The aroma of cumin and paprika wafting through the house immediately transports me to a bustling Peruvian market, where vibrant colors and tantalizing flavors fill the air. This Spicy Peruvian Chicken with Creamy Aji Verde and Cilantro Lime Rice is my go-to weeknight dinner when I want to impress but don’t have hours to spare. In under an hour, you’ll have juicy chicken cutlets, beautifully seared to perfection, alongside a creamy, zesty aji verde that adds a delightful kick. Not only is this dish perfect for meal prep bowls, but it’s also a crowd-pleaser that everyone will adore. Ready to elevate your weeknight dinners with a bold flavor experience? Let’s dive in and get cooking!

Why You’ll Love This Peruvian Chicken

Bold Flavors: Expect a flavor explosion with zesty aji verde that’s creamy and fresh, perfectly balancing the seasoned chicken.

Easy Prep: This recipe comes together effortlessly, making it a winner for busy weeknights and ideal for meal prep.

Versatility Galore: Feel free to adjust the spice levels to suit your preferences—whether you’re a heat seeker or prefer a milder taste.

Perfect Pairing: Serve with vibrant cilantro-lime rice that complements the chicken, making each bite a harmonious blend of flavors.

Crowd-Pleasing Appeal: Your family and friends will rave about this dish, so it’s great for gatherings—just like my Cheesy Dynamite Chicken or Poblano Chicken Tortilla.

Leftovers Welcome: Any extra aji verde or chicken is perfect for next-day lunches, making your cooking efforts go further!

Peruvian Chicken Ingredients

For the Chicken
• Boneless Skinless Chicken Breasts (2 lb) – Slice into cutlets for quick cooking; thinner cutlets cook fastest.
• Ground Cumin (1 1/2 tsp) – Adds warmth and depth to the dish.
• Paprika (1 1/2 tsp) – Enhances flavor with a smoky note.
• Garlic Powder (1 tsp) – Extra garlic taste to complement the chicken.
• Olive Oil (1 tbsp) – Helps in seasoning and cooking the chicken.
• Salt (1/2 tsp) and Black Pepper (1/4 tsp) – To taste; essential for flavoring.

For the Aji Verde
• Fresh Cilantro (1 cup, packed) – Brings herbal brightness to the sauce; substitute with parsley for milder taste.
• Jalapeño Peppers (1-2, seeded) – Adds heat; adjust based on your spice preference; keep seeds for extra kick.
• Mayonnaise (1/2 cup) – Creates a creamy base for the aji verde; Greek yogurt can lighten this up.
• Cotija or Parmesan (1/4 cup, crumbled) – Provides salty depth; substitute with queso fresco if needed.
• Garlic Cloves (2, peeled) – Essential for enhancing the overall flavor.
• Fresh Lime Juice (2 tbsp) – Brightens the sauce and adds zesty freshness.
• Olive Oil (1 tbsp) – Used for blending and enhancing flavor.
• Salt (to taste) – Adjust this based on preference.

For the Cilantro Lime Rice
• Long-Grain White Rice (1 1/2 cups) – Acts as the base of the dish; jasmine or basmati rice works wonderfully.
• Water or Low-Sodium Chicken Broth (2 1/2 cups) – Cooking liquid for the rice; using broth adds extra depth.
• Butter or Olive Oil (1 tbsp) – Adds richness to the rice.
• Cilantro, chopped (1/2 cup) and Lime Juice (2 tbsp) – Enhances freshness and brings the dish together.

For Garnish
• Fresh Cilantro Leaves – Optional for presentation; adds a pop of color and flavor.

This flavorful Peruvian chicken dish is a fantastic way to enjoy big flavors without spending hours in the kitchen!

Step‑by‑Step Instructions for Spicy Peruvian Chicken with Creamy Aji Verde & Cilantro Lime Rice

Step 1: Make Aji Verde
In a blender, combine 1 cup of packed fresh cilantro, 1-2 seeded jalapeños, ½ cup of mayonnaise, ¼ cup crumbled Cotija cheese, 2 peeled garlic cloves, 2 tablespoons of fresh lime juice, 1 tablespoon of olive oil, and salt and pepper to taste. Blend until mostly smooth, leaving some green flecks for texture. Transfer to a bowl and refrigerate to let the flavors meld while you prepare the chicken.

