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

1 h 15 minPara 3Nutri-Score C€€
de @foodie_mette18 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

3 personas
  • boneless chicken thighsCarne700 g
  • garlic (cloves, minced)Frutas y verduras4 piezas
  • soy sauceDespensa30 ml
  • fresh lime juice (about 1 lime)Frutas y verduras30 ml
  • olive oil (for the marinade)Despensa30 ml
  • chili flakes (to taste)Especias2 g
  • brown sugarDespensa8 g
  • ground cuminEspecias2 g
  • smoked paprikaEspecias7 g
  • dried oreganoEspecias1 g
  • salt (to taste)Especias6 g
  • black pepper (to taste)Especias2 g
  • fresh cilantro (packed, for the aji verde)Frutas y verduras30 g
  • fresh jalapeños (seeded, ribs removed)Frutas y verduras3 piezas
  • garlic (cloves, for the aji verde)Frutas y verduras3 piezas
  • sour creamLácteos150 g
  • scallions (green part only)Frutas y verduras2 piezas
  • lime juice (for the aji verde)Frutas y verduras15 ml
  • olive oil (for the aji verde)Despensa30 ml
  • salt (to taste, for the aji verde)Especias3 g
  • black pepper (to taste, for the aji verde)Especias1 g
  • basmati rice (washed, soaked 1 hour and drained)Cereales250 g
  • coconut milkDespensa400 ml
  • salt (for the rice)Especias5 g
  • corn cobs (grilled or boiled)Frutas y verduras3 piezas
  • fresh cilantro (chopped, to serve)Frutas y verduras10 g
  • lime (cut into wedges)Frutas y verduras1 pieza

por ración

Nutrición

982kcal

Carbohidratos
82 g
Proteínas
55 g
Grasas
48 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol
  • Batidora de vaso
  • Cazo
  • Sartén
  • Parrilla

paso a paso

Preparación

  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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 4

  5. Grill the corn

    • Grill or boil the corn cobs until tender and lightly charred.
    Paso 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.
    Paso 6
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