As I stood at the stove, the comforting aroma of sizzling chicken mingled with a vibrant blend of herbs and spices, transporting me straight to the heart of Peru. This Peruvian Chicken with Aji Verde and Zesty Cilantro-Lime Rice isn’t just a meal; it’s a celebration of bold flavors and spicy goodness that is perfect for any night of the week. With just under an hour of prep and cooking time, you’ll create a dish that’s not only quick but also a delightful meal prep option for busy weekdays. Imagine juicy, perfectly seared chicken paired with a creamy green sauce that’ll have everyone asking for seconds—yes, please! Are you ready to elevate your weeknight dinner game? Let’s dive into this delicious recipe together!

Why is This Recipe a Must-Try?

Bold flavors: The combination of zesty Aji Verde and aromatic cilantro-lime rice creates an irresistible taste sensation that excites your palate.
Quick and easy: Ready in under an hour, this dish is perfect for busy weeknights without sacrificing flavor or quality.
Versatile options: Mix it up by substituting chicken with shrimp or pork, or replace rice with quinoa for a wholesome twist.
Meal prep friendly: Store components separately for quick reheating, making it an excellent choice for meal prep enthusiasts.
Crowd-pleaser: Serve this colorful dish at your next gathering, and watch your guests rave about the vibrant flavors—just like when you treat yourself to easy recipes like Shrimp Curry Green or Pepper Rub Chicken!

Peruvian Chicken And Rice Ingredients

For the Aji Verde
• Fresh Cilantro – A key ingredient for fresh, vibrant flavor; parsley can be used for a milder taste.
• Jalapeño Peppers – Infuse your sauce with heat; feel free to include seeds for extra spiciness.
• Mayonnaise – Acts as a creamy base for the sauce; Greek yogurt makes a lighter alternative.
• Cotija or Parmesan Cheese – Adds a rich, salty boost; any aged cheese works if you’re out of Cotija.
• Garlic – Amplifies the overall flavor; fresh garlic is best, but garlic powder can substitute.
• Lime Juice – Provides necessary acidity and brightness; lemon can be used if lime isn’t available.
• Olive Oil – For cooking and in the sauce; feel free to switch to vegetable oil if needed.
• Fine Salt & Black Pepper – Essential for seasoning; adjust to your personal taste preferences.

For the Chicken
• Boneless, Skinless Chicken Breasts – The protein star of this dish; switch to chicken thighs for a juicier option.
• Ground Cumin – Adds warm, earthy notes to the chicken; coriander can be a nice alternative.
• Paprika – Brings sweetness and color; consider using smoked paprika for a hint of smokiness.
• Garlic Powder – Enhances the chicken’s flavor; omit or replace with fresh garlic for a stronger taste.
• Olive Oil – Used for coating the chicken and enhancing flavor; can be replaced with any neutral oil.

For the Cilantro-Lime Rice
• Long-Grain White Rice (Jasmine or Basmati) – A light, fluffy base; quinoa or brown rice offer a healthy twist.
• Butter or Olive Oil – Enriches the rice; omit for a dairy-free option.
• Fine Salt – Important for flavor; adjust based on your preference.
• Chopped Cilantro – Mix in for a burst of flavor and freshness; bypass if you prefer a milder taste.
• Lime Juice – Brightens the rice; a slight touch of lemon can substitute when necessary.

This Peruvian Chicken And Rice with Green Sauce will elevate your culinary creations to new heights!

Step‑by‑Step Instructions for Peruvian Chicken And Rice with Green Sauce

Step 1: Make the Aji Verde
In a blender, combine fresh cilantro, jalapeños, mayonnaise, Cotija cheese, garlic, lime juice, olive oil, salt, and pepper. Blend until the mixture is mostly smooth, about 30-60 seconds, adjusting seasoning to your taste. Once ready, transfer the sauce to a bowl and refrigerate it while you prepare the chicken and rice, allowing the flavors to meld beautifully.

