Peruvian Chicken with Aji Verde & Cilantro Rice landed on my dinner table after a trip to a Peruvian rotisserie spot where I became obsessed with their green sauce. I came home determined to recreate that creamy, herby, mildly spicy magic and pair it with perfectly charred chicken and citrus-flecked rice. This version delivers restaurant-quality flavor in under an hour using everyday ingredients and simple techniques.
The star here is the aji verde, a vibrant green sauce made from cilantro, jalapeños, mayonnaise, and cheese that brings cooling creaminess with a subtle kick. Chicken breasts get seasoned with cumin and paprika before searing in a hot pan until beautifully charred. Cilantro-lime rice adds brightness and ties everything together. Each component shines on its own, but together they create this balanced, flavor-packed meal that feels special without being complicated.
Why This Recipe Works
Peruvian Chicken with Aji Verde succeeds because it layers bold flavors without overwhelming your palate. The cumin and paprika rub creates a warm, earthy crust on the chicken that contrasts beautifully with the cool, tangy sauce. Slicing chicken breasts into thinner cutlets ensures quick, even cooking and prevents dry meat.
The aji verde brings everything together with its unique combination of herbaceous cilantro, spicy jalapeño, creamy mayo, and salty cheese. Fresh lime juice brightens both the sauce and rice, cutting through richness while adding essential acidity. The entire meal comes together in about forty-five minutes making it perfect for weeknights when you want something impressive without spending hours cooking.
Peruvian Chicken with Aji Verde Ingredients
This recipe breaks into three simple components. Each can be made ahead and stored separately for easy meal prep.
Aji Verde (Green Sauce)
- 1 cup fresh cilantro, packed with stems and leaves
- 1 to 2 jalapeño peppers, seeded for milder heat
- 1/2 cup mayonnaise for creamy base
- 1/4 cup Cotija or Parmesan cheese, crumbled
- 2 cloves garlic, peeled
- 2 tablespoons fresh lime juice for brightness
- 1 tablespoon olive oil
- 1/2 teaspoon fine salt, adjust to taste
- 1/4 teaspoon black pepper, freshly ground
Peruvian-Style Chicken
- 2 pounds boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons paprika, sweet or smoked
- 1 teaspoon garlic powder
- 1 teaspoon fine salt
- 1/2 teaspoon 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 tablespoon butter or olive oil
- 1/2 teaspoon fine salt
- 1/2 cup fresh cilantro, finely chopped
- 2 tablespoons fresh lime juice
- Extra cilantro leaves for garnish
Step-by-Step Instructions
Make the Aji Verde
Add cilantro, jalapeños, mayonnaise, Cotija or Parmesan, garlic, lime juice, olive oil, salt, and pepper to a blender or food processor. Pulse first to break everything down, then blend on high speed until mostly smooth. Stop before it becomes a perfect purée to keep those attractive green flecks throughout.
Taste the sauce and adjust seasoning. Add more lime for tanginess, salt for depth, or leave some jalapeño seeds in for extra heat. Transfer to a container and refrigerate while you prepare the chicken and rice. The flavors meld beautifully while chilling.
Prepare and Cook the Chicken
If your chicken breasts are thick, slice them horizontally to create thinner cutlets. This ensures they cook quickly and evenly without drying out. Place cutlets in a large bowl and add olive oil, cumin, paprika, garlic powder, salt, and black pepper. Toss with your hands until every piece is completely coated with the spice mixture.
Heat a grill pan or large skillet over medium-high heat until very hot. You want the surface dry and hot enough that a water droplet sizzles immediately. Add chicken cutlets in a single layer without crowding. Work in batches if necessary.
Sear chicken for five to seven minutes on the first side without moving it. You want deep mahogany char marks and caramelization. Flip and cook another five to seven minutes until the internal temperature reaches 165 degrees Fahrenheit. The outside should look beautifully charred while the inside stays juicy.
Transfer cooked chicken to a cutting board and let it rest for five minutes. This resting period allows juices to redistribute throughout the meat. Slice into thick, bite-sized pieces at an angle for the best presentation.
