Peruvian Chicken With Spicy Rice Recipes

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Peruvian Roasted Chicken With Spicy Cilantro Sauce image

Burnished-skinned, deeply flavored and more than just a little spicy, it's no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes - aji amarilla and aji panca - to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won't be traditional, but the chicken will still be tasty - especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.

Provided by Melissa Clark

Categories     dinner, easy, weekday, poultry, main course

Time 50m

Yield 4 servings

Number Of Ingredients 24

6 garlic cloves, finely grated or minced
3 tablespoons soy sauce
1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal
1 tablespoon lime juice
1 teaspoon aji panca paste or 1 teaspoon pasilla chile powder
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
1 (3 1/2- to 4 1/2-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts
Extra-virgin olive oil, as needed
1 cup cilantro leaves and tender stems
3 to 4 jalapeños, seeded and diced
1/4 cup/1 ounce crumbled feta cheese
1 garlic clove, chopped
1 1/2 tablespoons lime juice, more to taste
2 teaspoons chopped fresh oregano or basil
3/4 teaspoon fine sea salt, more to taste
1/2 teaspoon Dijon mustard
1/2 tablespoon aji amarillo or other chile paste (see headnote)
1/2 teaspoon honey
1/2 teaspoon ground cumin
1/2 cup extra-virgin olive oil
Lime wedges, for garnish


  • For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
  • Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
  • Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
  • Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
  • While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
  • Carve the chicken and serve with the sauce and lime wedges on the side.


Bill's Peruvian Chicken and Rice image

Pollo a la brasa-inspired dish that makes an enjoyable family meal, or a great addition to any potluck dinner.

Provided by Bill Jol

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 1h38m

Yield 4

Number Of Ingredients 20

2 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
1 tablespoon paprika
1 tablespoon ground cumin
1 teaspoon lemon juice
1 teaspoon sea salt
¼ teaspoon ground black pepper
¼ teaspoon chile powder
2 onions, diced
3 skinless, boneless chicken breasts, diced
2 cups chicken broth
1 cup basmati rice, rinsed
1 ½ teaspoons minced garlic
1 ½ teaspoons extra-virgin olive oil
½ teaspoon ground cumin
½ teaspoon dried cilantro
½ teaspoon sea salt
¼ teaspoon ground black pepper
½ cup frozen peas


  • Preheat oven to 425 degrees F (220 degrees C).
  • Mix vinegar, 2 tablespoons olive oil, 2 tablespoons garlic, paprika, 1 tablespoon cumin, lemon juice, 1 teaspoon salt, 1/4 teaspoon black pepper, and chile powder in a large bowl. Add onions and chicken; stir to coat.
  • Transfer chicken mixture to a casserole dish.
  • Roast in the preheated oven, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Combine chicken broth, basmati rice, 1 1/2 teaspoon garlic, 1 1/2 teaspoon olive oil, 1/2 teaspoon cumin, cilantro, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper in a saucepan. Bring to a boil; reduce heat, cover, and simmer until rice is tender, 20 to 25 minutes.
  • Bring a small pot of water to a boil; add frozen peas. Cook and stir until bright green, 3 to 5 minutes. Stir peas into the rice. Serve rice alongside chicken.

Nutrition Facts : Calories 401.9 calories, Carbohydrate 51.2 g, Cholesterol 48.5 mg, Fat 11.9 g, Fiber 3.2 g, Protein 23.4 g, SaturatedFat 2.1 g, Sodium 712.2 mg, Sugar 5.2 g


Peruvian Spicy Chicken image

This is a recipe from Rachel Ray - it sounds so yummy and I didn't want to lose it! I am in an area where many varieties of chili peppers are not available, so I will be limited to jalapeno peppers.

Provided by Linky

Categories     Poultry

Time 8h25m

Yield 4-6 serving(s)

Number Of Ingredients 16

8 chicken thighs, bone in
salt and pepper
1 serrano pepper, chopped
2 red fresno chiles, chopped
6 garlic cloves, chopped
1 tablespoon fresh oregano or 1 tablespoon marjoram leaves
4 bay leaves, fresh if available
2 limes, zest and juice
1 tablespoon sweet paprika, smoked
1/4 cup olive oil, plus
1 tablespoon olive oil, divided
2 teaspoons cumin seeds
1 tablespoon sugar
1 cup chicken stock
mint leaf, to garnish
cilantro leaf, to garnish


  • Place chicken in a shallow dish and season with salt and pepper.
  • In a food processor, process chilies, garlic, oregano or marjoram, bay, lime zest and juice, paprika and about 1/4 cup olive oil into a paste. Slather all over the chicken pieces, coating them evenly. Chill several hours or overnight.
  • Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
  • Add cumin seeds and swirl a few seconds to toast then add chicken pieces and lightly brown, 10 minutes.
  • Sprinkle sugar over the chicken and add stock. Partially cover and cook 10 minutes more.
  • Toss with mint and cilantro, and serve with mashed blue potatoes alongside.


