Peruvian Aji Verde Chicken with Cilantro Quinoa
Pan-seared chicken thighs served with cilantro-jalapeño aji verde and quinoa folded with lime and diced onion-garlic.
- 400 g chicken thighs boneless
- 120 g quinoa
- 60 g fresh cilantro
- 1 whole jalapeño pepper
- 3 cloves garlic cloves
- 80 g mayonnaise
- 2 whole lime
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp vegetable oil
- ½ medium red onion
- 250 ml chicken stock
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Add to a shopping listHow the shopping list works →- Step 1
Rinse quinoa and cook in chicken stock for 15 minutes until tender. Drain and set aside.
- Step 2
Season chicken thighs with cumin, paprika, salt and pepper.
- Step 3
Heat oil in a large pan and cook chicken skin-side down for 6 minutes until golden.
- Step 4
Flip chicken and cook 5-6 minutes more until cooked through. Rest for 5 minutes.
- Step 5
For aji verde, blend cilantro, deseeded jalapeño, 2 garlic cloves, mayonnaise, and juice of 1.5 limes until smooth.
- Step 6
Finely dice red onion and remaining garlic. Mix into cooked quinoa with remaining cilantro and lime juice.
- Step 7
Slice chicken and serve over cilantro quinoa with generous aji verde sauce.
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