Peruvian Chicken with Aji Verde Sauce

feastingathome.com

Eitan Rosenthal

subheading: UNITS USM:

subheading: SCALE ½X 1X 2X:

1 ½ to 2 pounds chicken (thighs or breast, boneless, skinless- see notes) Or substitute portobellos!

subheading: Marinade:

4 garlic cloves- finely minced

2 tablespoons olive oil

2 tablespoons lime juice

2 teaspoons honey, agave or sugar

1 tablespoon cumin

2 teaspoons paprika or smoked paprika

1 teaspoon coriander

1 teaspoon dried oregano ( or 1 tablespoon fresh) or sub thyme or marjoram

1 ½ teaspoon kosher salt

1 teaspoon soy sauce ( optional)

subheading: Peruvian Green Sauce (Aji Verde) :

½ cup sour cream or mayo (see notes for vegan option)

½ jalapeño (use less for less spicy)

1 garlic clove

1 cup chopped cilantro- thin stems ok.

¼ teaspoon kosher salt

a squeeze of lime ( 1 tablespoon, save other half for salad)

subheading: Avocado Cucumber Tomato Salad:

2 cups diced or sliced English or Turkish cucumber

1 to 2 perfectly ripe avocados, diced

1 cup cherry tomatoes ( yellow and red are nice )

cilantro leaves for garnishing

olive oil for drizzling

generous, 5 finger pinch kosher salt

squeeze of lime

Optional Bowl Additions- cooked Cilantro Lime Rice or Mexican Pinto Beans…. or both.

Cook Mode Prevent your screen from going dark

Directions at feastingathome.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer