Peruvian Chicken with Creamy Green Sauce
Delicious Peruvian Chicken served with a creamy green sauce, mango, and avocado.
Equipment
- casserole dish
- food processor
- Oven
Ingredients
- 6-8 pieces chicken thighs or breasts
- ⅓ cup olive oil or melted butter
- 6 cloves garlic
- 1 piece jalapeño, seeded if desired and chopped
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ cup chopped cilantro and/or parsley
- 1 piece mango, chopped
- 1 piece avocado, chopped
Creamy Green Herb Sauce
- ½ cup mayo
- ½ cup plain Greek yogurt
- ½ cup fresh cilantro
- ¼ cup fresh parsley
- 2 pieces jalapeños, seeded if desired
- 2 cloves garlic
- 3 tablespoons fresh lime juice
- 2 tablespoons toasted sesame oil
Instructions
- Preheat oven to 425°F.
- In a casserole dish, toss together the chicken, olive oil or butter, garlic, jalapeño, smoked paprika, cumin, cilantro, and parsley - season with salt and pepper. If time allows, marinate 1 hour or overnight in the fridge.
- Bake for 25-30 minutes, until the chicken is cooked through and begins to crisp.
- To make the sauce, combine all ingredients in a food processor or blender. Season to taste with salt.
- Serve the chicken over bowls of rice with creamy sauce, mango, and avocado chunks. Enjoy!
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 15gProtein: 30gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 1200IUVitamin C: 20mgCalcium: 50mgIron: 2mg
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