13 Tender Peruvian Chicken Thighs Recipes That Feel Extra Rich

Peruvian cuisine is known for its rich and flavorful dishes, and chicken thighs are a star ingredient in many of them. From the classic Pollo a La Brasa to the creamy Aji De Gallina, these recipes are all about a delightful mix of spices and techniques. Each dish promises a juicy and irresistible experience. Excited to bring these vibrant tastes to your kitchen? Let’s explore these 13 recipes that are sure to inspire your next meal.

Pollo a La Brasa: the Classic Peruvian Roast Chicken

Pollo a La Brasa, or Peruvian roast chicken, is a beloved dish that has gained immense popularity both in Peru and around the world. With its juicy, tender meat and crispy skin, this dish is a crowd-pleaser that combines a medley of spices and flavors unique to Peruvian cuisine. Traditionally cooked on a rotisserie, this recipe allows you to achieve similar results in your home oven, guaranteeing that the chicken is marinated to perfection and roasted to a golden brown.

This dish is often served with sides like French fries, a fresh salad, and the iconic Peruvian green sauce called “aji verde.” The vibrant flavors of the marinade, which typically includes garlic, cumin, paprika, and vinegar, infuse the chicken with a delightful taste that keeps everyone coming back for seconds.

Whether you’re hosting a family dinner or a festive gathering, Pollo a La Brasa is sure to impress your guests and transport their taste buds straight to Peru.

Ingredients (Serves 4-6)

• 4-6 bone-in, skin-on chicken thighs
• 1 tablespoon vegetable oil
• 6 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/4 cup white vinegar
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Fresh cilantro for garnish (optional)

Cooking Instructions

1. Prepare the Marinade: In a bowl, combine the minced garlic, ground cumin, paprika, dried oregano, black pepper, salt, white vinegar, soy sauce, and lime juice. Whisk the ingredients together until you have a smooth marinade.
2. Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a dish. Pour the marinade over the chicken and ascertain all pieces are well-coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Preheat the Oven: When you’re ready to cook, preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with aluminum foil. This will help with cleanup after roasting.
4. Prepare the Chicken for Roasting: Remove the chicken from the marinade and let any excess drip off. Place the chicken thighs skin-side up on the prepared baking sheet. Drizzle a little vegetable oil over the top of the chicken for extra crispiness.
5. Roast the Chicken: Place the baking sheet in the preheated oven and roast for about 35-45 minutes, or until the chicken is cooked through and the skin is crispy and golden. Use a meat thermometer to check for doneness; the internal temperature should reach 165°F (75°C).
6. Rest and Serve: Once done, remove the chicken from the oven and let it rest for about 5-10 minutes. This allows the juices to redistribute. Garnish with fresh cilantro if desired, and serve with your choice of sides.

Extra Tips

For the best flavor, don’t skip the marinating step and allow plenty of time for the chicken to soak in the spices. If possible, marinate overnight for maximum flavor infusion.

Additionally, consider using a wire rack on top of the baking sheet to elevate the chicken; this allows heat circulation for even crisping. If you want an extra kick, serve Pollo a La Brasa with a side of aji verde, a spicy green sauce made with cilantro, jalapeños, and lime juice.

Aji De Gallina: Creamy Chicken in Yellow Pepper Sauce

Aji De Gallina is a traditional Peruvian dish that showcases the rich flavors of chicken simmered in a creamy sauce made from yellow peppers, walnuts, and cheese. This dish not only highlights the culinary heritage of Peru but also offers a delectable experience that’s both comforting and satisfying. The combination of spices and ingredients creates a unique taste that’s sure to impress your family and friends.

This dish is typically served over rice and often accompanied by boiled potatoes and hard-boiled eggs. Aji De Gallina is perfect for gatherings or special occasions, as it offers a taste of Peru right in your kitchen. With its vibrant color and creamy texture, this dish is as visually appealing as it’s delicious, making it a fantastic addition to any meal.

