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

• 8 chicken thighs, cut into bite-size chunks

• 2 cups of uncooked rice

• 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 or 2 mangoes, chopped, depending on your love for mangoes

• 2 avocados, chopped

• (Sauce) ¼ cup mayo

• (Sauce) ¼ cup plain Greek yogurt (optional for tang)

• (Sauce) ¼ cup fresh cilantro

• (Sauce) ⅛ cup fresh parsley

• (Sauce) 1 jalapeño, definitely seeded!

• (Sauce) 1 cloves garlic

• (Sauce) Juice from half a lime

• (Sauce) 1 teaspoon toasted sesame oil

Directions

Blend

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.

Cook Rice

2. Cook the rice with your preferred method (I prefer jasmine rice in a rice cooker).

Preheat Oven

3. Preheat oven to  400°F.

Bake Chicken

4. Put chicken in a 9” x 12” tin foil-lined pan, and bake for ~23 minutes, until the chicken is cooked through and begins to crisp.

Make Sauce

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

Chop the Fruit

6. Chop the mangoes and avocados into small chunks.

Serve

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