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