Ingredients (Serves 4-6):

• 4-6 chicken thighs, boneless and skinless
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2-3 yellow peppers (aji amarillo), deseeded and chopped
• 1 cup chicken broth
• 1 cup evaporated milk
• ½ cup walnuts, ground
• ½ cup grated Parmesan cheese
• 3 tablespoons vegetable oil
• Salt and pepper to taste
• 2-3 boiled potatoes, for serving
• Cooked white rice, for serving
• Hard-boiled eggs, for garnish
• Black olives, for garnish (optional)

Cooking Instructions:

1. Cook the Chicken: In a large pot, add the chicken thighs and enough water to cover them. Bring to a boil and then lower the heat to a simmer. Cook for about 30-40 minutes, or until the chicken is fully cooked. Remove the chicken, reserve the broth, and let the chicken cool before shredding it into bite-sized pieces.
2. Prepare the Sauce Base: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they’re soft and translucent, about 5-7 minutes. Then, add the minced garlic and chopped yellow peppers, cooking for an additional 5 minutes until fragrant.
3. Blend the Sauce: Transfer the sautéed mixture to a blender or food processor. Add the ground walnuts, chicken broth (approximately 1 cup), and evaporated milk. Blend until smooth. This will be your creamy sauce.
4. Combine Chicken with Sauce: In the same skillet, pour in the blended sauce and bring it to a gentle simmer. Add the shredded chicken and Parmesan cheese, stirring to combine. Season with salt and pepper to taste. Let it simmer for about 10-15 minutes, allowing the flavors to meld together.
5. Serve the Dish: To serve, place a generous portion of the Aji De Gallina over a bed of cooked white rice. Add boiled potatoes on the side and garnish with slices of hard-boiled eggs and black olives if desired.

Extra Tips:

When making Aji De Gallina, it’s important to use fresh yellow peppers (aji amarillo) for the best flavor, but if you can’t find them, you can use aji amarillo paste as a substitute. Adjust the amount based on your heat preference.

Additionally, allowing the dish to sit for a few minutes off the heat can help the flavors develop even further. This dish pairs beautifully with a side salad or a lightly dressed green vegetable to balance its richness. Enjoy your culinary adventure into Peruvian cuisine!

Arroz Con Pollo: Flavorful Chicken With Rice

Arroz Con Pollo, a classic Peruvian dish, beautifully combines tender chicken thighs with flavorful rice, creating a comforting meal that’s both satisfying and delicious. The key to mastering this dish lies in the marinade and the cooking process, which infuses the chicken with rich flavors while guaranteeing the rice absorbs all the savory juices. This dish is perfect for family gatherings or a cozy dinner at home, as it serves 4-6 people and showcases the vibrant culinary traditions of Peru.

To make Arroz Con Pollo truly special, be sure to use fresh ingredients and spices. The combination of cilantro, cumin, and garlic elevates the dish to another level, while the addition of vegetables like peas and bell peppers adds a pop of color and nutrition. With its appealing presentation and mouthwatering aroma, Arroz Con Pollo is sure to impress your guests and become a staple in your recipe repertoire.

Ingredients (serves 4-6):

• 6 chicken thighs (bone-in, skin-on)
• 2 cups long-grain rice
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 cup bell pepper, diced (any color)
• 1 cup frozen peas
• 4 cups chicken broth
• 1/4 cup fresh cilantro, chopped
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 2 tablespoons olive oil
• Juice of 1 lime

Cooking Instructions:

1. Marinate the Chicken: In a bowl, combine the chicken thighs, minced garlic, cumin, paprika, turmeric, lime juice, salt, and pepper. Mix well to make sure the chicken is coated evenly. Let it marinate for at least 30 minutes to allow the flavors to penetrate the meat.
2. Brown the Chicken: In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the marinated chicken thighs, skin side down, and cook until browned, about 5-7 minutes per side. This step locks in the juices and enhances the flavor. Once browned, remove the chicken from the skillet and set it aside.
3. Sauté Vegetables: In the same skillet, add the diced onion and bell pepper. Sauté for about 5 minutes, or until the vegetables are softened. This builds the base flavor for the rice.
4. Add the Rice: Stir in the rice, mixing it with the sautéed vegetables for about 2 minutes. This allows the rice to absorb the flavors from the skillet and get slightly toasted.
5. Combine and Cook: Pour in the chicken broth and return the browned chicken thighs to the skillet. Bring the mixture to a boil, then reduce the heat to low and cover. Let it cook for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
6. Add Peas and Finish: Once the rice is cooked, gently fold in the frozen peas and chopped cilantro. Cover the skillet again and let it sit for an additional 5 minutes to warm the peas.
7. Serve: Remove from heat, fluff the rice with a fork, and serve the Arroz Con Pollo hot, garnished with additional cilantro if desired.

