Imported from the web

Peruvian-Inspired Chicken with Coconut Rice and Aji Verde

Name: Peruvian-Inspired Chicken with Coconut Rice and Aji Verde
Prep time: 75 min
Cook time: 45 min
Total time: 140 min
Yield: 10 servings
Cuisine: Latin American
Ingredients: 6 lb boneless chicken thighs; 16 cloves garlic (minced); 0.5 cup soy sauce; 0.5 cup fresh lime juice (for the chicken marinade); 0.25 cup olive oil (for the chicken marinade); 0.5 cup brown sugar; 0.25 cup ground cumin; 0.25 cup smoked paprika; 0.25 cup dried oregano; salt and black pepper (to taste; for the chicken marinade); ají amarillo (Suggested for a more authentic Peruvian sauce; the authors could not find it); 3 cups fresh cilantro (packed; for the aji verde); 4 fresh jalapeños (seeded and ribs removed); 10 cloves garlic (for the aji verde); 2 cups sour cream (for the aji verde); 6 scallions (green parts only); 3 tbsp lime juice (for the aji verde); 0.5 cup olive oil (for the aji verde); salt and pepper (to taste; for the aji verde); 5 cups basmati rice (washed, soaked for 1 hour, then drained); 54 oz coconut milk; 4 tsp salt (for the coconut rice); 8 corn cobs (grilled or boiled); fresh cilantro (chopped, for serving); lime wedges (for serving)

Recipe by Seattlehanddoc Facebook

Imported by Ryan Gee on SeeMeCook

Juicy marinated chicken thighs are seared or grilled and served over fragrant coconut rice with a creamy, herbaceous aji verde sauce. Corn, cilantro, and lime complete this family-friendly Peruvian-inspired meal.

10 servings140 minLatin American

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Ingredients

6 lb boneless chicken thighs
16 cloves garlic (minced)
0.5 cup soy sauce
0.5 cup fresh lime juice (for the chicken marinade)
0.25 cup olive oil (for the chicken marinade)
0.5 cup brown sugar
0.25 cup ground cumin
0.25 cup smoked paprika
0.25 cup dried oregano
salt and black pepper (to taste; for the chicken marinade)
ají amarillo (Suggested for a more authentic Peruvian sauce; the authors could not find it)
3 cups fresh cilantro (packed; for the aji verde)
4 fresh jalapeños (seeded and ribs removed)
10 cloves garlic (for the aji verde)
2 cups sour cream (for the aji verde)
6 scallions (green parts only)
3 tbsp lime juice (for the aji verde)
0.5 cup olive oil (for the aji verde)
salt and pepper (to taste; for the aji verde)
5 cups basmati rice (washed, soaked for 1 hour, then drained)
54 oz coconut milk
4 tsp salt (for the coconut rice)
8 corn cobs (grilled or boiled)
fresh cilantro (chopped, for serving)
lime wedges (for serving)

Steps

1
Combine the chicken thighs with the minced garlic, soy sauce, lime juice, olive oil, brown sugar, cumin, smoked paprika, oregano, and salt and black pepper. Marinate for at least 20 minutes, preferably longer.
2
Wash the basmati rice, soak it for 1 hour, and drain it.
3
Combine the drained rice, coconut milk, and 4 teaspoons salt in a pot. Bring the mixture to a gentle boil.
4
Cover the pot and cook the rice over low heat for 12–15 minutes.
5
Turn off the heat and let the rice steam, covered, for 10 minutes. Fluff the rice.
6
Add the cilantro, jalapeños, garlic, sour cream, scallion greens, lime juice, olive oil, and salt and pepper to a blender. Blend until smooth and creamy.
7
Sear or grill the marinated chicken until golden and cooked through.
8
Grill or boil the corn cobs.
9
Serve the chicken over the coconut rice with the aji verde, corn, chopped cilantro, and lime wedges.

Notes

The source does not specify a chicken cooking temperature or exact searing/grilling time; cook until fully cooked through. Ají amarillo was suggested for authenticity but was unavailable to the authors.