Peruvian Chicken with Aji Verde brings restaurant-quality bold flavors to your weeknight table without the complicated steps or long ingredient lists. This tender, cumin-spiced chicken paired with a creamy, herbaceous green sauce proves that impressive doesn’t have to mean time-consuming.
I’ll never forget the first time my neighbor Rosa shared her family’s aji verde recipe with me after a Sunday potluck. She’d grown up in Lima, and watching her whirl fresh cilantro, jalapeños, and lime into that vibrant green sauce, then generously spoon it over grilled chicken, changed how I thought about simple weeknight dinners. The bright, punchy flavors transported everyone at the table, and I knew immediately this was going into my regular rotation. Back in my Midwest kitchen, I started making my own version, adjusting the heat level for my grandkids while keeping that signature creamy-spicy balance Rosa taught me. The cilantro-lime rice became the perfect companion, soaking up every drop of that gorgeous sauce. Now, whenever I make this Peruvian Chicken with Aji Verde, I think of Rosa’s generous spirit and how food truly connects us across cultures. Your kitchen’s about to smell incredible.
What Makes This Peruvian Chicken with Aji Verde So Special
I’ve been making this Peruvian Chicken with Aji Verde for years now, and it’s become one of those recipes I turn to when I want to impress without spending hours in the kitchen. The combination of warm spices on the chicken and that cool, herbaceous aji verde sauce creates a flavor contrast that keeps everyone coming back for seconds.
Here’s why this dish works every single time:
- Restaurant flavors in 45 minutes with no marinating overnight or complicated techniques required
- Uses accessible pantry staples like cumin, paprika, and ingredients you likely already have
- The sauce steals the show with its creamy, zesty profile and just the right amount of heat
- Perfect for meal prep as components store separately and taste fresh all week
- Adapts to your heat preference by adjusting jalapeño seeds to your liking
- Family-friendly customization lets you swap chicken breasts for thighs or adjust serving sizes easily
Through years of making this, I’ve learned that the key is not overthinking it. The spice rub is simple but effective, the sauce comes together in minutes, and the rice provides a perfect neutral base that ties everything together.
Ingredient Spotlight
Fresh cilantro forms the backbone of this recipe, appearing in both the vibrant aji verde sauce and the finishing rice. I always use the entire bunch, stems and all, since the stems actually contain more flavor than the leaves, and everything gets blended smooth anyway.
Jalapeño peppers bring the signature gentle heat to aji verde without overwhelming the dish. In my kitchen, I prefer seeding one jalapeño completely and leaving a few seeds in the second one, which gives a pleasant warmth that even my grandkids enjoy.
Mayonnaise creates the creamy, luscious texture that makes aji verde so addictive. I’ve found that full-fat mayo works best here, though you can replace half with Greek yogurt if you prefer a lighter version without sacrificing too much richness.
Cotija cheese adds salty, tangy depth to the sauce that regular cheddar simply can’t match. If you can’t find Cotija at your local store, crumbled Parmesan or queso fresco work beautifully as substitutes.
Ground cumin is the essential warm spice that gives this Peruvian Chicken with Aji Verde its characteristic depth. I always choose freshly opened cumin when possible since the spice loses potency over time.
Paprika contributes color and a subtle sweetness to the chicken rub. Betty’s tip: smoked paprika adds an extra layer of complexity if you have it, but sweet paprika works perfectly fine.
Long-grain white rice creates the fluffy, separate grains you want for cilantro-lime rice. Jasmine or Basmati varieties work best because they stay light and don’t clump together when you fold in the fresh herbs.
Fresh lime juice brightens every component of this meal, from the tangy aji verde to the zesty finishing rice. I’ve learned that fresh-squeezed lime juice makes an enormous difference compared to the bottled version.
How to Make Peruvian Chicken with Aji Verde
Step 1. I always start by making the aji verde first so the flavors have time to meld while I cook. Combine cilantro, jalapeños, mayonnaise, Cotija, garlic, lime juice, olive oil, salt, and pepper in your blender, then pulse until the mixture reaches a pourable consistency with visible green flecks throughout, about 30 to 45 seconds depending on your blender power.
Step 2. Betty’s tip: If your chicken breasts are thicker than one inch, slice them horizontally into thinner cutlets so they cook evenly and develop better char. Toss the chicken pieces in a bowl with olive oil, cumin, paprika, garlic powder, salt, and pepper until every surface is well coated.
Step 3. Heat your 12-inch grill pan or large skillet over medium-high heat until it’s genuinely hot, this ensures those beautiful charred spots. After years of making this, I’ve learned not to crowd the pan. Cook chicken in batches if necessary, giving each piece space to sear rather than steam.
Step 4. Sear the chicken for 5 to 7 minutes per side without moving it too much, allowing those dark caramelized spots to form. The internal temperature should reach 165°F, then let the chicken rest for 5 minutes before slicing into thick bite-size pieces.
Step 5. While the chicken cooks, combine rice, water or broth, butter, and salt in a medium saucepan. I’ve found that using chicken broth instead of water adds incredible savory depth to the finished dish.
