NEW ORLEANS —
Peruvian Chicken with Aji (green sauce)
Chicken:
2 lb. chicken thighs, boneless
5 garlic cloves, peeled
1/3 cup soy sauce
2 Tbsp. lime juice
3 Tbsp. olive oil, divided
2 tsp. cumin
1 tsp. paprika
1/2 tsp. dried oregano
black pepper
Green Sauce:
3 jalapeños seeded, and roughly chopped
1 cup fresh cilantro leaves
2 green onions, chopped
2 garlic cloves, peeled
1/2 cup mayonaise
1/4 cup Greek yogurt
1 Tbsp. lime juice
1/2 tsp. kosher salt
1/4 tsp. black pepper
2 Tbsp. olive oil
Marinade:
Puree garlic, soy sauce, lime juice, 1 tablespoon oil, cumin, paprika, oregano and a pinch of black pepper in a blender.
Put chicken in a large ziploc bag and add marinade. Place in refrigerator and allow to marinate for 8 to 24 hours.
Green Sauce:
Combine all ingredients except the olive oil in a blender process until smooth. With the blender running, slowly drizzle in olive oil. Transfer to a bowl and refrigerate until ready to serve.
Preheat large nonstick skillet over medium heat, add remaining 2 tablespoons oil. Remove chicken from marinade and shake off any extra marinade. Let chicken cook for 5-6 minutes. Use tongs to flip the chicken thighs. Cook for an additional 5-6 minutes. Use a digital thermometer to make sure internal temperature reaches 165 degrees.
Oven Roasting:
Preheat the oven to 500 degrees and place the chicken pieces in a 13×9 inch roasting pan. Add 1 cup stock to the pan. Bake uncovered for 30 minutes, then tent the pan with foil and cook for an additional 15 minutes, until the chicken is fully cooked. The internal temperature should reach 165 degrees.