Peruvian Chicken with Aji Verde and Cilantro Rice – Easy Weeknight Dinner

Peruvian Chicken with Aji Verde and Cilantro Rice brings bold, zesty flavor to your dinner table without demanding your whole evening. Whether you’re wrangling kids, answering emails between bites, or just trying to make it through another chaotic Tuesday, this dish has your back. The vibrant green Aji Verde (aka the sauce you’ll want to put on everything) balances spicy jalapeños with cooling mayo and fresh cilantro, while tender, spice-rubbed chicken sears up with just the right char. The cilantro-lime rice adds that fluffy, citrusy lift to tie the whole thing together—because bland side dishes are so last season. If your go-to weeknight meals are feeling a little tired, Peruvian Chicken with Aji Verde is like hitting the refresh button on your tastebuds.

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What is Peruvian Chicken with Aji Verde and Cilantro Rice?

At its core, Peruvian Chicken with Aji Verde and Cilantro Rice is a flavorful twist on grilled chicken—amped up with punchy Latin American flair. The chicken is marinated in cumin, paprika, and garlic powder, then pan-seared for that craveable smoky crust. What makes this dish shine, though, is the Aji Verde: a creamy, spicy green sauce made from cilantro, jalapeños, Cotija cheese (or Parmesan), garlic, and lime juice. Think of it as the secret weapon of the whole dish. It’s herby, it’s spicy, it’s creamy—and dangerously spoonable. Paired with a side of rice brightened with fresh cilantro and lime, this meal feels just as special as something you’d find at your favorite Latin-inspired restaurant—but comes together with stuff you probably already have in your fridge.

Reasons to Try Peruvian Chicken with Aji Verde

First of all, flavor. Peruvian Chicken with Aji Verde is not your average chicken dinner—it’s like your regular weeknight dinner got an exciting passport stamp. It brings the heat, the herbs, the tang, and a satisfying sear that’ll wake up your taste buds. Second, it’s quick. From prep to plate, it takes under an hour—perfect for weeknights when the couch is calling but takeout isn’t in the budget. Third? It’s flexible. Can’t do spicy? Tame the jalapeños. Want to meal prep for the week? This one reheats like a dream. Plus, the whole family (even the picky eaters) tends to fall hard for the creamy green sauce. If you’re into high-protein bowl-style dinners, this one will slot right into your rotation.

Ingredients Needed to Make Peruvian Chicken with Aji Verde and Cilantro Rice

For the Aji Verde (Green Sauce):

• 1 cup fresh cilantro (packed, stems & leaves)
• 1–2 jalapeño peppers (seeded or not, your call)
• 1/2 cup mayonnaise
• 1/4 cup Cotija or Parmesan cheese (crumbled)
• 2 garlic cloves
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Chicken:

• 2 lb boneless, skinless chicken breasts (sliced into thinner cutlets if thick)
• 2 tbsp olive oil
• 1 1/2 tsp ground cumin
• 1 1/2 tsp paprika (sweet or smoked)
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

For the Cilantro-Lime Rice:

• 1 1/2 cups long-grain white rice (like Jasmine or Basmati)
• 2 1/2 cups water or low-sodium chicken broth
• 1 tbsp butter or olive oil
• 1/2 tsp salt
• 1/2 cup fresh cilantro, finely chopped
• 2 tbsp fresh lime juice

Optional for Serving:

• Extra fresh cilantro for garnish

Instructions to Make Peruvian Chicken with Aji Verde and Cilantro Rice

Make the Aji Verde Sauce

Toss all the ingredients—cilantro, jalapeños, mayo, Cotija (or Parmesan), garlic, lime juice, olive oil, salt, and pepper—into a blender or food processor. Blend until mostly smooth but not totally puréed. You want some visible flecks of green to keep it pretty. Taste and tweak the salt or lime juice if needed. Pop it in the fridge while the rest cooks—it actually gets better as it sits.