Step 2: Prepare the Chicken
If your chicken breasts are thick, slice them horizontally into thinner cutlets for even cooking. Coat the cutlets with olive oil, then season generously with ground cumin, paprika, garlic powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat, then sear the chicken for 5-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Allow the chicken to rest for 5 minutes before slicing.

Step 3: Cook the Rice
In a saucepan, combine long-grain white rice, water or broth, butter, and salt, bringing it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes until the liquid is absorbed and the rice is tender. After cooking, remove it from heat and let it sit covered for another 5 minutes. Fluff the rice with a fork and fold in chopped cilantro and fresh lime juice for a refreshing kick.

Step 4: Assemble the Dish
To serve, create a base of the zesty cilantro-lime rice on each plate, then layer on the sliced Peruvian chicken. Generously drizzle the vibrant Aji Verde sauce over the top, ensuring each bite bursts with flavor. For an extra touch, garnish with additional cilantro and serve lime wedges on the side for a bright finishing touch.

Expert Tips for Peruvian Chicken And Rice

Perfect Chicken Sear: Ensure the chicken isn’t crowded in the pan; this allows for a beautiful, golden sear rather than steaming your chicken.
Creamy Aji Verde: For a silkier texture, blend the Aji Verde for an extra 30 seconds to achieve a luscious consistency that clings to the chicken beautifully.
Prevent Dried-Out Rice: When cooking your rice, avoid lifting the lid too soon. This keeps steam trapped, ensuring perfectly fluffy rice every time.
Storage Savvy: Store the chicken and rice separately in airtight containers for up to 4 days. Gentle reheating will keep your chicken juicy and rice fluffy.
Adjusting Spice Level: Don’t shy away from adjusting the jalapeño level in your Aji Verde. This flexibility allows you to control the heat and tailor the dish to your taste.
Ingredient Substitutions: Feel free to experiment with ingredient swaps! Substitute quinoa or brown rice for a nutritious twist while keeping the bold flavor of the Peruvian chicken and rice intact.

How to Store and Freeze Peruvian Chicken and Rice

Fridge: Store cooked chicken and cilantro-lime rice separately in airtight containers for up to 4 days to maintain flavor and texture.

Freezer: For longer storage, freeze the chicken and rice in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating: Gently reheat chicken in a skillet over medium heat with a splash of water or broth to retain moisture. Rice can be reheated in the microwave, adding a little water as needed.

Aji Verde: This vibrant sauce can be refrigerated for up to 4 days. If stored separately, enjoy it drizzled over your chicken and rice just before serving for that fresh, bold flavor!

Make Ahead Options

This Peruvian Chicken with Aji Verde and Zesty Cilantro-Lime Rice is a fantastic choice for meal prep, allowing you to save precious time during busy weekdays. You can prepare the Aji Verde sauce up to 3 days in advance and store it in the refrigerator; just be sure to keep it in an airtight container to maintain its vibrant flavor. The chicken can also be marinated and kept for up to 24 hours, ensuring it’s infused with those delicious spices. When it’s time to serve, simply sear the chicken fresh for optimal juiciness, and reheat the Aji Verde to bring back its creamy consistency. This way, you’ll enjoy restaurant-quality results with minimal effort, ready for the family to savor!

Peruvian Chicken Variations & Substitutions

Feel free to take this dish to new heights with your own unique twists and swaps! Your creativity in the kitchen will only enhance the vibrant flavors.

Chicken Subs: Use pork or shrimp for a delightful twist on the protein while maintaining that mouthwatering sear. Each option brings a different texture and flavor profile, making it a versatile favorite.
Zesty Rice Alternatives: Try quinoa or brown rice instead of white rice for added nutrition. This switch keeps all the zesty freshness while packing in some healthy grains!
Dairy-Free Sauce: Replace mayonnaise with cashew cream for a rich, creamy, dairy-free Aji Verde. It’s perfect for those who prefer to skip dairy without sacrificing flavor.
Herb Swaps: If cilantro isn’t your favorite, substitute it with fresh parsley or basil. These herbs still provide a fresh essence while changing the flavor profile.
Heat Adjustments: For a milder sauce, use banana peppers instead of jalapeños. Adjusting the heat can make this dish enjoyable for everyone at the table.
Cheesy Variants: Switch Cotija for feta or nutritional yeast for a vegan twist that still delivers that savory richness. Your Aji Verde will still be incredibly tasty!
Cooking Method: Try baking or grilling the chicken for different preparations. This method gives you a healthier option that’s packed with flavor and requires minimal attention.
Seasoning Creativity: Experiment with smoked paprika or chili powder to enhance the smoky flavor of your chicken. Each option brings a new dimension that tantalizes the taste buds.

