Skip to content
Menu
Peruvian-Style Chicken with Coconut Rice, Grilled Corn and Aji Verde
Hauptgericht

Peruvian-Style Chicken with Coconut Rice, Grilled Corn and Aji Verde

1 Std. 15 Min.Für 3Nutri-Score C€€
von @foodie_mette18 Importe0 Mal gekocht
Rezept anpassen

was Sie brauchen

Zutaten

3 Personen
  • boneless chicken thighsFleisch700 g
  • garlic (cloves, minced)Obst & Gemüse4 Stücke
  • soy sauceVorräte30 ml
  • fresh lime juice (about 1 lime)Obst & Gemüse30 ml
  • olive oil (for the marinade)Vorräte30 ml
  • chili flakes (to taste)Gewürze2 g
  • brown sugarVorräte8 g
  • ground cuminGewürze2 g
  • smoked paprikaGewürze7 g
  • dried oreganoGewürze1 g
  • salt (to taste)Gewürze6 g
  • black pepper (to taste)Gewürze2 g
  • fresh cilantro (packed, for the aji verde)Obst & Gemüse30 g
  • fresh jalapeños (seeded, ribs removed)Obst & Gemüse3 Stücke
  • garlic (cloves, for the aji verde)Obst & Gemüse3 Stücke
  • sour creamMilchprodukte150 g
  • scallions (green part only)Obst & Gemüse2 Stücke
  • lime juice (for the aji verde)Obst & Gemüse15 ml
  • olive oil (for the aji verde)Vorräte30 ml
  • salt (to taste, for the aji verde)Gewürze3 g
  • black pepper (to taste, for the aji verde)Gewürze1 g
  • basmati rice (washed, soaked 1 hour and drained)Getreide250 g
  • coconut milkVorräte400 ml
  • salt (for the rice)Gewürze5 g
  • corn cobs (grilled or boiled)Obst & Gemüse3 Stücke
  • fresh cilantro (chopped, to serve)Obst & Gemüse10 g
  • lime (cut into wedges)Obst & Gemüse1 Stück

pro Portion

Nährwerte

982kcal

Kohlenhydrate
82 g
Eiweiß
55 g
Fett
48 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Rührschüssel
  • Standmixer
  • Stielkasserolle
  • Bratpfanne
  • Grill

Schritt für Schritt

Zubereitung

  1. Marinate the chicken

    • Mix the chicken thighs with the garlic, soy sauce, lime juice, olive oil, chili flakes, brown sugar, cumin, smoked paprika, oregano, salt and pepper.
    • Let sit for at least 20 minutes.
    Schritt 1

  2. Soak and cook the coconut rice

    • Wash the basmati rice and soak it for 1 hour, then drain.
    • Cook the rice with the coconut milk and salt, bringing it to a gentle boil.
    • Cover and cook on low heat for 12–15 minutes, then let it steam for 10 minutes and fluff with a fork.
    Schritt 2

  3. Make the aji verde

    • Blend the cilantro, jalapeños, garlic, sour cream, scallions, lime juice and olive oil until smooth, creamy and bright green.
    • Season with salt and pepper to taste.
    Schritt 3

  4. Sear the chicken

    • Sear the chicken in a hot pan for 5–7 minutes per side until golden and cooked through.
    • Rest the chicken before slicing.
    Schritt 4

  5. Grill the corn

    • Grill or boil the corn cobs until tender and lightly charred.
    Schritt 5

  6. Assemble and serve

    • Serve the chicken over the coconut rice with the aji verde and corn.
    • Finish with chopped cilantro and lime wedges.
    Schritt 6
Mezze holen