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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 15Pour 3Nutri-Score C€€
par @foodie_mette18 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

3 personnes
  • boneless chicken thighsViandes700 g
  • garlic (cloves, minced)Fruits et légumes4 morceaux
  • soy sauceÉpicerie30 ml
  • fresh lime juice (about 1 lime)Fruits et légumes30 ml
  • olive oil (for the marinade)Épicerie30 ml
  • chili flakes (to taste)Épices2 g
  • brown sugarÉpicerie8 g
  • ground cuminÉpices2 g
  • smoked paprikaÉpices7 g
  • dried oreganoÉpices1 g
  • salt (to taste)Épices6 g
  • black pepper (to taste)Épices2 g
  • fresh cilantro (packed, for the aji verde)Fruits et légumes30 g
  • fresh jalapeños (seeded, ribs removed)Fruits et légumes3 morceaux
  • garlic (cloves, for the aji verde)Fruits et légumes3 morceaux
  • sour creamProduits laitiers150 g
  • scallions (green part only)Fruits et légumes2 morceaux
  • lime juice (for the aji verde)Fruits et légumes15 ml
  • olive oil (for the aji verde)Épicerie30 ml
  • salt (to taste, for the aji verde)Épices3 g
  • black pepper (to taste, for the aji verde)Épices1 g
  • basmati rice (washed, soaked 1 hour and drained)Céréales250 g
  • coconut milkÉpicerie400 ml
  • salt (for the rice)Épices5 g
  • corn cobs (grilled or boiled)Fruits et légumes3 morceaux
  • fresh cilantro (chopped, to serve)Fruits et légumes10 g
  • lime (cut into wedges)Fruits et légumes1 morceau

par portion

Nutrition

982kcal

Glucides
82 g
Protéines
55 g
Lipides
48 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier
  • Blender
  • Casserole
  • Poêle
  • Gril

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 4

  5. Grill the corn

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