Extra Tips:

For an added depth of flavor, consider using homemade chicken broth or adding a splash of white wine to the cooking liquid. You can also customize the dish by incorporating your favorite vegetables, such as corn or carrots, based on what you have on hand.

Additionally, a side of avocado or a fresh salad pairs beautifully with Arroz Con Pollo, balancing the rich flavors of the dish. Enjoy your cooking adventure, and don’t forget to savor every bite!

Peruvian Chicken Thighs With Chimichurri

Peruvian Chicken Thighs With Chimichurri is a vibrant and flavorful dish that brings the essence of Peru right to your dinner table. The chicken thighs are marinated in a mixture of spices and herbs, creating a juicy and succulent main course that’s complemented perfectly by the zesty chimichurri sauce.

This dish not only highlights the aromatic spices of Peruvian cuisine but also showcases the fresh herbs that are critical to this iconic sauce.

Chimichurri is a versatile condiment that enhances grilled meats, and it’s incredibly easy to whip up. With a blend of parsley, garlic, olive oil, red wine vinegar, and spices, the chimichurri brings a tangy freshness that cuts through the richness of the marinated chicken.

Pair this dish with rice, potatoes, or a fresh salad for a complete and satisfying meal that’s sure to impress your family and friends.

Ingredients (Serves 4-6)

• 6 bone-in, skin-on chicken thighs
• 4 cloves of garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon chili powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/4 cup olive oil
• 2 tablespoons fresh lime juice
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 1 tablespoon red wine vinegar
• 1/2 teaspoon red pepper flakes (optional)

Cooking Instructions

1. Prepare the Marinade: In a large bowl, combine minced garlic, ground cumin, smoked paprika, chili powder, salt, black pepper, olive oil, and lime juice. Mix well to create a marinade that’s fragrant and well-blended.

2. Marinate the Chicken: Add the chicken thighs to the bowl with the marinade. Confirm each piece is thoroughly coated by using your hands or a spoon to rub the marinade over the chicken. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight for maximum flavor.

3. Make the Chimichurri Sauce: In a separate bowl, combine the chopped parsley, cilantro, red wine vinegar, and red pepper flakes (if using). Slowly drizzle in olive oil while mixing to achieve a consistency similar to a loose pesto. Adjust seasoning with salt and pepper to taste. Set aside for the flavors to meld.

4. Preheat the Grill or Oven: If grilling, preheat your grill to medium-high heat. If you prefer baking, preheat your oven to 425°F (220°C).

5. Cook the Chicken: Remove the chicken thighs from the marinade and shake off any excess. If grilling, place the thighs skin-side down on the grill and cook for about 6-7 minutes, then flip and cook for an additional 6-7 minutes until the internal temperature reaches 165°F (75°C).

If baking, place the thighs skin-side up on a baking sheet and bake for 30-35 minutes, or until the skin is crispy and the chicken is cooked through.

6. Serve: Once the chicken is cooked, let it rest for about 5 minutes. Serve the chicken thighs drizzled with chimichurri sauce and garnish with extra herbs if desired.

Extra Tips

When cooking Peruvian Chicken Thighs With Chimichurri, allow the chicken to marinate for longer than an hour if time permits—overnight is ideal, as it deepens the flavor.

Additionally, feel free to customize the chimichurri by adding other herbs like oregano or mint for a unique twist. This dish can also be cooked on a cast-iron skillet for a deliciously crispy skin if you don’t have access to a grill.

Enjoy your culinary adventure through Peru!

Seco De Pollo: Chicken Stewed in Cilantro Sauce

Seco De Pollo is a traditional Peruvian dish that showcases the vibrant flavors of the Andes through tender chicken thighs cooked in a rich cilantro sauce. This savory stew isn’t only comforting but also packed with aromatic spices that elevate the humble chicken to a delightful culinary experience.

