Description
Peruvian Chicken with Aji Verde & Cilantro Rice is a vibrant dish that captures the essence of Peru in every bite. Juicy, marinated chicken is grilled to perfection and paired with a zesty aji verde sauce and fluffy cilantro rice, creating a delightful balance of flavors and textures. This easy-to-follow recipe is perfect for weeknight dinners or special occasions, promising to impress family and friends alike.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 2 tbsp aji amarillo paste
- 1/4 cup freshly squeezed lime juice
- 1/2 cup chopped fresh cilantro
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 1 cup jasmine rice
- 2 cups low-sodium chicken broth
Instructions
- Marinate the Chicken: In a bowl, mix chicken breasts with garlic, aji amarillo paste, lime juice, cilantro, salt, and pepper. Let marinate for at least one hour.
- Prepare Aji Verde Sauce: Whisk together mayonnaise and Greek yogurt until smooth. Stir in chopped cilantro and lime juice; adjust seasoning as needed.
- Cook the Rice: Rinse jasmine rice under cold water. In a saucepan over medium heat, combine rinsed rice and chicken broth; bring to a boil. Reduce heat to low, cover, and cook for about 15 minutes until fluffy.
- Grill or Bake Chicken: Preheat grill or oven (400°F). Grill chicken for about 6–7 minutes per side until cooked through or bake for 25–30 minutes on a greased baking sheet.
- Assemble Your Dish: Fluff the rice with a fork before plating it up. Place grilled chicken on top and drizzle with aji verde sauce.
- Serve and Enjoy: Transfer to plates and drizzle with extra sauce for added flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Grilling/Baking
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 chicken breast with rice (approx. 250g)
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 110mg