Description
A flavorful dish combining grilled Peruvian-style chicken, cilantro-lime rice, and a fresh, zesty aji verde sauce.
Ingredients
Scale
- 1 cup fresh cilantro, packed (stems & leaves)
- 1–2 jalapeño peppers, seeded (or keep seeds)
- 1/2 cup mayonnaise
- 1/4 cup Cotija or Parmesan, crumbled
- 2 cloves garlic, peeled
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- 1/2 tsp fine salt, to taste
- 1/4 tsp black pepper, freshly ground
- 2 lb boneless, skinless chicken breasts
- 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 black pepper
- 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
- Fresh cilantro leaves for garnish (optional)
Instructions
- Make the Aji Verde: Add cilantro, jalapeños, mayonnaise, Cotija/Parmesan, garlic, lime juice, olive oil, salt, and pepper to a blender or food processor. Blend until mostly smooth—stop before it’s a perfect purée to keep attractive green flecks. Taste and adjust salt or lime; refrigerate to meld while you cook.
- Prepare & Cook the Chicken: If chicken breasts are thick, slice horizontally into thinner cutlets. In a bowl, toss chicken with olive oil, cumin, paprika, garlic powder, salt, and pepper. Heat a grill pan or large skillet over medium-high. Sear chicken in a single layer (work in batches) for 5–7 minutes per side until deeply charred in spots and the internal temperature reaches 165°F / 74°C. Rest 5 minutes, then slice into thick bite-size pieces.
- Make the Cilantro-Lime Rice: In a medium saucepan, combine rice, water/broth, butter, and salt. Bring to a boil, then immediately reduce heat to low, cover, and simmer 15–20 minutes until liquid is absorbed. Remove from heat and rest, covered, 10 minutes. Fluff with a fork, then fold in cilantro and lime juice.
- Assemble the Bowls: Spoon a generous base of cilantro-lime rice into each bowl. Top with sliced Peruvian-style chicken and drizzle liberally with aji verde. Garnish with extra cilantro leaves and serve immediately.
Notes
- For extra silky body in the Aji Verde, blend 30 seconds more.
- If you want more heat, keep some jalapeño seeds in the sauce.
- Using broth for the rice adds savory depth; if using water, add an extra pinch of salt.
- Don’t crowd the pan while searing the chicken to ensure it sears and not steams.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 100mg