The dish is often served with rice or potatoes and is perfect for family gatherings or special occasions, making it a beloved staple in many Peruvian households.

The secret to a great Seco De Pollo lies in the marinade and the slow cooking process. The chicken thighs are marinated in a fragrant blend of cilantro, garlic, and spices, allowing the flavors to penetrate the meat thoroughly.

Once the chicken is simmered in the cilantro sauce, the result is a tender, flavorful dish that will definitely impress your guests. Get ready to indulge in a taste of Peru with this delectable recipe!

Ingredients (Serves 4-6):

• 4-6 chicken thighs, bone-in and skin-on
• 1 cup fresh cilantro, chopped
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 2 medium tomatoes, chopped
• 1 cup chicken broth
• 1 cup beer (preferably a light lager)
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• Salt to taste
• Lime wedges (for serving)
• Cooked rice (for serving)

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, combine the chopped cilantro, minced garlic, cumin, paprika, black pepper, and salt. Add the chicken thighs and massage the marinade into the meat. Cover and let it marinate in the refrigerator for at least 1 hour, or preferably overnight for the best flavor.

2. Sauté the Onions: In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent and fragrant, about 5-7 minutes.

3. Brown the Chicken: Remove the marinated chicken from the refrigerator and add it to the pot, skin-side down. Cook for about 5-6 minutes on each side until the chicken is golden brown. This step adds depth of flavor to the dish.

4. Add Tomatoes and Liquid: Once the chicken is browned, add the chopped tomatoes to the pot and stir well. Cook for another 2-3 minutes until the tomatoes start to break down.

Then, pour in the chicken broth and beer, bringing the mixture to a simmer.

5. Simmer the Stew: Reduce the heat to low and cover the pot. Let the chicken stew for about 30-40 minutes, or until the meat is tender and fully cooked. Stir occasionally and adjust seasoning with additional salt if necessary.

6. Serve: Once the chicken is cooked through, remove the pot from the heat. Serve the Seco De Pollo hot, garnished with lime wedges, alongside cooked rice to soak up the delicious cilantro sauce.

Extra Tips:

To enhance the flavor of your Seco De Pollo, consider adding a touch of aji amarillo paste or fresh chili peppers for a bit of heat.

Also, if you prefer a thicker sauce, you can let the stew simmer uncovered for a few extra minutes to reduce the liquid. For a more authentic experience, serve this dish with a side of Peruvian white rice and perhaps a revitalizing salad. Enjoy your culinary journey to Peru!

Lomo Saltado With Chicken Thighs

Lomo Saltado is a popular Peruvian dish that beautifully marries Asian and Peruvian flavors, making it a favorite among many. Traditionally made with beef, this version uses succulent chicken thighs, offering a juicy and flavorful alternative. The dish consists of marinated chicken stir-fried with onions, tomatoes, and a blend of spices, served over a bed of rice, often accompanied by crispy fries. It’s a perfect representation of Peru’s diverse culinary heritage.

This dish isn’t only delicious but also quick and easy to prepare, making it an excellent choice for family dinners or gatherings. The combination of tender chicken, vibrant vegetables, and tangy sauce creates a satisfying meal that’s sure to impress. Pair it with a rejuvenating salad or some homemade salsa, and you have a complete meal that brings the taste of Peru right to your table.

Ingredients (Serves 4-6):

• 1.5 lbs chicken thighs, boneless and skinless
• 3 tablespoons soy sauce
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• 1 red onion, sliced
• 2 tomatoes, sliced
• 1 bell pepper, sliced (red or yellow)
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked white rice (for serving)
• French fries (for serving)

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, combine the chicken thighs, soy sauce, red wine vinegar, garlic, cumin, paprika, salt, and pepper. Mix well to guarantee the chicken is evenly coated. Cover and let marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.
2. Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated chicken thighs, reserving the marinade. Cook for about 5-7 minutes on each side until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the sliced red onion, bell pepper, and tomatoes. Stir-fry the vegetables for about 3-4 minutes, or until they’re slightly tender but still crisp. Add the reserved marinade to the skillet and stir well to combine.
4. Combine and Finish Cooking: Return the cooked chicken to the skillet with the vegetables. Stir everything together, allowing the flavors to meld for an additional 2-3 minutes. Taste and adjust seasoning if necessary.
5. Serve: Serve the Lomo Saltado hot over a bed of cooked white rice, with crispy fries on the side. Garnish with chopped fresh cilantro for a burst of freshness.

