Peruvian Chicken with Creamy Green Sauce

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Peruvian Chicken with Creamy Green Sauce

Ingredients

• 6-8 chicken thighs or breasts

• ⅓ cup olive oil or melted butter

• 6 clove garlic

• 1 jalapeño, seeded if desired and chopped

• 1 tbsp ground cumin

• 1 tbsp smoked paprika

• 1 teaspoon each salt and pepper

•¼ cup chopped cilantro and/or parsley

• 1 mango, chopped

• 1 avocado, chopped

Creamy Green Herb Sauce

• ½ cup mayo

• ½ cup plain Greek yogurt

• ½ cup fresh cilantro

• ¼ cup fresh parsley

• 2 jalapeños

• 2 clove garlic

• 3 tbsp fresh lime juice

• 2 tbsp toasted sesame oil

Directions

1. Preheat oven to 425°F.

2. In a casserole dish, toss together the chicken, olive oil or butter, garlic, jalapeño, smoked paprika, cumin, cilantro, and parsley - season with salt and pepper. If time allows, marinate 1 hour or overnight in the fridge.

3. Bake for 25-30 minutes, until the chicken is cooked through and begins to crisp.

4. To make the sauce, combine all ingredients in a food processor or blender. Season to taste with salt.

5. Serve the chicken over bowls of rice with creamy sauce, mango, and avocado chunks.

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