Peruvian-style Chicken with Coconut Rice & Grilled Corn

• total tid: 52 minutes

Ingredienser

via: @foodie_mette)

The ultimate sunny-day dinner! Juicy, smoky marinated chicken thighs seared until beautifully charred, served over rich coconut rice with grilled corn and doused in a vibrant, creamy Aji Verde green sauce 🤤

Ingredients (Serves 3)

The Chicken: 1.5 lbs (700g) boneless chicken thighs and olive oil

The Marinade: 4 minced garlic cloves, 2 tbsp soy sauce, 2 tbsp fresh lime juice, 2 tsp brown sugar, 1 tbsp smoked paprika, 1 tsp cumin, 1 tsp oregano, chili flakes, salt, pepper, and 1–2 tbsp Aji Amarillo paste (optional)

Creamy Aji Verde Sauce: 1 packed cup fresh cilantro, 2–3 seeded jalapeños, 2–3 garlic cloves, ⅔ cup sour cream, 2 scallions (green parts only), 1 tbsp lime juice, 2 tbsp olive oil, salt, and pepper

Coconut Rice & Sides: 1 ¼ cups basmati rice (soaked and drained), 1 can (400ml) coconut milk, 1 tsp salt, 2–4 grilled corn cobs, and lime wedges

Fremgangsmåte

Marinate: Toss the chicken thighs thoroughly with all the marinade ingredients. Let it sit for at least 20 minutes to absorb the flavors.

Cook Rice: Combine the soaked, drained basmati rice, coconut milk, and salt in a saucepan. Bring to a gentle boil, cover, and simmer on low for 12–15 minutes. Let it steam covered off the heat for 10 minutes, then fluff.

Blend Green Sauce: Add all the Aji Verde ingredients to a blender or food processor and blend until completely smooth, velvety, and bright green.

Sear Chicken: Heat a splash of olive oil in a skillet over medium-high heat. Sear the chicken for 5–7 minutes per side until deeply golden with a beautiful char. Let it rest for a few minutes, then slice.

Assemble: Layer your bowls with the fluffy coconut rice, top with the sliced smoky chicken, and drizzle generously with the creamy green sauce. Serve with hot grilled corn and fresh lime wedges!

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