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PERUVIAN GREEN GARLIC CHICKEN | CILANTRO SALAD| SIMPLE PLANTAINS| SPICED RICE

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Prep Time 1 day
Cook Time 45 minutes
Total Time 1 day 45 minutes
Servings: 4 TO 6 PEOPLE
Course: Main Course, Salad, Side Dish
Cuisine: Peruvian
Ingredients Equipment Method

Ingredients
  

CHICKEN MARINADE
  • 1 WHOLE CHICKEN ~3 1/2 POUNDS
  • 5 CLOVES GARLIC MUST BE FRESH
  • 1/3 CUP SOY SAUCE
  • 2 TBSP LIME JUICE
  • 1 TBSP OLIVE OIL
  • 2 TSP CUMIN
  • 1 TSP PAPRIKA
  • 1/2 TSP DRIED OREGANO
  • BLACK PEPPER TO TASTE
GREEN GARLIC SAUCE
  • 2 JALAPENOS SEEDED AND CHOPPED
  • 11/2 CUPS CILANTRO FRESH LEAVES
  • 2 CLOVES GARLIC FRESH
  • 1/2 CUP MAYONAISE
  • 1/4 CUP GREEK YOGURT FULL FAT
  • 1 TBSP LIME JUICE FRESH SQUEEZED
  • 1/2 TSP SALT
  • 1/4 TSP PEPPER
  • 2 TBSP OLIVE OIL
AIR FRIED PLANTAINS
  • 4 RIPE PLANTAINS MUST BE SOFT AND BROWN IN COLOR
  • 2 TBSP COCONUT OIL
  • 1 TBSP SALT
CILANTRO SALAD
  • 3 HEADS ROMAINE LETTUCE
  • 1 CUP CILANTRO FRESH LEAVES
  • 1/2 CUP NEUTRAL OIL CANOLA OR GRAPESEED
  • 1/4 CUP WHITE VINEGAR
  • 1/4 CUP WHITE SUGAR
  • 1 TBSP MAYONAISE
  • 2 TBSP SOY SAUCE
  • 2 CLOVES GARLIC FRESH
  • 1 CUP SWEET POTATO TORTILLAS TRADER JOES CRUSHED AS TOPPING
  • 1/2 CUP HONEY ROASTED PEANUTS
SALSA CRIOLLA
  • 1 LARGE RED ONION THINLY SLICED
  • 12 MINI TOMATOES CHOPPED SMALL
  • 4 LIMES ALL THE JUICE
  • 1 CUP CILANTRO CHOPPED
  • 1/3 CUP RED WINE VINEGAR
  • SALT AND PEPPER TO TASTE

Equipment

  • BLENDER
  • GRILL
  • INSTA POT

Method
 

CHICKEN MARINADE
  1. PEEL FRESH GARLIC, SOY SAUCE, LIME JUICE, OIL, CUMIN, PAPRIKA, OREGANO AND PEPPER INTO A BLENDER AND PUREE INTO MARINADE
  2. PLACE YOUR CHICKEN LEGS AND THIGHS INTO A LARGE ZIPLOC BAG AND COVRE IN MARINADE. ** MARINATE OVERNIGHT FOR 24 HOURS **
GREEN SAUCE
  1. COMBINE ALL INGREDIENTS EXCEPT THE OIL INTO A BLENDER UNTIL YOU GET A SMOOTH CREAMY SAUCE. ADD OIL IN SMALL AMOUNTS AND PULSE. YOU WILL USE SOME TO DRIZZLE ON CHICKEN ONCES GRILLED THE REST CAN BE MOVED TO A FRESH BOWL FOR THE TABLE.
GRILL CHICKEN
    D
      D
        PLANTAINS
        1. SLICE THE RIPE PLANTAINS INTO A BOWL AND COAT WITH 2 TBSP OF COCONUT OIL.
        2. PLACE ON AIR FRIER FENCED TRAY AND FRY FOR 6 MINUTES. IF YOU WANT THE UNHEALTHIER BUT DELICIOUS VERSION JUST PAN FRY THOSE SLICES IN THE COCONUT OIL
        3. WHILE PLANTAINS ARE HOT SPRINKLE WITH SALT AND SERVE IMMEDIATELY
        SALSA CRIOLLA
        1. FINELY SLICE ONIONS, CHOP CILANTRO, DICE TOMATOES, ADD LIME, RED WINE VINEGAR INTO A BOWL AND LET SALSA SIT AND CHILL FOR 30 MINUTES IF POSSIBLE TO SOAK IN FLAVOR