Cooked - Crispy Peruvian Chicken With Ají Verde And Corn Salsa

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crispy Peruvian Chicken With Ají Verde And Corn Salsa

1.0

1 chicken thigh, skin on boneless

2 garlic cloves, grated

1 tsp cumin

1 tsp smoked paprika

½ tsp dried oregano

2 tbsp soy sauce

Juice of ½ lime

2 tbsp olive oil

1 tbsp black pepper

Salt to taste

1 green chilli or jalapeño

1 spring onion, green parts only

1 garlic clove

½ cup coriander

Small handful of mint

½ avocado

¼ cup Greek yoghurt

Zest and juice of ½ lime

1 tbsp olive oil

Salt and pepper to taste

1 corn on the cob

Handful of coriander

1 spring onion, white parts only, finely sliced

1 tbsp crumbled feta

½ lime, juice

1 tbsp olive oil

Salt and pepper to taste

Mix garlic, cumin, smoked paprika, oregano, soy sauce, olive oil, black pepper and salt in a bowl
Rub the marinade all over the chicken thigh and let sit for at least 20 minutes or overnight
Add all ají verde ingredients to a blender and blend until smooth, adjust lime or salt to taste
Heat olive oil in a pan and place chicken skin-side down with a protein press for 8-10 minutes until skin is golden and crisp
Flip the chicken and cook for another 4-5 minutes while basting with leftover marinade
Rest the chicken for a few minutes before slicing
Char the corn on the stovetop flame and cut kernels off the cob
Cook the corn kernels in the chicken fat
Toss the corn with coriander, spring onion, lime juice, salt and pepper, finishing with feta

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍗Chicken

Cuisine🇵🇪Peruvian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 14 weeks ago

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