Protein Swap | Peruvian-Style Chicken
with Spicy Aji Verde & Roasted Potatoes
Cooking time
30 minutes
Servings
2/4
Calories
730 /serving
In Peru, the chili pepper sauce known as aji comes in different colours. For this aji verde we’re using hot green jalapeño, lime and cilantro to whip up a tried and true condiment for golden pan-cooked chicken thighs, boldly spiced potatoes and a zingy slaw.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 100g Radishes
- 1 Lime
- 14g Cilantro
- 150g Shredded cabbage
- 450g Potatoes
- 1 Jalapeño pepper
- 60ml Mayonnaise
- 8g Peruvian Palate spices (cumin, sweet paprika, red chili pepper flakes, oregano, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, citric acid)
Contains: Eggs • Mustard
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
41 g
Saturated Fat
5 g
Sodium
460 mg
Total Carb
53 g
Sugars
7 g
Protein
41 g
Fibre
8 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
Cook the chicken
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, thinly slice the radishes.
- Roughly chop the cilantro leaves and stems.
- Juice the lime.
- Halve and core the jalapeño lengthwise; finely chop.
Make the ají verde
In a small bowl, combine the mayo, jalapeño (add ½ for medium spicy), cilantro, lime juice, 1 tbsp water (double for 4 portions) and S&P.
Make the slaw
- In medium bowl, combine the cabbage, radishes, ½ the ají verde, a drizzle of oil and S&P.
Plate your dish
- Divide the potatoes, chicken and slaw between your plates.
- Serve the remaining ají verde on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
