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Peruvian Chicken

Savory Peruvian Chicken with Zesty Aji Verde & Cilantro Rice

Enjoy a flavorful Peruvian chicken dish with zesty aji verde and cilantro rice, perfect for quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lb Boneless Skinless Chicken Breasts Slice into cutlets for quick cooking
  • 1.5 tsp Ground Cumin Adds warmth and depth
  • 1.5 tsp Paprika Enhances flavor with a smoky note
  • 1 tsp Garlic Powder Extra garlic taste
  • 1 tbsp Olive Oil Helps in cooking
  • 0.5 tsp Salt To taste
  • 0.25 tsp Black Pepper To taste
For the Aji Verde
  • 1 cup Fresh Cilantro Packed
  • 1-2 pcs Jalapeño Peppers Seeded, adjust for spice
  • 0.5 cup Mayonnaise Creamy base
  • 0.25 cup Cotija or Parmesan Crumbled
  • 2 pcs Garlic Cloves Peeled
  • 2 tbsp Fresh Lime Juice For brightness
  • 1 tbsp Olive Oil For blending
  • Salt To taste
For the Cilantro Lime Rice
  • 1.5 cups Long-Grain White Rice Base of the dish
  • 2.5 cups Water or Low-Sodium Chicken Broth Cooking liquid for rice
  • 1 tbsp Butter or Olive Oil Adds richness
  • 0.5 cup Cilantro, chopped For freshness
  • 2 tbsp Lime Juice Brings the dish together
For Garnish
  • Fresh Cilantro Leaves Optional for presentation

Equipment

  • blender
  • Grill Pan or Large Skillet
  • Medium saucepan
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. In a blender, combine cilantro, jalapeños, mayonnaise, Cotija cheese, garlic cloves, lime juice, olive oil, and salt and pepper. Blend until mostly smooth. Refrigerate to meld flavors.
  2. Slice the chicken into cutlets. Drizzle with olive oil, and season with cumin, paprika, garlic powder, salt, and pepper. Ensure even coating.
  3. Heat a grill pan over medium-high heat. Sear chicken cutlets in batches for 5-7 minutes on each side until cooked through. Rest for 5 minutes before slicing.
  4. In a saucepan, combine rice, broth, butter, and salt. Bring to boil, reduce heat, cover, and simmer for 15-20 minutes. Fluff with fork, stir in cilantro and lime juice.
  5. In serving bowls, add cilantro-lime rice, top with sliced chicken, and drizzle with aji verde. Garnish with cilantro leaves.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 55gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

For the best flavor and texture, do not overcrowd the pan while cooking the chicken. Adjust spice levels in aji verde to preference.

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