Turn your blender on, starting at the lowest setting for 20 seconds, then every 20 seconds increase the speed on the blender to the next setting. Working your way to high. Blend until all ingredients are evenly incorporated and there are no longer large chuncks of cilantro.
Check the sauce for taste, adding:• More jalapenos if you would like it a little spicier• More ricotta if it is a little too spoicy
Place in the refridgerator for a minimum of 30 minutes to allow the sauce to thicken. The sauce will continue to develope flavor as it sits in the fridge. The sauce will keep in the fidge for 7-10 days.
Chicken with Broccoli and Rice
Cook the rice by: Bringing 2 cup of water to boil. Once the water is boiling, add the rice, cover with a lid, and turn heat down to low. Simmer for 20 minutes then remove from heat. Keep covered for an additional 10 minutes.
While the rice is cooking heat a large stove top pan to medium heat, while the pan is heating season the chicken breast on both sides, using black pepper and garlic powder. Once the pan is hot, add the extra virgin olive oil to the pan.
Place the chicken immediately in the pan, leave it there on medium heat for 2 minutes, then flip to the other side and cook for an additional 2 minutes.
Both sides should start to become golden brown, but the center will still look uncooked…if not golden, give each side another minute…your pan wasn’t hot enough. Then turn the heat to low and cover the chicken with a lid. Let it cook for about 8 minutes, then flip and cover again for additional 8 minutes.
After 8 minutes on each side covered, the chicken should be done. But this does depend on the size of the chicken breast…these times are based on a 8 oz breast.My rule of thumb is, once covered, cook the chicken for 1 minute per ounce per side. I find that this deliveres a perfect juicy chicken breast every time.It is always best to check the internal temperature of chicken before serving.
While the chicken is cooking work on your broccoli. Heat a medium sauce pot with about 1 inch of water at the bottom, to a boil. Place steamer basket in the sauce pot, making sure water level is below the bottom of the basket. Put the broccoli into of the steamer basket, cover with the lid and cook for 8 minutes. Once done, the broccoli should still have a little crisp to it. Drain the water and remove the steamer basket. Add the butter to the pot and toss the broccoli in the butter until the butter is mealted and covering the broccoli.
Once the chicken is done cooking remove it from the pan. Using a knife and fork shred the chicken. Clean the juices from the pan the chicken was cooked in and add the chicken back in the pan, with ½ cup of Aji sauce. Toss the chicken in the sauce and cover with a lid, on low heat while you wait for the broccoli and rice to finish cooking.
Once the rice is done plate your rice, topping with your steamed/buttered broccoli. Then add your aji chicken to the plate. Garnish with a few shavings of red onion, and season with sesame seed and red pepper flake.
Serve and Enjoy! Or, portion out into your meal prep containers.
A classic dish with a Peruvian kick
Aji Chicken with Broccoli and Rice
Amount Per Serving
Calories 485Calories from Fat 94
% Daily Value*
Saturated Fat 1.7g11%
Trans Fat 0g
Polyunsaturated Fat 2.1g
Monounsaturated Fat 2.6g
Vitamin A 27.8IU1%
Vitamin C 75.9mg92%
* Percent Daily Values are based on a 2000 calorie diet.
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Recipe created by Jenn Lamb, Creator of A Dash of Macros. Photos taken by and are property of Jenn Lamb, Creator of A Dash of Macros.