Step 6. Bring the rice to a boil, then immediately reduce heat to low, cover tightly, and resist the urge to lift the lid. This traps essential steam needed for proper cooking. Simmer for 18 minutes until the liquid is completely absorbed and rice grains are tender.
Step 7. Remove the rice from heat and let it rest, still covered, for 10 minutes. This steaming time ensures perfectly fluffy grains every single time. Fluff with a fork, then gently fold in chopped cilantro and fresh lime juice.
Step 8. To assemble, spoon a generous bed of cilantro-lime rice into each bowl, fan the sliced Peruvian-style chicken across the top, and drizzle about 3 to 4 tablespoons of that gorgeous aji verde over everything. The key I discovered is not being shy with the sauce, it’s the star of this show.
Keeping This Peruvian Chicken with Aji Verde Fresh
I typically store the three components separately in airtight containers, which keeps everything at peak freshness for 3 days in the refrigerator. The chicken stays moist, the rice maintains its fluffy texture, and the aji verde sauce actually tastes even better the next day as the flavors continue developing. For food safety with the mayo-based sauce, I don’t push storage beyond 3 days.
Betty’s freezing method works well for the chicken and plain cooked rice, which both freeze beautifully for up to 2 months. I always let them cool completely before transferring to freezer-safe containers, then thaw overnight in the refrigerator before reheating. The aji verde, however, doesn’t freeze well due to the mayonnaise base, so I only make as much sauce as I’ll use within a few days.
For the best texture, I reheat the chicken and rice gently in the microwave with a small splash of water to restore moisture, or warm them in a covered skillet over medium-low heat. Through trial and error, I learned to always add the aji verde sauce after reheating rather than warming it with the other components. This keeps the sauce fresh, creamy, and vibrant instead of separated or oily.
Perfect Partners for Peruvian Chicken with Aji Verde
This Peruvian Chicken with Aji Verde pairs beautifully with sides that complement its bold, herbaceous flavors:
Quick pickled red onions provide tangy, crunchy bite that cuts through the richness of the aji verde and adds gorgeous color to your bowl. I slice onions thin, cover with lime juice and a pinch of salt, and let them sit for 15 minutes while everything cooks.
Roasted sweet potatoes offer natural sweetness that balances the spicy, savory chicken while staying true to Peruvian culinary traditions. Simply cube, toss with oil and salt, and roast at 425°F until caramelized. You might also enjoy these honey garlic sweet potatoes for a different flavor profile.
Simple tomato-cucumber salad brings fresh, cool vegetables that provide textural contrast and help round out the meal with refreshing crunch. Dress lightly with lime juice and olive oil for a cohesive flavor profile.
Grilled or charred vegetables like zucchini, bell peppers, or asparagus add smoky depth that echoes the seared chicken’s char. My family particularly loves grilled zucchini spears brushed with olive oil and sprinkled with sea salt.
Black beans add extra protein and heartiness when you want a more substantial meal. Warmed black beans seasoned with cumin create a satisfying addition that aligns with Latin American flavors.
Warm flour tortillas work wonderfully for casual gatherings. I set out tortillas so guests can create their own wraps with chicken, rice, sauce, and any toppings they prefer, similar to how I serve my chicken street tacos.
FAQs
I recommend making aji verde 1 to 2 hours ahead or even the night before, as the flavors actually improve as they meld together in the refrigerator. Store it in an airtight container for up to 3 days for best quality and food safety.
A regular large skillet works perfectly fine for this Peruvian Chicken with Aji Verde. Betty’s solution is cranking the heat to medium-high and leaving the chicken undisturbed to develop good caramelization, which creates similar flavor to grill marks.
Many home cooks find success with boneless, skinless chicken thighs, which stay even more tender and forgiving. Simply cook them an extra 2 to 3 minutes per side to ensure they reach 165°F internal temperature.
Peruvian Chicken with Aji Verde & Cilantro Rice
Ingredients
Equipment
Method
- 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 with green flecks, about 30 to 45 seconds. Taste and adjust seasoning. Refrigerate while cooking other components.
- If chicken breasts are thick, slice horizontally into thinner cutlets about 3/4 inch thick. In a bowl, toss chicken with olive oil, cumin, paprika, garlic powder, salt, and pepper until well coated.
- Heat a 12-inch grill pan or large skillet over medium-high heat. Sear chicken in a single layer, working in batches if needed, for 5 to 7 minutes per side until deeply charred in spots and internal temperature reaches 165°F. Rest 5 minutes, then slice into thick bite-size pieces.
- In a medium saucepan, combine rice, water or broth, butter, and salt. Bring to a boil, then immediately reduce heat to low, cover tightly, and simmer 18 minutes until liquid is absorbed. Do not lift the lid during cooking.
- Remove rice from heat and rest, covered, 10 minutes. Fluff with a fork, then fold in chopped cilantro and lime juice.
- Spoon a generous base of cilantro-lime rice into each bowl. Top with sliced Peruvian-style chicken and drizzle 3 to 4 tablespoons of aji verde over everything. Garnish with extra cilantro leaves and serve immediately.
