Peruvian Creamy Chicken
During our family vacation in Peru, we had an absolute blast indulging in the delicious Peruvian dishes. I practically ate my way across the entire country! It was a pleasant surprise to discover the significant Chinese influence in their culture and cuisine. To inspire others, I created a travel guide to inspire others to experience this incredible place. I also brought back one of my favorite recipes, so you can savor the flavors of Peru in your own home. Enjoy!
Peruvian Creamy Chicken
On my family trip to Peru, we had amazing food and I literally ate my way through the country. I didn't realize the strong Chinese influence on the Peruvian cuisine. You will see references to soy sauce and other key ingredients in the Peruvian recipes. When we came back, I couldn't wait to pull together some of my favorite recipes. This meal, paired with a refreshing pisco sour, is delicious. Let's get cooking!
Equipment
Ingredients
For the chicken and marinade:
- 2 lbs. chicken thighs boneless, skinless
- 5 cloves garlic minced
- ⅓ c soy sauce or coconut amino acids
- 2 tbsp lime juice
- 1 tbsp extra virgin olive oil
- 2 tsp ground cumin
- 1 tsp ground paprika
- ½ tsp dried oregano
- ⅛ tsp black pepper
For the sauce:
- 3 jalapeños seeded, ribs removed and roughly chopped
- 1 c fresh cilantro
- 2 green onions chopped
- 2 cloves garlic peeled
- ½ c mayonnaise
- ¼ c plain Greek yogurt
- 1 tbsp lime juice
- ¼ tsp salt add more to taste
- ⅛ tsp black pepper add more to taste
- 2 tbsp extra virgin olive oil
Instructions
For the chicken and marinade:
- Puree garlic, soy sauce, lime juice, oil, cumin, paprika, oregano and a pinch of black pepper in a mini food processor or blender.5 cloves garlic, ⅓ c soy sauce, 2 tbsp lime juice, 1 tbsp extra virgin olive oil, 2 tsp ground cumin, 1 tsp ground paprika, ½ tsp dried oregano, ⅛ tsp black pepper
- Wash the chicken and dry with paper towels. Put chicken in a large bowl and add in the marinade. Coat the chicken pieces, put the lid on the bowl, and place in the refrigerator. Allow the chicken to marinate for at least 8 hours for best results.2 lbs. chicken thighs
For the sauce:
- Combine all ingredients except the olive oil in a blender and process until it's a smooth consistency. With the blender on, slowly add in olive oil. Transfer to a glass oven safe bowl or dish with a lid and refrigerate until the chicken is ready to serve.3 jalapeños, 1 c fresh cilantro, 2 green onions, 2 cloves garlic, ½ c mayonnaise, ¼ c plain Greek yogurt, 1 tbsp lime juice, ¼ tsp salt, ⅛ tsp black pepper, 2 tbsp extra virgin olive oil
If using a grill:
- Preheat your grill to medium-high heat or 350 ℉. Take the marinated chicken out of the bowl and drip off any access marinade. Place the chicken on the preheated grill grates and close the grill lid. Cook the chicken for 5-6 minutes and then flip the chicken pieces. Cook for an additional 5-6 minutes. Use a digital thermometer to make sure internal temperature of the thickest part of the chicken thigh reaches at least 165°F.
If using the oven:
- Preheat the oven to 350 ℉. Coat a 9×13 glass baking dish with non-stick cooking spray. Take the marinated chicken pieces out of the refrigerator and place them evenly into the glass dish. Bake for 25-30 minutes or until the internal temperature of the thickest part of the chicken thigh reaches at least 165°F.
- Remove the green sauce from the refrigerator and remove the lid. Place the sauce in it's oven safe dish in the oven for the last 5 minutes with the chicken or until the sauce is warm.
- Plate the chicken thighs and pour the cream sauce on top. Serve warm and enjoy!
Notes
This recipe pairs well with a good pisco sour. In addition, you may have extra green sauce. If so, consider cutting the sauce ingredients in half or use the leftover green sauce the next night on some grilled salmon. It’s so delicious. Bring Peru to your dinner table with this delicious meal. Enjoy!Nutrition
Calories: 822kcal | Carbohydrates: 7g | Protein: 41g | Fat: 70g | Saturated Fat: 15g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 28g | Trans Fat: 0.2g | Cholesterol: 235mg | Sodium: 1922mg | Potassium: 658mg | Fiber: 1g | Sugar: 2g | Vitamin A: 987IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 3mg
Did you try this recipe? Let us know how it was.