As I was diving into a recent culinary adventure, I stumbled upon the vibrant flavors of Peruvian cuisine, and let me tell you, my taste buds were thrilled! This Peruvian Chicken with Aji Verde and Cilantro Lime Rice is a dish that combines seared chicken cutlets seasoned with cumin and paprika, paired with a creamy, zesty green sauce and fluffy cilantro-lime rice. Not only does it come together in under an hour, making it perfect for a quick weeknight dinner, but it also elevates your typical meal prep with its bold and refreshing flavors. Whether you’re feeding a family or just looking for a satisfying solo dinner, this recipe is sure to impress. Curious about how to bring a taste of Peru to your kitchen without any hassle? Let’s dive in!
Why is Peruvian Chicken So Special?
Explosion of flavor: This recipe features a mouthwatering blend of spices that sets it apart from ordinary chicken dishes.
Quick and easy: With preparation and cooking time under an hour, it’s perfect for busy weeknights without sacrificing taste.
Versatile dish: Customize it by swapping chicken breasts for thighs or substituting quinoa for rice—this recipe adapts to your preferences.
Impressive presentation: Serve it in beautiful bowls garnished with fresh cilantro and lime for an aesthetically pleasing dish that will wow your family or guests.
Meal prep friendly: Make a big batch and store the components separately for easy reheating and satisfying lunches throughout the week.
Don’t forget to try pairing it with creamy Sweet Chili Chicken or refreshing Cranberry Orange Chicken for more flavorful options!
Peruvian Chicken Ingredients
• Experience the vibrant culinary delight of Peruvian chicken in your own kitchen!
For the Chicken
- Boneless, Skinless Chicken Breasts – Slice into thinner cutlets for even cooking.
- Olive Oil – Use for cooking to achieve a golden crust.
- Ground Cumin – Adds an earthy depth to the chicken’s flavor.
- Paprika – Brings a subtle smokiness that perfectly complements the spices.
- Fine Salt and Black Pepper – Essential seasonings to enhance the taste.
For the Aji Verde Sauce
- Fresh Cilantro – The star ingredient that gives a vibrant flavor, can substitute with parsley.
- Jalapeño Peppers – Adds heat; adjust based on your spice tolerance.
- Mayonnaise – Creates a creamy texture; Greek yogurt can be a lighter alternative.
- Cotija or Parmesan – Offers a nutty, salty punch to the sauce; queso fresco works too.
- Garlic – Deepens the flavor profile and adds aromatic richness.
- Fresh Lime Juice – Brightens the sauce and rice; can substitute with lemon juice for a different zing.
- Olive Oil – Contributes smoothness to the sauce; no substitutions needed.
For the Cilantro Lime Rice
- Long-Grain White Rice (Jasmine or Basmati) – Provides a fluffy base for the dish; can use brown rice or quinoa for a healthier alternative.
- Butter or Olive Oil (for Rice) – Adds richness; doubling olive oil makes it lighter.
- Fine Salt – Enhances the flavor of the rice without overpowering it.
- Fresh Cilantro – Mix into the rice for that fresh herbaceous touch.
- Fresh Lime Juice – A crucial addition to give the rice a zesty kick.
This vibrant combination will elevate your dinners and bring the taste of Peru right to your table. Get ready to savor every bite!
Step‑by‑Step Instructions for Peruvian Chicken
Step 1: Prepare Aji Verde Sauce
In a blender, combine fresh cilantro, chopped jalapeños, mayonnaise, crumbled Cotija cheese, garlic cloves, fresh lime juice, olive oil, fine salt, and black pepper. Blend on high until mostly smooth with a creamy consistency, about 1-2 minutes. Once blended, transfer the aji verde to a bowl and refrigerate for at least 15 minutes, allowing the flavors of this vibrant Peruvian chicken sauce to meld together beautifully.
Step 2: Season and Cook Chicken
While the aji verde is chilling, slice the boneless, skinless chicken breasts into thin cutlets for even cooking. In a mixing bowl, toss the chicken with olive oil, ground cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated. Heat a grill pan over medium-high heat, then sear the chicken for 5–7 minutes per side until it’s well-charred and cooked through, reaching an internal temperature of 165°F.
