Peruvian Dinner
Peruvian Dinner
Ingredients
For the Peruvian Chicken
- 4 chicken leg quarters
- 1 teaspoon ground coriander, toasted
- 1 teaspoon ground cumin, toasted
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon smoked paprika, toasted
- 1 1/2 teaspoons salt
- 1 tablespoon fresh oregano, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons ají amarillo paste
- 1 tablespoon ají panca paste
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon olive oil, for searing
For the Peruvian Rice
- 1 1/2 cups long-grain rice
- 2 cloves garlic, grated
- 1 tablespoon ají amarillo paste
- 1/2 teaspoon turmeric, ground
- 2 1/2 cups water
- 1/2 teaspoon salt
For the Peruvian Beans
- 1 can canary beans, 15 ounce, rinsed and drained, or 1 cup dry, soaked overnight
- 1/2 red onion, small, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ají amarillo paste
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1 1/2 cups vegetable broth
- 1 tablespoon olive oil, for sautéing
For the Ají Verde
- 1/4 cup plain yogurt
- 1/4 cup mayonnaise
- 1/4 cup labneh
- 1 tablespoon ají huacatay paste
- 1 tablespoon lime juice, freshly squeezed
- 1/2 jalapeño, seeded and roughly chopped (or whole for more heat)
- 1 clove garlic
- 1 cup fresh cilantro, packed
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Prepare the Peruvian Chicken Marinade: In a medium bowl, combine the ground coriander, ground cumin, black pepper, smoked paprika, salt, chopped fresh oregano, minced garlic, ají amarillo paste, ají panca paste, soy sauce, apple cider vinegar, and lime juice. Mix well to form a paste.
⏱️ 10 min
- 2
Marinate the Chicken: Carefully loosen the skin of each chicken leg quarter. Rub the marinade thoroughly under the skin and all over the chicken. Place the chicken in a dish, cover, and chill in the refrigerator for at least 3 hours, or preferably overnight for best flavor.
⏱️ 5 min
- 3
Prepare the Peruvian Beans: If using dry canary beans, ensure they have been soaked overnight and drained. In a medium pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped red onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 10 min
- 4
Continue Peruvian Beans: Stir in the ají amarillo paste and cook for 1 minute. Add the rinsed and drained canary beans (canned or soaked dry), bay leaf, salt, and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook until the beans are tender, about 30-40 minutes for canned beans or 1 to 1 1/2 hours for soaked dry beans. Stir occasionally and add more broth or water if needed to maintain desired consistency.
⏱️ 45 min
- 5
Prepare the Peruvian Rice: Rinse the long-grain rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed long-grain rice, grated garlic, ají amarillo paste, ground turmeric, water, and salt. Stir gently to combine.
⏱️ 5 min
- 6
Cook the Peruvian Rice: Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to the lowest setting, cover the pot tightly with a lid, and cook for 18-20 minutes, or until all the water is absorbed and the rice is tender. Do not lift the lid during cooking. Once cooked, remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
⏱️ 25 min
- 7
Cook the Peruvian Chicken: Preheat your oven to 425°F. In a large oven-safe skillet (preferably cast iron), heat 1 tablespoon of olive oil over medium-high heat. Once hot, place the marinated chicken leg quarters skin-side down in the skillet. Sear for 5-7 minutes until the skin is deeply golden brown and crispy.
⏱️ 10 min•🌡️ 425
- 8
Finish Chicken in Oven: Flip the chicken leg quarters and transfer the skillet to the preheated oven. Bake for 30-40 minutes, or until the internal temperature of the chicken reaches 165°F when measured with a meat thermometer. Let the chicken rest for 5 minutes before serving.
⏱️ 40 min•🌡️ 425
- 9
Prepare the Ají Verde: While the chicken bakes, combine the plain yogurt, mayonnaise, labneh, ají huacatay paste, lime juice, chopped jalapeño, garlic clove, and packed fresh cilantro in a blender or food processor. Add salt to taste.
⏱️ 5 min
- 10
Blend Ají Verde: Blend all ingredients until the sauce is smooth and creamy. Taste and adjust seasoning if necessary. If the sauce is too thick, add a tiny splash of water or more lime juice until desired consistency is reached.
