Introduction to Peruvian Chicken with Aji Verde & Cilantro Rice
Imagine a busy weekday evening, when dinner needs to be quick yet unforgettable. That’s where my Peruvian Chicken with Aji Verde & Cilantro Rice comes to the rescue! This dish brings the zesty flavors of Peru right into your kitchen, offering a delightful twist that’ll impress your family and friends. With spicy Aji Verde and vibrant cilantro rice, it’s a feast for both the eyes and the taste buds. Plus, it’s easy to make, which means you can spend less time in the kitchen and more time enjoying the company of your loved ones.
Why You’ll Love This Peruvian Chicken with Aji Verde & Cilantro Rice
This dish is a game-changer for busy nights! It’s not only quick to prepare, taking about 50 minutes from start to finish, but the explosion of flavors is something your taste buds will thank you for. With the creamy, spicy Aji Verde paired with fragrant cilantro rice, it’s like a mini-vacation for your palate. Trust me, it’ll quickly become a favorite in your home!
Ingredients for Peruvian Chicken with Aji Verde & Cilantro Rice
Gathering the right ingredients is the first step toward a delightful culinary adventure! Here’s what you’ll need for my vibrant Peruvian Chicken with Aji Verde & Cilantro Rice. Each ingredient plays a significant role in delivering that authentic flavor profile. Don’t worry, you can find exact quantities at the bottom of this article for easy printing.
- Aji Verde (Green Sauce)
- Cilantro: Fresh and vibrant, cilantro forms the base of the Aji Verde, giving it a bright, herbaceous flavor.
- Jalapeño Peppers: For a kick of heat, you can decide how spicy you want it by adding or removing the seeds.
- Mayonnaise: This adds creaminess. You could swap it with Greek yogurt for a lighter version!
- Cotija or Parmesan: These cheeses provide a savory depth. Choose Cotija for an authentic touch.
- Garlic: Fresh garlic gives the sauce an aromatic, rich flavor that’s simply irresistible.
- Lime Juice: The zingy acidity from lime balances the creaminess of the sauce.
- Olive Oil: A few tablespoons help to emulsify the sauce and add smoothness.
- Salt and Pepper: Essential to taste, enhancing all the delicious flavors.
- Peruvian-Style Chicken
- Boneless, Skinless Chicken Breasts: The star of the dish, these are lean and soak up flavor beautifully.
- Olive Oil: Used for marinating, it helps in achieving a nice sear during cooking.
- Ground Cumin: This spice adds warmth and an earthy tone to the chicken.
- Paprika: Whether sweet or smoked, paprika gives a lovely color and mild flavor.
- Garlic Powder: This amplifies the garlic flavor without the hassle of peeling.
- Salt and Pepper: As always, important for enhancing taste!
- Cilantro-Lime Rice
- Long-Grain White Rice: Jasmine or Basmati rice works beautifully for its fluffy texture.
- Water or Low-Sodium Chicken Broth: Using broth adds extra flavor, making the rice even more delicious.
- Butter or Olive Oil: A touch of fat enriches the rice’s flavor.
- Salt: Essential for seasoning the rice during cooking.
- Cilantro: Freshly chopped, it adds a burst of color and freshness to the rice.
- Lime Juice: Just like in the Aji Verde, a splash of lime brightens up the rice.
- For Serving (Optional)
- Fresh cilantro leaves: These aren’t just for looks! They add a fresh touch when garnished on top.
Now that we’ve gathered these ingredients, we’re all set to embark on our delicious journey of creating Peruvian Chicken with Aji Verde & Cilantro Rice!
How to Make Peruvian Chicken with Aji Verde & Cilantro Rice
Now comes the exciting part! Let’s roll up our sleeves and dive into the step-by-step process of creating this flavorful masterpiece. I promise you’ll love the rhythm of cooking and the delightful aroma that fills your kitchen as we make Peruvian Chicken with Aji Verde & Cilantro Rice.
