Name: Peruvian Chicken with Aji Verde & Cilantro Rice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Peruvian
Ingredients: 1 cup fresh cilantro, packed (stems & leaves); 1–2 jalapeño peppers, seeded (or keep seeds for more heat); 1/2 cup mayonnaise; 1/4 cup Cotija or Parmesan cheese, crumbled; 2 cloves garlic, peeled; 2 tbsp fresh lime juice; 1 tbsp olive oil; 1/2 tsp fine salt; 1/4 tsp freshly ground black pepper; 2 lb boneless, skinless chicken breasts (slice into thinner cutlets if thick); 2 tbsp olive oil; 1 1/2 tsp ground cumin; 1 1/2 tsp paprika (sweet or smoked); 1 tsp garlic powder; 1 tsp fine salt; 1/2 tsp freshly ground black pepper; 1 1/2 cups long-grain white rice (Jasmine or Basmati); 2 1/2 cups water or low-sodium chicken broth; 1 tbsp butter or olive oil; 1/2 tsp fine salt; 1/2 cup fresh cilantro, finely chopped; 2 tbsp fresh lime juice; Fresh cilantro leaves

Print Recipe· 4.1 from 71 reviews

If you’re craving a vibrant explosion of flavor that feels like a sunny trip to the heart of South America, you’ve got to try this Peruvian Chicken with Aji Verde & Cilantro Rice Recipe. Juicy, spice-kissed chicken pairs beautifully with a creamy, zesty Aji Verde sauce that’s brightened by fresh cilantro and lime. Paired with fluffy cilantro-infused rice, this dish is a perfect harmony of textures and tastes that will have you savoring every bite and dreaming of Peru long after your plate is empty.

Ingredients You’ll Need

The image shows a wooden table with a small metal tray holding four raw chicken pieces with a light pink color, placed on the right side. In front of the tray, three small white bowls contain spices: one with bright red powder, one with light brown powder, and one with off-white powder. To the left, there is a small white bowl filled with salt, a small glass bowl with golden yellow oil, and another empty glass bowl near the back. Two measuring spoons with silver and gold tones lay next to the bowls. Behind all these, there is a stack of beige cloth napkins with a wooden spoon resting on top, and a large empty white bowl further back. The background shows white kitchen cabinets and a window, with the table set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Peruvian Chicken with Aji Verde & Cilantro Rice Recipe plays a starring role in building layers of flavor and color, yet the list keeps it wonderfully simple and approachable. From fresh herbs that boost vibrancy to spices that bring warmth, these essentials come together for a dish that’s both easy and impressive.

Fresh cilantro (1 cup, packed, stems & leaves): The herbaceous heart of both the sauce and rice for vibrant color and fresh flavor.
Jalapeño peppers (1–2, seeded or with seeds): Adds a pleasant spicy kick; keep the seeds to up the heat or remove for milder sauce.
Mayonnaise (1/2 cup): Creates the creamy, silky base for the Aji Verde sauce with richness and smooth texture.
Cotija or Parmesan cheese (1/4 cup, crumbled): Adds a salty, nutty depth that balances the spice beautifully.
Garlic cloves (2, peeled): Infuses a warm, aromatic undertone in the sauce and spices the chicken.
Fresh lime juice (2 tbsp, plus extra for rice): Brings brightness and tang that lifts every component.
Olive oil (2 tbsp total): Essential for sautéing chicken and blending the sauce smoothly.
Fine salt and black pepper: Fundamental seasonings to enhance and balance all the flavors.
Boneless, skinless chicken breasts (2 lb): Tender proteins perfect for quick searing and soaking up spice.
Ground cumin (1 1/2 tsp): Adds earthy warmth and a touch of smokiness to the chicken.
Paprika (1 1/2 tsp): Sweet or smoked paprika deepens the color and flavor of the chicken coating.
Garlic powder (1 tsp): Boosts the garlicky notes on the chicken without overpowering.
Long-grain white rice (1 1/2 cups, Jasmine or Basmati): Forms a fluffy and fragrant base that’s essential for absorbing flavors of cilantro and lime.
Water or low-sodium chicken broth (2 1/2 cups): Liquid to cook the rice, broth adds an extra savory layer.
Butter or olive oil (1 tbsp): Enriches and helps keep the rice fluffy.
Fresh cilantro (1/2 cup, finely chopped): Folded into cooked rice for fresh herbal brightness.
Fresh cilantro leaves (for garnish): Adds a pretty, fresh final touch to the plated dish.

How to Make Peruvian Chicken with Aji Verde & Cilantro Rice Recipe

Step 1: Prepare the Aji Verde Sauce

Begin by combining cilantro, jalapeños, mayonnaise, Cotija or Parmesan, garlic, lime juice, olive oil, salt, and pepper in a blender or food processor. Pulse until the mixture reaches a mostly smooth texture with some beautiful green flecks still visible. This gives the sauce a fresh, vibrant appearance and prevents it from feeling too processed. Taste and adjust the seasoning by adding more salt or lime juice if you want it brighter. Refrigerate this creamy, zesty sauce to let the flavors meld while you move on to the chicken and rice. This sauce is the soul of the dish, so don’t skimp on it!

Step 2: Season and Cook the Chicken

Next, take your chicken breasts and if they’re particularly thick, slice them horizontally to create thinner cutlets, which cook more evenly and quickly. Toss the chicken in olive oil, cumin, paprika, garlic powder, salt, and pepper. Each spice brings its own depth—cumin with earthy warmth, paprika with smoky sweetness, and garlic powder to elevate the savory notes. Heat a grill pan or large skillet over medium-high heat and sear the chicken in a single layer without crowding, so it browns beautifully instead of steaming. Cook for 5 to 7 minutes on each side until you get lovely golden char spots, and the internal temperature reaches a safe 165°F. Let the chicken rest for 5 minutes, then slice into thick bite-sized pieces. This juicy, spiced protein is what anchors your dish and makes it utterly crave-worthy.