Make the Cilantro-Lime Rice
While chicken cooks, combine rice, water or chicken broth, butter, and salt in a medium saucepan. Bring to a full boil over high heat. The moment you see big bubbles, immediately reduce heat to low and cover with a tight-fitting lid.
Simmer for fifteen to twenty minutes without lifting the lid. Lifting releases steam and prevents rice from cooking properly. After cooking time, remove from heat and let rest covered for ten minutes. This steaming step finishes cooking the rice perfectly.
Remove the lid and fluff rice with a fork, breaking up any clumps. Fold in chopped cilantro and fresh lime juice gently. The residual heat wilts the cilantro slightly while the lime juice adds that signature brightness.
Assemble the Bowls
Spoon a generous base of cilantro-lime rice into each bowl. Nestle sliced Peruvian chicken on top in an attractive arrangement. Drizzle aji verde liberally over everything, making sure each serving gets plenty of that vibrant green sauce. Garnish with extra fresh cilantro leaves and serve immediately while everything is hot.
Essential Tips for Success
Slice thick chicken breasts horizontally into cutlets for faster, more even cooking. Thick breasts take too long and dry out before the inside cooks through. Aim for cutlets about half an inch thick for best results.
- Do not crowd the pan when searing chicken or it will steam instead of char
- Stop blending aji verde before it is perfectly smooth to keep texture
- Never lift the rice lid during cooking or you release essential steam
- Let chicken rest five minutes before slicing to retain juices
- Use fresh lime juice not bottled for brightest flavor
- Adjust jalapeño amount based on your heat tolerance
Creative Variations to Try
Swap chicken breasts for boneless skinless thighs which stay moister and have more flavor. They take an extra two to three minutes per side to cook through. Ground chicken or turkey shaped into patties works great too.
- Bake chicken at 425 degrees Fahrenheit for 15 to 18 minutes instead of pan-searing
- Use Greek yogurt for half the mayo to lighten the sauce
- Make it dairy-free by omitting cheese and using vegan mayo
- Serve over cauliflower rice for lower-carb option
- Add pickled red onions for tangy crunch on top
- Use feta cheese instead of Cotija for different salty note
- Substitute brown rice or quinoa for more fiber and protein
- Make wraps with warm tortillas instead of bowls
Common Mistakes to Avoid
Over-blending the aji verde turns it into baby food consistency and loses the signature speckled green look. Stop when mostly smooth but still showing flecks of cilantro and jalapeño. You want it pourable but not perfectly pureed.
- Cooking chicken past 165 degrees makes it dry and tough
- Lifting rice lid during cooking releases steam and undercooks grains
- Crowding the pan when searing prevents browning and creates steam
- Forgetting to rest chicken before slicing loses all the juices
- Using bottled lime juice instead of fresh tastes flat and chemical
- Adding cilantro to hot rice cooks it instead of keeping it fresh
Storage and Reheating
Store chicken, rice, and aji verde separately in airtight containers in the refrigerator for up to four days. Keeping components separate prevents rice from getting soggy and sauce from discoloring. The aji verde actually tastes better after sitting overnight as flavors develop.
Reheat chicken and rice gently in the microwave at fifty percent power or in a covered skillet with a splash of water. Do not reheat the aji verde, just bring it to room temperature or serve cold. The contrast between hot chicken and cool sauce is part of the appeal.
Freeze cooked chicken and plain cooked rice for up to two months. Thaw overnight in the refrigerator before reheating. Make fresh aji verde when ready to serve as the sauce texture changes when frozen. The mayo can separate and the bright green color fades.
Perfect Serving Suggestions
Peruvian Chicken with Aji Verde makes a complete meal on its own but sides enhance the experience. Serve with lime wedges so everyone can add extra citrus to taste. Set out extra aji verde in a bowl for those who want more sauce.