Step 2: Prepare the Chicken
Slice 2 pounds of boneless skinless chicken breasts into thinner cutlets for quicker cooking. In a large mixing bowl, drizzle the cutlets with 1 tablespoon of olive oil, and season generously with 1½ teaspoons of ground cumin, 1½ teaspoons of paprika, 1 teaspoon of garlic powder, and salt and pepper to taste. Ensure the chicken is evenly coated in the spices for delicious flavor throughout.

Step 3: Cook Chicken
Heat a grill pan or large skillet over medium-high heat until hot. In batches, sear the seasoned chicken cutlets for 5–7 minutes on each side, or until they develop a nice char and reach an internal temperature of 165°F (74°C). Avoid overcrowding the pan to achieve maximum browning. Once cooked, transfer the chicken to a plate and allow it to rest for 5 minutes before slicing.

Step 4: Make Cilantro-Lime Rice
In a medium saucepan, combine 1½ cups of long-grain white rice, 2½ cups of water or low-sodium chicken broth, 1 tablespoon of butter or olive oil, and a pinch of salt. Bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot, and let it simmer for 15-20 minutes until the rice is light and fluffy. Remove from heat and let it rest for a few minutes before fluffing with a fork, then stir in ½ cup chopped cilantro and 2 tablespoons of lime juice.

Step 5: Assemble Bowls
Divide the cilantro-lime rice among serving bowls, then top each bowl with slices of the flavorful Peruvian chicken. Generously drizzle the creamy aji verde over the chicken, allowing the vibrant greens to shine atop the dish. For an extra pop of color and flavor, garnish with additional cilantro leaves before serving, and enjoy your homemade Peruvian chicken masterpiece!

How to Store and Freeze Peruvian Chicken

Fridge: Store any leftover cooked Peruvian chicken in an airtight container and refrigerate for up to 4 days. Keep it separate from the aji verde to maintain texture.

Freezer: Freeze the cooked chicken in an airtight container or bag for up to 3 months. Thaw in the fridge overnight before reheating.

Aji Verde: Aji verde can be stored in the fridge for up to 4 days, allowing the flavors to develop. Stir well before using.

Reheating: Gently reheat the chicken in a skillet over medium heat until warmed through, and reheat the aji verde in a small pan or the microwave, ensuring it’s not overheated.

Peruvian Chicken Variations & Substitutions

Feel free to make this dish your own by exploring these delightful variations and substitutions!

Dairy-Free: Swap mayonnaise with avocado for a creamy base that’s dairy-free and packs a healthy punch!
Spice Variations: Want to turn up the heat? Add diced serrano peppers to your aji verde or sprinkle cayenne over the chicken for a fiery kick. If you prefer milder flavors, reduce the jalapeños or swap them for sweet bell peppers.
Texture Twist: Try grilling the chicken instead of searing to add a smoky flavor and lovely grill marks. You might also enjoy adding roasted corn to the rice for a delightful crunch.
Quinoa Substitute: For a protein boost, replace the rice with quinoa. It’s gluten-free and adds a nutty flavor that pairs excellently with the chicken.
Vegan Version: Substitute the chicken with marinated tofu or chickpeas. Season them similarly with cumin and paprika before cooking for a tasty vegan version that’s just as satisfying!
Herb Swap: If you’re not a fan of cilantro, experiment with herbs like mint or basil in the aji verde for a refreshing twist that still brings a burst of flavor.
Complex Flavors: Incorporate smoked paprika instead of regular paprika for an authentic smokiness to enhance your chicken’s depth.
Sweet Adjunct: Add a touch of honey or agave to the aji verde for a sweet contrast that balances out the heat.

These variations allow you to adapt the Peruvian chicken dish to suit your tastes—take a look at my Chicken Taquitos Crunchy or Grilled Chicken Veggie recipes for even more inspiration!

