Chicken Aji Verde Skillet

Tender chicken and bell peppers simmered in a creamy, bright green sauce served alongside fluffy rice. A vibrant and authentic Peruvian-inspired meal made quick and easy.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 8
• Cuisine: Peruvian
• Difficulty: Easy
• Cost: $2.05/serving

Dietary

• Nut-Free
• High-Protein
• Low-Sugar

Tags

• quick
• savory
• healthy
• one-pot
• stir-fry
• fresh

Ingredients

• 2 tablespoon olive oil
• 2 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
• 1 yellow onion (large, sliced thin)
• 2 bell peppers (sliced)
• 3 clove garlic (minced)
• 1 teaspoon ground cumin
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup fresh cilantro (packed)
• 0.25 cup mayonnaise
• 2 tablespoon lime juice
• 2 tablespoon water
• 0.25 cup Parmesan cheese
• 2 cup white rice (uncooked)
• 4 cup water

Instructions

1. Cook the white rice: Combine 2 cups white rice, 4 cups water, and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
2. Prepare the Aji Verde sauce: In a small blender or food processor, combine 1/2 cup fresh cilantro, 1/4 cup mayonnaise, 2 tablespoons lime juice, 2 tablespoons water, and 1/4 cup shredded Parmesan cheese. Blend until smooth and creamy. Set aside.
3. While rice and sauce are preparing, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 2 pounds chicken thigh pieces and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 5-7 minutes, until browned and mostly cooked through. Remove chicken from skillet and set aside.
4. Add 1 sliced yellow onion and 2 sliced bell peppers to the same skillet, adding a little more oil if needed. Sauté for 5-7 minutes until vegetables are tender-crisp.
5. Stir in 3 minced garlic cloves and 1 teaspoon ground cumin. Cook for 1 minute until fragrant.
6. Return the cooked chicken to the skillet. Pour the Aji Verde sauce over the chicken and vegetables, stirring to coat. Heat through for 1-2 minutes until warmed.
7. Serve the Chicken Aji Verde Skillet hot over the prepared white rice.

Nutrition (per serving)

• Calories: 490
• Protein: 38.3 g
• Carbohydrates: 42.1 g
• Fat: 19.5 g
• Fiber: 3.7 g
• Sodium: 595 mg
• Saturated Fat: 4.5 g
• Sugar: 3.1 g
• Cholesterol: 125 mg