Peruvian Inspired Chicken with Coconut Rice
Peruvian Inspired Chicken with Coconut Rice
Ingredients
For the Peruvian Inspired Chicken
- 6 pounds boneless chicken thighs
- 16 garlic cloves, minced
- 1/2 cup soy sauce
- 1/2 cup fresh lime juice
- 1/4 cup olive oil
- 1/2 cup brown sugar
- 1/4 cup ground cumin
- 1/4 cup smoked paprika
- 1/4 cup dried oregano
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
- 2 tablespoons aji amarillo paste, optional, for authentic flavor
For the Aji Verde (Green Sauce)
- 3 cups fresh cilantro, packed
- 4 fresh jalapeños, seeded and ribs removed
- 10 garlic cloves
- 2 cups sour cream
- 6 scallions, green parts only
- 3 tablespoons lime juice
- 1/2 cup olive oil
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For the Coconut Rice
- 5 cups basmati rice, washed, soaked 1 hour, then drained
- 54 fluid ounces coconut milk
- 4 teaspoons salt
For Serving
- 8 corn cobs, grilled or boiled
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges
Instructions
- 1
In a large bowl, combine the boneless chicken thighs with the minced garlic, soy sauce, fresh lime juice, 1/4 cup olive oil, brown sugar, ground cumin, smoked paprika, dried oregano, and salt and black pepper to taste. If using, add the aji amarillo paste. Mix thoroughly to coat all the chicken pieces. Cover the bowl and marinate in the refrigerator for at least 20 minutes, or preferably longer (up to 4 hours for best flavor).
⏱️ 5 min
- 2
Wash the basmati rice thoroughly under cold water until the water runs clear. Place the washed rice in a bowl, cover with fresh water, and let it soak for 1 hour. After soaking, drain the rice completely.
⏱️ 5 min
- 3
While the chicken marinates and rice soaks, prepare the Aji Verde. In a blender, combine the packed fresh cilantro, seeded and ribs-removed jalapeños, garlic cloves, sour cream, green parts of the scallions, lime juice, and 1/2 cup olive oil. Season with salt and black pepper to taste. Blend until the sauce is completely smooth and creamy. Set aside.
⏱️ 10 min
- 4
In a large pot with a tight-fitting lid, combine the soaked and drained basmati rice, coconut milk, and 4 teaspoons of salt. Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to prevent sticking.
⏱️ 5 min
- 5
Once the rice mixture is boiling, reduce the heat to low, cover the pot tightly, and cook for 12-15 minutes, or until all the liquid has been absorbed. Do not lift the lid during this time.
⏱️ 15 min
- 6
After cooking, remove the pot from the heat but keep it covered. Let the coconut rice steam, undisturbed, for an additional 10 minutes. Then, fluff the rice gently with a fork.
⏱️ 10 min
- 7
Preheat a grill or a large skillet over medium-high heat. Once hot, add the marinated chicken thighs. Cook for 6-8 minutes per side, or until the chicken is golden brown, cooked through, and reaches an internal temperature of 165°F (74°C).
⏱️ 15 min
- 8
While the chicken cooks, prepare the corn cobs by grilling or boiling them until tender and slightly charred (if grilling).
⏱️ 10 min
- 9
To serve, place a generous portion of coconut rice on each plate. Top with the cooked Peruvian-inspired chicken. Drizzle generously with the Aji Verde. Garnish with grilled or boiled corn cobs, fresh chopped cilantro, and lime wedges.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Peruvian Inspired Chicken with Coconut Rice
For the Peruvian Inspired Chicken
- 6 pounds boneless chicken thighs
- 16 garlic cloves, minced
- 1/2 cup soy sauce
- 1/2 cup fresh lime juice
- 1/4 cup olive oil
- 1/2 cup brown sugar
- 1/4 cup ground cumin
- 1/4 cup smoked paprika
- 1/4 cup dried oregano
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
- 2 tablespoons aji amarillo paste, optional, for authentic flavor
For the Aji Verde (Green Sauce)
- 3 cups fresh cilantro, packed
- 4 fresh jalapeños, seeded and ribs removed
- 10 garlic cloves
- 2 cups sour cream
- 6 scallions, green parts only
- 3 tablespoons lime juice
- 1/2 cup olive oil
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For the Coconut Rice
- 5 cups basmati rice, washed, soaked 1 hour, then drained
- 54 fluid ounces coconut milk
- 4 teaspoons salt
For Serving
- 8 corn cobs, grilled or boiled
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges
Instructions
- 1
In a large bowl, combine the boneless chicken thighs with the minced garlic, soy sauce, fresh lime juice, 1/4 cup olive oil, brown sugar, ground cumin, smoked paprika, dried oregano, and salt and black pepper to taste. If using, add the aji amarillo paste. Mix thoroughly to coat all the chicken pieces. Cover the bowl and marinate in the refrigerator for at least 20 minutes, or preferably longer (up to 4 hours for best flavor).
⏱️ 5 min - 2
Wash the basmati rice thoroughly under cold water until the water runs clear. Place the washed rice in a bowl, cover with fresh water, and let it soak for 1 hour. After soaking, drain the rice completely.
⏱️ 5 min - 3
While the chicken marinates and rice soaks, prepare the Aji Verde. In a blender, combine the packed fresh cilantro, seeded and ribs-removed jalapeños, garlic cloves, sour cream, green parts of the scallions, lime juice, and 1/2 cup olive oil. Season with salt and black pepper to taste. Blend until the sauce is completely smooth and creamy. Set aside.
⏱️ 10 min - 4
In a large pot with a tight-fitting lid, combine the soaked and drained basmati rice, coconut milk, and 4 teaspoons of salt. Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to prevent sticking.
⏱️ 5 min - 5
Once the rice mixture is boiling, reduce the heat to low, cover the pot tightly, and cook for 12-15 minutes, or until all the liquid has been absorbed. Do not lift the lid during this time.
⏱️ 15 min - 6
After cooking, remove the pot from the heat but keep it covered. Let the coconut rice steam, undisturbed, for an additional 10 minutes. Then, fluff the rice gently with a fork.
⏱️ 10 min - 7
Preheat a grill or a large skillet over medium-high heat. Once hot, add the marinated chicken thighs. Cook for 6-8 minutes per side, or until the chicken is golden brown, cooked through, and reaches an internal temperature of 165°F (74°C).
⏱️ 15 min - 8
While the chicken cooks, prepare the corn cobs by grilling or boiling them until tender and slightly charred (if grilling).
⏱️ 10 min - 9
To serve, place a generous portion of coconut rice on each plate. Top with the cooked Peruvian-inspired chicken. Drizzle generously with the Aji Verde. Garnish with grilled or boiled corn cobs, fresh chopped cilantro, and lime wedges.
⏱️ 5 min