⏱️ 5 min
- 11
Assemble and Serve: Serve the Peruvian chicken alongside the Peruvian rice and Peruvian beans. Drizzle the Ají Verde generously over the chicken and rice, or serve on the side for dipping. Enjoy your authentic Peruvian dinner!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Peruvian Dinner
For the Peruvian Chicken
- 4 chicken leg quarters
- 1 teaspoon ground coriander, toasted
- 1 teaspoon ground cumin, toasted
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon smoked paprika, toasted
- 1 1/2 teaspoons salt
- 1 tablespoon fresh oregano, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons ají amarillo paste
- 1 tablespoon ají panca paste
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon olive oil, for searing
For the Peruvian Rice
- 1 1/2 cups long-grain rice
- 2 cloves garlic, grated
- 1 tablespoon ají amarillo paste
- 1/2 teaspoon turmeric, ground
- 2 1/2 cups water
- 1/2 teaspoon salt
For the Peruvian Beans
- 1 can canary beans, 15 ounce, rinsed and drained, or 1 cup dry, soaked overnight
- 1/2 red onion, small, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ají amarillo paste
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1 1/2 cups vegetable broth
- 1 tablespoon olive oil, for sautéing
For the Ají Verde
- 1/4 cup plain yogurt
- 1/4 cup mayonnaise
- 1/4 cup labneh
- 1 tablespoon ají huacatay paste
- 1 tablespoon lime juice, freshly squeezed
- 1/2 jalapeño, seeded and roughly chopped (or whole for more heat)
- 1 clove garlic
- 1 cup fresh cilantro, packed
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Prepare the Peruvian Chicken Marinade: In a medium bowl, combine the ground coriander, ground cumin, black pepper, smoked paprika, salt, chopped fresh oregano, minced garlic, ají amarillo paste, ají panca paste, soy sauce, apple cider vinegar, and lime juice. Mix well to form a paste.
⏱️ 10 min - 2
Marinate the Chicken: Carefully loosen the skin of each chicken leg quarter. Rub the marinade thoroughly under the skin and all over the chicken. Place the chicken in a dish, cover, and chill in the refrigerator for at least 3 hours, or preferably overnight for best flavor.
⏱️ 5 min - 3
Prepare the Peruvian Beans: If using dry canary beans, ensure they have been soaked overnight and drained. In a medium pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped red onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 10 min - 4
Continue Peruvian Beans: Stir in the ají amarillo paste and cook for 1 minute. Add the rinsed and drained canary beans (canned or soaked dry), bay leaf, salt, and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook until the beans are tender, about 30-40 minutes for canned beans or 1 to 1 1/2 hours for soaked dry beans. Stir occasionally and add more broth or water if needed to maintain desired consistency.
⏱️ 45 min - 5
Prepare the Peruvian Rice: Rinse the long-grain rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed long-grain rice, grated garlic, ají amarillo paste, ground turmeric, water, and salt. Stir gently to combine.
⏱️ 5 min - 6
Cook the Peruvian Rice: Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to the lowest setting, cover the pot tightly with a lid, and cook for 18-20 minutes, or until all the water is absorbed and the rice is tender. Do not lift the lid during cooking. Once cooked, remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
⏱️ 25 min - 7
Cook the Peruvian Chicken: Preheat your oven to 425°F. In a large oven-safe skillet (preferably cast iron), heat 1 tablespoon of olive oil over medium-high heat. Once hot, place the marinated chicken leg quarters skin-side down in the skillet. Sear for 5-7 minutes until the skin is deeply golden brown and crispy.
⏱️ 10 min•🌡️ 425 - 8
Finish Chicken in Oven: Flip the chicken leg quarters and transfer the skillet to the preheated oven. Bake for 30-40 minutes, or until the internal temperature of the chicken reaches 165°F when measured with a meat thermometer. Let the chicken rest for 5 minutes before serving.
⏱️ 40 min•🌡️ 425 - 9
Prepare the Ají Verde: While the chicken bakes, combine the plain yogurt, mayonnaise, labneh, ají huacatay paste, lime juice, chopped jalapeño, garlic clove, and packed fresh cilantro in a blender or food processor. Add salt to taste.
⏱️ 5 min - 10
Blend Ají Verde: Blend all ingredients until the sauce is smooth and creamy. Taste and adjust seasoning if necessary. If the sauce is too thick, add a tiny splash of water or more lime juice until desired consistency is reached.
⏱️ 5 min - 11
Assemble and Serve: Serve the Peruvian chicken alongside the Peruvian rice and Peruvian beans. Drizzle the Ají Verde generously over the chicken and rice, or serve on the side for dipping. Enjoy your authentic Peruvian dinner!
⏱️ 5 min