Garlic Rice image

Video can't convey how this Peruvian rice perfumes your kitchen: aromatic jasmine rice is first toasted in garlicky butter before steaming on the stove. Plus: Chef Ramirez has a trick for transforming the grains that stick to the pot into a crispy snack called concolón.

Provided by Erik Ramirez

Time 45m

Yield 6 servings

Number Of Ingredients 6

3 cloves garlic
1 tablespoon sunflower oil, or any neutral oil, such as canola
3 tablespoons unsalted butter
2 cups jasmine rice
2 cups water, plus 2-3 more tablespoons as necessary
1/2 tablespoon kosher salt


  • Peel garlic, then use a Microplane to grate cloves into a small bowl. Set aside. In a medium pot over medium-high heat, add oil and butter. Heat until butter is melted and frothy, 1-2 minutes, then add garlic and stir until fragrant and lightly golden, 1-2 minutes. Add rice and stir so each individual grain is coated in the butter and oil. Scrape down the sides of the pot and toast rice, 30 seconds.
  • Add water and salt and bring to a boil. Once boiling, reduce to a simmer. Cover the pot with foil to prevent any steam from escaping, then place a lid over the foil and simmer, 20 minutes. Remove pot from heat and allow rice to continue steaming, covered, 10 minutes.
  • Taste the rice. If rice is undercooked, drizzle 2-3 tablespoons water on top, but don't stir it in; cover the pot again and simmer on lowest heat, 5-10 minutes. Fluff the rice in the pot with a wooden spoon and serve.
  • When serving, leave rice that sticks to bottom of the pot. Turn the heat to high and let the oil fry the rice till crispy, 5 minutes. (This is a special chef's snack called concolon!)

More about "peruvian chicken with spicy rice recipes"