Step 1: Make the Aji Verde
Start by blending the vibrant ingredients for the Aji Verde. In your blender, combine the fresh cilantro, jalapeños, mayonnaise, Cotija or Parmesan cheese, peeled garlic, lime juice, olive oil, fine salt, and black pepper. Blend until well combined but still a bit chunky—trust me, those green flecks add character! If you want it creamier, feel free to blend for an extra few seconds. Give it a taste and adjust the salt or lime, if needed. Set this delicious sauce aside in the fridge while you prepare the rest.
Step 2: Prepare & Cook the Chicken
Next up, let’s work on the chicken. If your chicken breasts are thick, slice them horizontally into thinner cutlets for quicker cooking. Toss the chicken in a bowl with olive oil, ground cumin, paprika, garlic powder, salt, and black pepper. Ensure every piece is well coated. Heat your grill pan or large skillet over medium-high heat. When hot, grill the chicken in a single layer. Avoid overcrowding the pan to ensure they sear instead of steam. Cook for about 5–7 minutes on each side until they’re charred and have an internal temperature of 165°F (74°C). Once cooked, let them rest for 5 minutes, then slice into thick, bite-sized pieces.
Step 3: Make the Cilantro-Lime Rice
While the chicken cooks, let’s prepare the cilantro-lime rice. In a medium saucepan, combine long-grain rice, water or low-sodium chicken broth, butter, and salt. Bring it to a boil—this is the moment of excitement! Then, quickly reduce the heat to low, cover, and let it simmer for 15–20 minutes, or until all the liquid has been absorbed. Once done, remove it from heat, keeping it covered for an additional 10 minutes. This resting period helps the rice become fluffy. Finally, fluff it with a fork and fold in the freshly chopped cilantro and a splash of lime juice for that zing.
Step 4: Assemble the Bowls
It’s time to bring everything together! Scoop a generous portion of cilantro-lime rice into each bowl, creating a beautiful base. Next, add your sliced Peruvian-style chicken on top, allowing the vibrant colors to shine through. Now, drizzle a good amount of Aji Verde over the chicken, letting that creamy goodness soak in. For the finishing touch, garnish with fresh cilantro leaves for an added pop of flavor and color. Serve immediately and watch as everyone digs in with delight!
Tips for Success
- Prep your ingredients ahead of time to save precious moments during cooking.
- Use a digital meat thermometer to ensure your chicken is perfectly cooked.
- Don’t skip resting your chicken; it ensures juiciness!
- Adjust Aji Verde to your spice level by tweaking the jalapeño seeds.
- Experiment with different cheeses for the sauce to find your favorite flavor.
Equipment Needed
- Blender or Food Processor: Essential for mixing the Aji Verde. A sturdy immersion blender works too!
- Grill Pan or Skillet: Any large pan will do, just ensure it’s non-stick for easy cooking.
- Medium Saucepan: Needed for cooking the rice. A pot with a lid works just fine.
- Meat Thermometer: To check the chicken’s doneness; a simple cut will suffice if you don’t have one.
Variations of Peruvian Chicken with Aji Verde & Cilantro Rice
- Grilled Vegetables: Add a medley of grilled vegetables like zucchini, bell peppers, and corn for extra nutrition and color!
- Shrimp Option: Swap chicken for shrimp; simply season and grill until pink and opaque for a delightful seafood twist.
- Cauliflower Rice: For a low-carb option, use cauliflower rice instead of traditional rice, keeping the cilantro and lime flavors.
- Spicier Aji Verde: Amp up the heat by adding more jalapeños or incorporating serrano peppers into the Aji Verde.
- Vegan Version: Replace chicken with marinated tofu or chickpeas and use plant-based yogurt instead of mayonnaise in the Aji Verde.
Serving Suggestions
- Fresh Salad: Pair with a light cucumber and tomato salad drizzled with lime vinaigrette.
- Refreshing Drinks: Serve with ice-cold lemonade or a crisp white wine to complement the flavors.
- Colorful Plating: Garnish with extra cilantro and lime wedges for a vibrant presentation.