Feel free to mix and match! After all, cooking is all about discovering what delights your palate. Check out my recipe for Chicken Shawarma Garlic for more flavorful inspiration!

What to Serve with Peruvian Chicken and Rice with Green Sauce

Imagine the joy of a full plate bursting with exciting flavors, complementing your vibrant meal just perfectly.

Creamy Mashed Potatoes: The buttery texture pairs beautifully with the zesty chicken, creating a comforting contrast.
Grilled Corn on the Cob: Sweet and smoky, this summer favorite enhances the meal’s farm-fresh feel and adds a delightful crunch.
Avocado Salad: Adding creamy avocado slices mixed with fresh tomatoes, onion, and lime brings a refreshing balance to the spice.
Sautéed Vegetables: A mix of bell peppers, zucchini, and squash offers a colorful, healthy side, whose crunch beautifully complements the tender chicken.
Black Beans: Savory and hearty, they not only enhance your protein intake but also create a satisfying harmony with the rice and chicken flavors.
Lime Wedges: A simple addition that can brighten the entire dish! Squeezing fresh lime juice over your meal amplifies the bold flavors and adds a refreshing kick.

For a sweet finish, consider serving Flan or Tres Leches Cake, desserts that are mildly sweet and would perfectly round out this beautiful Peruvian-inspired dinner. Each pairing promises to elevate your dining experience, leaving everyone at the table eager for a taste of culinary delight.

Peruvian Chicken and Rice with Green Sauce Recipe FAQs

How do I choose the best jalapeño peppers for my Aji Verde?
When selecting jalapeño peppers, look for firm, dark green ones, free from blemishes or soft spots. The color can indicate ripeness and flavor; darker peppers tend to be spicier while lighter ones are usually milder. Adjust the heat level according to your preference by leaving in some seeds for extra kick or removing them to tone it down.

What is the best way to store leftovers?
Store your cooked Peruvian chicken and cilantro-lime rice in airtight containers in the fridge for up to 4 days. This helps maintain their flavors and textures. I recommend separating them to prevent moisture from making the rice sticky. You can easily reheat the chicken in a skillet with a splash of water to keep it moist, and the rice can go in the microwave with a dash of water to fluff it up again.

Can I freeze the chicken and rice? How?
Absolutely! For freezing, place portions of the chicken and rice in freezer-safe bags or containers, ensuring as much air as possible is removed. This helps prevent freezer burn. You can freeze them for up to 3 months. When you’re ready to enjoy them, simply thaw overnight in the fridge and reheat gently to revive that juicy texture!

What should I do if my rice turns out sticky or mushy?
If your rice ends up sticky, it may have been overcooked or had too much water. For the next time, ensure you’re measuring both rice and water accurately—typically, a 1:1.5 ratio of rice to water. Once cooked and fluffed, you can also spread it out on a baking sheet to cool slightly and reduce stickiness before serving.

Is Aji Verde safe for my pets?
Generally, it’s best to avoid giving Aji Verde or any spicy sauces to pets. Ingredients like garlic and jalapeños can upset their stomachs or even be toxic in larger amounts. Always keep your culinary creations separate from your furry friends’ meals to keep them happy and safe!

Can I make this dish gluten-free?
Yes! This Peruvian Chicken and Rice with Green Sauce is naturally gluten-free, especially when using rice and unprocessed meat. Ensure all purchased spices and condiments are labeled gluten-free to avoid any hidden gluten sources. Enjoy a worry-free, delicious dinner!