Peruvian Style Chicken with Coconut Rice and Aji Verde

Ingredients

• 1.5 lb boneless chicken thighs
• 4 garlic cloves (minced)
• 2 tbsp soy sauce
• 2 tbsp fresh lime juice (from 1 lime)
• 1 tbsp olive oil (for marinade)
• chili flakes (to taste)
• 2 tsp brown sugar
• 1 tsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• salt and black pepper (to taste)
• 1 tbsp Aji Amarillo paste (optional; 1-2 tbsp)
• 1 cup fresh cilantro (packed)
• 2 fresh jalapeños (seeded, ribs removed; 2-3 peppers)
• 2 garlic cloves (for sauce; 2-3 cloves)
• 0.66 cup sour cream
• 2 scallions (green part only)
• 1 tbsp lime juice (for sauce)
• 2 tbsp olive oil (for sauce)
• salt and pepper (to taste for sauce)
• 1.25 cup basmati rice (washed, soaked 1 hour, and drained)
• 13.5 oz coconut milk
• 1 tsp salt (for rice)
• 3 corn cobs (grilled or boiled; 2-4 cobs)
• fresh cilantro (chopped, for garnish)
• 3 lime wedges (for serving)

Steps

1. 1

   Marinate the chicken: In a large bowl, combine the boneless chicken thighs with minced garlic, soy sauce, lime juice, a drizzle of olive oil, chili flakes, brown sugar, cumin, smoked paprika, dried oregano, salt, black pepper, and Aji Amarillo paste (if using). Mix thoroughly to coat the chicken evenly.

2. 2

   Let the chicken sit and marinate for at least 20 minutes to allow the flavors to penetrate.

3. 3

   Prepare the rice: In a medium pot, combine the washed and soaked basmati rice, coconut milk, and 1 tsp salt.

4. 4

   Bring the rice mixture to a gentle boil over medium heat, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid and cook for 12–15 minutes.

5. 5

   Remove the pot from the heat and let the rice steam, covered, for 10 minutes. Fluff with a fork before serving.

6. 6

   Make the Aji Verde: In a blender or food processor, combine the packed cilantro, jalapeños, garlic, sour cream, scallion greens, lime juice, olive oil, salt, and pepper.

7. 7

   Blend the sauce ingredients until completely smooth, creamy, and bright green in color.

8. 8

   Cook the chicken: Heat a skillet or grill pan over medium-high heat. Sear the chicken thighs for 5–7 minutes per side until they are golden brown, smoky, and cooked through to an internal temperature of 165°F.

9. 9

   Transfer the cooked chicken to a plate and let it rest for a few minutes before slicing.

10. 10

    Assemble: Serve the sliced chicken over a bed of coconut rice. Drizzle generously with the Aji Verde sauce and serve with grilled corn cobs, fresh chopped cilantro, and lime wedges on the side.

Notes

The author notes that Aji Amarillo paste is optional if you cannot find it. For the rice, ensure it is soaked for 1 hour and drained before cooking for the best texture.

Nutrition per serving

• main
• chicken
• Peruvian
• coconut rice
• aji verde
• grilled
• summer
• dinner