As the sun begins to set on a busy weeknight, the aroma of sizzling chicken fills the air, drawing me to the kitchen. This Peruvian Chicken with Aji Verde and Cilantro-Lime Rice captures the essence of vibrant flavors, transforming an ordinary dinner into a culinary adventure in under an hour. The juicy, spice-infused chicken pairs beautifully with a creamy, zesty green sauce that dances with cilantro and jalapeño heat, while fluffy, bright cilantro-lime rice rounds out this delicious meal. Not only is it perfect for quick weeknight dinners, but it also offers the convenience of meal prep bowls for those bustling days ahead. So, are you ready to elevate your weeknight cooking? Let’s dive into this flavorful journey together!
Why is this dish a weeknight winner?
Flavorful and vibrant: This Peruvian Chicken with Aji Verde & Cilantro Rice bursts with flavors that will make your taste buds dance.
Quick and easy: Whip it up in under an hour, perfect for hectic weeknights!
Meal prep friendly: Great for making ahead, ensuring you have delicious, homemade lunches ready to go!
Creamy green sauce: The aji verde sauce adds a refreshing twist that sets this dish apart from your usual fare.
Crowd-pleaser: Whether you’re feeding the family or hosting friends, this dish is bound to impress everyone at the table.
For a similar experience, try my Queso Chicken Enchiladas or for something classic, check out Chicken Pot Pie.
Peruvian Chicken with Aji Verde Ingredients
• Elevate your dinner game with these flavorful ingredients!
For the Aji Verde Sauce
• Fresh Cilantro – Adds vibrant flavor to the sauce; remember to use both stems and leaves for maximal taste.
• Jalapeño Peppers – Provides heat to the sauce; for less intensity, deseed them or reduce the quantity.
• Mayonnaise – Serves as a creamy base; swap in Greek yogurt for a lighter alternative.
• Cotija or Parmesan Cheese – Adds a salty tang; use queso fresco if you can’t find Cotija.
• Garlic – Essential for depth of flavor; don’t skip it!
• Fresh Lime Juice – Infuses brightness into the sauce; substitutes won’t replicate its unique zing.
• Olive Oil – Used for cooking and in the sauce; neutral oils can work as a substitute.
• Fine Salt – Enhances flavors; adjust according to your taste.
• Black Pepper – Adds zestiness; freshly ground is best for flavor.
For the Chicken
• Boneless Skinless Chicken Breasts – The star of the dish, providing juiciness and flavor; thighs can be used as a richer alternative.
• Ground Cumin & Paprika – Seasonings that infuse warmth; try smoked paprika for added depth.
• Garlic Powder – Boosts chicken seasoning alongside fresh garlic; no substitutes needed.
For the Cilantro-Lime Rice
• Long-Grain White Rice (Jasmine or Basmati) – A hearty base for the dish; brown rice or quinoa can be healthy substitutes.
• Water or Low-Sodium Chicken Broth – Cooking liquid; broth enhances flavor significantly.
• Butter or Olive Oil (for rice) – Adds richness; use vegan options if desired.
• Fresh Cilantro (for garnish) – Adds freshness and visual appeal; essential for finishing touches.
Prepare to embark on a flavor-packed adventure with this Peruvian Chicken with Aji Verde & Cilantro Rice!
Step‑by‑Step Instructions for Peruvian Chicken with Aji Verde & Cilantro Rice
Step 1: Make the Aji Verde
In a blender, combine fresh cilantro, jalapeños, mayonnaise, Cotija cheese, garlic, fresh lime juice, olive oil, salt, and pepper. Blend the mixture until it’s smooth yet slightly chunky, which adds texture to the aji verde. This zesty green sauce can be prepared in about 5 minutes, and will serve as a wonderful complement to the Peruvian chicken.
Step 2: Prepare the Chicken
Slice the boneless skinless chicken breasts into thinner cutlets if they are thick, which helps them cook evenly. In a bowl, toss the chicken with olive oil, cumin, paprika, garlic powder, salt, and black pepper. Heat a skillet over medium-high heat, and sear the chicken for 5-7 minutes on each side until it’s charred and the internal temperature reaches 165°F (74°C). Allow the chicken to rest for 5 minutes before slicing into juicy pieces.
