Cooked - Peruvian-style Chicken With Coconut Rice And Mango Avocado Salsa

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Peruvian-style Chicken With Coconut Rice And Mango Avocado Salsa

3.0

1.5 lb / 700 g chicken (breasts, boneless thighs or tenders)

4 garlic cloves, minced

2 tbsp soy sauce

2 tbsp Aji Amarillo paste

2 tbsp fresh lime juice (1 lime)

Olive oil

2 tsp brown sugar

1 tsp ground cumin

1 tbsp smoked paprika

1 tsp dried oregano

Salt and black pepper

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

1 big ripe mango, diced

1-2 avocado, diced

½ red onion, finely chopped

Zest of ½ lime

Fresh cilantro, chopped

Salt and black pepper to taste

A drizzle of honey

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

13.5 oz / 400 ml coconut milk

1 tsp salt

Mix chicken with all marinade ingredients and let marinate for at least 30 minutes.
Add rinsed rice, coconut milk, water and salt to a saucepan. Bring to a gentle boil, cover and simmer on low for 12–15 minutes. Let steam for 10 minutes, then fluff.
Blend all aji verde ingredients until smooth and creamy.
For the salsa, gently toss together mango, avocado, red onion, lime zest, cilantro, salt and pepper.
Sear chicken in a hot pan until golden and cooked through, Cooking time depends on the cut and thickness. Let rest before slicing.
Serve the chicken over fluffy coconut rice with plenty of creamy aji verde and fresh mango avocado salsa.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🍽️Main Dish

Cuisine🇵🇪Peruvian

Occasions🍽️Dinner Party📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created this week

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