Aji Verde Chicken Bowl
Spiced roast chicken served over rice with corn, potatoes, herbs, and a creamy green chile sauce.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Season chicken with cumin, paprika, garlic, lime, salt, and pepper.
- 2
Roast chicken and potatoes until browned and cooked through.
- 3
Blend cilantro, jalapeno, lime, garlic, and yogurt into a green sauce.
- 4
Slice chicken and arrange it over rice with potatoes and corn.
- 5
Drizzle with aji verde and extra lime.
Cook notes
Tips
Use chicken thighs for juicy meat and crisp edges.
Blend the sauce until completely smooth for the best drizzle.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store sauce separately for up to 3 days.
- Reheat chicken, rice, and potatoes before adding cold sauce.
Substitutions
- Use sour cream instead of Greek yogurt.
- Use sweet potatoes instead of white potatoes.
What to Serve With
- Serve with sliced avocado or tomato salad.
- Add pickled onions for brightness.
Common Mistakes
- Do not roast chicken and potatoes in a crowded pan or they will steam.
- Do not add sauce before reheating leftovers because it is best cool and fresh.
Recipe FAQ
Is aji verde very spicy?
It can be mild or hot. Remove jalapeno seeds for less heat or add more chile for extra spice.
Can I use leftover chicken?
Yes. Warm leftover chicken and use the fresh sauce to brighten the bowl.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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