Peruvian Chicken
Peruvian Chicken
This is perfect for a weeknight dinner! If you're short on time or want to whip it together quickly, you can marinate it overnight and cook the next day!
Its quick, delicious and has some spicy flare!
- 1 1/2 cups cilantro
- 1 jalapeño
- 1 shallot
- 3 cloves garlic
- juice of 3 limes
- juice of 3 oranges
- 1/4 cup olive oil
- 3 teaspoons cumin
- 1 tablespoon salt
- 2 teaspoons pepper
- 4 chicken thighs
- 4 chicken legs
- canola oil
- 1/2 cup white wine
- 1 1/2 cup chicken broth
- 4 tablespoons butter
- served over white rice
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First, put the cilantro, jalapeño, shallot, garlic, lime juice, orange juice, olive oil, cumin and salt and pepper into a blender. Blend together until smooth. Then place your chicken into a large ziplock bag. Pour your green sauce into the bag with the chicken and coat it thoroughly with the sauce. Try to remove most of the air from inside the bag and seal it. Place in the refrigerator for at least 1 hour.
- Take the chicken out of the refrigerator at least 30 minutes before cooking. Sometime when you cook really cold meat or poultry, it doesn’t cook evenly.
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In a large dutch oven, heat 2 tablespoons of canola oil until glistening. With tongs, pull the chicken out of the sauce and place into the dutch over. Sear chicken thighs and legs on all the sides on medium heat. Once you’ve seared all sides, deglaze your pan with the white wine. After about 3-5 minutes of letting the wine cook out, add the green marinade sauce from the bag to your dutch oven.
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Add in the chicken broth to the dutch oven. Bring the sauce with the chicken to a boil put lid on askew and reduce heat to a simmer.
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Let the chicken cook for about 35 minutes but be sure to check on the chicken and give it a stir every 5 minutes.
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Just before serving, toss 4 tablespoons of cold butter into the sauce to give it a velvety texture. I like to serve my Peruvian chicken over a nice hot bowl of white rice and garnish it with a few radishes, cilantro and of course…
With love + salt.