- Add quick pickled red onions for tangy crunch and color
- Serve with charred corn or roasted sweet potatoes on the side
- Include sliced avocado or guacamole for creaminess
- Offer warm tortillas for making wraps with leftovers
- Pair with a simple tomato and cucumber salad
- Add black beans for extra protein and fiber
- Serve with grilled vegetables like zucchini and bell peppers
- Include plantain chips or yuca fries for authentic Peruvian sides
Making It Ahead
Aji verde can be made up to three days ahead and actually improves as flavors meld. Store in an airtight container in the refrigerator and stir before serving. If it thickens too much, loosen with a splash of lime juice or water.
Cook rice ahead and store refrigerated for up to three days. Reheat gently with a tablespoon of water and fluff before adding fresh cilantro and lime juice. Season chicken and refrigerate up to one day ahead, then cook when ready to serve for best texture.
Frequently Asked Questions
Can I bake the chicken instead of pan-searing?
Yes, bake at 425 degrees Fahrenheit for 15 to 18 minutes for cutlets until internal temperature reaches 165 degrees. Broil for one to two minutes at the end for extra color and char.
What can I substitute for Cotija cheese?
Parmesan works great and is more commonly available. Feta adds a nice salty tang. For dairy-free, omit cheese entirely and add one to two teaspoons nutritional yeast for savory depth.
How spicy is the aji verde?
Mild to medium heat with seeded jalapeños. Keep some seeds or add a third pepper for more kick. Start with one jalapeño and blend, then taste and add more if desired.
Can I make the sauce ahead?
Absolutely, aji verde keeps for three to four days refrigerated and tastes even better after flavors meld. Stir well before serving. Add fresh lime juice to brighten if needed.
Can I use brown rice or quinoa?
Yes, brown rice adds nuttiness and fiber while quinoa cooks faster and provides more protein. Keep the lime-cilantro finish either way for that signature brightness and freshness.
Why is my chicken dry?
Overcooking past 165 degrees Fahrenheit dries chicken out. Use a meat thermometer for accuracy. Slicing breasts into thinner cutlets helps them cook faster without drying. Always rest chicken five minutes before slicing.
Can I grill the chicken outdoors?
Definitely, grilled chicken tastes amazing with aji verde. Grill over medium-high heat for five to seven minutes per side. The smoke adds another layer of flavor that complements the spices perfectly.
Peruvian Chicken with Aji Verde & Cilantro Rice
Ingredients
Equipment
Method
- Make the Aji Verde: Add cilantro, jalapeños, mayonnaise, Cotija or Parmesan, garlic, lime juice, olive oil, salt, and pepper to a blender or food processor. Blend until mostly smooth, stopping before it becomes a perfect purée to keep green flecks. Taste and adjust seasoning. Refrigerate while preparing other components.
- Prepare & Cook the Chicken: If chicken breasts are thick, slice horizontally into thinner cutlets. Toss chicken with olive oil, cumin, paprika, garlic powder, salt, and pepper until fully coated.
- Heat a grill pan or large skillet over medium-high heat. Sear chicken in a single layer (work in batches if needed) for 5-7 minutes per side until deeply charred and internal temperature reaches 165°F / 74°C.
- Remove chicken from heat and rest for 5 minutes. Slice into thick bite-sized pieces.
- Make the Cilantro-Lime Rice: In a medium saucepan, combine rice, water or 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, for 10 minutes. Fluff with a fork, then fold in chopped cilantro and lime juice.
- Assemble the Bowls: Spoon cilantro-lime rice into bowls. Top with sliced chicken and drizzle liberally with aji verde. Garnish with extra cilantro leaves and serve immediately.
Notes
- Aji verde keeps 3-4 days refrigerated and tastes better after flavors meld.
- Swap half the mayo with Greek yogurt for lighter sauce.
- Use boneless thighs instead of breasts for more flavor (cook 2-3 minutes longer).
- Store components separately for up to 4 days.
- Do not crowd pan when searing or chicken will steam instead of char.
- Never lift rice lid during cooking.
- Fresh lime juice is essential, do not use bottled.
- Adjust jalapeño amount based on heat preference.
