I’ll never forget the first time I tasted authentic Peruvian Chicken with Aji Verde & Cilantro Rice. It was during a family trip to Lima, and the moment I took that first bite, I was transported to a world of vibrant flavors and cultural richness. The tender, juicy chicken, coupled with the bright, herbaceous aji verde sauce and the fragrant cilantro rice, created a symphony of taste that has stayed with me ever since.
As someone who loves to experiment in the kitchen, I couldn’t wait to recreate this beloved dish at home. After countless attempts and a deep dive into Peruvian culinary traditions, I’ve perfected a recipe that I’m thrilled to share with you. This Peruvian Chicken with Aji Verde & Cilantro Rice is not just a meal – it’s an experience that will transport you to the heart of Peru, one bite at a time.
Why This Peruvian Chicken with Aji Verde & Cilantro Rice Recipe Will Become Your Go-To
The Secret Behind Perfect Peruvian Chicken with Aji Verde & Cilantro Rice
The secret to this Peruvian Chicken with Aji Verde & Cilantro Rice recipe lies in the perfect balance of flavors and textures. The chicken is marinated in a vibrant blend of fresh cilantro, jalapeños, garlic, and spices, which infuses it with an irresistible Peruvian flair. The aji verde sauce, made with the same fragrant ingredients, adds a tangy, slightly spicy kick that complements the chicken beautifully.
But the true star of the dish is the cilantro rice. By cooking the rice in a flavorful chicken broth and tossing it with freshly chopped cilantro, you’ll create a side dish that’s so delicious, it might just steal the show.
Essential Ingredients You’ll Need
To make this Peruvian Chicken with Aji Verde & Cilantro Rice recipe, you’ll need a few key ingredients:
- 1 pound boneless, skinless chicken breasts: The foundation of the dish, these chicken breasts will be the canvas for the Peruvian flavors.
- 1 cup fresh cilantro, chopped: Cilantro is a staple in Peruvian cuisine and adds a vibrant, herbal note to the marinade and the rice.
- 2 jalapeños, seeded and finely chopped: These jalapeños bring a subtle heat and a pop of color to the aji verde sauce.
- 2 cloves garlic, minced: Garlic is an essential ingredient, providing depth and richness to the marinade and the sauce.
- 1/4 cup olive oil: This high-quality olive oil helps to bind the marinade and the sauce, while also adding a velvety mouthfeel.
- 1 lime, juiced: The tangy lime juice brightens up the flavors and balances the heat from the jalapeños.
- 1 teaspoon ground cumin: Cumin is a signature spice in Peruvian cuisine, and it adds an earthy, warm note to the dish.
- 1/2 teaspoon salt: A simple seasoning that enhances all the other flavors.
- 1 cup long-grain white rice: The base for the cilantro rice, this fluffy, fragrant rice pairs perfectly with the Peruvian Chicken and aji verde.
- 1 1/2 cups chicken broth: Cooking the rice in broth instead of water adds an extra layer of flavor.
- 1/4 cup chopped fresh cilantro: The finishing touch, this fresh cilantro adds a burst of freshness to the rice.
Step-by-Step Peruvian Chicken with Aji Verde & Cilantro Rice Instructions
Preparing Your Peruvian Chicken with Aji Verde & Cilantro Rice
Preparing this Peruvian Chicken with Aji Verde & Cilantro Rice recipe is a breeze, with a prep time of just 15 minutes and a cook time of 30 minutes, for a total time of 45 minutes. You’ll need a few basic kitchen tools, like a cutting board, a sharp knife, and a large skillet or Dutch oven.
1- Begin by preheating your oven to 400°F. In a shallow bowl, combine the chopped cilantro, jalapeños, garlic, olive oil, lime juice, cumin, and salt. Add the chicken breasts and toss to coat them evenly in the marinade. Cover and let the chicken marinate for 15 minutes while you prepare the rice.
2- In a medium saucepan, bring the chicken broth to a boil. Add the rice, cover, and reduce the heat to low. Simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
3- While the rice is cooking, heat a large skillet or Dutch oven over medium-high heat. Add the marinated chicken breasts and sear them for 3-4 minutes per side, until they’re golden brown.
4- Transfer the seared chicken to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F. The chicken should be juicy and cooked through.
5- Remove the rice from the heat and fluff it with a fork. Stir in the chopped fresh cilantro, seasoning with additional salt if desired.
6- Slice the cooked chicken breasts and serve them alongside the fragrant cilantro rice. Drizzle the aji verde sauce over the top, and enjoy this Peruvian feast!
Pro Tips for Success
- Let the chicken marinate for at least 15 minutes to allow the flavors to fully infuse the meat.
- Use fresh, high-quality ingredients for the best results. Opt for ripe, flavorful limes and aromatic cilantro.
- Adjust the amount of jalapeños to your desired spice level. For a milder aji verde, use just one jalapeño, or leave the seeds in for a more intense heat.
- Don’t overcrowd the skillet when searing the chicken. Work in batches if necessary to ensure a nice, even sear.
Serving and Storing Your Peruvian Chicken with Aji Verde & Cilantro Rice
Perfect Pairings for Peruvian Chicken with Aji Verde & Cilantro Rice
This Peruvian Chicken with Aji Verde & Cilantro Rice recipe serves 4 people, and it pairs beautifully with a variety of side dishes and beverages. For a complete Peruvian-inspired meal, consider serving it with roasted sweet potatoes, a crisp, fresh salad, or sautéed plantains. To drink, a refreshing pisco sour or a fruity Chicha Morada (Peruvian purple corn drink) would be a perfect complement.
