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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 minServes 3Nutri-Score C€€
from @foodie_mette18 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • boneless chicken thighsMeat700 g
  • garlic (cloves, minced)Produce4 pieces
  • soy saucePantry30 ml
  • fresh lime juice (about 1 lime)Produce30 ml
  • olive oil (for the marinade)Pantry30 ml
  • chili flakes (to taste)Spices2 g
  • brown sugarPantry8 g
  • ground cuminSpices2 g
  • smoked paprikaSpices7 g
  • dried oreganoSpices1 g
  • salt (to taste)Spices6 g
  • black pepper (to taste)Spices2 g
  • fresh cilantro (packed, for the aji verde)Produce30 g
  • fresh jalapeños (seeded, ribs removed)Produce3 pieces
  • garlic (cloves, for the aji verde)Produce3 pieces
  • sour creamDairy150 g
  • scallions (green part only)Produce2 pieces
  • lime juice (for the aji verde)Produce15 ml
  • olive oil (for the aji verde)Pantry30 ml
  • salt (to taste, for the aji verde)Spices3 g
  • black pepper (to taste, for the aji verde)Spices1 g
  • basmati rice (washed, soaked 1 hour and drained)Grains250 g
  • coconut milkPantry400 ml
  • salt (for the rice)Spices5 g
  • corn cobs (grilled or boiled)Produce3 pieces
  • fresh cilantro (chopped, to serve)Produce10 g
  • lime (cut into wedges)Produce1 piece

per serving

Nutrition

982kcal

Carbs
82 g
Proteins
55 g
Fat
48 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Blender
  • Saucepan
  • Frying pan
  • Grill

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Grill the corn

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