Extra Tips:

For an extra layer of flavor, consider adding a splash of sesame oil during the stir-frying process. You can also customize your Lomo Saltado by adding other vegetables, such as zucchini or mushrooms, depending on your preferences. For a spicier kick, include some sliced jalapeños or a dash of hot sauce.

Enjoy this delightful dish fresh, as it tastes best when served immediately!

Peruvian Chicken Tacos With Spicy Slaw

Peruvian Chicken Tacos with Spicy Slaw are a delicious way to enjoy the vibrant flavors of Peru in a handheld form. The marinated chicken thighs are juicy and filled with the zesty essence of traditional Peruvian spices, while the spicy slaw adds a crunchy texture and a punch of heat. This dish is perfect for a casual dinner or a fun taco night, and it’s sure to impress your family and friends with its unique flavor profile.

The combination of grilled chicken thighs and fresh slaw creates a delightful contrast that’s both satisfying and invigorating. The marinating process infuses the chicken with bold flavors, while the slaw, made with cabbage, carrots, and a spicy dressing, provides a delightful crunch. Served in warm tortillas, these tacos are a crowd-pleasing option that brings a taste of Peru to your kitchen.

Ingredients (Serves 4-6)

• 1.5 lbs bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 2 limes
• 8 small corn tortillas
• 2 cups green cabbage, finely shredded
• 1 cup carrots, shredded
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon hot sauce (adjust to taste)
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions

1. Marinate the Chicken: In a large bowl, mix together the olive oil, minced garlic, cumin, paprika, chili powder, salt, black pepper, and lime juice. Add the chicken thighs to the marinade, ensuring they’re well-coated. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more intense flavor.
2. Prepare the Spicy Slaw: In a separate bowl, combine the shredded cabbage and carrots. In a small bowl, whisk together the mayonnaise, apple cider vinegar, hot sauce, and a pinch of salt. Pour the dressing over the cabbage and carrots, and toss well to combine. Adjust the seasoning to taste and set aside in the refrigerator to chill.
3. Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken thighs from the marinade and place them on the grill, skin-side down. Grill for about 6-7 minutes on each side, or until the chicken is cooked through and has a nice char, reaching an internal temperature of 165°F (74°C).
4. Warm the Tortillas: While the chicken is grilling, warm the corn tortillas on a skillet over medium heat for about 30 seconds on each side, or until pliable. Keep them warm by wrapping them in a clean kitchen towel.
5. Assemble the Tacos: Once the chicken is cooked, let it rest for a few minutes before slicing it into bite-sized pieces. To assemble, place a portion of the grilled chicken on a warm tortilla, top with the spicy slaw, and garnish with fresh cilantro. Serve with lime wedges on the side.

Extra Tips

For the best results, opt for high-quality chicken thighs, as they tend to be juicier and more flavorful than chicken breasts. If you prefer a milder slaw, adjust the amount of hot sauce to your liking or substitute it with a milder chili sauce.

Additionally, for added depth of flavor, consider adding sliced avocado or a sprinkle of queso fresco as a topping before serving. Enjoy experimenting with different toppings and sauces to make these tacos your own!

Pesto Chicken Thighs With Quinoa

Pesto Chicken Thighs with Quinoa is a delightful and wholesome dish that combines the rich flavors of juicy chicken thighs marinated in aromatic pesto, paired with fluffy quinoa. This recipe not only highlights the savory notes of the chicken but also brings in the nutty texture of quinoa, making it a well-rounded meal perfect for any dinner occasion.

The vibrant green pesto adds a fresh and herby aroma that elevates the entire dish, enticing your taste buds with every bite. Cooking this dish is simple and straightforward, making it accessible for both novice and experienced home cooks.

With minimal prep time and a short cooking duration, you can have this delicious meal on the table in no time. Whether you’re serving family or guests, Pesto Chicken Thighs with Quinoa is sure to impress with its colorful presentation and satisfying flavors.

