Peruvian Chicken
Servings: 4 servings
Ingredients
For the sauce:
- 1 bunch Fresh coriander
- 1 cup Plain Greek Yogurt
- Juice of 1 Lime
- 1 garlic clove
- 1 ripe Avocado
- 1 Jalapeno seeds removed
- Salt & Black Pepper to taste
- Water as needed to thin it out
For the chicken:
- 1 kg Chicken Thighs boneless with skin on (skin is optional)
- 3 Garlic Cloves minced
- 1 Lime juiced
- 2 tbsp Paprika
- 1 tsp. Ground Cumin
- 1 tbsp soy sauce
- 4 tbsp. Olive Oil
- 1/2 tsp fresh black pepper
- 1 tsp chilli paste
For the Coriander Rice:
- 1 small brown onion finely chopped
- 1 tbsp olive oil and a small knob of butter
- 1 cup Basmati Rice rinsed
- 1 cups Water
- 1 cup chicken stock stock cube is fine!
- 2 tbsp Chopped Coriander
To serve:
- Sliced avocado in a fan
- Pickled red onion - sliced finely and then scrunched with lime juice and Maldon salt and left for 5 mins
- Coriander leaves
Instructions
- In a large bowl, combine all ingredients for the chicken. Toss until the chicken is well-coated in the seasonings.
- Roast in the oven for about 25 mins until cooked through
- For the sauce simply blend everything together - you can add water as needed. A thick-ish consistency that you can just about drizzle is perfect!
- For the Rice, sweat the onion until soft in the olive oil and butter.
- Rinse the basmati rice until the water runs clear. Add to the pan with the onion and cook for a minute or so, so that it is coated in the buttery onion. Add the water and stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. Once cooked, fluff with a fork and, stir in the chopped coriander.
- Scoop the rice into a bowl, top with the chicken thighs, drizzle over the sauce, with more in a little dipping bowl if you have it and then add the fanned avocado, coriander leaves and pickled red onion to make it look pretty!