Step 3: Make the Cilantro-Lime Rice
In a saucepan, combine 1 cup of long-grain white rice, 2 cups of low-sodium chicken broth (or water), butter, and salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let simmer for 15-20 minutes until the rice is tender. Once cooked, remove from heat and allow it to sit covered for 10 minutes before fluffing with a fork, folding in chopped cilantro and fresh lime juice for a zesty finish.
Step 4: Assemble the Bowls
Begin by layering a generous portion of cilantro-lime rice in serving bowls. Next, arrange the sliced chicken on top of the rice, allowing its flavors to meld with the fluffiness of the rice. Drizzle the vibrant aji verde sauce generously over the chicken to elevate the dish. For an added touch, sprinkle more fresh cilantro on top for brightness and color before serving.
Make Ahead Options
These Peruvian Chicken with Aji Verde and Cilantro-Lime Rice are perfect for busy home cooks looking to save time during the week! You can prepare the aji verde sauce up to 3 days in advance; just store it in an airtight container in the refrigerator to maintain its vibrant freshness. To make the chicken ahead, you can season it and refrigerate for up to 24 hours; this allows the flavors to meld beautifully. For the cilantro-lime rice, cook it in advance and refrigerate, then reheat with a splash of water before serving to ensure it stays fluffy. When you’re ready for dinner, simply sear the chicken, heat the rice, and drizzle with the prepared aji verde for quick and delicious results!
Peruvian Chicken with Aji Verde Variations
Feel free to personalize your Peruvian Chicken with Aji Verde and Cilantro Rice with these delightful twists and substitutions!
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Thighs instead of Breasts: Use boneless skinless thighs for a richer, juicier flavor. They cook beautifully and add a touch of tenderness that family members will rave about.
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Dairy-Free Delight: For a vegan twist, omit the cheese in the aji verde and swap in nutritional yeast. This provides a cheesy flavor without any dairy, keeping it creamy and delicious.
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Add Avocado: Top your dish with diced avocados for a creamy texture and refreshing flavor that complements the spices perfectly. It’s a little healthy indulgence!
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Veggie Boost: Stir in some black beans or corn to the cilantro-lime rice for added nutrients and color. This extra ingredient can transform your meal into a heartier option.
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Heat It Up: If you’re a spice lover, add extra jalapeños or a dash of hot sauce to the aji verde. This adds an exciting kick that can liven up any gathering!
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Herb Swaps: Experiment with herbs by using parsley or dill in your aji verde instead of cilantro. This change gives it a unique flavor profile that may surprise your taste buds.
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Quinoa Variation: Substitute quinoa for rice to amp up the fiber content and add a nutty flavor. It’s an excellent choice for a satisfying meal prep.
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Smoky Flavor: Use smoked paprika in place of regular paprika for a deeper, smoky flavor that elevates the dish. This simple swap makes a world of difference in taste!
Head over to my Sugar Pineapple Chicken for another sweet and savory option that families love, or check out the Tandoori Chicken Naan for a flavorful twist on traditional chicken. Enjoy your culinary journey!
How to Store and Freeze Peruvian Chicken with Aji Verde
Fridge: Store leftover Peruvian chicken with aji verde in an airtight container for up to 3 days. This helps maintain its flavorful integrity and prevents drying out.
Freezer: Freeze any leftover chicken and aji verde sauce in separate airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat chicken in a skillet over medium heat until warmed through. For the aji verde, warm it gently in a bowl, whisking in a splash of lime juice if it thickens.
Rice Storage: Cilantro-lime rice can be stored in the fridge for up to 4 days and is best kept in an airtight container. Reheat in the microwave or on the stove with a splash of water for moisture.
What to Serve with Peruvian Chicken with Aji Verde & Cilantro Rice
As you savor the bold flavors of this dish, consider pairing it with delightful sides that complement every aspect of your meal.
- Crispy Roasted Vegetables: Roasting brings out their natural sweetness, adding a beautiful caramelized flavor contrast to the savory chicken.
- Black Bean Salad: A fresh mix of black beans, corn, tomatoes, and avocado offers a protein-packed, refreshing side that enhances the entire meal.
