Peruvian-Style Chicken With Green Sauce Recipe

One sunny afternoon, I was in my kitchen. The smell of my favorite Peruvian chicken recipe filled the air. I had eaten at a local Peruvian restaurant a week before. There, the chicken was marinated and had a zesty green sauce called Aji Verde.

This sauce was creamy and green. It made the chicken taste amazing. I wanted to make this dish at home.

This Peruvian-Style Chicken With Green Sauce is a journey to Peru’s culture and food. The chicken is marinated and full of flavor. The green sauce adds a special kick to every bite.

Let’s explore this dish and its history together.

Introduction to Peruvian Cuisine

Peruvian cuisine is full of flavors, colors, and cooking styles. It shows the mix of cultures in Peru. This mix comes from Indigenous, Spanish, African, and Asian traditions.

This blend makes Peruvian food unique and tasty. It’s a big part of Peruvian culture.

The Rich History and Influence of Peruvian Food

Peruvian food’s history is tied to the land and its people. It goes back to ancient times and today’s cooking. Ingredients like potatoes and corn are key in many dishes.

Spanish colonizers, African, and Asian workers brought new ways to cook and ingredients. This mix has made Peruvian food special. It’s a story worth telling.

Why I Love Cooking Peruvian Dishes

I have a strong bond with Peruvian food. My first cooking moments were unforgettable. The taste of aji verde and the smell of ceviche were amazing.

These moments sparked my love for cooking. Every dish has a story. It’s a way to connect with loved ones through food.

Peruvian food’s variety inspires me. It reminds me of the heritage in every meal.

 

Ingredients for Peruvian-Style Chicken With Green Sauce

Making Peruvian-Style Chicken With Green Sauce is fun. You need the right ingredients for it. Each part adds special flavors that make it stand out.

Ingredients

• 4 chicken thighs or breasts, bone-in and skin-on
• 3 tablespoons olive oil
• 1 tablespoon paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 2 limes
• 1 cup fresh cilantro leaves
• 2 cloves garlic
• 1 jalapeño, seeds removed (optional for extra heat)
• 1/2 cup mayonnaise
• Salt to taste

Instructions

1. Marinate the Chicken: In a bowl, mix olive oil, paprika, cumin, salt, pepper, and lime juice. Rub the mixture all over the chicken and refrigerate for at least 1 hour, preferably overnight.
2. Preheat the Oven: Preheat your oven to 425°F (220°C).
3. Roast the Chicken: Place the marinated chicken in a baking dish and roast for 30-40 minutes, or until the chicken is cooked through and the skin is crispy.
4. Prepare the Green Sauce: While the chicken is roasting, blend cilantro, garlic, jalapeño (if using), mayonnaise, and salt in a food processor until smooth and creamy.
5. Serve: Once the chicken is done, let it rest for a few minutes, then serve with the green sauce drizzled over the top or on the side.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

The mix of these ingredients makes the dish lively and tasty. Using fresh stuff makes it even better.

Choosing the Right Chicken Thighs

Choosing the right chicken is key. I pick bone-in chicken thighs because they stay juicy and tasty. Here’s how to pick the best:

1. Look for bright pink skin with no discoloration.
2. Choose thighs that feel firm and not mushy.
3. Consider organic or free-range options for the best flavor and welfare standards.
4. Bone-in thighs are generally the best chicken thighs for grilling, as they allow for even cooking and enhance juiciness.

Preparation Steps for Peruvian-Style Chicken With Green Sauce

Getting the chicken ready is key for a tasty dish. I make sure the chicken is juicy and full of flavor. I mix spices and ingredients into the meat for rich tastes. Then, I make the green sauce, or Aji Verde, to go with it.

Marinating the Chicken

I mix garlic, lime juice, olive oil, and spices like cumin and paprika for the marinade. This makes the chicken tender and flavorful. Here’s what I do:

1. In a bowl, mix minced garlic, fresh lime juice, olive oil, cumin, paprika, salt, and pepper.
2. Place the chicken thighs in a resealable plastic bag or a bowl, then pour the marinade over the chicken.
3. Seal the bag or cover the bowl, ensuring that the marinade coats all the chicken pieces evenly.
4. Refrigerate for at least 2 hours, but overnight yields even better results for enhancing flavor through marination.

Preparing the Green Sauce

The Aji Verde recipe I love is easy and can be changed to taste. Here’s how I make this zesty sauce:

1. In a blender, combine fresh cilantro, jalapeños (seeds removed for less heat), garlic, lime juice, and a pinch of salt.
2. Blend until smooth, adding olive oil gradually until the desired consistency is reached.
3. Taste and adjust seasoning as needed, perhaps adding more lime juice or jalapeños for added zest.

Cooking Method for Chicken Thighs

Choosing between grilling and baking chicken thighs is tough. Grilling adds a smoky taste and a nice char. It makes the meat juicy and delicious.

If you like cooking outside, try marinating the chicken first. Make sure your grill is hot for a great sear.

Grilling vs. Baking: My Preferred Method

I prefer grilling, but baking is good too, especially when it’s cold. Baking at 400°F cooks the chicken evenly and keeps it moist.

Both ways make the chicken tender. But grilling adds a flavor that’s hard to get in the oven.

Nutrition Information

• Servings: 4 servings
• Calories: 320kcal
• Fat: 20g
• Protein: 25g
• Carbohydrates: 5g