The bold, spicy aroma of Aji Verde can transport you straight to the vibrant streets of Peru. Each time I prepare this Peruvian Chicken with Aji Verde & Cilantro Rice, I feel a wave of warmth, as if I’m sharing a meal with old friends. This dish combines succulent chicken marinated in zesty lime and rich garlic, complemented perfectly by a creamy, herbaceous sauce.
I remember the first time I made it; a last-minute dinner for friends turned into a culinary adventure that ignited my passion for homemade meals. It’s easy to fall into the rut of fast food, but this delightful recipe brings flavorful variety and excitement back into weeknight dinners. Not only is it packed with nutrients—like protein and fresh cilantro—but the simplicity of the preparation makes it approachable for even the busiest of home cooks.
So, let’s fire up that grill or preheat your oven, and I’ll guide you through crafting a meal that dazzles both the palate and the eye, leaving everyone asking for seconds!
Why You'll Love This Peruvian Chicken with Aji Verde & Cilantro Rice
- This Peruvian Chicken with Aji Verde & Cilantro Rice is incredibly easy to make, making it a perfect option for busy weeknights.
- The bold flavors of the marinade combined with the creamy Aji Verde sauce create a dish that is both satisfying and delicious.
- This recipe is versatile enough to be served for casual family dinners or to impress guests at a dinner party.
- The vibrant colors of the dish add stunning visual appeal, making your meal as attractive as it is tasty.
Peruvian Chicken with Aji Verde Ingredients
Get ready to create a dish that will whisk you away to the heart of Peru!
For the Chicken
- 4 boneless, skinless chicken breasts – these are lean and perfect for absorbing all the marinade flavors.
- 4 cloves fresh garlic, minced – fresh garlic adds a robust depth to the chicken marinade.
- 2 tbsp aji amarillo paste – this vibrant paste brings a unique and spicy kick typical of Peruvian cuisine.
- 1/4 cup freshly squeezed lime juice – lime juice tenderizes the chicken while adding a refreshing zest.
- 1/2 cup chopped fresh cilantro – cilantro not only adds flavor but also a burst of color.
For the Aji Verde Sauce
- 1/2 cup mayonnaise – this forms the creamy base of the sauce.
- 1/2 cup Greek yogurt – a healthy alternative to sour cream, it enriches the sauce with creaminess and protein.
- 1/4 cup lime juice – it brightens the sauce, balancing out the creaminess.
- 1/4 cup chopped fresh cilantro – enhances the herbal notes and complements the chicken beautifully.
For the Rice
- 1 cup jasmine rice – this fragrant rice cooks up fluffy and pairs perfectly with the meal.
- 2 cups low-sodium chicken broth – using broth infuses flavor into the rice, making it more delicious than water.
Embrace your inner chef and gather these ingredients to indulge in a culinary journey right in your kitchen!
How to Make Peruvian Chicken with Aji Verde & Cilantro Rice
-
Marinate the Chicken: In a mixing bowl, combine the chicken breasts with minced garlic, aji amarillo paste, lime juice, chopped cilantro, salt, and pepper. Allow this to marinate for at least one hour, letting the flavors penetrate beautifully.
-
Prepare Aji Verde Sauce: In a separate bowl, whisk together mayonnaise and Greek yogurt until it’s smooth and creamy. Then, mix in chopped cilantro and lime juice, adjusting the seasoning to taste for that perfect zesty kick.
-
Cook the Rice: Start by rinsing the jasmine rice under cold water to remove excess starch. In a saucepan over medium heat, add the rinsed rice and chicken broth. Bring it to a boil, then reduce the heat to low, cover, and cook for about 15 minutes until fluffy and tender.
-
Grill or Bake Chicken: Preheat your grill or oven to 400°F. Grill the marinated chicken for about 6–7 minutes on each side until it’s fully cooked through (internal temperature should reach 165°F) or bake for 25–30 minutes on a greased baking sheet.
-
Assemble Your Dish: Once the rice is done, fluff it gently with a fork. On a serving plate, layer the fluffy rice, place the grilled chicken on top, and generously drizzle with the creamy aji verde sauce.