peruvian-style-roast-chicken-with-green-sauce-once-upon image
2013-01-28  · Combine the lime juice, olive oil, salt, pepper, sugar, paprika, cumin, and oregano in a blender or mini food processor. Blend until smooth. Using your fingers or a wooden spoon, loosen the skin over the breasts and legs of the chicken…
Cuisine Peruvian, South American
Total Time 2 hrs
Category Dinner
Calories 1095 per serving
  • Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth. Remove the giblets from the inside of the chicken and pat the outside of the chicken dry with paper towels; place in a bowl, breast side up with the legs facing you. Using the handle of a wooden spoon or your fingers, loosen the skin from the flesh over the breasts and legs, being careful not to tear the skin or push all the way through (you want the marinade to stay inside the bird). Spoon about 2/3 of the marinade evenly underneath the skin, and spread the remaining 1/3 evenly over the skin. Marinate the chicken in the refrigerator for at least 6 hours or overnight.
  • Adjust the oven rack to the lower-middle position, and preheat the oven to 425 degrees. Line a roasting pan with aluminum foil for easy clean-up. Spray a rack (preferably a v-shape) with non-stick cooking spray and place the chicken on top. Tie the legs together with kitchen string. Roast for 20 minutes, until the skin is golden. Turn the heat down to 375 degrees, and continue to roast for about an hour and ten minutes more, or until the juices run clear when you cut between the leg and thigh. (Keep an eye on it -- if it's browning too quickly, cover it loosely with foil.) Tent the chicken with foil and let rest for about 20 minutes. Tilt the chicken over the roasting pan to release the juices, then transfer to a cutting board. Carve the chicken and serve with green sauce.
  • Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point but, don't worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
  • Note: Be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.
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peruvian-chicken-is-the-best-roast-chicken-youll-ever-eat image
2017-01-24  · 1/4 cup soy sauce. 3 tbsp vegetable oil. 1/4 cup white vinegar. 2. Whirl all of the ingredients around in a blender or food processor until smooth. It should look like a thick paste. 3. With your hands, smear the wet rub over the entire chicken …
Estimated Reading Time 3 mins
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2002-11-17  · Remove chicken. In the same pan, sauté garlic, onion, the chopped hot pepper and cilantro. Return chicken pieces to pan, add beer and continue cooking until chicken is tender. Remove pieces, keep them warm. Add rice, peas, corn and peppers. Pour water and cook at medium heat for 20 minutes more or until rice …
5/5 (11)
Total Time 50 mins
Category Chicken
Calories 434 per serving
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2016-10-25  · Peruvian chicken is slightly citrusy from the lemon, tangy from the vinegar, earthy from the oregano, and spicy––from the cumin, paprika, and garlic. The green sauce is similarly multidimensional green sauce made of jalapeños, cilantro, garlic, lime, and vinegar are flavors that were meant to go with roast chicken.
5/5 (24)
Total Time 1 hr 30 mins
Category Chicken And Poultry
Calories 528 per serving
  • In a bowl, combine the garlic, cumin, paprika, oregano, salt, pepper, olive oil, vinegar, and both the zest and juice of the lemon.
  • Rinse the chicken, remove any giblets, and pat the bird dry with paper towels. Place the chicken over the sliced onions in an enameled baking dish, and use your fingers to gently spread the spice mixture under the skin, on the outside of the chicken, and inside the cavity, until it is thoroughly seasoned. Tie the legs together with kitchen string. Cover and refrigerate for 4-24 hours.
  • When you’re ready to roast the chicken, remove it from the refrigerator, and allow it to come back up to close to room temperature (it shouldn’t be ice cold from the fridge). Meanwhile, preheat your oven to 425 degrees F.
  • Roast the bird in the oven for 15 minutes and then baste it with any juices in the roasting pan. Reduce the heat to 375ºF (190°C) and continue to roast, for 45 to 60 more minutes, or until the juices of the chicken run clear when the thigh is pierced with a fork and an instant-read thermometer inserted into the thickest part of the thigh reads 165ºF (74°C). You can baste it a couple times as it continues to roast. Allow the chicken to rest for a few minutes after you remove it from the oven.
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5/5 (1)
Published 2021-06-29
Category Recipe Roundup
  • Aji De Gallina (Peruvian Chicken Stew) This rich stew is a classic dish that, much like Peru’s culture, draws from both European and South American influences.
  • Causa Rellena (Peruvian Chicken Potato Salad) Half the joy of this unique salad lies in the presentation. It’s a colorful, towering construction made from layers of creamy potato salad and shredded chicken.
  • Tacu Tacu. So good they named it twice, tacu tacu is a hearty dish of rice and beans. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
  • Oven Roasted Peruvian Chicken. Whether you’re in Europe, North America, or Peru, everyone loves a good roasted bird. South of the border, that means seasoning your chicken with herbs and spices, roasting until golden, and serving with a side of spicy pepper paste.
  • Lomo Saltado. Lomo Saltado is a stir-fry-style platter heaped with seasoned meat, French fries, onion, tomatoes, and peppers. This dish came to Peru via Chinese settlers.
  • Papa Rellena (Stuffed Potatoes) If you like your dumplings crisp and crunchy with a meaty, juicy center then you’re right. You’ll also need to make papa rellena as soon as possible.
  • Peruvian Fried Rice. Also known as arroz chaufa, Peruvian fried rice is another import from Chinese Peruvians who came to the country in the 1960s. It’s similar to the takeout-style rice you know and love, but with a few key differences.
  • Yucca Fries. Yucca is a starchy root vegetable, much like a potato, that’s native to Peru, and. one of the best ways to eat it is fried. Prep the yucca by peeling it, cutting it into matchsticks, and boiling for about 20 minutes until soft.
  • Papa a la Huancaina. This classic dish is usually served as an appetizer, but it would also make a unique breakfast or brunch. Thick slices of potato are smothered in cheesy, spicy Huancaina sauce.
  • Peruvian Green Sauce (Aji Verde) One of Peru’s most popular condiments, you’ll find a jar of this spicy sauce in almost every Peruvian restaurant and home.
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2021-07-01  · Chicken is great, but it can be a boring dinner meal. This Peruvian chicken is covered in a spicy homemade marinade and drizzled with an herbaceous green sauce, too. So much flavor in just one chicken! Perfect for meal prep. You can divvy up this chicken and make it last a whole week! The marinade helps keep this chicken …
5/5 (2)
Total Time 1 hr 10 mins
Category Main Course
Calories 499 per serving
  • In a small bowl, combine garlic with olive oil, lime juice, aje amarilo or hot sauce, ground cumin, paprika, oregano, salt, and pepper.
  • Spatchcock the chicken, and gently loosen the skin at the breast and thighs areas. Using a small spoon, spread half of the paste under the skin, and the other half over the skin of the chicken. Place the chicken on a sheet pan, and let it sit with the marinade for 15 minutes as you preheat the oven or grill.
  • Oven: Roast the chicken in the oven for 30 minutes, check on it and baste the chicken with its juices. Cook for 20 more minutes or until the internal temperature of the chicken reaches 165°F.
See details »

2020-02-21  · Peruvian Roast Chicken. Also called Pollo a la Brasa, this Whole Roasted Peruvian Chicken is bathed in olive oil, lime juice, garlic and spices, and then oven-roasted until it’s succulent with crispy skin.. Now for the green sauce, colored from cilantro and jalapeño peppers…it’s so good. A mix of spicy…
4.7/5 (30)
Total Time 1 hr 30 mins
Category Main Course
Calories 841 per serving
  • Line a medium, rimmed baking sheet with foil and set a metal rack over the baking sheet. Cover the metal rack with foil and spray the foil with nonstick cooking spray. Be sure to leave space around (or at least on
  • Carve the chicken and place on a serving tray. Drizzle reserved marinade and Peruvian Green Sauce over the chicken and serve.
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2019-06-20  · Instructions. Add chicken and marinade ingredients to a large bowl. Coat all chicken pieces in marinade, cover, and let sit in refrigerator for at least 2 hours, but preferably over night. When ready to cook, remove chicken …
5/5 (7)
Category Main Course
Cuisine South American
Calories 220 per serving
  • Add chicken and marinade ingredients to a large bowl. Coat all chicken pieces in marinade, cover, and let sit in refrigerator for at least 2 hours, but preferably over night.
  • When ready to cook, remove chicken from marinade and grill over medium-high heat until internal temperature reaches 165 degrees. This takes about 5-6 minutes a side. You could also cook the chicken in a skillet over the same heat.
  • While chicken cooks, place all sauce ingredients in a blender or food processor and blend until smooth. Add a tablespoon of water at a time to think the sauce out, if needed.
  • Serve chicken and sauce together however you like. I Have served the two together alongside some rice and grilled veggies. You could also serve it with some tortillas and veggies. Or--possibly my favorite way to eat this--chop up the chicken, serve it over your lettuce of choice, and top with the green sauce as a dressing. The possibilities are endless!
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2019-08-22  · First make the green sauce: In a large high powered blender or food processor, add in garlic, onion, jalapeno, cilantro, fresh lime juice, chicken broth, cumin, salt and freshly …
5/5 (40)
Total Time 1 hr
Category Dairy Free, Dinner, Gluten Free, One Pan
Calories 474 per serving
  • First make the green sauce: In a large high powered blender or food processor, add in garlic, onion, jalapeno, cilantro, fresh lime juice, chicken broth, cumin, salt and freshly ground black pepper. Blend or process until completely smooth. Set aside.
  • Place a large deep 10 inch skillet over medium high heat. (If you do not have a skillet, then a large pot will also work very well!) Add in olive oil. Once hot, add in chicken thighs and season generously with freshly ground salt and pepper. Cook until browned 4-5 minutes, then flip and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
  • In the same skillet (it should be greased enough already for sauteing), carrots and bell peppers. Saute over medium heat for a few minutes minutes to absorb pan flavors.
  • Slowly pour in the green sauce, bring to a simmer then fold in the rice, making sure it is evenly distributed in the pan. Add the browned chicken on top and nestle them into the sauce a bit. Once sauce is simmering, reduce heat to low, cover the skillet immediately and cook for 20-25 minutes.
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2017-07-12  · A simple recipe for Peruvian Chicken with spicy Peruvian Green Sauce is bursting with flavor and can be made with either chicken or portobellos (a tasty vegetarian option) or both for mixed households. Served with Spicy Cilantro Sauce, Avocado Cucumber & Tomato Salad and optional rice, these can be made into individual Bowls, or served separately. Ingredients. 1 ½ – 2 pounds chicken …
4.9/5 (76)
Calories 241 per serving
Category Main
  • Using a garlic press, finely mince the garlic and place it in the bowl. Add oil, lime juice, honey, cumin, paprika, coriander, oregano and salt and optional soy sauce. Stir. Toss it with the chicken in a bowl, coating all sides well, and/ or brush it onto the portobellos. Marinate while the grill heats up or overnight for more flavor. (The portobellos will soak up the marinade so if marinating overnight go lightly, reapply before grilling.)
  • by placing all the ingredients in a blender and blending until relatively smooth, scraping down the sides if necessary.
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2019-05-14  · Add a splash of water if it starts to get a little dry. Add the rice, chicken stock, salt and pepper. Turn the heat up and bring to the boil. Then cover with a lid and turn the heat down. Cook for 7 minutes, or until the rice is nearly cooked. …
5/5 (19)
Total Time 20 mins
Category Side Dish
Calories 269 per serving
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2021-06-24  · Steps to Make It. Soak dried beans overnight. Drain and cover with clean water, and bring to a simmer. Add a slice of bacon, and simmer beans until tender. Drain, reserving about 1 cup of the cooking liquid. Add remaining 3 pieces of bacon to a large skillet and fry until crispy.
Estimated Reading Time 2 mins
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2020-11-20  · Add in rice and 1 1/2 c. of water for each rice cup. Bring to a boil then place lid on pan and turn heat to low. Add in peas and carrots mixed in water. Add chicken over the rice and cook 20 to 40 min till all liquid is absorbed and rice is tender. Before 10 minutes rice are cooked add red bellpeper in thin slices over the rice.
Servings 4
Total Time 1 hr 15 mins
Category Second Course
Calories 365 per serving
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2021-09-01  · Rinse and clean chicken with lemon and vinegar, pat dry. In a medium bowl, combine all chicken marinate ingredients. Aji Panca Paste, aji Amarillo paste, cumin, paprika, chile seasoning , liquid aminos, brown sugar, green seasoning ,lime juice, adobo, oregano and salt. Add the chicken to a large bowl with the marinade.
Total Time 1 hr 15 mins
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Recipes Peruvian Chicken Slides with Spicy Sauce Recipe Yields 1 Serving Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) Prep Time 45 mins Cook Time 30 mins Total Time 1 hr 15 mins
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2021-10-22  · Aji de Gallina Peruvian Spicy Creamed Chicken Recipe . Pasta de aji panca is a paste made from the Peruvian aji . Location: Share : Older Posts Mango-habanero Sauce Recipe For Canning It’s fantastic on tacos, nachos, for shrimp, ribs, chicken… Mango Daiquiri Recipe Dan Murphys The mango daiquiri is a classic to make as it compliments … What Are The …
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2021-10-21  · This Green Rice is the most incredible rice side dish you’ve ever had! Fresh cilantro not only adds color to the rice, but it is also very healthy and delectable. And with peas, carrots, onion, and garlic added, this rice is sure to be a favorite at the family table. Today I will share Peruvian green rice and chicken.
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2021-06-30  · This Peruvian-style grilled chicken is a recipe I back-hacked from the awesome chicken and green sauce they serve at Pio Pio in NYC. The basics are simple: Butterflied chicken with a vinegar and spice rub gets slow-cooked on the grill, then quickly cooked directly over the coals to crisp the skin. It comes out tender and juicy, and goes perfectly with a simple spicy …
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2021-10-22  · The chicken is cooked to actual perfection – not dry (ew) and is spicy in the best way, zesty, and fresh. So what can you do with the Spicy Peruvian Chicken and aji green sauce? Well, it’s delicious served over rice or quinoa, but you can also put it in a quesadilla, a sandwich, or make the most amazing tacos out of it.
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2017-07-11 · A simple recipe for Peruvian Chicken with spicy Peruvian Green Sauce is bursting with flavor and can be made with either chicken or portobellos (a tasty vegetarian option) or both for mixed households. Served with Spicy Cilantro Sauce, Avocado Cucumber & Tomato Salad and optional rice, these can be made into individual Bowls, or served separately. …
See details »

Aug 24, 2017 - Peruvian Chicken With Spicy Rice With Chicken, Oil, Onion, Garlic, Hot Pepper, Cilantro, Red Pepper, Rice, Peas, Corn, Boiling Water, Beer, Pepper, Salt
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PERUVIAN CHICKEN WITH SPICY RICE. An all-in-one dish to tempt your tastebuds. The originaly recipe calls for frying the chicken, to give it a golden skin, but you could also try crisping it in the oven, to cut the fat. Recipe From Provided by Sackville. Time 50m. Yield 8 serving(s) Steps: Season chicken pieces with salt and pepper and shallow fry in oil until golden. Remove chicken ...
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