Peruvian Chicken with Aji Verde

When you find a recipe that you want to make over and over AND the technique works easily with other ingredients you must share it. Since I met Marge Perry and Dave Bonom at Melissa’s Produce and have their new cookbook hot in my hand, I’ve been so excited to share it with you! The book is “Hero Dinners” and it was born of necessity. They are talented and well known recipe developers for many well know food publications. These are the recipes they make for themselves at the end of a long work day (in the kitchen) and they want to eat well, but get it on the table quickly.

The whole book is fabulous, but somehow this recipe I’ve been making over and over…it could be because of the green sauce that goes with the chicken. I could drink it or bathe in it. I know, dramatic, but it’s that good. You could put it on anything really…roasted vegetables or other meats.

Peruvian Chicken with Ají Verde

(AKA That Sauce and Chicken that can change the world)

Yields 4 servings

Ingredients

• 2 tablespoons lower-sodium soy sauce
• 2 teaspoons sugar
• 1 teaspoon garlic powder
• 1/2 teaspoon chipotle chile powder
• 1/2 teaspoon dried thyme
• 1 teaspoon salt, divided
• 2 1/2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
• 12 ounces baby purple potatoes, halved lengthwise
• 12 ounces Brussels sprouts, trimmed and halved lengthwise
• 2 tablespoons olive oil, divided
• 1/2 cup unsalted chicken broth

Ají Verde

• 1/2 cup fresh cilantro leaves
• 1 jalapeño pepper, seeded (don’t be afraid, it adds lots of flavor, not heat in my opinion)
• 1 small garlic clove
• 1/4 cup sour cream
• 1/4 cup  mayonnaise
• 1 tablespoon olive oil
• 1 teaspoon white wine vinegar
• 1/4 teaspoon salt

Directions

1. Preheat the oven to 425 F.
2. Combine the soy sauce, sugar, garlic powder, chipotle powder, thyme and 1/2 teaspoon of the salt in a small bowl to form a paste. Rub the mixture all over the chicken to coat.
3. Combine the potatoes, Brussels sprouts and 1 tablespoon of the oil in a large bowl. Toss with the remaining 1/2 teaspoon salt.
4. Heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium heat. Add the chicken, skin side down, and cook until well browned, about 4 minutes. Remove the chicken from the skillet and add the potatoes and Brussels sprouts. Place the chicken, skin side up, on top of the vegetables and pour in the broth; cook for 2 minutes. Transfer to the oven and roast until the vegetables are tender and an instant-read thermometer inserted into the center of the largest piece of chicken registers 170 F, 23 to 25 minutes.
5. While the chicken roasts, make the ají verde: Puree the cilantro, jalapeño, garlic, sour cream, mayonnaise, olive oil, vinegar, and salt in a blender.

The book has great information, tips and tricks. Here’s some nutrition information on the colorful purple potatoes.

Purple potatoes are a highly concentrated source of antioxidants called anthocyanins which help prevent cancer and reduce the  risk of heart disease and Parkinson’s. In one small study participants who ate 6 to 8 purple potatoes a day lowered their blood pressure by the same amount that they would have eating oatmeal. Researchers equate the antioxidant benefit of purple potatoes to that of kale!  You know I’m @crazy4kale.

Watch Marge and Dave make this recipe here: https://thefeedfeed.com/tv/episode/how-to-make-peruvian-chicken-with-aji-verde-with-marge-perry-david-bonom

SO good you’ll want to lick the plate!!