecks remaining. Refrigerate for at least 15 minutes to allow flavors to develop.

Step 2: Season the Chicken

Pat chicken dry and rub with olive oil, cumin, paprika, garlic powder, salt, and black pepper until evenly coated.

Step 3: Cook the Chicken

Heat a skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden and fully cooked through. Internal temperature should reach 165°F. Let rest for 5 minutes, then slice.

Step 4: Cook the Rice

Bring water or broth, butter, and salt to a boil. Add rice, cover, and simmer 15–18 minutes until tender. Remove from heat and rest 5 minutes.

Step 5: Finish the Rice

Fluff rice with a fork, then fold in chopped cilantro and fresh lime juice until evenly mixed.

Step 6: Assemble and Serve

Serve sliced chicken over cilantro rice. Drizzle generously with aji verde and finish with fresh cilantro leaves.

Why You’ll Love This Recipe

Bold, fresh flavors with balanced heat

Simple cooking methods with impressive results

Protein-rich and naturally gluten-free

Great for meal prep or weeknight dinners

Customizable spice level

Bright and satisfying without heaviness

Mistakes to Avoid & Solutions

Overblending the sauce
Can turn the sauce bitter.
Solution: Blend just until smooth with visible herb flecks.

Cooking chicken straight from the fridge
Leads to uneven cooking.
Solution: Let chicken sit at room temperature for 10 minutes before cooking.

Skipping the resting step
Makes chicken lose juices when sliced.
Solution: Rest chicken briefly before cutting.

Adding lime juice to hot rice too early
Can dull the citrus flavor.
Solution: Add lime after the rice has rested.

Underseasoning the rice
Leaves the dish flat.
Solution: Salt the cooking liquid properly for full flavor.

Serving and Pairing Suggestions

Serve as bowls with extra sauce on the side

Add sliced avocado or roasted corn

Pair with sparkling water or citrus-forward iced tea

Works well plated or family-style

Great with a side of grilled vegetables

Storage and Reheating Tips

Store chicken, rice, and sauce separately

Refrigerate up to 4 days in airtight containers

Reheat chicken gently in a skillet or microwave

Stir rice with a splash of water before reheating

Serve aji verde cold for best flavor

FAQs

1. Can I use chicken thighs instead of breasts?
Yes, thighs work well and stay very juicy.

2. Is aji verde very spicy?
It’s mildly spicy. Remove jalapeño seeds for less heat.

3. Can I make the sauce ahead of time?
Yes, it tastes even better after a few hours in the fridge.

4. Can I grill the chicken instead?
Absolutely. Grill over medium-high heat until cooked through.

5. What cheese works best in the sauce?
Cotija gives a traditional salty bite, but Parmesan works well too.

Tips & Tricks

Use gloves when handling jalapeños

Taste the sauce before chilling and adjust salt or lime

Slice chicken against the grain for tenderness

Double the sauce if serving guests

Fresh cilantro makes a big difference here

Recipe Variations

Spicy Aji Verde: Add an extra jalapeño or a pinch of cayenne to the sauce.

Greek Yogurt Sauce: Replace half the mayo with plain Greek yogurt for a lighter version.

Cauliflower Rice Bowl: Swap rice for seasoned cauliflower rice for lower carbs.

Grilled Peruvian Chicken: Marinate chicken overnight and grill for smoky flavor.

Quinoa Cilantro Base: Use cooked quinoa instead of rice and finish the same way.

Final Thoughts

Peruvian Chicken With Aji Verde And Cilantro Rice brings energy to the table in a way that feels effortless. The sauce wakes everything up, the chicken stays deeply seasoned, and the rice ties it all together without stealing focus. It’s the kind of meal that encourages passing bowls, sharing sauces, and lingering just a bit longer.

I’ve made this for casual dinners and for guests who enjoy bold flavors, and it always finds its rhythm. Nothing feels rushed or overdone, just layered and intentional. If you’re looking for a dish that feels fresh, satisfying, and full of personality, this one belongs in your rotation.