Season and Sear the Chicken

Slice your chicken breasts into thinner cutlets if they’re chunky. Toss them in a bowl with olive oil, cumin, paprika, garlic powder, salt, and pepper until well coated. Heat a large skillet or grill pan over medium-high heat. Cook the chicken in batches (don’t crowd it—give it some breathing room) for about 5–7 minutes per side, until deeply seared and cooked through. Let it rest for a few minutes before slicing into thick, juicy strips.

Cook the Cilantro-Lime Rice

In a medium saucepan, bring the rice, water or broth, butter, and salt to a boil. Immediately lower the heat, cover, and simmer for 15–20 minutes. Once all the liquid’s absorbed, remove it from heat and let it sit, still covered, for 10 minutes (this part’s key—don’t skip it). Fluff it with a fork, then stir in your chopped cilantro and lime juice. Now it’s bright, herby, and ready to party.

Assemble and Serve

Grab a bowl and lay down a generous scoop of cilantro-lime rice. Pile on the juicy sliced chicken. Now comes the magic: drizzle that Aji Verde like you mean it. Top with extra cilantro if you’re feeling fancy. Serve right away and watch it disappear.

Looking for more high-protein, flavor-packed bowls? You’ll love this creamy protein-packed pasta bowl.

What to Serve with Peruvian Chicken with Aji Verde and Cilantro Rice

Honestly, this bowl is already a full meal—protein, carbs, and flavor for days. But if you’re hosting or just want something extra, here are a few ideas. A simple cucumber-avocado salad with lime dressing keeps things fresh. If you’re going full Peruvian, try fried plantains or roasted sweet potatoes on the side. Want a veggie option? Charred corn on the cob or a quick sautéed green like kale or spinach would work beautifully. And don’t forget, that Aji Verde sauce pairs well with everything, so keep it on hand for dipping fries, roasted veggies, or even spreading on sandwiches.

Key Tips for Making Peruvian Chicken with Aji Verde and Cilantro Rice

First, don’t overblend the Aji Verde—leave those pretty green specks for visual appeal. If your chicken breasts are really thick, slice them in half horizontally so they cook evenly and don’t dry out. For extra flavor, use chicken broth instead of water when making the rice. And for heat control, you can always start with one jalapeño, taste, then decide if you want to spice things up. Also, let your chicken rest before slicing—it locks in the juices and keeps every bite tender. And if your sauce feels too thick? Add a tiny splash of water to loosen it up.

Storage and Reheating Tips for Peruvian Chicken with Aji Verde and Cilantro Rice

Here’s the good news: this dish holds up beautifully for meal prep. Store the chicken, rice, and Aji Verde separately in airtight containers in the fridge for up to 4 days. Reheat the chicken in a skillet over low heat or microwave it gently—just don’t blast it, or it’ll dry out. The rice reheats well in the microwave with a splash of water to bring back moisture. The Aji Verde stays fresh and tasty for 3–4 days in the fridge. Give it a stir before serving. Bonus tip: you can double the sauce and use it on wraps, tacos, or even scrambled eggs later in the week.

FAQs

Can I make this with chicken thighs?
Absolutely. Boneless thighs are juicy and flavorful. Just add a few more minutes to the cook time.

Is Aji Verde super spicy?
It depends on your jalapeños and whether you leave the seeds in. Start with one pepper and adjust to your liking.

Can I swap the cheese?
Yes! Cotija, Parmesan, or even queso fresco all work. Use what you have.

Can I freeze this?
The chicken and rice freeze well. The sauce? Not so much—it’s mayo-based, so best made fresh.

Final Thoughts

If you’re stuck in a dinner rut, Peruvian Chicken with Aji Verde and Cilantro Rice is your fast-pass out. It’s vibrant, satisfying, and feels like a restaurant-quality meal without the delivery fee. Between the juicy, spice-rubbed chicken and the herby, creamy, slightly spicy sauce, this dish hits every note—especially when paired with that citrusy cilantro rice. Want more easy, flavorful dinner bowls to spice up your weeknights? You’ll love our high-protein chicken fried rice and street corn chicken bowl. Try it once, and don’t be surprised if this one goes into heavy rotation.

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