Make Ahead Options

These Spicy Peruvian Chicken with Creamy Aji Verde and Cilantro Lime Rice are perfect for meal prep enthusiasts! You can make the aji verde up to 3 days in advance; simply blend it as directed and store it in an airtight container in the refrigerator. The chicken cutlets can also be seasoned and marinated up to 24 hours ahead, allowing the flavors to penetrate for a juicier bite. When it’s time to serve, just cook the chicken as instructed and whip up the cilantro-lime rice; it cooks quickly! By prepping in advance, you’ll save precious time on busy weeknights while enjoying a delicious homemade meal that tastes just as fresh!

Expert Tips for Peruvian Chicken

Blend Smoothly: For a perfectly creamy aji verde, blend it an extra 30 seconds to achieve a silky consistency without any lumps.
Don’t Crowd the Pan: When cooking the chicken, work in batches to ensure each piece sears nicely. Overcrowding the pan can lead to steaming rather than browning.
Store Aji Verde Wisely: This delicious sauce can be stored in the fridge for up to 3-4 days. Just give it a quick stir before serving again.
Fluffy Rice: For the best cilantro-lime rice, let it rest off the heat before fluffing with a fork. This helps it maintain its texture and absorb all the flavors.
Adjust Spice Levels: Customize the heat of your Peruvian chicken by controlling the amount of jalapeño and seeds you use in the aji verde—it’s your dish, make it just how you like it!

What to Serve with Spicy Peruvian Chicken with Creamy Aji Verde & Cilantro Lime Rice

The perfect meal experience combines unforgettable flavors with delightful textures, elevating your dinner to a satisfying event.

Crispy Roasted Vegetables: The caramelized edges of roasted seasonal veggies provide a crunchy contrast to the tender chicken, enhancing every bite.
Fresh Garden Salad: A light salad dressed with lime vinaigrette adds brightness and freshness, balancing the richness of the aji verde.
Savory Black Beans: Nutty, seasoned black beans not only add protein but also beautifully round out the meal, providing a creamy mouthfeel that complements the dish.
Baked Plantains: Sweet, ripe plantains lend a soft, buttery texture and natural sweetness that harmonizes beautifully with the spiced chicken and zesty sauce.
Chilled White Wine: A chilled glass of Sauvignon Blanc or a light-bodied Pinot Grigio elevates the meal, enhancing the vibrant flavors of the chicken and sauce.
Creamy Avocado Salad: Cool and creamy avocado tossed with lime and cilantro creates a refreshing side that adds a hint of indulgence to your vibrant chicken dish.

Vary your accompaniments to discover your ideal pairing, creating a meal that is not just delicious but also filled with delightful surprises!

Peruvian Chicken with Aji Verde and Cilantro Lime Rice Recipe FAQs

How do I select ripe ingredients for this recipe?
Absolutely! For the freshest taste, choose bright green cilantro leaves without any yellowing or wilting. When selecting jalapeños, look for smooth, firm peppers with a vibrant color. Avoid any that have dark spots or shriveling.

What are the best storage methods for leftovers?
To keep your Peruvian chicken fresh, store any leftover cooked chicken in an airtight container in the fridge for up to 4 days. It’s best to keep it separate from the aji verde to maintain its texture. You can also pop the chicken in the freezer for up to 3 months if you’d like to save it for later!

Can I freeze the aji verde sauce?
Yes, you can freeze the aji verde! Pour it into an airtight container or ice cube tray for smaller portions, and it will last for up to 3 months in the freezer. When you’re ready to use it, let it thaw in the refrigerator overnight and stir well before serving.

What should I do if my chicken isn’t cooking evenly?
Very! If your chicken is not cooking evenly, ensure that the cutlets are of uniform thickness. If you’re finding some pieces are undercooked while others are done, try cooking in smaller batches and avoid overcrowding the pan. This allows for better heat distribution and browning for each piece.

Are there any dietary considerations I should keep in mind?
Indeed! This dish can be easily adapted to accommodate various dietary needs. For a lower-calorie or lactose-free option, simply replace half the mayonnaise in the aji verde with Greek yogurt. Additionally, if using jalapeños, adjust the amount based on spice preference, or even omit them for a milder taste, making it suitable for kids or those sensitive to heat!

How long does the cilantro-lime rice last in the fridge?
The cilantro-lime rice can be stored in an airtight container in the fridge for up to 4 days. When reheating, simply add a splash of water or broth before microwaving to bring back some moisture and fluffiness!