Simply Cook

Peruvian Chicken

  • minutes
  • 2
    2
    Serves
  •  Gluten-Free
  •  500 cal
4 stars based on 28 reviews
In our take on Peruvian style chicken, tender chicken thighs are marinated in a latin-american style rub with garlic, lime and chipotle. This works well with our smoky spicy rice, which is tossed with sweetcorn and roasted red peppers. The element that brings it all together is a zingy coriander and green chilli spiked yoghurt – our take on the classic Peruvian “green sauce"!
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  1. 1 Heat the oven to 220C/fan 200C/gas 7. Mix the Peruvian Spice Rub with 1 tbsp of olive oil in a small glass. Make some slashes in the flesh side of the chicken thighs to help them cook more evenly then put them on a lined baking tray. Pour your Peruvian marinade over the chicken and rub it in really well on both sides, then bake the chicken in the oven for 20-25 mins, or until cooked through.
  2. 2 Heat a little oil in a pan over high heat and then add the red onion and the red pepper. Stir fry for 4 mins. Add the sweetcorn and the Spicy Rice Mix and stir well. Reduce the heat and let it continue to cook, stirring occasionally until the vegetables have browned a little. Add the rice (straight from the packet, no need to pre-heat) along with 1 tbsp water and continue to stir fry for 3 mins. Then turn off the heat and keep warm.
  3. 3 Put the Green Sauce Seasoning and the chopped coriander in a small mixing bowl and add the yoghurt. Mix well, and keep aside.
  4. 4 Serve portions of your spicy rice onto plates with chicken on top and a dollop of green sauce on the side as a condiment for your chicken and spicy rice.
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