FAQs about Peruvian Chicken with Aji Verde & Cilantro Rice
If you’re hungry for more details about this flavor-packed dish, you’re in the right place! Here are some questions I frequently get about my Peruvian Chicken with Aji Verde & Cilantro Rice, along with their answers to help you out.
Can I make the Aji Verde sauce ahead of time?
Absolutely! In fact, making it ahead allows the flavors to meld beautifully. Just store it in the fridge in an airtight container, and you’ll have it ready whenever you need!
Can I use brown rice instead of white rice?
Yes, you can use brown rice! Just be aware that it requires a longer cooking time and more liquid. Adjust the cooking time to about 40–45 minutes to ensure it’s tender.
What can I serve with Peruvian Chicken?
Grilled veggies, fresh salads, or even avocado slices would make fantastic accompaniments. I love serving it with a light cucumber salad—it adds a nice crunch!
How spicy is Aji Verde?
The spice level can be adjusted based on your preference! By controlling the number of jalapeño seeds you add, you can make it milder or hotter. Taste it as you go!
Can I freeze leftovers of this dish?
You sure can! The chicken and rice freeze beautifully. Just ensure they’re cooled completely before transferring to airtight containers. Reheat gently, adding a splash of broth if needed.
Final Thoughts on Peruvian Chicken with Aji Verde & Cilantro Rice
As you savor each bite of Peruvian Chicken with Aji Verde & Cilantro Rice, I hope you feel the warmth and joy this recipe brings to the table. It’s not just a meal; it’s a moment of togetherness with family and friends. The vibrant flavors and beautiful presentation will make any dinner feel special, transforming even the busiest weeknight into a delightful experience. This dish is a testament that with a little love and preparation, you can create a culinary escape that leaves lasting memories. Bon appétit!
Print
Peruvian Chicken with Aji Verde & Cilantro Rice
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling/Skillet Cooking
- Cuisine: Peruvian
- Diet: Gluten Free
Description
A mouthwatering Peruvian chicken dish served with a spicy Aji Verde sauce and fragrant cilantro-lime rice, perfect for any meal.
Ingredients
- Aji Verde (Green Sauce)
- 1 cup fresh cilantro, packed (stems & leaves)
- 1–2 jalapeño peppers, seeded (or keep seeds)
- 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 black pepper, freshly ground
- Peruvian-Style Chicken
- 2 lb boneless, skinless chicken breasts
- 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
- For Serving (Optional)
- fresh cilantro leaves for garnish
Instructions
- Make the Aji Verde: Add cilantro, jalapeños, mayonnaise, Cotija/Parmesan, garlic, lime juice, olive oil, salt, and pepper to a blender or food processor. Blend until mostly smooth—stop before it’s a perfect purée to keep attractive green flecks. Taste and adjust salt or lime; refrigerate to meld while you cook.
- Prepare & Cook the Chicken: If chicken breasts are thick, slice horizontally into thinner cutlets. In a bowl, toss chicken with olive oil, cumin, paprika, garlic powder, salt, and pepper. Heat a grill pan or large skillet over medium-high. Sear chicken in a single layer (work in batches) for 5–7 minutes per side until deeply charred in spots and the internal temperature reaches 165°F / 74°C. Rest 5 minutes, then slice into thick bite-size pieces.
- Make the Cilantro-Lime Rice: In a medium saucepan, combine rice, water/broth, butter, and salt. Bring to a boil, then immediately reduce heat to low, cover, and simmer 15–20 minutes until liquid is absorbed. Remove from heat and rest, covered, 10 minutes. Fluff with a fork, then fold in cilantro and lime juice.
- Assemble the Bowls: Spoon a generous base of cilantro-lime rice into each bowl. Top with sliced Peruvian-style chicken and drizzle liberally with aji verde. Garnish with extra cilantro leaves and serve immediately.
Notes
- For extra silky body in the Aji Verde, blend for 30 seconds more.
- To increase heat, keep some jalapeño seeds in the sauce.
- Using broth for the rice adds savory depth; if using water, add an extra pinch of salt.
- Don’t crowd the pan when cooking chicken to avoid steaming instead of searing.
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
