Wednesday, March 6, 2013

Peruvian Chicken

Sara Moulton's Peruvian Chicken recipe is  great for a change from your usual chicken recipes.  The marinade has a nice spice to it without being hot and the green sauce adds a tangy yet fresh flavor from the lemon juice goat cheese combination.  She used all thighs I used thighs and breasts to have both white & dark meat.

Peruvian Chicken


3/4 C fresh cilantro, chopped
1/2 C soy sauce
3 T distilled white vinegar
1 1/2 T canola oil
1 T ground cumin
1 1/2 t paprika
3/4 t dried oregano
1/4-1/2 t cayenne pepper
6 cloves garlic, pressed or grated
3 chicken breasts
6 chicken thighs
1 large ziploc bag

green sauce recipe to follow.

Preheat oven to 450°
Place everything down to the garlic in a blender or into a bowl and use hand blender as I did, blend well place chicken in ziploc bag pour marinade into bag seal tight.  Set aside at room temp for about 30 minutes turning bag at least once.

Place an oven rack over a cookie sheet, remove chicken from bag discard marinade then place chicken on rack.  Bake for 20-25 min till crispy and cooked through.  Let rest 10 min then serve with green sauce (recipe below).

***my oven heating element broke right before I was going to make this so I seared the chicken in a large skillet then covered till chicken cooked through, I placed chicken in a baking dish and broiled (that element was still working) and broiled it a few minutes to re crisp it up.  With or without the crispiness the chicken was delicious!

hand blender to blend green sauce
Green Sauce
3 large scallions, trimmed and halved
1/4 c sliced serano chile
1 T lemon juice
2 oz crumbled goat cheese
1 T canola oil
1/2 t salt
1/4 t pepper
1/2 c half & half
blend together till smooth, refrigerate till ready to use.
Top cooked chicken with sauce and serve. 
This sauce has a very fresh taste to it, goes really well with the chicken.

I served it with Quinoa that has chopped sauteed vegetables in it and Lentil Soup.

No comments:

Post a Comment