Peruvian Chicken with Coconut Rice

Yield: Serves 3

Ingredients:

Chicken + Marinade

  • Boneless chicken thighs — 700 g
  • Garlic, minced — 12 g
  • Soy sauce — 1tbsp
  • Fresh lime juice — 30 g
  • Olive oil — 2tsp
  • Brown sugar — 1tsp
  • Aji Amarillo paste — 15–30 g (optional)
  • Chilli flakes — 1 tsp
  • Ground cumin — 1 tsp
  • Smoked paprika — 1 tbsp
  • Dried oregano — 1 tsp
  • Salt and black pepper — to taste

Aji Verde (Green Sauce)

  • Fresh coriander — 30 g
  • Jalapeños, deseeded — 4-5 slices
  • Garlic — 4-5 cloves
  • Sour cream — 80g
  • Spring onion, green part — 20 g
  • Fresh lime juice — 15 g
  • Olive oil — 1tbsp
  • Salt and black pepper — to taste

Coconut Rice

  • Basmati rice — 250 g
  • Coconut milk — 400 g
  • Salt — 1 tsp
  • Pinch of turmeric

To Serve

  • Corn Ribs
  • Fresh coriander, chopped
  • Lime
  • Extra Aji Verde — as required

Method

  1. Marinate the Chicken
  • Add the chicken, minced garlic, soy sauce, lime juice, olive oil, brown sugar, chilli flakes, cumin, smoked paprika, oregano, salt and pepper to a bowl. Mix well until the chicken is evenly coated and let it marinate for at least 20–30 minutes.
  1. Prepare the Coconut Rice
  • Wash the basmati rice thoroughly and soak for 30–60 minutes. Drain well. Add the rice, coconut milk, salt and a pinch of turmeric to a saucepan. Bring to a gentle boil, then cover and cook on low heat for 12–15 minutes, or until the rice is cooked. Turn off the heat and let it rest covered for another 10 minutes. Fluff gently with a fork.
  1. Make the Aji Verde
  • Add the coriander, jalapeños, garlic, sour cream, spring onion, lime juice, olive oil, salt and pepper to a blender. Blend until completely smooth, creamy and bright green. Taste and adjust the seasoning or lime according to preference.
  1. Cook the Chicken
  • Heat a pan over medium-high heat and add a little oil if required. Sear the marinated chicken thighs for around 5–7 minutes per side, depending on thickness, until golden and cooked through. Remove from the pan and let the chicken rest for a few minutes before slicing.
  1. Prepare the Corn
  • Grill or boil the corn until tender and lightly charred if grilling.
  • Another way to make the corn ribs is in the airfryer. cut the corn into 6 pieces from the corn so that they form ribs, add preferred seasosnings and place it in the airfryer for 10-12 mins.
  1. Assemble
  • Serve the coconut rice on a plate and top with the sliced chicken. Drizzle generously with Aji Verde and serve with the corn, fresh coriander and lime wedges.

And enjoyyy!