Step 3: Make Cilantro Lime Rice
In a medium saucepan, combine long-grain white rice with water, butter or olive oil, and fine salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid has evaporated. After cooking, remove from heat and let it rest, covered, for 10 minutes before fluffing with a fork.
Step 4: Finish and Assemble Bowls
After resting, gently mix the freshly chopped cilantro and lime juice into the fluffy cilantro-lime rice, enhancing its zest. To serve your Peruvian chicken dish, place a generous scoop of the rice in each bowl. Top with the sliced, seared chicken and drizzle with the chilled aji verde sauce. Add any remaining cilantro as a garnish for a fresh touch, and enjoy the beautiful explosion of flavors!
Expert Tips for Peruvian Chicken
Bold Flavor: Ensure your spices, particularly the cumin and paprika, are fresh. Stale spices can dull the robust flavor of your Peruvian chicken.
Searing Technique: Avoid overcrowding the pan when cooking the chicken. This helps achieve a charming charred crust that enhances the dish’s flavor.
Chill Aji Verde: Allow the aji verde sauce to chill for at least 15 minutes to meld the flavors perfectly. It becomes more vibrant after resting.
Rice Precision: Use the right water-to-rice ratio for the best texture in your cilantro-lime rice. Too much water can lead to mushy rice.
Customize Heat: Adjust the number of jalapeños in the sauce to suit your spice preference. You can also toss in bell peppers for a milder flavor.
Meal Prep Savvy: Store components separately in the fridge for up to 4 days to keep the flavors fresh for your weeknight dinners with Peruvian chicken.
Make Ahead Options
These Peruvian Chicken with Aji Verde and Cilantro Lime Rice are fantastic for meal prep! You can prepare the aji verde sauce up to 4 days in advance; simply blend all ingredients and store it in an airtight container in the fridge. The chicken can be seasoned and marinated up to 24 hours ahead, keeping it juicy and flavorful. Additionally, the cilantro-lime rice can be cooked and refrigerated; just fluff it up and add fresh cilantro before serving. To enjoy the same bold flavors, heat everything thoroughly and drizzle the cold aji verde on top—it guarantees restaurant-quality results with ease, making your busy weeknight dinners a breeze!
What to Serve with Peruvian Chicken with Aji Verde?
Creating a delightful dining experience is easy when you explore irresistible pairings to complement this vibrant chicken dish.
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Garden Salad: Fresh greens and colorful veggies provide a crunchy contrast, enhancing the meal’s freshness.
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Avocado Slices: The creamy texture of sliced avocado balances the spiciness of the aji verde and adds richness to each bite.
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Black Beans: These hearty legumes offer a protein boost and earthy flavor, perfectly accompanying the zesty chicken and rice.
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Grilled Corn on the Cob: Sweet, charred corn brings an exciting crunch while its natural sweetness contrasts beautifully with the savory chicken.
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Cheesy Quesadillas: The melty cheese adds a comforting touch that pairs exquisitely with the juicy chicken, making every bite satisfying.
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Mango Salsa: This bright and fruity salsa adds a tropical twist, complementing the dish’s bold flavors with a hint of sweetness.
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Pisco Sour: This refreshing cocktail, combining pisco, lime juice, and bitters, is a great way to enhance the Peruvian vibe of your meal.
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Churros with Chocolate Sauce: End on a sweet note with crispy, cinnamon-sugar-coated churros, offering a delicious contrast to the savory chicken.
Peruvian Chicken Variations & Substitutions
Feel free to sprinkle your culinary creativity on this recipe, allowing each bite to resonate with your unique taste!
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Thigh Swap: Use boneless, skinless chicken thighs for a juicier and richer flavor.
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Quinoa Option: Replace rice with quinoa for a nutrient-packed twist that’s equally satisfying.
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Heat Adjustment: Adjust the number of jalapeños in the aji verde; fewer for milder notes or extra for a flavorful kick.
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Add Veggies: Mix in black beans or corn with the rice for added texture and nutrition—perfect for a colorful bowl!
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Yogurt Twist: Swap out mayonnaise in the aji verde for Greek yogurt to lighten up the dish without sacrificing creaminess.
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Smoky Depth: Choose smoked paprika instead of regular for a deeper, more complex flavor profile in your chicken.
