Description
This dish features tender, grilled chicken, expertly marinated and showcasing a beautiful char, served alongside fragrant, herb-infused rice. A generous drizzle of a vibrant, creamy green sauce provides a fresh and subtly piquant counterpoint to the savory chicken. The combination of textures and aromatic flavors creates a satisfying and well-balanced meal, inspired by classic Peruvian cuisine.
Ingredients
- **For the Peruvian Chicken:**
- * 4 boneless, skinless chicken thighs or breasts (about 1.5 lbs total)
- * 2 tablespoons aji amarillo paste
- * 2 cloves garlic, minced
- * 1 teaspoon ground cumin
- * 1/2 teaspoon dried oregano
- * 1 tablespoon lime juice
- * 1 tablespoon olive oil
- * 1/2 teaspoon salt
- * 1/4 teaspoon black pepper
- **For the Green Sauce (Aji Verde):**
- * 1 cup fresh cilantro, packed
- * 1/2 cup mayonnaise
- * 1/4 cup queso fresco or feta cheese, crumbled
- * 1-2 jalapeño peppers, stemmed and seeded (adjust to desired spice)
- * 1 clove garlic
- * 1 tablespoon aji amarillo paste
- * 1 tablespoon lime juice
- * 2 tablespoons olive oil
- * Salt to taste
- * 2-4 tablespoons water, for thinning (optional)
- **For the Aromatic Rice:**
- * 1 tablespoon olive oil
- * 1 cup long-grain white rice, rinsed
- * 2 cloves garlic, minced
- * 1/4 cup fresh cilantro, chopped
- * 1/2 teaspoon ground cumin
- * 1/4 teaspoon turmeric (for color, optional)
- * 1 3/4 cups chicken broth
- * 1/2 teaspoon salt
Instructions
- **1. Marinate the Chicken:**
- * In a medium bowl, combine aji amarillo paste, minced garlic, cumin, oregano, lime juice, olive oil, salt, and pepper.
- * Add the chicken pieces and toss to coat thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow flavors to meld.
- **2. Prepare the Green Sauce:**
- * In a blender or food processor, combine cilantro, mayonnaise, crumbled queso fresco, jalapeño peppers, garlic, aji amarillo paste, lime juice, and olive oil.
- * Blend until the mixture is smooth and creamy. If the sauce is too thick, add water one tablespoon at a time until your desired consistency is achieved.
- * Taste and adjust salt as needed. Set the sauce aside.
- **3. Cook the Aromatic Rice:**
- * Heat olive oil in a medium saucepan over medium heat. Add the rinsed rice and sauté for 2-3 minutes until the grains are lightly toasted.
- * Stir in minced garlic, chopped cilantro, cumin, and turmeric (if using). Cook for an additional minute until fragrant.
- * Pour in the chicken broth and add salt. Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and simmer for 15-18 minutes, or until all liquid is absorbed and the rice is tender.
- * Remove the saucepan from heat and let it stand, covered, for 5 minutes before fluffing the rice with a fork.
- **4. Cook the Chicken:**
- * Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
- * Place the marinated chicken on the hot grill. Cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with appealing grill marks.
- * Remove the chicken from the heat and let it rest for a few minutes before slicing or serving whole.
- **5. Assemble and Serve:**
- * Divide the aromatic rice among individual serving plates.
- * Top each portion of rice with the grilled chicken pieces.
- * Generously drizzle the prepared green sauce over the chicken and rice. Serve immediately.
Notes
* For a spicier green sauce, you can leave some seeds in the jalapeño peppers or add an extra pepper to the blend.
* The green sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator.
* If a grill is not available, the chicken can be pan-fried in a skillet over medium-high heat or baked in the oven at 400°F (200°C) for 20-25 minutes.
* To enhance the rice, consider adding 1/4 cup of frozen peas during the last 5 minutes of cooking.
* Adjust the amount of aji amarillo paste in both the chicken marinade and the sauce to suit your preference for flavor and mild heat.
- Prep Time: 25 minutes (plus 30 minutes marinating)
- Cook Time: 40 minutes
Nutrition
- Calories: 650 kcal
- Fat: 28g
- Carbohydrates: 55g
- Protein: 45g