Description
Discover the vibrant flavors of Peru with this mouthwatering Peruvian Chicken recipe, featuring tender chicken coated in a creamy, herbaceous aji verde sauce and served on a bed of flavorful cilantro-infused rice.
Ingredients
– 1.5 pounds boneless, skinless chicken breasts
– 1 cup aji amarillo paste
– 1 cup fresh cilantro leaves
– 3 cloves garlic, minced
– 1 cup plain Greek yogurt
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 cups long-grain white rice
– 1 cup chicken broth
– 1/4 cup chopped fresh cilantro
– 2 tablespoons fresh lime juice
Instructions
1. In a food processor or blender, combine the aji amarillo paste, 1 cup cilantro leaves, garlic, Greek yogurt, 1 tablespoon olive oil, cumin, salt, and pepper. Blend until smooth to make the aji verde sauce.
2. Place the chicken breasts in a shallow baking dish and pour half of the aji verde sauce over the top, turning the chicken to coat evenly. Cover and marinate in the refrigerator for 30 minutes to 1 hour.
3. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F.
4. While the chicken is cooking, prepare the cilantro rice. In a medium saucepan, combine the rice, chicken broth, and 1/4 cup chopped cilantro. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender.
5. Remove the chicken from the heat and pour the remaining aji verde sauce over the top. Serve the Peruvian chicken immediately, with the cilantro rice on the side. Garnish with additional chopped cilantro and a squeeze of fresh lime juice.
Notes
For a spicier version, add extra aji amarillo paste to the sauce. You can also serve the Peruvian chicken with roasted vegetables or a fresh salad for a complete meal.
- Prep Time: 30
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian