Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peruvian Chicken with Creamy Green Mango and Avocado Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 86 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 40-45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Peruvian
  • Diet: Halal

Description

This Peruvian Chicken with Creamy Green Sauce recipe offers a vibrant and flavorful roasted chicken dish featuring a zesty marinade of smoked paprika, cumin, garlic, and fresh herbs. Baked to perfection for a crispy finish, the chicken is served with a luscious, creamy green sauce made from cilantro, parsley, jalapeños, avocado, mango, and a blend of mayo and Greek yogurt. This dish brings a bright, fresh, and slightly spicy taste perfect for a wholesome family meal.

Ingredients

For the Chicken

  • 6-8 chicken thighs or breasts
  • 1/3 cup olive oil or melted butter
  • 6 cloves garlic, minced
  • 1 jalapeño, seeded if desired and chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 cup chopped cilantro and/or parsley

For the Creamy Green Sauce

  • 1 mango, chopped
  • 1 avocado, chopped
  • 1/2 cup mayonnaise
  • 1/2 cup plain Greek yogurt
  • 1/2 cup fresh cilantro
  • 1/4 cup fresh parsley
  • 2 jalapeños, seeded if desired
  • 2 cloves garlic
  • 3 tablespoons fresh lime juice
  • 2 tablespoons toasted sesame oil

Instructions

  1. Preheat and Prepare Marinade: Preheat your oven to 425°F (220°C). In a large casserole dish, combine the chicken thighs or breasts with olive oil or melted butter, minced garlic, chopped jalapeño, smoked paprika, ground cumin, chopped cilantro and/or parsley, salt, and pepper. Toss well to evenly coat the chicken.
  2. Marinate the Chicken: For enhanced flavor, allow the chicken to marinate for at least 1 hour or up to overnight in the refrigerator. This step is optional but highly recommended to infuse the spices into the meat.
  3. Bake the Chicken: Place the marinated chicken in the preheated oven and bake for 25-30 minutes until the chicken is cooked through—juices should run clear—and the skin starts to crisp nicely on top.
  4. Prepare the Creamy Green Sauce: While the chicken is baking, combine mango, avocado, mayonnaise, Greek yogurt, fresh cilantro, parsley, jalapeños, garlic, fresh lime juice, and toasted sesame oil in a food processor or blender. Blend until smooth and creamy. Taste and season with salt as needed.
  5. Serve: Once the chicken is out of the oven, serve it over bowls of rice topped with generous spoonfuls of the creamy green sauce along with some extra mango and avocado chunks for freshness and texture. Enjoy your vibrant and comforting Peruvian-inspired meal!

Notes

  • Marinating the chicken overnight enhances the depth of flavor but is not mandatory.
  • If you prefer less heat, remove the seeds from the jalapeños or reduce their quantity in the sauce.
  • Use chicken thighs for juicier and more flavorful meat; chicken breasts can be used for a leaner option.
  • The creamy green sauce can be prepared ahead and stored in the fridge for up to 2 days.
  • This dish pairs well with steamed white rice or quinoa to soak up the creamy sauce.

Find it online: https://slsrecipes.com/peruvian-chicken-with-creamy-green-mango-and-avocado-sauce-recipe/