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Peruvian Chicken

Peruvianish Chicken


  • Author: Jess Bunn
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

This recipe inspired by Peruvian Chicken or “Pollo A La Brasa” is succulent, flavourful, and very easy to make!  The spice lacquered crispy skin contrasts perfectly with the punchy jalapeno green sauce. It’s, quite simply, the ultimate chicken


Ingredients

Units
  • 4 chicken thighs

Marinade

  • 1 teaspoon salt
  • 2 Tbsp Soy
  • 1 Tbsp ground cumin
  • 1 Tbsp paprika
  • 1/2 Tsp freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 Tbsp vegetable or canola oil
  • Juice of 1 lime (about 15ml juice)
  • 1.5 Tbsp Chili paste

Sauce

  • 20g Jalapenos
  • 140g Yoghurt (1/3 cup)
  • 14g Coriander
  • 1 garlic clove
  • 1tbsp olive oil
  • Juice of 1/2 a lime

Rice for serving (optional)

  • 1 cup uncooked basmati rice, rinsed until the water runs clear
  • 1 1/2 cups water
  • 5 g chopped coriand

Instructions

  1. Mix together all the marinade ingredients, and marinate the chicken for 30 minutes or, ideally, overnight.
  2. For the sauce, add all ingredients into a bowl and blend together using a stick blender until nice and smooth. Season the sauce with salt and pepper, and add more lime juice if needed from the remaining half a lime.
  3. Depending on the thickness of the yogurt, add ½-1 teaspoon of water to achieve a mayonnaise-like consistency.
  4. To accompany the chicken you can use a selection of sides but this rice flecked with coriander is my favourite. Place the rice and water in a pan and bring to a simmer over medium heat. Once simmering, cover with a lid and turn the heat down to low, and leave for 10 mins – do not remove the lid. After 10 mins remove the lid and stir through the coriander.
  5. While the rice cooks, preheat the Air fryer to 195C and set the time to 11-15 minutes (depending on the size of the thighs), then air fry the chicken until cooked to the bone, with crispy skin.
  6. Plate up the chicken with the rice, and sauce and serve immediately with the remaining wedges of lime leftover from making your sauce.
  • Prep Time: 5
  • Cook Time: 15
  • Category: Mains
  • Method: Air Fry
  • Cuisine: Peruvian

Nutrition

  • Calories: 416.89kcal
  • Sugar: 2.57g
  • Sodium: 708.12mg
  • Fat: 31.39g
  • Saturated Fat: 7.78g
  • Trans Fat: 0.11g
  • Carbohydrates: 7.97g
  • Fiber: 1.78g
  • Protein: 25.48g
  • Cholesterol: 130.96mg

Keywords: Chicken

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