Peruvian Chicken with Aji Verde

Every time I think of the vibrant flavors of Peru, one dish always stands out: Peruvian Chicken with Aji Verde. This dish has been a staple in my kitchen for years, and it’s not just because it’s delicious. The combination of marinated chicken thighs and the zesty green sauce is simply irresistible. I remember the first time I made it for my friends; the aroma filled the entire house, making everyone eager to dig in. They were blown away by the bold flavors and the vibrant green of the Aji Verde sauce. It turned out to be a laughter-filled night, with everyone asking for seconds and thirds, and I knew I had found a winner. Whenever I crave comfort food that brings people together, I turn to this recipe. It’s a celebration of flavors that transports me straight to the heart of Peru, even if I’m just in my kitchen.

Essential Ingredients for Peruvian Chicken with Aji Verde

The magic of Peruvian Chicken with Aji Verde lies in its simple yet powerful ingredients. Each ingredient plays a crucial role in creating the layers of flavor that make this dish special. From the marinated chicken thighs, which are the centerpiece, to the fresh herbs and spices that bring it to life, every component works in harmony to create a delightful experience.

• 6 cloves garlic – Minced, garlic brings a robust flavor to the marinade and the sauce.
• ¼ cup soy sauce – Low sodium helps control the saltiness while adding umami.
• ½ cup olive oil – Divided, it ensures the chicken remains juicy while providing richness.
• 1 lime – Juiced, lime adds brightness and acidity to balance flavors.
• 2 teaspoons cumin – This spice adds warmth and depth to the dish.
• 2 teaspoons paprika – A touch of sweetness and vibrant color.
• 1 teaspoon oregano – Earthy notes that complement the other spices.
• Salt and pepper – To taste, essential for enhancing all flavors.
• 6 boneless skinless chicken thighs – The primary protein, tender and flavorful.
• ½ cup mayonnaise – Adds creaminess to the Aji Verde sauce.
• ¼ cup sour cream – Balances the flavors in the sauce for a rich texture.
• 1 lemon or lime – Juiced, for extra acidity in the sauce.
• 1 cup cilantro – Fresh and aromatic, essential for Aji Verde.
• 2 jalapeños – Seeds removed, these provide a spicy kick.
• 2 scallions – Cut into 1-inch pieces, they add a mild onion flavor.
• 2 cloves garlic – For the Aji Verde, bringing more garlicky goodness.
• ½ teaspoon fine sea salt – Adjust to taste for seasoning.
• ¼ teaspoon fresh ground black pepper – For additional flavor.

How to Cook Peruvian Chicken with Aji Verde

Cooking Peruvian Chicken with Aji Verde is a delightful experience that fills your kitchen with mouthwatering aromas. I love how simple it is to prepare while packing in so much flavor. Follow these steps to create this delicious dish that’s perfect for any occasion.

1. In a large mixing bowl, combine 6 cloves garlic, ¼ cup soy sauce, ½ cup olive oil, juice from 1 lime, 2 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon oregano, and salt and pepper to taste. Mix well until all the ingredients are fully incorporated. The mixture should be aromatic and rich in color.
2. Add in the 6 boneless skinless chicken thighs to the bowl and toss them until they’re well coated in the marinade. Make sure every piece of chicken is generously covered. This step is crucial as it allows the flavors to penetrate the meat. Cover the bowl with plastic wrap.
3. Refrigerate the chicken to marinate for anywhere between 12 to 24 hours. If you can, opt for the longer marination time. The chicken will absorb all the flavors, making it tender and delicious.
4. When you’re ready to prepare the sauce, gather ½ cup mayonnaise, ¼ cup sour cream, juice from 1 lemon or lime, 1 cup cilantro, 2 jalapeños, 2 scallions, 2 cloves garlic, ½ teaspoon fine sea salt, and ¼ teaspoon fresh ground black pepper in a blender. Blend on high until the mixture is smooth and creamy. You want a vibrant green color and a consistency that’s not too thick.
5. Set the Aji Verde sauce aside. It should be fresh and have a zesty aroma that makes your mouth water.
6. In a large skillet, heat the remaining ½ cup olive oil over medium-high heat. You’ll know it’s ready when the oil is shimmering. Carefully add the marinated chicken thighs to the skillet. Listen for that satisfying sizzle.
7. Cook the chicken for about 3 to 4 minutes on each side, or until they turn golden brown and the internal temperature reaches 165°F. The chicken should be juicy and flavorful, with a nice crust on the outside. Avoid overcrowding the skillet to ensure even cooking.
8. Once the chicken is cooked, let it rest for a few minutes. This allows the juices to redistribute, resulting in tender meat.
9. Serve the Peruvian Chicken with Aji Verde hot, drizzled generously with the sauce. You can garnish it with fresh cilantro if desired. Enjoy the explosion of flavors with every bite!

Change It Up

When it comes to Peruvian Chicken with Aji Verde, the possibilities are endless! You can easily adjust the recipe to suit your tastes or dietary needs. Here are some ideas to inspire you:

• Storage: Store any leftover chicken and sauce in an airtight container in the fridge for up to three days. Reheat gently to maintain flavor.
• Freezing: You can freeze the marinated chicken before cooking for easy meal prep. Just thaw in the fridge overnight before cooking.
• Pairing: Serve with cilantro lime rice or a refreshing cucumber salad to complement the dish.
• Substitutions: Use turkey thighs instead of chicken for a different flavor profile.
• Spicy Variation: Add more jalapeños or a dash of hot sauce to the sauce for some extra heat!
• Fresh Herbs: Experiment with herbs like parsley or mint in the Aji Verde for a unique twist.

