Peruvian Chicken with Aji Verde Sauce

feastingathome.com

Nancy Trinh

subheading: UNITS USM ½X:

1 ½ to 2 pounds chicken (thighs or breast, boneless, skinless- see notes) Or substitute portobellos!

subheading: Marinade:

4 garlic cloves- finely minced

2 tablespoons olive oil

2 tablespoons lime juice

2 teaspoons honey, agave or sugar

1 tablespoon cumin

2 teaspoons paprika or smoked paprika

1 teaspoon coriander

1 teaspoon dried oregano ( or 1 tablespoon fresh) or sub thyme or marjoram

1 ½ teaspoon kosher salt

1 teaspoon soy sauce ( optional)

subheading: Peruvian Green Sauce (Aji Verde) :

½ cup sour cream or mayo (see notes for vegan option)

½ jalapeño (use less for less spicy)

1 garlic clove

1 cup chopped cilantro- thin stems ok.

¼ teaspoon kosher salt

a squeeze of lime ( 1 tablespoon, save other half for salad)

subheading: Avocado Cucumber Tomato Salad:

2 cups diced or sliced English or Turkish cucumber

1 to 2 perfectly ripe avocados, diced

1 cup cherry tomatoes ( yellow and red are nice )

cilantro leaves for garnishing

olive oil for drizzling

generous, 5 finger pinch kosher salt

squeeze of lime

Optional Bowl Additions- cooked Cilantro Lime Rice or Mexican Pinto Beans…. or both.

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