Description
Discover the incredible flavors of Peruvian Chicken with Aji Verde & Cilantro Rice – a 30-minute meal that’s easy to make and bursting with authentic taste.
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 tablespoon aji amarillo paste (or substitute with 1/2 teaspoon cayenne pepper)
– 1 cup packed fresh cilantro leaves and stems
– Juice of 1 lime
– 1 cup uncooked long-grain white rice
– 1 3/4 cups chicken broth
– 1/2 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and black pepper to taste
Instructions
1. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and sear on all sides until golden brown, about 5-7 minutes. Remove the chicken from the pan and set aside.
2. In a blender, combine the garlic, aji amarillo paste, cilantro, and lime juice. Blend until smooth to make the aji verde sauce.
3. In the same skillet, add the rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, until the rice is tender and liquid is absorbed.
4. Fluff the rice with a fork and stir in the cumin and paprika. Season with salt and pepper to taste.
5. Return the seared chicken to the skillet with the aji verde sauce. Stir to coat the chicken and cook for 2-3 minutes, until the sauce is heated through.
6. Serve the Peruvian chicken immediately, spooned over the cilantro rice. Enjoy!
Notes
For extra flavor, you can marinate the chicken in the aji verde sauce for 30 minutes to 1 hour before cooking. Leftover chicken and rice can be stored in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian