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

Print Recipe Pin Recipe
Prep Time 1 d
Cook Time 45 mins
Total Time 1 d 45 mins
Course Main Course, Salad, Side Dish
Cuisine Peruvian
Servings 4 TO 6 PEOPLE

Equipment

  • BLENDER
  • GRILL
  • INSTA POT

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

Instructions
 

CHICKEN MARINADE

  • PEEL FRESH GARLIC, SOY SAUCE, LIME JUICE, OIL, CUMIN, PAPRIKA, OREGANO AND PEPPER INTO A BLENDER AND PUREE INTO MARINADE
  • PLACE YOUR CHICKEN LEGS AND THIGHS INTO A LARGE ZIPLOC BAG AND COVRE IN MARINADE. ** MARINATE OVERNIGHT FOR 24 HOURS **

GREEN SAUCE

  • 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

        • SLICE THE RIPE PLANTAINS INTO A BOWL AND COAT WITH 2 TBSP OF COCONUT OIL.
        • 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
        • WHILE PLANTAINS ARE HOT SPRINKLE WITH SALT AND SERVE IMMEDIATELY

        SALSA CRIOLLA

        • 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
        Keyword air fryer, cilantro salad, green sauce, peruvian chicken, plantains, rice, simple sides, sweet salad