Ingredients (Serves 4-6)

• 4-6 bone-in chicken thighs, skin-on
• 1 cup basil pesto
• 1 cup quinoa
• 2 cups chicken broth (or water)
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 cup cherry tomatoes, halved
• Fresh basil leaves, for garnish (optional)
• Grated Parmesan cheese, for serving (optional)

Cooking Instructions

1. Marinate the Chicken: In a large bowl, combine the chicken thighs with the basil pesto, ensuring each piece is well-coated. Cover with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for enhanced flavor.
2. Prepare the Quinoa: Rinse the quinoa under cold water in a fine mesh strainer. In a medium saucepan, bring the chicken broth or water to a boil. Add the rinsed quinoa along with salt and garlic powder. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid is absorbed.
3. Cook the Chicken: In a large skillet or oven-safe pan, heat the olive oil over medium-high heat. Once hot, add the marinated chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden brown. Flip the chicken and sear the other side for an additional 5 minutes.
4. Bake the Chicken: Preheat your oven to 400°F (200°C). Once both sides of the chicken are seared, transfer the skillet to the preheated oven. Bake for about 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
5. Combine and Serve: Once the chicken is cooked, remove it from the oven and let it rest for a few minutes. Fluff the quinoa with a fork and stir in the halved cherry tomatoes. Serve the chicken thighs over a bed of quinoa, garnished with fresh basil leaves and grated Parmesan cheese, if desired.

Extra Tips

For an extra layer of flavor, consider adding a squeeze of lemon juice over the dish just before serving. This brightens the flavors and balances the richness of the pesto.

Additionally, feel free to customize the quinoa by adding in vegetables like spinach or bell peppers for added nutrition and color. If you prefer a lighter option, you can use boneless, skinless chicken thighs for a quicker cooking time.

Enjoy your delicious Pesto Chicken Thighs with Quinoa!

Peruvian Adobo Chicken Thighs

Peruvian Adobo Chicken Thighs are a delightful dish that captures the vibrant and bold flavors of Peru. This recipe features succulent chicken thighs marinated in a rich adobo sauce, which is a blend of spices, vinegar, and garlic, allowing the chicken to absorb all the amazing flavors. The result is tender, juicy chicken with a beautiful caramelized exterior that pairs perfectly with rice, potatoes, or a fresh salad.

Preparing Peruvian Adobo Chicken Thighs is an easy process that requires marinating the chicken for at least an hour, but ideally overnight for maximum flavor. The combination of spices used in the adobo not only provides a depth of flavor but also gives the chicken a beautiful color.

Once cooked, the chicken thighs are sure to be a hit with family and friends, making this dish a great choice for gatherings or a cozy family dinner.

Ingredients (serves 4-6 people):

• 6 bone-in, skin-on chicken thighs
• 4 cloves garlic, minced
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon white vinegar
• 1 tablespoon soy sauce
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine minced garlic, paprika, ground cumin, dried oregano, white vinegar, soy sauce, olive oil, salt, and pepper. Mix well to create a cohesive marinade.
2. Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 1 hour, preferably overnight.
3. Preheat the Oven: When ready to cook, preheat your oven to 425°F (220°C). This high temperature will help achieve that desired crispy skin.
4. Arrange the Chicken: Remove the chicken thighs from the marinade, allowing excess marinade to drip off. Place the chicken thighs skin-side up on a baking sheet lined with parchment paper or in a greased roasting pan.
5. Bake the Chicken: Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The skin should be crispy and golden brown.
6. Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for about 5 minutes. This allows the juices to redistribute and enhances the flavor. Garnish with chopped cilantro and serve with lime wedges on the side.

Extra Tips: For an additional layer of flavor, consider adding some chopped jalapeños or a dash of hot sauce to the marinade for a spicy kick. If you want to enhance the caramelization, broil the chicken for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.

This dish pairs wonderfully with a side of Peruvian rice or roasted vegetables, making it a versatile addition to your meal planning. Enjoy your culinary journey through Peru!

Spicy Garlic Chicken Thighs

Spicy Garlic Chicken Thighs are a delicious and aromatic dish that brings the vibrant flavors of Peruvian cuisine to your dinner table. This recipe highlights the succulent chicken thighs marinated in a blend of spices, garlic, and zesty lime, making it a perfect addition to any gathering.