-
Serve and Enjoy: Transfer your beautifully plated meal to the dining table, garnishing with any extra aji verde sauce for added flavor and presentation. Dive in and enjoy the symphony of flavors!
Optional: Sprinkle with extra cilantro for a vibrant finishing touch!
Exact quantities are listed in the recipe card below.
Peruvian Chicken Variations
Dive into a world of flavor as you explore unique twists on this delightful recipe!
-
Spicy Kick: Add more aji amarillo paste or a few sliced jalapeños to the marinade for an extra heat boost. Whisking some additional spices creates a powerful punch!
-
Zesty Citrus: Swap the lime juice with orange juice for a sweeter, citrusy twist. This adds a bright depth that beautifully balances the savory elements.
-
Herb-Infused Rice: Stir in fresh basil or parsley with the cilantro while cooking the rice. This inclusion elevates the rice’s flavor, making it a vibrant nest for the chicken.
-
Dairy-Free Delight: Use vegan mayo and coconut yogurt in the Aji Verde for a dairy-free version. The creaminess remains while savoring a healthy alternative.
-
Exotic Garnish: Top your dish with pickled onions for a tangy crunch. This addition brings an exciting taste contrast that enhances each bite!
-
Smoky Flavor: Incorporate smoked paprika into your chicken marinade. The unexpected smokiness intertwines beautifully with the other flavors, adding depth and intrigue.
-
Vegetable Medley: Grill some zucchini, bell peppers, or corn alongside the chicken. This not only adds nutrition but creates a colorful, appealing plate.
-
Coconut Rice: Substitute chicken broth with coconut milk while cooking your rice for a creamy, exotic flavor. This twist transforms the dish into a tropical escape!
How to Store and Freeze Peruvian Chicken with Aji Verde & Cilantro Rice
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish stays flavorful, so you can easily enjoy it for lunch or dinner again!
Freezer: For longer storage, freeze the marinated chicken and cooked rice separately in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat gently in the microwave or on the stovetop until heated through. Add a splash of chicken broth to the rice while reheating to restore moisture.
Aji Verde Sauce: Store the sauce in a sealed jar in the fridge for up to 1 week. It’s great for drizzling over other dishes, so don’t hesitate to use it up!
Make Ahead Options
Preparing the Peruvian Chicken with Aji Verde & Cilantro Rice in advance is a fantastic way to save time on busy weeknights! You can marinate the chicken and store it in the fridge for up to 24 hours to let those vibrant flavors develop. Likewise, the aji verde sauce can be made ahead and refrigerated for up to 3 days—just give it a good stir before serving to keep it fresh and creamy. For the jasmine rice, it’s best to cook it fresh right before serving, but if you’re in a pinch, you can prepare it earlier in the day, refrigerate, and reheat for quick enjoyment. Just remember to fluff it up and add a splash of broth or water to maintain its fluffiness!
What to Serve with Peruvian Chicken with Aji Verde & Cilantro Rice?
Transform your dinner table into a flavorful fiesta with these delightful pairings.
- Grilled Vegetables: The slightly caramelized edges of grilled peppers and zucchini complement the chicken’s juiciness while adding vibrant color to your plate. Their smoky flavor enhances the main dish beautifully.
- Black Bean Salad: A refreshing medley of black beans, corn, and avocado provides a creamy, hearty texture that contrasts perfectly with the chicken’s spice. This salad brings a burst of freshness to each bite.
- Quinoa Salad: Nutty quinoa tossed with citrus dressing offers a light, protein-packed side that balances the richness of the aji verde sauce while showcasing your dish’s bright flavors.
- Roasted Sweet Potatoes: Sweet potatoes roasted to golden perfection lend a comforting, sweet contrast to the savory chicken. Their creamy texture and subtle sweetness elevate your meal’s appeal.
- Crispy Plantains: The crunchy exterior and soft interior of fried plantains add an irresistible sweetness and textural contrast to your dish—perfect for dipping in that luscious sauce!
