Peruvian Aji Verde Chicken Bowls

Peruvian-style chicken bowls with cilantro-jalapeño yogurt sauce and fluffy rice. An easy stovetop dinner ready in about 35 minutes.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb boneless skinless chicken breasts
• 2 cups white rice
• 1 jalapeño
• 0.5 cup fresh cilantro
• 0.5 cup plain greek yogurt
• 1 lime
• 1 garlic clove
• 3 cups water
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil

Cooking instructions

1. Combine rice, water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over high heat. (about 5 min)
2. Cover, reduce heat to low, and cook rice until tender and water is absorbed, about 15 minutes. Remove from heat and rest, covered, for 5 minutes. (about 20 min)
3. Blend jalapeño, cilantro, yogurt, juice from the lime, garlic, and remaining 1/2 teaspoon salt until smooth. Set aside. (about 2 min)
4. Season chicken breasts with black pepper and remaining salt. Heat olive oil in a large skillet over medium-high heat, then sear chicken for 5 minutes per side. (about 10 min) — Medium-high heat
5. Reduce heat to medium, cover the skillet, and cook chicken until the thickest part reaches 165°F, about 4 to 6 minutes more. Rest for 5 minutes, then slice. (about 6 min) — 165°F
6. Fluff rice and divide among bowls. Top with sliced chicken and spoon over the aji verde sauce. (about 2 min)