If you need a weeknight dinner that tastes like something from a restaurant menu but comes together in about 50 minutes, Peruvian Chicken with Aji Verde is exactly what you’re looking for. This dish delivers bold, citrusy flavors with minimal fuss, and honestly, the creamy green sauce is so good you’ll find yourself making extra just to keep in the fridge. I first tested this recipe during a week when I was tired of the same rotation and wanted something that felt special without requiring culinary school skills.
Table of Contents
Ingredients for Peruvian Chicken with Aji Verde
I’ve tested this recipe enough times to know which ingredients make the biggest difference. Fresh cilantro with stems included gives the aji verde more flavor than leaves alone. The sauce keeps for 3-4 days in the fridge, so I usually make a double batch because my family goes through it fast.
For the Aji Verde:
- 1 cup fresh cilantro, packed (stems and leaves, the stems add extra flavor)
- 1-2 jalapeño peppers, seeded (I usually leave a few seeds in for subtle heat)
- 1/2 cup mayonnaise
- 1/4 cup Cotija cheese, crumbled (Parmesan works perfectly if you can’t find Cotija)
- 2 cloves garlic, peeled
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper, freshly ground
For the Chicken:
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 1/2 teaspoons ground cumin (my preference is always freshly ground for better aroma)
- 1 1/2 teaspoons paprika (smoked paprika adds incredible depth)
- 1 teaspoon garlic powder
- 1 teaspoon fine salt
- 1/2 teaspoon black pepper
For the Cilantro-Lime Rice:
- 1 1/2 cups long-grain white rice (I recommend Jasmine for its naturally fluffy texture)
- 2 1/2 cups low-sodium chicken broth (water works, but broth transforms the flavor)
- 1 tablespoon butter or olive oil
- 1/2 teaspoon fine salt
- 1/2 cup fresh cilantro, finely chopped
- 2 tablespoons fresh lime juice
Step-by-Step Instructions
In my experience, starting with the sauce and rice first creates the smoothest workflow. I recommend reading through all the steps before you begin since timing matters here.
Step 1: Add all aji verde ingredients to your blender or food processor. Pulse for 20-30 seconds until mostly smooth but still showing small green flecks. The texture should look creamy but not perfectly pureed. Taste and adjust salt or lime juice as needed. Transfer to a bowl and refrigerate while you prepare everything else. This resting time helps the flavors blend together.
Step 2: In a medium saucepan, combine rice, broth, butter, and salt. Bring to a boil over medium-high heat, then immediately reduce to low, cover tightly, and simmer for 15 minutes without lifting the lid. Remove from heat and let stand covered for 10 minutes. The rice will finish cooking in its own steam. Fluff with a fork and fold in cilantro and lime juice right before serving.
Step 3: While rice simmers, prepare the chicken. If your chicken breasts are thick, slice them horizontally to create thinner cutlets about ½ inch thick for even cooking. In a large bowl, toss chicken with olive oil and all spices until evenly coated. Make sure every piece gets covered with the spice mixture.
Step 4: Heat a grill pan or large skillet over medium-high heat until very hot. Working in batches to avoid crowding (crowding steams instead of sears), add chicken in a single layer. Sear for 5-7 minutes per side until deeply charred in spots and internal temperature reaches 165°F. The chicken should have golden-brown char marks. Let rest for 5 minutes before slicing. Pro tip: resist moving the chicken around, those char marks need contact time to develop.
Step 5: Slice the rested chicken into thick pieces. Spoon cilantro-lime rice into bowls, top with sliced chicken, and drizzle generously with aji verde. Don’t hold back on that sauce, the cool, creamy heat makes this dish what it is.
Best Pairings for Peruvian Chicken
This vibrant dish pairs beautifully with sides that add contrast and complement the bold citrus flavors.
Charred Asparagus: The slight bitterness and smoky char balance the creamy richness of the aji verde perfectly. Asparagus roasts in just 10 minutes and adds a healthy green vegetable that doesn’t compete with the main flavors. For more roasted vegetable ideas, try the roasted asparagus from the High Protein Beef Pepper Rice Bowl.
Quick Pickled Red Onions: These tangy, bright onions cut through the dish’s richness and add gorgeous color. They’re simple to make while the rice cooks and can be prepared ahead for meal prep.
Grilled Corn with Lime: Sweet, smoky corn brushed with butter and lime zest echoes the citrus notes in the rice while providing satisfying crunch. The natural sweetness plays beautifully against the spicy sauce.
Simple Green Salad: A crisp romaine salad with tangy vinaigrette adds refreshing contrast and helps balance the protein-heavy main dish. Similar to the fresh sides served with BBQ Chicken Sweet Potato Bowl, this keeps the meal from feeling too heavy.
Black Bean Salad: A combination of black beans, diced tomatoes, and cilantro adds plant-based protein and fiber while creating a complete, balanced meal perfect for weeknight dinners.
Keeping It Fresh and Delicious
Store your chicken, rice, and aji verde separately in airtight containers in the refrigerator for up to 4 days. This prevents the rice from getting soggy and keeps everything at peak freshness. I portion everything into individual containers for easy grab-and-go lunches throughout the week.
When reheating, warm the chicken and rice gently in the microwave with a splash of water to restore moisture, about 1-2 minutes. Always add the aji verde after reheating to keep it fresh and vibrant. The sauce tastes delicious cold or at room temperature, so you can enjoy it straight from the fridge.
For meal prep, this recipe scales beautifully. The chicken and plain rice freeze well for up to 2 months. Pro tip: freeze the sauce in ice cube trays, then pop out a cube or two whenever you need a flavor boost for other meals like tacos, eggs, or roasted vegetables. Similar to other protein-packed meals like High Protein Creamy Garlic Chicken Potatoes, proper storage makes weeknight dinners effortless.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless thighs work wonderfully and stay extra juicy. Just add 2-3 minutes to the cooking time and ensure they reach 165°F internal temperature.
How spicy is the aji verde?
With seeded jalapeños, it’s mild to medium. For more heat, keep some seeds in or add an extra jalapeño. For less heat, use just half a jalapeño or substitute with a mild green pepper.
Can I make this dairy-free?
Yes! Replace the mayonnaise with vegan mayo and use nutritional yeast instead of cheese. The sauce will be slightly less creamy but still packed with cilantro-lime flavor.
Conclusion
Peruvian Chicken with Aji Verde & Cilantro Rice
Ingredients
Equipment
Method
- Add cilantro, jalapeños, mayonnaise, Cotija cheese, garlic, lime juice, olive oil, salt, and pepper to a blender or food processor. Blend for 20-30 seconds until mostly smooth but still showing green flecks. Taste and adjust salt or lime juice as needed. Transfer to a bowl and refrigerate while preparing the rest of the meal.
- In a medium saucepan, combine rice, water or broth, butter, and salt. Bring to a boil over medium-high heat, then immediately reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes. Fluff with a fork and fold in chopped cilantro and lime juice right before serving.
- While rice simmers, prepare chicken. If chicken breasts are thick, slice them horizontally to create thinner cutlets about ½ inch thick. In a large bowl, toss chicken with olive oil, cumin, paprika, garlic powder, salt, and pepper until evenly coated.
- Heat a grill pan or large skillet over medium-high heat until very hot. Working in batches to avoid crowding, sear chicken for 5-7 minutes per side until deeply charred and internal temperature reaches 165°F. Let rest for 5 minutes before slicing into thick pieces.
- Spoon cilantro-lime rice into bowls, top with sliced chicken, and drizzle generously with aji verde. Garnish with extra cilantro if desired and serve immediately.
