The list of ingredients in this version of the popular Peruvian dish Pollo a la Brasa is longer than the time it takes to throw them together. You'll be munching on crispy skinned chicken faster than you can say "Take me to Peru".
Serves 2-3
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients
650g boneless chicken thighs
For the marinade:
4 garlic cloves, minced
1 tbsp olive oil
1 tbsp lime juice
1 tsps honey
1/2 tbsp cumin
1 tsp smoked paprika
1/2 tsp dried coriander
1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp soy sauce
For the sauce:
1/2 cup sour cream or creme fraiche
1 green chilli (de-seed if you prefer less warmth)
1 garlic clove, minced
1 cup of chopped coridander
1/4 tsp salt
1 tbsp lime juice
Method
In a large bowl, mix all of the ingredients for the marinade. Add the chicken and make sure all of the pieces are coated. Leave to marinate for at least 15 minutes. Can also be marinated overnight.
Make the coriander sauce by placing all of the ingredients into a blender and blending until the mixture is relatively smooth. Alternatively, for a chunkier sauce, hand chop the ingredients as finely as possible and mix together.
Heat a grill pan or frying pan over medium heat. Add a splash of oil and allow it to warm before adding the chicken thighs skin side down, Cook for around 6-8 minutes, adjusting the heat as needed. Turn to cook the other side for 6-7 minutes, ensuring the meat is cooked all the way through.
Serve with a a simple salad or rice and lime wedges.
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