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Peruvian Chicken with Aji Verde and Cilantro Rice

Juicy cumin-paprika seared chicken breasts served over zesty cilantro-lime rice with a bold, creamy jalapeño and cilantro aji verde green sauce. A complete Latin-inspired bowl ready in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Latin American, Peruvian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup fresh cilantro, packed stems and leaves, for aji verde
  • 1 jalapeño pepper seeded for mild heat, 1 to 2 peppers to taste, for aji verde
  • 0.5 cup mayonnaise for aji verde
  • 0.25 cup Cotija or Parmesan cheese crumbled, for aji verde
  • 2 garlic cloves peeled, for aji verde
  • 2 tbsp fresh lime juice for aji verde
  • 1 tbsp olive oil for aji verde
  • 0.5 tsp fine salt to taste, for aji verde
  • 0.25 tsp freshly ground black pepper for aji verde
  • 2 lbs boneless skinless chicken breasts sliced into thinner cutlets if thick
  • 2 tbsp olive oil for chicken
  • 1.5 tsp ground cumin for chicken
  • 1.5 tsp paprika sweet or smoked, for chicken
  • 1 tsp garlic powder for chicken
  • 1 tsp fine salt for chicken
  • 0.5 tsp black pepper for chicken
  • 1.5 cups long-grain white rice Jasmine or Basmati, for rice
  • 2.5 cups water or low-sodium chicken broth for rice
  • 1 tbsp butter or olive oil for rice
  • 0.5 tsp fine salt for rice
  • 0.5 cup fresh cilantro finely chopped, stirred into cooked rice
  • 2 tbsp fresh lime juice stirred into cooked rice

Equipment

  • Blender or food processor
  • Grill pan or large skillet
  • Medium saucepan with lid
  • Instant read meat thermometer
  • Cutting board and chef knife

Method
 

  1. Make the Aji Verde: Add cilantro, jalapeños, mayonnaise, Cotija or Parmesan, garlic, lime juice, olive oil, salt, and pepper to a blender or food processor. Blend until mostly smooth, keeping some green flecks. Taste and adjust salt or lime. Refrigerate while you cook.
  2. Prepare the Chicken: Slice thick chicken breasts horizontally into thinner cutlets. Toss with olive oil, cumin, paprika, garlic powder, salt, and pepper until fully coated.
  3. Start the Rice: Combine rice, water or broth, butter, and salt in a medium saucepan. Bring to a boil, then reduce to low, cover tightly, and simmer for 15 to 20 minutes until liquid is absorbed. Remove from heat and rest covered for 10 minutes. Fluff with a fork and fold in chopped cilantro and lime juice.
  4. Sear the Chicken: Heat a grill pan or large skillet over medium-high heat until very hot. Sear chicken in a single layer in batches for 5 to 7 minutes per side until deeply charred and the internal temperature reaches 165 degrees F. Rest 5 minutes then slice into thick pieces.
  5. Assemble the Bowls: Spoon cilantro-lime rice into each bowl. Top with sliced chicken and drizzle generously with aji verde. Garnish with fresh cilantro leaves and serve immediately.

Notes

Make the aji verde first so it has time to meld in the fridge. Smoked paprika gives deeper flavor than sweet. Do not crowd the pan when searing or the chicken will steam. Aji verde keeps refrigerated for 3 to 4 days. For lighter sauce, swap half the mayo with Greek yogurt.