Perfect Matches for Peruvian Chicken with Aji Verde

Knowing how to serve Peruvian Chicken with Aji Verde can elevate your dining experience. Here’s how to make the most of this delightful dish:

• Rice: Serve with fluffy white rice or cilantro lime rice to soak up the delicious sauce.
• Salads: A fresh green salad with a citrus vinaigrette pairs beautifully, balancing the richness of the chicken.
• Wraps: Use the chicken in wraps with fresh veggies for a light lunch.
• Occasions: This dish is perfect for family dinners, gatherings, or even meal prep for the week.
• Storage Tips: Leftovers can be stored in the fridge for up to three days. Reheat in a skillet to maintain its deliciousness.
• Seasonal Pairings: Enjoy during any season; it’s versatile enough to be a comforting winter meal or a bright summer dish.

FAQ

Conclusion

In conclusion, Peruvian Chicken with Aji Verde is a dish that brings together bold flavors and vibrant ingredients, creating a meal that’s satisfying and memorable. Whether you’re serving it for a family dinner or a gathering with friends, this recipe is bound to impress. I encourage you to give it a try, as it’s not just a meal; it’s an experience that captures the heart of Peruvian cuisine. Enjoy the cooking process and savor each delightful bite.

Peruvian Chicken with Aji Verde

The ultimate comfort food, Peruvian Chicken with Aji Verde is a vibrant and flavorful dish that's perfect for any occasion. With juicy marinated chicken and a zesty green sauce, it’s an easy weeknight dinner that will surely impress your family and friends. Make it tonight and enjoy a taste of Peru!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 6 minutes mins

Total Time 26 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Peruvian

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 6 cloves Garlic Minced
• ¼ cup Soy Sauce Low sodium
• ½ cup Olive Oil Divided
• 1 unit Lime Juiced
• 2 teaspoons Cumin
• 2 teaspoons Paprika
• 1 teaspoon Oregano
• to taste Salt and Pepper
• 6 unit Boneless Skinless Chicken Thighs
• ½ cup Mayonnaise
• ¼ cup Sour Cream
• 1 unit Lemon or Lime Juiced
• 1 cup Cilantro
• 2 unit Jalapeños Seeds removed
• 2 unit Scallions Cut into 1-inch pieces
• 2 cloves Garlic
• ½ teaspoon Fine Sea Salt To taste
• ¼ teaspoon Fresh Ground Black Pepper To taste

Equipment

• Mixing Bowl
• Blender
• Skillet

Method

 

1. In a large mixing bowl, combine 6 cloves garlic, ¼ cup soy sauce, ½ cup olive oil, juice from 1 lime, 2 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon oregano, and salt and pepper to taste. Mix well until all the ingredients are fully incorporated. The mixture should be aromatic and rich in color.
2. Add in the 6 boneless skinless chicken thighs to the bowl and toss them until they’re well coated in the marinade. Make sure every piece of chicken is generously covered. This step is crucial as it allows the flavors to penetrate the meat. Cover the bowl with plastic wrap.
3. Refrigerate the chicken to marinate for anywhere between 12 to 24 hours. If you can, opt for the longer marination time. The chicken will absorb all the flavors, making it tender and delicious.
4. When you're ready to prepare the sauce, gather ½ cup mayonnaise, ¼ cup sour cream, juice from 1 lemon or lime, 1 cup cilantro, 2 jalapeños, 2 scallions, 2 cloves garlic, ½ teaspoon fine sea salt, and ¼ teaspoon fresh ground black pepper in a blender. Blend on high until the mixture is smooth and creamy. You want a vibrant green color and a consistency that’s not too thick.
5. Set the Aji Verde sauce aside. It should be fresh and have a zesty aroma that makes your mouth water.
6. In a large skillet, heat the remaining ½ cup olive oil over medium-high heat. You’ll know it’s ready when the oil is shimmering. Carefully add the marinated chicken thighs to the skillet. Listen for that satisfying sizzle.
7. Cook the chicken for about 3 to 4 minutes on each side, or until they turn golden brown and the internal temperature reaches 165°F. The chicken should be juicy and flavorful, with a nice crust on the outside. Avoid overcrowding the skillet to ensure even cooking.
8. Once the chicken is cooked, let it rest for a few minutes. This allows the juices to redistribute, resulting in tender meat.
9. Serve the Peruvian Chicken with Aji Verde hot, drizzled generously with the sauce. You can garnish it with fresh cilantro if desired. Enjoy the explosion of flavors with every bite!

Notes

• Tip 1: Store any leftover chicken and sauce in an airtight container in the fridge for up to three days. Reheat gently to maintain flavor.
• Tip 2: You can freeze the marinated chicken before cooking for easy meal prep. Just thaw in the fridge overnight before cooking.
• Tip 3: Serve with cilantro lime rice or a refreshing cucumber salad to complement the dish.
• Tip 4: Use turkey thighs instead of chicken for a different flavor profile.
• Tip 5: Add more jalapeños or a dash of hot sauce to the sauce for some extra heat!
• Tip 6: Experiment with herbs like parsley or mint in the Aji Verde for a unique twist.

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Meet Naomi Prince

Cooking is about excitement, and I love taking simple ingredients and turning them into something bold. I work on every aspect of the blog, from brainstorming zesty new combinations to styling the final plate. I tested this recipe in my own home to guarantee it packs the perfect punch of flavor for you.