Description
Juicy, tender Peruvian-style chicken smothered in a creamy, flavorful aji verde sauce and served over a bed of fragrant cilantro-infused rice. This 30-minute meal is packed with bold, authentic flavors that will transport your taste buds to Peru.
Ingredients
– 1 pound boneless, skinless chicken breasts, cubed
– 1 cup basmati rice
– 1 bunch fresh cilantro, roughly chopped
– 3 cloves garlic, minced
– 1 jalapeño, seeded and diced
– 1 cup plain Greek yogurt
– 1/4 cup olive oil
– 2 tablespoons lime juice
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
Instructions
1. In a medium saucepan, cook the rice according to package instructions. Stir in the chopped cilantro and fluff with a fork. Set aside.
2. In a blender or food processor, combine the garlic, jalapeño, yogurt, olive oil, lime juice, cumin, paprika, and a pinch of salt and pepper. Blend until smooth to create the aji verde sauce.
3. Season the cubed chicken with salt and pepper.
4. Heat a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
5. Pour the aji verde sauce over the cooked chicken and stir to coat.
6. Serve the Peruvian chicken with the cilantro rice. Garnish with additional chopped cilantro, if desired.
Notes
For a spicier aji verde, leave some or all of the jalapeño seeds. You can also use boneless, skinless chicken thighs in place of the breasts.
- Prep Time: 15
- Cook Time: 15
- Category: Chicken, Turkey & Pork Mains
- Method: Stovetop
- Cuisine: Peruvian