- Avocado Slices: Creamy avocado not only adds a velvety texture but also balances the zesty heat of the aji verde sauce beautifully.
- Sweet Plantains: Caramelized and sweet, these make a delectable contrast to the savory chicken, their natural sweetness harmonizing the dish’s flavors.
- Tortilla Chips with Salsa: Crunchy chips paired with a mild salsa provide an enjoyable starter, setting the stage for the vibrant flavors of the main dish.
- Sparkling Lime Agua Fresca: This refreshing drink combines the effervescence of sparkling water with zesty lime, cleansing the palate and pairing perfectly with the heat of the chicken.
- Flan: End the meal with a touch of sweetness; this creamy dessert’s caramel notes perfectly balance the flavors from your main course.
Tips for the Best Peruvian Chicken
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Sear Correctly: Ensure you don’t overcrowd the pan when cooking the chicken; this prevents steaming and guarantees a nice browning.
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Adjust Heat Levels: Control the spiciness of the aji verde by using less jalapeño or removing the seeds for a milder sauce, perfect for all palates.
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Texture Matters: For a creamier aji verde, blend a little longer; the perfect texture elevates the overall dish.
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Rest the Chicken: Always let the chicken rest after cooking; this step locks in juices, providing deliciously tender slices in your Peruvian chicken recipe.
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Flavor Boost for Rice: If using water for cooking the rice, add a pinch more salt or a splash of lime juice for extra flavor.
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Garnish Wisely: Fresh cilantro not only beautifies the dish but also adds a burst of freshness that enhances all the flavors.
Peruvian Chicken with Aji Verde & Cilantro Rice Recipe FAQs
How do I choose the right cilantro for this recipe?
Absolutely! When selecting fresh cilantro, look for vibrant green leaves without dark spots or wilting. The stems are just as flavorful as the leaves, so don’t hesitate to use them in the aji verde sauce for maximum taste.
How should I store leftover Peruvian chicken?
For best results, leftover Peruvian chicken with aji verde should be stored in an airtight container in the fridge. Ideally, consume it within 3 days to enjoy its flavors at their peak. If you need to store it longer, freezing is a great option!
Can I freeze the aji verde sauce?
Yes! To freeze the aji verde sauce, place it in an airtight container or freezer bag, smoothing out the air before sealing. It can be frozen for up to 3 months. Just remember to thaw it in the refrigerator overnight when you’re ready to use it again. If it thickens upon reheating, just whisk in a splash of lime juice or water to loosen it up.
What should I do if the chicken turns out dry after cooking?
Very common! If your chicken comes out dry, there are a few tips to try next time. First, ensure that the chicken is at the correct thickness for even cooking. Using a meat thermometer will help you reach an internal temperature of 165°F (74°C), ensuring it stays juicy. Additionally, let the chicken rest for about 5 minutes before slicing; this allows the juices to redistribute throughout the meat.
What if I have a garlic allergy?
No worries! If you’re dealing with a garlic allergy, you can omit fresh garlic and garlic powder from both the chicken seasoning and aji verde. To enhance the flavor profile without garlic, consider adding a teaspoon of crushed ginger or an extra squeeze of lime juice for a zesty twist.
Can I prepare ingredients ahead of time?
The more the merrier! You can definitely prep ingredients in advance. Chop the cilantro, slice the jalapeños, and even marinate the chicken up to 24 hours ahead of cooking. This will infuse more flavor and save you time on busy weeknights. Just make sure to store everything in airtight containers in the fridge!
Peruvian Chicken with Aji Verde & Cilantro Rice for a Flavorful Feast
Ingredients
Equipment
Method
- In a blender, combine fresh cilantro, jalapeños, mayonnaise, Cotija cheese, garlic, fresh lime juice, olive oil, salt, and black pepper. Blend the mixture until smooth yet chunky.
- Slice the boneless skinless chicken breasts into thinner cutlets. In a bowl, toss the chicken with olive oil, cumin, paprika, garlic powder, salt, and black pepper. Heat a skillet over medium-high heat and sear the chicken for 5-7 minutes on each side until cooked through.
- In a saucepan, combine rice, chicken broth (or water), butter, and salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Layer cilantro-lime rice in bowls, arrange sliced chicken on top, and drizzle with aji verde sauce.
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