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

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

1 u 15 minVoor 3Nutri-Score C€€
van @foodie_mette18 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

3 personen
  • boneless chicken thighsVlees700 g
  • garlic (cloves, minced)Groente en fruit4 stukken
  • soy sauceVoorraadkast30 ml
  • fresh lime juice (about 1 lime)Groente en fruit30 ml
  • olive oil (for the marinade)Voorraadkast30 ml
  • chili flakes (to taste)Kruiden en specerijen2 g
  • brown sugarVoorraadkast8 g
  • ground cuminKruiden en specerijen2 g
  • smoked paprikaKruiden en specerijen7 g
  • dried oreganoKruiden en specerijen1 g
  • salt (to taste)Kruiden en specerijen6 g
  • black pepper (to taste)Kruiden en specerijen2 g
  • fresh cilantro (packed, for the aji verde)Groente en fruit30 g
  • fresh jalapeños (seeded, ribs removed)Groente en fruit3 stukken
  • garlic (cloves, for the aji verde)Groente en fruit3 stukken
  • sour creamZuivel150 g
  • scallions (green part only)Groente en fruit2 stukken
  • lime juice (for the aji verde)Groente en fruit15 ml
  • olive oil (for the aji verde)Voorraadkast30 ml
  • salt (to taste, for the aji verde)Kruiden en specerijen3 g
  • black pepper (to taste, for the aji verde)Kruiden en specerijen1 g
  • basmati rice (washed, soaked 1 hour and drained)Granen250 g
  • coconut milkVoorraadkast400 ml
  • salt (for the rice)Kruiden en specerijen5 g
  • corn cobs (grilled or boiled)Groente en fruit3 stukken
  • fresh cilantro (chopped, to serve)Groente en fruit10 g
  • lime (cut into wedges)Groente en fruit1 stuk

per portie

Voedingswaarden

982kcal

Koolhydraten
82 g
Eiwitten
55 g
Vetten
48 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom
  • Blender
  • Steelpan
  • Koekenpan
  • Grill

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 4

  5. Grill the corn

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