Cooked - Peruvian Style Chicken With Coconut Rice And Grilled Corn

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Peruvian Style Chicken With Coconut Rice And Grilled Corn

1.0

1.5 lb / 700 g boneless chicken thighs

4 garlic cloves, minced

2 tbsp soy sauce

2 tbsp fresh lime juice (1 lime)

Olive oil

Chili flakes to taste

2 tsp brown sugar

1 tsp ground cumin

1 tbsp smoked paprika

1 tsp dried oregano

Salt and black pepper

1–2 tbsp Aji Amarillo paste (optional, I couldn’t get it, so didn’t use)

1 packed cup/30 g fresh cilantro

2–3 fresh jalapeños (seeded, ribs removed)

2–3 garlic cloves

⅔ cup/150 g sour cream

2 scallions (green part only)

1 tbsp lime juice

2 tbsp olive oil

Salt and pepper to taste

250 g / 1¼ cup washed basmati rice (soaked 1 hour, drained)

13.5 oz / 400 ml coconut milk

1 tsp salt

2–4 corn cobs (grilled/boiled)

Fresh cilantro (chopped)

Lime wedges

Marinate the chicken: Mix everything and let sit 20+ minutes.
Prepare rice: Cook with coconut milk and salt. Bring to a gentle boil, then cover and cook on low heat for 12–15 minutes. Let steam 10 minutes, then fluff.
Make aji verde: Blend until smooth, creamy, and bright green.
Cook chicken: Sear 5–7 min per side until golden and cooked through. Rest.
Assemble: Serve over coconut rice with aji verde, corn, cilantro, lime and enjoooy🫶

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

Cuisine🇵🇪Peruvian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 7 weeks ago

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