- Mango Salsa: A zesty mango salsa with lime juice and jalapeño brings a tropical flair that brightens the palette, enhancing the chicken’s flavors while adding a refreshing zing.
- Chilled White Wine: A crisp Sauvignon Blanc or a light Pinot Grigio pairs wonderfully, cutting through the richness of the dish, and refreshing your palate with every sip.
- Coconut Flan: End your meal on a sweet note with silky coconut flan. Its smooth texture and creamy coconut flavor make the perfect complement to the vibrant spices.
- Hibiscus Iced Tea: This invigorating, tart beverage is a fantastic way to cleanse your palate while adding a fruity freshness that mirrors the meal’s zesty elements.
Chef's Helpful Tips
- For the Peruvian Chicken with Aji Verde & Cilantro Rice, ensure you marinate the chicken for at least an hour to enhance the flavor and tenderness.
- When making the aji verde sauce, mixing the mayonnaise and Greek yogurt until smooth is key to achieving a creamy consistency without lumps.
- Rinsing the jasmine rice thoroughly removes excess starch, which helps achieve the perfect fluffy texture when cooked.
- Be sure to check the internal temperature of the chicken while grilling or baking, as it should reach 165°F to ensure it’s fully cooked and safe to eat.
Peruvian Chicken with Aji Verde & Cilantro Rice Recipe FAQs
How do I select the right chicken breasts for this recipe?
Absolutely! Look for chicken breasts that are bright in color and feel plump and firm. If possible, choose organic or free-range chicken for added flavor and quality. You want the breasts to be uniform in size, ensuring they cook evenly when grilled or baked.
What’s the best way to store leftovers?
Very! Place leftovers in an airtight container in the refrigerator, where they’ll stay fresh for up to 3 days. If you notice any dark spots or off smells, it’s best to discard them.
Can I freeze the Peruvian Chicken with Aji Verde & Cilantro Rice?
Yes, you can! To freeze, wrap the marinated chicken and cooked rice separately in airtight containers or heavy-duty freezer bags. They can be stored for up to 3 months. When you’re ready to enjoy leftovers, simply thaw them overnight in the fridge before reheating.
What’s the best way to reheat the rice without drying it out?
I often add a splash of chicken broth to the rice when reheating to restore its moisture. Heat it gently in the microwave or on the stovetop over low heat, stirring occasionally until warmed through. This will help keep the rice fluffy instead of dry.
Can I give this dish to my pet or is it safe for those with allergies?
While this recipe is delicious for us, it’s best not to feed your pets the chicken, especially if it includes seasonings like salt and pepper. As for allergies, please be cautious of any ingredients like cilantro or aji amarillo paste, as they can be triggers for some individuals. Always customize recipes to ensure they meet your dietary needs!
How can I tell when the chicken is fully cooked?
For perfectly cooked chicken, use a meat thermometer! The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, make sure the chicken juices run clear when pierced. Cooking time may vary based on the grill or oven, so watch closely!
Peruvian Chicken with Aji Verde & Cilantro Rice
Ingredients
Equipment
Method
- In a mixing bowl, combine the chicken breasts with minced garlic, aji amarillo paste, lime juice, chopped cilantro, salt, and pepper. Allow this to marinate for at least one hour.
- In a separate bowl, whisk together mayonnaise and Greek yogurt until smooth and creamy. Then, mix in chopped cilantro and lime juice, adjusting seasoning to taste.
- Rinse the jasmine rice under cold water to remove excess starch. In a saucepan, add the rinsed rice and chicken broth. Bring it to a boil, reduce heat to low, cover, and cook for about 15 minutes.
- Preheat your grill or oven to 400°F. Grill the marinated chicken for about 6–7 minutes on each side or bake for 25–30 minutes on a greased baking sheet.
- Once the rice is done, fluff it gently with a fork. On a serving plate, layer the rice, place the grilled chicken on top, and drizzle with the aji verde sauce.
- Transfer your beautifully plated meal to the dining table, garnishing with extra aji verde sauce for added flavor.
Leave a Comment