Peruvian Chicken With Aji Verde And Cilantro Rice came into my kitchen on a quiet Tuesday afternoon when the house felt unusually still. My husband was out running errands, and I had my granddaughter Lucy at the table with her crayons, carefully lining them up by color while asking what we were having for dinner.
Outside, the late afternoon sun filtered through the curtains, and the scent of fresh cilantro filled the room as I rinsed bunches at the sink. I had just returned from our local market where a friendly vendor insisted I take an extra handful of herbs because they were “too pretty to waste.” That small kindness stayed with me as I began cooking.
Peruvian Chicken With Aji Verde And Cilantro Rice felt like a good bridge between generations that day. Lucy watched me blend the bright green sauce, fascinated by how the colors changed, while my neighbor Margaret stopped by with her mail mistakenly delivered to our porch.
She lingered long enough to ask questions about the spices and share a memory of a trip she once took with her late sister. The kitchen became a place of conversation, quiet laughter, and curiosity, all unfolding around the stovetop.
Peruvian Chicken With Aji Verde And Cilantro Rice settled into the evening easily. When my husband came home, he recognized the cumin and paprika in the air and smiled before even setting down his keys. We ate together at the small round table, passing the sauce and spooning extra rice onto our plates, the kind of dinner that invites stories without asking for them. It felt nourishing in more ways than one.
Short Description
A wholesome, flavorful Peruvian Chicken With Aji Verde And Cilantro Rice featuring spice rubbed chicken, creamy aji verde sauce, and fluffy cilantro lime rice, balanced, colorful, and satisfying for both everyday meals and special family dinners.
Key Ingredients
Aji Verde Green Sauce
- 1 cup fresh cilantro, packed
- 1 to 2 jalapeño peppers, seeded if desired
- ½ cup mayonnaise
- ¼ cup Cotija or Parmesan, 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
- Medium saucepan with lid
- Large skillet or grill pan
- Cutting board
- Sharp knife
- Measuring cups and spoons
Cooking Instructions
Step 1: Make the Aji Verde Green 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, stopping before it becomes completely puréed so small green flecks remain visible.
Taste and adjust seasoning if needed. Transfer to a bowl, cover, and refrigerate while preparing the rest of the meal.
Tip: For a silkier sauce, blend an extra 30 seconds. For more heat, leave some jalapeño seeds intact.
Step 2: Prepare and Cook the Chicken
If chicken breasts are thick, slice them horizontally into thinner cutlets to ensure even cooking. Place chicken in a bowl and toss with olive oil, cumin, paprika, garlic powder, salt, and pepper until evenly coated.
Heat a large skillet or grill pan over medium high heat. Add chicken in a single layer and cook for 5 to 7 minutes per side until a deep golden color forms and the internal temperature reaches 165°F.
Remove from heat and rest for 5 minutes before slicing into thick pieces.
Tip: Avoid overcrowding the pan. A hot, dry surface helps achieve proper browning.
Step 3: Make the Cilantro Lime Rice
In a medium saucepan, combine rice, water or broth, butter, and salt. Bring to a full boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes until liquid is absorbed.
Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and gently fold in chopped cilantro and lime juice.
Tip: If using water instead of broth, add an extra pinch of salt for balance.
Step 4: Assemble the Bowls
Spoon cilantro lime rice into serving bowls. Arrange sliced chicken over the rice and drizzle generously with aji verde sauce. Garnish with fresh cilantro leaves and serve warm.
Why You’ll Love This Recipe
Balanced flavors with fresh herbs and warm spices
Straightforward preparation suitable for weeknights
Protein rich and satisfying without feeling heavy
Easily adjustable spice level
Works well for meal prep and leftovers
Mistakes to Avoid & Solutions
Blending the Aji Verde Too Long
Overblending can dull the fresh herb flavor and make the sauce heavy.
Solution: Blend just until mostly smooth with visible green flecks.
Cooking the Chicken at Low Heat
Low heat prevents proper browning and reduces flavor.
Solution: Use medium high heat for a nicely seared exterior.
Skipping Chicken Rest Time
Cutting too soon causes the juices to escape.
Solution: Rest the chicken 5 minutes before slicing.
Using Too Much Liquid for Rice
Excess liquid leads to mushy rice.
Solution: Measure carefully and keep the lid closed while cooking.
Adding Lime Too Early
Heat can mute citrus and wilt herbs.
Solution: Stir in lime and cilantro after the rice has rested.
Serving and Pairing Suggestions
Serve family style with extra sauce on the table
Pair with a simple cucumber tomato salad
Add roasted sweet potatoes or corn on the side
Enjoy with sparkling water or citrus infused iced tea
Storage and Reheating Tips
Store chicken and rice separately in airtight containers for up to 3 days
Keep sauce refrigerated and use within 4 days
Reheat chicken gently in a skillet over medium low heat
Warm rice with a splash of water to restore moisture
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work well and add extra juiciness. Adjust cooking time slightly.
2. Is aji verde very spicy?
Heat level depends on jalapeños used. Removing seeds reduces spice significantly.
3. Can the sauce be made ahead?
Yes, it can be prepared up to two days in advance and stored refrigerated.
4. What rice works best?
Long grain white rice such as jasmine or basmati gives the best texture.
5. Can I make this dairy free?
Use dairy free mayonnaise and omit the cheese or replace with nutritional yeast.
Tips & Tricks
Warm plates slightly before serving to keep food hot longer
Chop cilantro just before using for best flavor
Allow sauce flavors to meld by chilling at least 20 minutes
Recipe Variations
Grilled Version: Grill marinated chicken over medium heat for 6 to 8 minutes per side. Assemble as usual for a smoky finish.
Low Carb Bowl: Replace rice with cauliflower rice sautéed lightly with olive oil and lime zest.
Extra Herb Sauce: Add fresh parsley and a tablespoon of Greek yogurt to the sauce for added freshness.
Final Thoughts
Preparing Peruvian Chicken With Aji Verde And Cilantro Rice brought a sense of quiet joy into my kitchen that evening. It carried the rhythm of simple steps, fresh ingredients, and shared curiosity, all unfolding at a comfortable pace.
The meal lingered beyond the last bite, sparking conversation and contented smiles around the table. Dishes like Peruvian Chicken With Aji Verde And Cilantro Rice remind me that good food does not need to be complicated to feel meaningful.
Peruvian Chicken With Aji Verde And Cilantro Rice
Ingredients
Aji Verde Green Sauce
- 1 cup fresh cilantro packed
- 1 to 2 jalapeño peppers seeded if desired
- ½ cup mayonnaise
- ¼ cup Cotija or Parmesan 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
Instructions
- Blend all aji verde ingredients until mostly smooth with small green flecks, then refrigerate to allow the flavors to develop.
- Season the chicken, cook over medium high heat until golden and fully cooked, then rest briefly before slicing.
- Cook the rice until tender, let it rest, then fold in cilantro and fresh lime juice.
- Assemble bowls with rice, sliced chicken, a generous drizzle of aji verde, and fresh cilantro on top.
