In Peru, chicken seasoned with Sazón and served with a bright green sauce (Aji Verde) is a staple of home cooking and street food. The dish reflects the blend of Spanish, African, and Indigenous influences that define Peruvian gastronomy, offering bold flavors with simple ingredients.

Aji Verde varies by region: coastal versions often add lime juice and mayonnaise, while Andean styles rely on avocado, cilantro, and jalapeño for a fresher texture. Some northern regions incorporate queso fresco for extra creaminess.

Traditionally, the chicken is served hot on a platter with the green sauce drizzled over or on the side, accompanied by boiled potatoes, rice, or fresh salad. It’s common to eat it with a fork and knife, but in casual settings it may be enjoyed with hands.

The dish appears at family gatherings, weekend lunches, and street‑food festivals. It’s especially popular during national holidays like Independence Day and during summer barbecues (asados) when the bright sauce complements grilled meats.

Authentic Aji Verde uses ripe avocado, fresh cilantro, jalapeño (or Peruvian Aji Amarillo), garlic, red wine vinegar, and olive oil. Substitutes can include lime juice for acidity, parsley for cilantro, or a milder green chile if jalapeño is too hot.

It pairs beautifully with classic Peruvian sides such as causa limeña (cold mashed potato terrine), arroz con pollo, or a simple quinoa salad. The fresh sauce also complements grilled seafood like pescado a la plancha.

The dish showcases the Peruvian love for bold seasoning (Sazón) and vibrant sauces (Aji Verde), illustrating the country’s emphasis on fresh herbs, chilies, and balanced heat. It embodies the everyday comfort food that sits alongside more elaborate dishes like ceviche and lomo saltado.

Common errors include overcrowding the pan, which steams rather than browns the chicken, under‑seasoning, and over‑blending the sauce which can make it bitter. Always pat the chicken dry, sear in batches, and taste the sauce before serving.

The chicken should feel firm to the touch and the juices run clear when pierced near the bone. However, using an instant‑read thermometer to reach 165°F guarantees safety and juiciness.

The YouTube channel Kurpas Kitchen focuses on approachable, flavor‑forward home cooking, often highlighting Latin American and Peruvian-inspired dishes with clear step‑by‑step tutorials and practical kitchen hacks.