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

Peruvian Chicken with Aji Verde and Cilantro Rice
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If you love big flavor but hate fussy steps, this Peruvian Chicken with Aji Verde and Cilantro Rice is your new go-to. Juicy seared chicken, creamy herby sauce, and citrusy rice come together in under an hour.

Ingredients

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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 (slice 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 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

1. 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.

2. 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.

3. 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.

4. 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

Make-ahead: Aji verde keeps 3–4 days refrigerated.

Lighter swap: Replace half the mayo with Greek yogurt.

Substitutions: Use queso fresco or Parmesan if Cotija is unavailable; swap boneless thighs for breasts (cook an extra 2–3 minutes).

Storage: Refrigerate components separately up to 4 days; reheat chicken gently to avoid drying.

Find it online: https://cookingwithramsay.com/peruvian-chicken-with-aji-verde-and-cilantro-rice/