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Flavor Packed Peruvian Chicken with 5 Zesty Additions

Flavor Packed Peruvian Chicken
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Flavor-Packed Peruvian Chicken with Zesty Aji Verde & Cilantro Rice is an incredible ultimate recipe.

Ingredients

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  • For the Chicken Marinade:
  • 4 boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional for extra heat)
  • For the Aji Verde Sauce:
  • 1 cup fresh cilantro leaves
  • 1 jalapeño pepper, seeded and chopped
  • 1/4 cup mayonnaise
  • 2 tablespoons lime juice
  • 1 clove garlic
  • Salt to taste
  • For the Cilantro Rice:
  • 2 cups jasmine rice
  • 4 cups water or chicken broth
  • 1 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • Salt to taste

Instructions

  1. Prepare the Chicken Marinade: In a large bowl, whisk together olive oil, minced garlic, soy sauce, lime juice, ground cumin, paprika, salt, black pepper, and cayenne pepper.
  2. Add the chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).
  3. Make the Aji Verde Sauce: In a blender or food processor, combine cilantro leaves, jalapeño pepper, mayonnaise, lime juice, garlic, and salt. Blend until smooth. Adjust seasoning to taste. Set aside in the refrigerator to allow flavors to meld.
  4. Cook the Cilantro Rice: Rinse jasmine rice under cold water until the water runs clear. In a pot, combine rinsed rice and water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until rice is tender and liquid is absorbed.
  5. Once cooked, remove from heat and fluff the rice with a fork. Stir in chopped cilantro, lime juice, and salt to taste.
  6. Cook the Chicken: Preheat your grill or skillet over medium-high heat. Remove chicken from the marinade, allowing excess to drip off. Cook the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. An internal temperature of 165°F (75°C) is recommended.
  7. Remove chicken from heat and let it rest for a few minutes before slicing.
  8. Assemble the Dish: Serve sliced chicken over a bed of cilantro rice. Drizzle generously with Aji Verde sauce and garnish with additional cilantro if desired.

Notes

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    Find it online: https://yummywords.com/flavor-packed-peruvian-chicken/

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