Storage and Make-Ahead Tips
Peruvian Chicken with Aji Verde & Cilantro Rice is a great meal to make ahead or store for later. The cooked chicken and rice can be refrigerated separately in airtight containers for up to 3 days. To reheat, simply place the chicken in a baking dish and warm it in a 350°F oven for 10-15 minutes, or until heated through. The rice can be reheated on the stovetop or in the microwave, adding a splash of broth or water to keep it moist.
For longer-term storage, the chicken and rice can be frozen for up to 3 months. When ready to serve, thaw the components in the refrigerator overnight and then reheat as directed above.
Variations and Dietary Adaptations for Peruvian Chicken with Aji Verde & Cilantro Rice
Creative Peruvian Chicken with Aji Verde & Cilantro Rice Variations
While the classic Peruvian Chicken with Aji Verde & Cilantro Rice is a beloved dish, there are plenty of ways to put your own spin on it:
- Swap the chicken for pork or shrimp for a different protein twist.
- Use a combination of white and brown rice for a more nutrient-dense version.
- Add roasted vegetables, such as sweet potatoes or bell peppers, to the rice for extra color and flavor.
- Experiment with different spices, like aji amarillo paste or smoked paprika, to create unique flavor profiles.
- Serve the chicken and rice in lettuce cups or on top of quinoa or cauliflower rice for a low-carb option.
Making Peruvian Chicken with Aji Verde & Cilantro Rice Diet-Friendly
This Peruvian Chicken with Aji Verde & Cilantro Rice recipe can be easily adapted to suit various dietary needs:
- For a gluten-free version, simply use a gluten-free soy sauce or tamari in the marinade.
- To make it vegan, replace the chicken with tofu or plant-based protein, and use vegetable broth instead of chicken broth for the rice.
- For a low-carb option, serve the chicken and aji verde over a bed of cauliflower rice instead of the traditional white rice.
- To reduce the sodium content, use low-sodium chicken broth and adjust the salt to taste.
No matter which dietary restrictions you’re working with, this Peruvian Chicken with Aji Verde & Cilantro Rice can be easily customized to fit your needs while still delivering the same incredible flavors.
Frequently Asked Questions
Q: Can I use boneless, skinless chicken thighs instead of breasts?
A: Absolutely! Boneless, skinless chicken thighs will work just as well in this recipe. The cooking time may need to be adjusted slightly, but the overall preparation and flavors will remain the same.
Q: How can I adjust the spice level of the aji verde sauce?
A: To make the aji verde sauce milder, use just one jalapeño and remove the seeds and membranes. For a spicier version, leave the seeds in or add an extra jalapeño. You can also control the heat by adjusting the amount of lime juice, which helps balance the spice.
Q: Can I make the Peruvian Chicken and rice components ahead of time?
A: Yes, this Peruvian Chicken with Aji Verde & Cilantro Rice recipe is great for meal prep. The chicken can be marinated and cooked up to 3 days in advance, and the rice can be made and stored separately. When ready to serve, simply reheat the chicken and rice, and prepare the fresh aji verde sauce.
Q: How many servings does this recipe make?
A: This Peruvian Chicken with Aji Verde & Cilantro Rice recipe serves 4 people. If you need to feed a larger crowd, you can easily scale up the ingredients and adjust the cooking time accordingly.
Q: What should I do if the rice doesn’t turn out fluffy?
A: If the rice ends up sticking together or becoming too dense, try fluffing it with a fork and adding a splash of chicken broth or water. You can also try reducing the simmering time slightly, as overcooking can lead to mushy rice.
Peruvian Chicken with Aji Verde & Cilantro Rice
- Total Time: 45
- Yield: 4 servings
Description
Tender, juicy Peruvian-style chicken is paired with a vibrant aji verde sauce and fluffy cilantro rice for a flavorful and colorful 30-minute meal.
Ingredients
– 1 pound boneless, skinless chicken breasts
– 1 cup fresh cilantro, chopped
– 2 jalapeños, seeded and finely chopped
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1 lime, juiced
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1 cup long-grain white rice
– 1 1/2 cups chicken broth
– 1/4 cup chopped fresh cilantro
Instructions
1. In a blender or food processor, combine the cilantro, jalapeños, garlic, olive oil, lime juice, cumin, and salt. Blend until a smooth sauce forms.
2. In a large skillet, cook the chicken over medium-high heat for 5-7 minutes per side, or until cooked through. Let rest for 5 minutes, then slice or shred the chicken.
3. In a saucepan, bring the chicken broth to a boil. Add the rice, cover, and reduce heat to low. Simmer for 15-20 minutes, until rice is tender. Fluff with a fork and stir in the chopped cilantro.
4. Serve the Peruvian chicken with the aji verde sauce and cilantro rice. Enjoy!
Notes
This recipe can be easily scaled up or down to serve your desired number of people. For a spicier sauce, leave some or all of the jalapeño seeds in. The aji verde sauce can also be used as a dip or marinade.
- Prep Time: 15
- Cook Time: 30
- Category: Chicken, Beef & Pork
- Method: Stovetop
- Cuisine: Peruvian
Conclusion
Peruvian Chicken with Aji Verde & Cilantro Rice is a dish that truly captures the vibrant flavors and rich cultural heritage of Peru. This recipe, with its tender, juicy chicken, tangy aji verde sauce, and fragrant cilantro rice, is a testament to the amazing diversity of Peruvian cuisine.
I hope you’ll give this recipe a try and experience the same joy and delight that I felt when I first tasted it in Lima. Let me know in the comments how it turns out, and don’t forget to share your photos on social media using the hashtag #PeruvianChickenWithAjiVerde. Bon appétit!
