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Peruvian cuisine is a vibrant tapestry of flavors, textures, and aromas, drawing from a rich history that encompasses indigenous ingredients, Spanish influence, and Asian fusion. The country’s culinary landscape is celebrated for its bold flavors and diverse dishes, making it a favorite among food enthusiasts around the world. Among the many remarkable offerings of Peruvian gastronomy, one dish that stands out is Aji Verde Chicken and Rice. This delightful meal is not just a staple in Peruvian households; it is a representation of the cultural fusion that defines the nation’s food.

Peruvian Chicken and Rice

Looking for a delicious vegetarian lunch option that’s also low-carb? This Aji Verde-inspired dish features vibrant flavors with a zesty sauce that brightens up any meal. Perfect for those who crave bold taste without the carbs, try this unique take for your next lunch! VegetarianLunch LowCarbLunch AjiVerde HealthyEats FlavorfulMeals QuickRecipes CulinaryAdventure
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Ingredients
  

For the Chicken:

4 boneless, skinless chicken thighs

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper to taste

Juice of 1 lime

1/4 cup fresh cilantro, chopped

For the Rice:

1 cup long-grain white rice

2 cups chicken broth

1 tablespoon vegetable oil

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon turmeric

Salt to taste

For the Aji Verde Sauce:

1 cup fresh cilantro

1 jalapeño, seeds removed (adjust for spice)

1 clove garlic

1/4 cup mayonnaise

2 tablespoons lime juice

Salt to taste

Instructions
 

Marinate the Chicken:

    - In a bowl, combine olive oil, paprika, cumin, garlic powder, onion powder, salt, black pepper, lime juice, and chopped cilantro. Add the chicken thighs and coat well. Cover and marinate for at least 30 minutes (or overnight for more flavor).

      Prepare the Aji Verde Sauce:

        - In a blender or food processor, combine cilantro, jalapeño, garlic, mayonnaise, lime juice, and salt. Blend until smooth. Taste and adjust seasoning if needed. Set aside.

          Cook the Rice:

            - In a saucepan, heat vegetable oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another minute.

              - Add rice to the pan and toast for 2-3 minutes, stirring frequently. Add chicken broth, turmeric, and salt. Bring to a boil, then cover and reduce heat to low. Simmer for about 15 minutes or until the rice is cooked and the liquid is absorbed. Fluff with a fork once done.

                Cook the Chicken:

                  - Heat a grill pan or skillet over medium-high heat. Add the marinated chicken thighs and cook for about 6-7 minutes on each side, or until fully cooked (internal temperature of 165°F / 75°C). Remove from heat and let rest for a few minutes before slicing.

                    Serve:

                      - Plate a portion of turmeric rice, top with sliced chicken, and drizzle generously with Aji Verde sauce. Garnish with extra cilantro if desired.

                        Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4