Ingredients
Aji Verde Sauce
- 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
Chicken
- 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
Cilantro-Lime Rice
- 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
For Garnish
- Fresh cilantro leaves
Instructions
- Make the Aji Verde: Add cilantro, jalapeños, mayonnaise, Cotija or Parmesan, garlic, lime juice, olive oil, salt, and black pepper to a blender or food processor. Blend until mostly smooth but still with some green flecks for texture. Taste and adjust salt or lime juice if necessary. Refrigerate the sauce to allow flavors to meld while you prepare the rest.
- Prepare and Cook the Chicken: If the chicken breasts are thick, slice them horizontally into thinner cutlets for even cooking. In a bowl, toss the chicken with olive oil, ground cumin, paprika, garlic powder, salt, and black pepper to coat thoroughly. Heat a grill pan or large skillet over medium-high heat. Cook the chicken in a single layer without crowding the pan, searing for 5–7 minutes on each side until the chicken is deeply charred in spots and cooked through to an internal temperature of 165°F (74°C). Let the chicken rest for 5 minutes before slicing into bite-sized pieces.
- Make the Cilantro-Lime Rice: In a medium saucepan, combine the rice, water or broth, butter or olive oil, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15–20 minutes until all the liquid is absorbed. Remove from heat and let the rice rest, still covered, for 10 minutes. Fluff the rice with a fork and fold in the finely chopped cilantro and lime juice for a fresh, tangy finish.
- Assemble the Bowls: Divide the cilantro-lime rice among four bowls, top each with sliced Peruvian-style chicken, and drizzle generously with the prepared Aji Verde sauce. Garnish with extra fresh cilantro leaves and serve immediately. This dish is best enjoyed with the bright, creamy heat of the sauce complementing the smoky chicken and fresh rice.
Notes
- For more heat in the Aji Verde, include some jalapeño seeds when blending.
- Do not crowd the pan while cooking chicken to ensure proper searing rather than steaming.
- Using low-sodium chicken broth instead of water for cooking rice adds a deeper savory flavor.
- Resting the chicken after cooking helps retain its juices and keep it tender.
- The Aji Verde sauce can be made a day ahead for more developed flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian