Peruvian Aji Verde Chicken with Roasted Potatoes

Name: Peruvian Aji Verde Chicken with Roasted Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2 servings
Cuisine: Peruvian
Ingredients: 1 pound chicken thigh (boneless, skinless); 1.5 teaspoon salt; 0.5 teaspoon black pepper; 3 tablespoon olive oil; 1.5 pound gold potatoes (quartered); 0.5 cup frozen corn; 1 aji verde sauce ingredients; 1 cup fresh cilantro; 0.5 cup plain mayonnaise (or dairy-free alternative); 2 clove garlic; 1 jalapeño (small, seeded); 2 tablespoon lime juice

Juicy chicken thighs served with a bright and creamy green Aji Verde sauce, accompanied by perfectly roasted potatoes and sweet corn for a colorful and flavorful meal.

Prep: 20 min
Cook: 40 min
Total: 1 hr
Servings: 2
Cuisine: Peruvian
Difficulty: Medium

Dietary

Dairy-Free
Gluten-Free
Nut-Free
Soy-Free
High-Protein
High-Fiber

Ingredients

1 pound chicken thigh (boneless, skinless)
1.5 teaspoon salt
0.5 teaspoon black pepper
3 tablespoon olive oil
1.5 pound gold potatoes (quartered)
0.5 cup frozen corn
1 aji verde sauce ingredients
1 cup fresh cilantro
0.5 cup plain mayonnaise (or dairy-free alternative)
2 clove garlic
1 jalapeño (small, seeded)
2 tablespoon lime juice

Instructions

Preheat oven to 425°F (220°C).
In a large bowl, toss the quartered small gold potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them in a single layer on a baking sheet. Roast for 25 minutes.
While potatoes roast, season the boneless, skinless chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 4 to 5 minutes per side until nicely browned. Transfer skillet to the oven with the potatoes.
Roast chicken for 15 to 20 minutes, or until cooked through (internal temperature of 165°F/74°C). When potatoes have roasted for 25 minutes, add the frozen corn to the baking sheet and continue roasting for the remaining 15 minutes with the chicken.
While chicken and potatoes cook, prepare the Aji Verde sauce: In a blender or food processor, combine the fresh cilantro, plain mayonnaise, 2 cloves garlic, seeded small jalapeño, 2 tablespoons lime juice, 1 tablespoon olive oil, and 1/2 teaspoon salt. Blend until smooth and creamy.
Once chicken is cooked, remove from oven. Let rest for a few minutes. Serve the chicken and roasted vegetables with a generous dollop of Aji Verde sauce.

Notes

For a spicier sauce, leave some seeds in the jalapeño. If you prefer a smoother sauce, you can add a touch of water while blending.

Nutrition (per serving)

Calories: 970
Protein: 54.5 g
Carbohydrates: 75.8 g
Fat: 50.1 g
Fiber: 9.5 g
Sodium: 1450 mg
Saturated Fat: 9.3 g
Sugar: 5.4 g
Cholesterol: 178 mg