Step 3: Cook the Cilantro-Lime Rice

In a medium saucepan, combine your white rice with water or chicken broth along with butter or olive oil, and salt. Bring it to a boil, then reduce to low heat, cover, and let it simmer for 15 to 20 minutes until all the liquid has been absorbed. The choice of broth will give the rice a richer flavor, but even plain water works well if you add a little extra salt. Remove the pot from heat and let the rice rest, covered, for 10 minutes to allow steam to finish the cooking process. Fluff the rice gently with a fork, then fold in the finely chopped cilantro and a generous squeeze of fresh lime juice. This fragrant, zesty rice adds a refreshing balance and a gorgeous green pop against the chicken and sauce.

Step 4: Assemble Your Peruvian Chicken with Aji Verde & Cilantro Rice Recipe

Now comes the fun part! Spoon a generous bed of the vibrant cilantro-lime rice into serving bowls. Top with the juicy, spiced chicken slices, and drizzle liberally with the cool, creamy Aji Verde sauce. The sauce’s fresh tang and gentle heat perfectly complement the smoky chicken and herbaceous rice, making every bite delightful. Finish with a sprinkle of fresh cilantro leaves for added color and that irresistible fresh aroma. Serve immediately and prepare yourself for a meal that is both comforting and exciting.

How to Serve Peruvian Chicken with Aji Verde & Cilantro Rice Recipe

A white plate shows a bed of cooked white rice at the bottom, fluffy and slightly separated. On top of the rice are several pieces of grilled chicken, golden-brown with light char marks, arranged side by side in one layer. Bright green sauce with a thick, smooth texture spreads evenly over the chicken pieces, drizzling slightly down towards the rice. Small bits of fresh green herbs are sprinkled on top of the sauce. The plate is placed on a white marbled surface, and a woman’s hand is holding the plate from the side. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh cilantro leaves are your go-to garnish, offering bursts of color and freshness on the plate. For a bit of extra crunch, consider sprinkling some toasted pumpkin seeds or chopped scallions. A wedge of lime served on the side invites diners to add an extra burst of zesty brightness just before eating. These simple touches elevate the dish’s presentation and add another layer of flavor complexity.

Side Dishes

This Peruvian Chicken with Aji Verde & Cilantro Rice Recipe is a hearty one-pot style meal but pairs wonderfully with crisp, light sides. A fresh tomato and avocado salad dressed with lime vinaigrette complements the richness. Alternatively, simple roasted vegetables or grilled corn on the cob add natural sweetness and texture contrasts, keeping the meal balanced and satisfying.

Creative Ways to Present

If you’re entertaining or want to make this recipe really shine, try serving the ingredients deconstructed in bowls or on a platter. Lay down rice, arrange chicken slices artfully, and offer the Aji Verde sauce in a small bowl for guests to drizzle themselves. You could also stuff the sliced chicken into warm tortillas with a drizzle of Aji Verde and cilantro rice on the side for a fun, casual dinner twist. The bright colors of this dish make it perfect for sharing and celebration.

Make Ahead and Storage

Storing Leftovers

Leftover Peruvian Chicken with Aji Verde & Cilantro Rice Recipe will keep well in an airtight container in the refrigerator for up to 3 days. Store the chicken and rice together or separately if you want to maintain more freshness. Keep the Aji Verde sauce in its own container, and add it fresh to prevent it from losing that creamy vibrancy.

Freezing

While you can freeze the cooked chicken and rice components individually, the Aji Verde sauce is best enjoyed fresh. Freeze leftovers in portioned freezer-safe containers for up to 2 months. When ready, thaw overnight in the refrigerator for the best texture and flavor retention.

Reheating

Reheat the chicken and rice gently in a skillet over low heat or in the microwave with a splash of water to keep the rice moist. Avoid heating the Aji Verde sauce to preserve its fresh, bright flavors. Instead, dollop it cold over the warm chicken and rice just before serving for that perfect contrast.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs bring a little extra juiciness and richness. Just adjust the cooking time slightly as thighs can need a bit longer to cook through.

Is there a substitute for Cotija cheese in the sauce?

If Cotija is hard to find, Parmesan cheese is a terrific alternative that will still give you that salty, nutty flavor in your Aji Verde sauce.

How spicy is the Aji Verde sauce?

The spice level depends on how many jalapeños you use and whether you include the seeds. You can easily adjust heat from mild to spicy according to your preference, making it approachable for everyone.

Can I make the cilantro-lime rice with brown rice?

Yes, just remember that brown rice takes longer to cook and requires more liquid. Follow the package instructions and add the cilantro and lime right at the end for best flavor.

Is the Aji Verde sauce suitable as a dip for other foods?

Definitely! This sauce is fantastic as a dip for grilled veggies, roasted potatoes, or even as a sandwich spread. Its creamy, tangy kick makes it incredibly versatile beyond this recipe.

Final Thoughts

This Peruvian Chicken with Aji Verde & Cilantro Rice Recipe is a celebration of vibrant, fresh flavors and effortless cooking. It’s the kind of dish you’ll want to make over and over, whether for a casual family dinner or to impress friends without breaking a sweat. Give it a try and let its bright green sauce and hearty chicken transport you to a place bursting with sunshine and warmth — your taste buds will thank you!