Spicy Peruvian Chicken Recipe

About this recipe

A flavor explosion that captures the spirit of Lima. The chicken is marinated in a bold mixture of smoked paprika, cumin, lime, and soy, then seared to a deep mahogany color. It’s served with a signature Green "Aji" Crema—a zesty, creamy sauce made from cilantro, jalapeños, and yogurt—that cools the heat of the chicken while adding a layer of herbal freshness.

Ingredients

• - Soy Sauce-295 Ml
• 250 ml Olive Oil
• 453 ml Jalapeno Pepper - Sliced
• - Milky Mist Skyr Plain Yogurt
• 500 g Chicken Thigh Boneless
• 250g Parsley
• 30 g Smoked Paprika Powder
• 85 G Cumin/Jeera (Roasted) - Powder 85 Grams
• - Lemon Juice
• 100 g Garlic
• 500 G Brown Rice

Instructions

1. 1. Whisk the lime juice, soy, paprika, cumin, and garlic. Coat the chicken and let it marinate for at least 20 minutes (up to 4 hours).
2. 2. Blitz the yogurt, cilantro, jalapeño, and garlic in a blender until smooth. Season with a tiny pinch of salt.
3. 3. Heat Olive oil in a pan over medium-high heat. Cook the chicken for 6–7 minutes per side until charred and cooked through. The sugars in the marinade will caramelize, creating a dark, savory crust.
4. 4. Fluff your cooked brown rice with fresh lime zest and chopped parsley.
5. 5. Slice the chicken and serve over the lime rice, drizzling the Green Crema generously over the top.