Peruvian Chicken & Aji Verde
A classic Peruvian meal featuring marinated pan-seared or air-fried chicken, a spicy creamy green sauce (Aji Verde), and a refreshing avocado, tomato, and cucumber salad. Perfect for a quick weeknight dinner that doesn't skimp on flavor.
Ingredients
- 4 boneless skinless chicken thighs or drumsticks
- 1 tbsp olive oil for chicken
- 1 tsp ground cumin
- 1 tsp paprika
- 0.5 tsp garlic powder
- to taste salt for chicken
- to taste black pepper for chicken
- 0.5 cup mayonnaise
- 0.25 cup aji amarillo paste
- 0.25 cup fresh cilantro packed
- 2 tbsp fresh lime juice
- 1 clove garlic minced
- 1 small jalapeño seeded and roughly chopped
- 0.25 tsp ground cumin for sauce
- to taste salt for sauce
- 1 large avocado diced
- 1 medium cucumber diced
- 2 medium tomatoes diced
- 2 tbsp finely diced red onion
- 1 tbsp olive oil for salad dressing
- 1 tbsp fresh lime juice for salad dressing
- to taste salt for salad
- to taste black pepper for salad
Instructions
- 1. Prepare the Chicken: Pat chicken pieces dry. In a bowl, toss chicken with 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp paprika, 0.5 tsp garlic powder, salt, and pepper. Ensure chicken is evenly coated. Heat a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Alternatively, air fry at 375°F (190°C) for 15-20 minutes, flipping halfway.
- 2. Make the Aji Verde Sauce: Combine mayonnaise, aji amarillo paste, cilantro, 2 tbsp lime juice, minced garlic, chopped jalapeño, and 0.25 tsp ground cumin in a blender or food processor. Blend until completely smooth and creamy. Taste and add salt as needed.
- 3. Assemble the Salad: In a medium bowl, gently combine diced avocado, cucumber, tomatoes, and red onion. Drizzle with 1 tbsp olive oil and 1 tbsp lime juice. Season with salt and pepper to taste, and toss lightly.
- 4. Serve: Arrange the cooked Peruvian Chicken on plates. Drizzle generously with the Aji Verde sauce, or serve the sauce on the side for dipping. Serve immediately with the fresh Avocado Tomato Cucumber Salad.
Notes
For an even richer flavor, marinate the chicken for at least 30 minutes, or up to 4 hours in the refrigerator. If you prefer less heat, remove the seeds and membranes from the jalapeño in the Aji Verde. You can substitute aji amarillo paste with a small amount of yellow bell pepper and a pinch of cayenne if unavailable, though the authentic flavor will differ. Serve with a side of rice or roasted potatoes for a heartier meal.