@seattlehanddoc: We needed something NEW to eat and Peruvian chicken is everywhere! Well… turns out it is SO quick and easy to make and the flavor profile… 100/10! And our kids devoured it. One of the best new dishes we’ve tried! One of our favorite chefs w/amazing flare @foodie_mette🔥 made it w/ Coconut Jasmine rice so this is our nod to her! Peruvian Chicken w/Coconut Rice * 6 lb boneless chicken thighs * 16 garlic cloves, minced * ½ cup soy sauce * ½ cup fresh lime juice * ¼ cup olive oil * ½ cup brown sugar * ¼ cup ground cumin * ¼ cup smoked paprika * ¼ cup dried oregano * Salt and black pepper to taste Aji Verde — Green Sauce * 3 packed cups fresh cilantro * 4-5 fresh jalapeños, seeded and ribs removed * 10 garlic cloves * 2 cups sour cream * 6 scallions, green parts only * 3 tbsp lime juice * 1/2 cup olive oil * Salt and pepper to taste Blend until smooth and creamy. Coconut Rice -you have to trust the process here. I didn’t believe that it would turn out as light and fluffy as it did, but it totally worked! * 5 cups basmati rice, washed, soaked 1 hour, then drained * 54 oz coconut milk — about 4 standard 13.5 oz cans * 4 tsp salt Bring rice, coconut milk, and salt to a gentle boil. Cover and cook on low for 12–15 minutes. Let steam, covered, for 10 minutes, then fluff. To Serve * 8–12 corn cobs, grilled or boiled * Fresh chopped cilantro * Lime wedges Method 1. Mix the chicken with all marinade ingredients and marinate at least 20 minutes, preferably longer. 2. Cook the coconut rice. 3. Blend the aji verde until smooth. 4. Sear or grill chicken until golden and cooked through. 5. Serve chicken over coconut rice with aji verde, corn, cilantro, and lime. #peruvian #peruvianchicken #EasyRecipe #DinnerIdeas #quickrecipes

Wayne and Nancy

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Tuesday 09 June 2026 16:45:55 GMT