@eeeeeelocin_:

eeeeeelocin_
eeeeeelocin_
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Sunday 14 July 2024 02:33:25 GMT
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Peruvian Chicken with Creamy Green Sauce Ingredients: For the Chicken Marinade: 4 bone-in, skin-on chicken thighs (or a whole chicken cut into pieces) 3 tablespoons olive oil 3 tablespoons soy sauce 3 tablespoons lime juice (juice of 2 limes) 4 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon ground oregano 1/2 teaspoon smoked paprika 1/2 teaspoon ground black pepper 1/2 teaspoon salt For the Creamy Green Sauce (Aji Verde): 1/2 cup mayonnaise 1/4 cup sour cream or Greek yogurt 1/2 cup fresh cilantro leaves 2 jalapeños (seeded for less heat, optional) 2 cloves garlic 2 tablespoons lime juice 1 tablespoon olive oil 1 tablespoon white vinegar Salt and pepper to taste Instructions: Marinate the Chicken: In a bowl, combine olive oil, soy sauce, lime juice, garlic, cumin, paprika, oregano, smoked paprika, salt, and pepper to create the marinade. Rub the marinade all over the chicken, making sure it is evenly coated. Cover and let it marinate in the fridge for at least 2 hours, preferably overnight for maximum flavor. Cook the Chicken: Preheat your oven to 425°F (220°C). Arrange the marinated chicken on a baking sheet lined with foil or parchment paper. Roast the chicken for 35 to 45 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C). You can also grill the chicken for extra smoky flavor. Make the Creamy Green Sauce (Aji Verde): While the chicken cooks, blend the cilantro, jalapeños, garlic, lime juice, olive oil, vinegar, mayonnaise, and sour cream in a blender or food processor until smooth. Season with salt and pepper to taste. Add water if you prefer a thinner consistency. Serve: Let the chicken rest for a few minutes after cooking. Serve with the creamy green sauce on the side, along with rice, roasted potatoes, or a fresh salad.
Peruvian Chicken with Creamy Green Sauce Ingredients: For the Chicken Marinade: 4 bone-in, skin-on chicken thighs (or a whole chicken cut into pieces) 3 tablespoons olive oil 3 tablespoons soy sauce 3 tablespoons lime juice (juice of 2 limes) 4 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon ground oregano 1/2 teaspoon smoked paprika 1/2 teaspoon ground black pepper 1/2 teaspoon salt For the Creamy Green Sauce (Aji Verde): 1/2 cup mayonnaise 1/4 cup sour cream or Greek yogurt 1/2 cup fresh cilantro leaves 2 jalapeños (seeded for less heat, optional) 2 cloves garlic 2 tablespoons lime juice 1 tablespoon olive oil 1 tablespoon white vinegar Salt and pepper to taste Instructions: Marinate the Chicken: In a bowl, combine olive oil, soy sauce, lime juice, garlic, cumin, paprika, oregano, smoked paprika, salt, and pepper to create the marinade. Rub the marinade all over the chicken, making sure it is evenly coated. Cover and let it marinate in the fridge for at least 2 hours, preferably overnight for maximum flavor. Cook the Chicken: Preheat your oven to 425°F (220°C). Arrange the marinated chicken on a baking sheet lined with foil or parchment paper. Roast the chicken for 35 to 45 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C). You can also grill the chicken for extra smoky flavor. Make the Creamy Green Sauce (Aji Verde): While the chicken cooks, blend the cilantro, jalapeños, garlic, lime juice, olive oil, vinegar, mayonnaise, and sour cream in a blender or food processor until smooth. Season with salt and pepper to taste. Add water if you prefer a thinner consistency. Serve: Let the chicken rest for a few minutes after cooking. Serve with the creamy green sauce on the side, along with rice, roasted potatoes, or a fresh salad.

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