Peruvian chicken with Aji Verde is one of those dinners that looks like you spent hours but actually comes together in under an hour on a regular weeknight. The moment I set that bowl on the table, everyone went quiet — golden seared chicken, creamy herby green sauce, and bright cilantro rice all in one plate. It was love at first bite.
I still remember the first time I made this and watched the aji verde come together in my blender in about two minutes flat. That bright, jalapeño-spiked cilantro sauce is the kind of thing you want to put on everything. This Peruvian chicken with Aji Verde delivers bold cumin-paprika flavor on the outside, juicy meat on the inside, and a cool, creamy green sauce that ties the whole plate together. It is a complete meal that feels restaurant-worthy without the effort.
Table of Contents
Ingredients for Peruvian Chicken with Aji Verde
This recipe has three components but each one uses simple, easy-to-find ingredients. I always make the aji verde first so the flavors have time to meld in the fridge while the chicken and rice cook. For the cheese in the sauce, I recommend Cotija when you can find it — it adds a saltier, crumblier texture than Parmesan.
Aji Verde (Green Sauce)
- 1 cup fresh cilantro, packed (stems and leaves)
- 1 to 2 jalapeño peppers (seeded for mild heat, or keep seeds for more kick) — I recommend starting with one seeded pepper and tasting before adding more
- 1/2 cup mayonnaise — my preference is full-fat for the creamiest texture
- 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, to taste
- 1/4 tsp freshly ground black pepper
Peruvian-Style Chicken
- 2 lbs boneless skinless chicken breasts (sliced into thinner cutlets if thick)
- 2 tbsp olive oil
- 1 1/2 tsp ground cumin
- 1 1/2 tsp paprika (sweet or smoked) — in my experience smoked paprika gives a deeper, more complex flavor
- 1 tsp garlic powder
- 1 tsp fine salt
- 1/2 tsp 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 — pro tip: broth adds savory depth the rice cannot get from water alone
- 1 tbsp butter or olive oil
- 1/2 tsp fine salt
- 1/2 cup fresh cilantro, finely chopped
- 2 tbsp fresh lime juice
For Serving (Optional)
- Fresh cilantro leaves for garnish
Step-by-Step Instructions
I recommend making the aji verde before anything else so it has at least 15 minutes in the fridge to develop its full flavor. Once the sauce is done, the rest of this Peruvian chicken with Aji Verde comes together quickly and everything finishes around the same time.
Step 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 but stop just before it becomes a perfect puree — you want some green flecks to remain. Taste and adjust salt or lime. Refrigerate while you cook.
Step 2: Prepare the Chicken: If chicken breasts are thick, slice horizontally into thinner cutlets so they cook evenly and quickly. In a bowl, toss chicken with olive oil, cumin, paprika, garlic powder, salt, and pepper until every piece is fully coated.
Step 3: Start the Rice: In a medium saucepan, combine rice, water or broth, butter, and salt. Bring to a boil over medium-high heat, then immediately reduce to low, cover tightly, and simmer for 15 to 20 minutes until all liquid is absorbed. Do not lift the lid during cooking. Remove from heat and rest covered for 10 minutes, then fluff with a fork and fold in chopped cilantro and lime juice.
Step 4: Sear the Chicken: Heat a grill pan or large skillet over medium-high heat until very hot. Add chicken in a single layer — work in batches and do not crowd the pan or the chicken will steam rather than sear. Cook for 5 to 7 minutes per side until deeply charred in spots and the internal temperature reaches 165 degrees F. Rest on a cutting board for 5 minutes, then slice into thick pieces.
Step 5: Assemble the Bowls: Spoon a generous base of cilantro-lime rice into each bowl. Arrange sliced chicken on top and drizzle liberally with aji verde. Garnish with fresh cilantro leaves and serve immediately.
What to Serve with Peruvian Chicken with Aji Verde
This bold, citrusy chicken pairs beautifully with sides that add freshness, crunch, or a complementary Latin-inspired flavor.
Quick Pickled Red Onions: Thin slices of red onion pickled in lime juice and a pinch of salt add a bright, tangy crunch that cuts right through the richness of the aji verde sauce. This is one of my favorite easy garnishes for this dish.
Chili Lime Chicken (as a Companion): For a full Latin-inspired dinner spread, this Chili Lime Chicken makes a fantastic companion dish alongside the Peruvian chicken for a variety meal prep spread or a family dinner with extra guests.
Honey Lime Chicken Avocado Rice Stack: Build a complete bowl-style dinner pairing with this Honey Lime Chicken Avocado Rice Stack for a second citrus-forward bowl option when serving a crowd.
Charred Asparagus or Grilled Zucchini: Simple roasted or grilled vegetables keep the plate light and balanced while adding a satisfying char that echoes the seared chicken. For an easy side idea, this Easy Chicken Zucchini Bake works wonderfully on the same menu.
Mexican Chicken Marinade: If you enjoy bold, spiced chicken recipes like this one, this Mexican Chicken Marinade is a great recipe to make alongside for a full Latin-inspired chicken week of meals.
Creamy Paprika Chicken with Steamed Rice: For another bold paprika-forward chicken dish to round out your week, this Creamy Paprika Chicken Drumsticks with Steamed Rice complements the flavor profile of this Peruvian-style dish beautifully.
Leftovers and Storage Tips
Store the chicken, rice, and aji verde in separate airtight containers in the refrigerator for up to 3 to 4 days. Keeping them separate prevents the sauce from being absorbed and ensures everything reheats properly. The aji verde actually tastes even better on day two after the flavors meld overnight.
To reheat, warm the chicken and rice gently in a skillet over medium-low heat with a small splash of water or broth to keep them from drying out. I recommend adding the aji verde cold or at room temperature after reheating, not heated, to preserve its fresh, creamy texture and vibrant green color.
Pro tip: leftover sliced chicken with aji verde tucked into warm tortillas makes one of the best next-day lunches you can ask for. The chicken and plain rice also freeze well for up to 2 months — thaw overnight in the refrigerator and reheat gently, then finish with a fresh batch of aji verde for the best results.
Frequently Asked Questions
Can I bake the chicken instead of pan-searing?
Yes. Bake seasoned cutlets at 425 degrees F for 15 to 18 minutes, or until the internal temperature reaches 165 degrees F. For extra color, broil for 1 to 2 minutes at the end. The pan-seared version gives a deeper char and more texture, but baked works great for a hands-off option.
Can I make the aji verde ahead of time?
Absolutely. The sauce keeps well in a sealed container in the refrigerator for up to 3 to 4 days. Stir before serving. If it thickens after sitting, loosen it with a small splash of lime juice or water. Making it a day ahead actually deepens the flavor.
What can I substitute for Cotija cheese in the sauce?
Crumbled feta is the closest substitute and adds a similar salty tang. Parmesan also works well and is easier to find at most grocery stores. For a dairy-free option, omit the cheese entirely and add 1 to 2 teaspoons of nutritional yeast for savory depth.
Conclusion
Peruvian chicken with Aji Verde is a complete, restaurant-quality dinner that comes together in under an hour with simple pantry ingredients. The cumin-paprika seared chicken, creamy jalapeño green sauce, and bright cilantro rice make every bowl feel like something special. Give it a try this week — your family will be asking for it on repeat before the week is even over.
Peruvian Chicken with Aji Verde and Cilantro Rice
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- 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.
- 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.
