Peruvian Chicken
HB-1720 · Hand-built original · Peruvian
A flavorful Peruvian chicken recipe with juicy roasted chicken thighs and a vibrant creamy cilantro jalapeño sauce.
PeruvianDinner35 minServes 8301 kcalGluten-freeEgg-freeDiabetic
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:8quantities adjust to match
Ingredients
- 2 lb chicken thighs, skinless or skin-on
- 2 cloves garlic, minced
- 1/2 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp salt (for the chicken)
- Juice of 1 large lemon
- 2 tbsp olive oil (for the marinade)
- 1 cup fresh cilantro leaves
- 1 small jalapeno, chopped (seeded for less heat)
- 1 clove garlic, minced (for the sauce)
- 1 tbsp olive oil (for the sauce)
- 1 tbsp lemon juice
- 1/4 tsp salt (for the sauce)
- 1/2 cup sour cream
Method
- Whisk the 2 cloves minced garlic, cumin, smoked paprika, black pepper, 1/2 tsp salt, lemon juice, and 2 tbsp olive oil in a large bowl. Add the chicken thighs and turn to coat well. Marinate for at least 10 minutes while the oven heats.
- Heat the oven to 425°F. Arrange the thighs in a single layer in a roasting pan or on a rimmed baking sheet.
- Roast until the chicken is deeply golden at the edges and reaches 165°F in the thickest part, 22 to 25 minutes, turning once halfway if you like.
- Meanwhile, make the sauce: blend the cilantro, jalapeno, 1 clove garlic, 1 tbsp olive oil, lemon juice, and 1/4 tsp salt until smooth. Stir in the sour cream until fully combined and chill until serving.
- Rest the chicken for 5 minutes, then serve hot with the green sauce spooned over the top.
Prep: 10 min · Cook: 25 min · Total: 35 min
Nutrition (per serving, where published)
301 kcalCalories
20.7 gProtein
2.9 gCarbs
23.4 gFat
2.2 gSaturates
1.3 gFibre
0.9 gSugars
310 mgSodium
117 mgCholesterol
488 mgPotassium
52 mgCalcium
2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data