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Lime Alternative: If you’re out of lime, lemon juice works in a pinch, giving a unique yet zesty kick.
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Cheesy Variation: Substitute Cotija cheese with feta for a different tangy twist that still complements the aji verde beautifully.
Remember, this dish is all about flexibility and flavor. Experiment, and you just might discover your new favorite version! If you’re looking for other exciting meals, don’t miss out on the delectable flavors of Teriyaki Chicken Wraps or the sweet notes in Garlic Butter Chicken. Enjoy!
Storage Tips for Peruvian Chicken
Fridge: Store leftover Peruvian chicken and components in airtight containers for up to 4 days to maintain freshness and flavor.
Freezer: Freeze individual portions of cooked chicken and aji verde in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: When ready to enjoy, reheat chicken in a skillet over medium heat until warmed through. The aji verde can be gently warmed or served chilled, depending on your preference.
Separate Storage: For optimal taste, store the cilantro-lime rice separately; it can last in the fridge for up to 4 days and pairs beautifully with the chicken when reheated.
Peruvian Chicken with Aji Verde and Cilantro Lime Rice Recipe FAQs
What are the best ingredients for aji verde sauce?
Absolutely! The key ingredients for a fantastic aji verde sauce include fresh cilantro, jalapeños, mayonnaise, Cotija cheese, garlic, lime juice, olive oil, salt, and pepper. You might consider using Greek yogurt instead of mayonnaise for a lighter option, and if Cotija isn’t available, queso fresco makes a delicious substitute.
How do I store leftover Peruvian chicken and aji verde?
For optimal freshness, store leftover Peruvian chicken and its components in airtight containers in the fridge for up to 4 days. I recommend wrapping the chicken tightly to keep it juicy and flavorful.
Can I freeze the chicken and aji verde sauce?
Yes! You can freeze individual portions of the cooked chicken and aji verde in airtight containers for up to 3 months. When you’re ready to enjoy, simply thaw it overnight in the fridge. Reheat the chicken gently in a skillet over medium heat while warming the aji verde, either on the stove or served chilled.
What should I do if my chicken isn’t cooking evenly?
Very often, inconsistent cooking can be due to overcrowding the pan. To remedy this, cook the chicken in batches, ensuring there’s space for the heat to circulate. If you’re still facing issues, consider slicing the chicken into thinner cutlets for more uniform cooking.
How can I modify this recipe for dietary restrictions?
This Peruvian chicken recipe is quite versatile! For a gluten-free option, just ensure all sauces and condiments used are gluten-free. You can also substitute boneless chicken breasts with thighs for a richer flavor. If you’re vegan, consider using tofu or tempeh grilled with similar spices, and swap the mayo in aji verde for a plant-based alternative. Remember that adjustments can still maintain the delicious and zesty flair of the dish!
How can I ensure my cilantro-lime rice is fluffy?
To keep your cilantro-lime rice perfectly fluffy, use the right water-to-rice ratio—typically, it’s 1 part rice to 1.5 parts water. Bring to a boil, then immediately reduce heat and let it simmer covered. After cooking, let the rice rest for 10 minutes before fluffing it with a fork. This little step makes a big difference in texture!
Peruvian Chicken: Savor the Zesty Flavor of Aji Verde!
Ingredients
Equipment
Method
- In a blender, combine fresh cilantro, chopped jalapeños, mayonnaise, crumbled Cotija cheese, garlic cloves, fresh lime juice, olive oil, fine salt, and black pepper. Blend on high until mostly smooth, about 1-2 minutes. Transfer to a bowl and refrigerate for at least 15 minutes.
- Slice the boneless, skinless chicken breasts into thin cutlets. In a mixing bowl, toss with olive oil, ground cumin, smoked paprika, garlic powder, salt, and pepper until coated. Heat a grill pan over medium-high heat and sear for 5–7 minutes per side until cooked through.
- In a saucepan, combine long-grain white rice with water, butter or olive oil, and fine salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes. Let it rest for 10 minutes before fluffing with a fork.
- Mix freshly chopped cilantro and lime juice into the rice. Serve a scoop of rice in each bowl topped with sliced chicken and a drizzle of aji verde sauce. Garnish with cilantro.
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