Peruvian Chicken
w/ Creamy Green Sauce

Original Recipe by: Half Baked Harvest

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 6

Calories Per Serving: 619 kcal

Ingredients

• 6-8 chicken thighs, Cut into bite-size chunks

• ⅓ cup olive oil or melted butter

• 6 cloves garlic

• 1 jalapeño, seeded if desired and chopped

• 1 tablespoon ground cumin

• 1 tablespoon smoked paprika

• 1 teaspoon salt

• 1 teaspoon pepper

• ¼ cup chopped cilantro and/or parsley

• 1 mango, chopped

• 1 avocado, chopped

• (Sauce) ½ cup mayo

• (Sauce) ½ cup plain Greek yogurt (optional for tang)

• (Sauce) ½ cup fresh cilantro

• (Sauce) ¼ cup fresh parsley

• (Sauce) 2 jalapeños, definitely seeded!

• (Sauce) 2 cloves garlic

• (Sauce) 3 tablespoons fresh lime juice

• (Sauce) 1 tablespoons toasted sesame oil

Directions

1. Blend olive oil or butter, garlic, jalapeño, smoked paprika, cumin, cilantro, parsley, salt, pepper and pour over chicken. Marinate overnight, or at least 3-4 hours.

2. Preheat oven to  425°F.

3. Bake for 30 minutes, until the chicken is cooked through and begins to crisp.

4. To make the sauce, combine all ingredients in a food processor or blender. Season to taste with salt.

5. Serve the chicken over bowls of rice with creamy sauce, mango, and avocado chunks. Enjoy!