Whether grilled, baked, or pan-seared, these chicken thighs are bound to impress your family and friends with their bold taste and tender texture. The combination of spices in this recipe not only elevates the flavor of the chicken but also provides a delightful kick that will excite your taste buds.

Pair these spicy garlic chicken thighs with a side of rice, roasted vegetables, or a crisp salad for a complete meal that showcases the essence of Peruvian cooking. Get ready to indulge in this mouthwatering dish that’s both easy to prepare and full of flavor.

Ingredients (Serves 4-6)

• 6 chicken thighs (bone-in, skin-on)
• 4 cloves of garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 lime, juiced
• 1 tablespoon fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the Marinade: In a bowl, combine the minced garlic, olive oil, ground cumin, smoked paprika, chili powder, salt, black pepper, and lime juice. Mix well until all the ingredients are fully blended into a marinade.
2. Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to penetrate the chicken.
3. Preheat the Oven or Grill: If you’re baking, preheat your oven to 425°F (220°C). If you’re grilling, preheat your grill to medium-high heat. This guarantees that the chicken cooks evenly and achieves a nice sear.
4. Cook the Chicken: If baking, arrange the marinated chicken thighs skin-side up on a baking sheet lined with parchment paper. Bake for 35-40 minutes, or until the chicken is cooked through and the skin is crispy. If grilling, place the chicken on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
5. Rest and Serve: Once cooked, remove the chicken from the oven or grill and let it rest for about 5 minutes. This allows the juices to redistribute within the meat, guaranteeing a moist and tender bite. Garnish with chopped cilantro and serve with lime wedges on the side.

Extra Tips

For an extra layer of flavor, consider adding a pinch of cayenne pepper to the marinade for those who enjoy an even spicier kick. Additionally, you can experiment with the marinade by incorporating your favorite herbs, such as oregano or thyme, to create a unique twist on this classic dish.

Remember to let the chicken rest after cooking, as this will enhance its juiciness and tenderness. Enjoy your Spicy Garlic Chicken Thighs with a revitalizing side salad or some traditional Peruvian rice for a complete meal!

Causa Rellena With Chicken

Causa Rellena is a beloved Peruvian dish that combines the vibrant flavors of yellow potatoes, lime, and a variety of fillings, often featuring chicken. This dish isn’t only visually appealing but also provides a delightful mixture of textures and tastes. The creamy mashed potatoes serve as a perfect base, while the seasoned chicken adds a heartiness that makes this dish satisfying and flavorful.

This version incorporates Peruvian spices and creamy avocado, making it a must-try for anyone looking to explore the rich culinary traditions of Peru.

The preparation of Causa Rellena is a wonderful opportunity to showcase the versatility of chicken thighs. Using chicken thighs not only enhances the flavor profile due to their juiciness but also guarantees that the dish remains tender and moist. With a little bit of love and care, you can create a stunning presentation that will impress your family and friends, making it an exceptional choice for gatherings or family dinners.

Ingredients (Serves 4-6):

• 1 pound of yellow potatoes
• 1 lb of cooked chicken thighs, shredded
• 1 ripe avocado
• 2 tablespoons of lime juice
• 2 tablespoons of aji amarillo paste
• 1/2 cup of mayonnaise
• 1/4 cup of chopped green onions
• 1/4 cup of chopped cilantro
• Salt and pepper to taste
• Lettuce leaves for serving
• Hard-boiled eggs for garnish (optional)
• Olive oil for drizzling (optional)

Cooking Instructions:

1. Prepare the Potatoes: Start by boiling the yellow potatoes in salted water until they’re tender, which usually takes about 20-30 minutes. Once cooked, drain them and allow them to cool. Once cooled, peel the potatoes and mash them in a large bowl until smooth.
2. Mix the Causa Base: To the mashed potatoes, add the aji amarillo paste, lime juice, and salt to taste. Combine the ingredients thoroughly until you achieve a smooth mixture. This will form the base of your causa.
3. Prepare the Chicken Filling: In a separate bowl, mix the shredded cooked chicken thighs with mayonnaise, chopped green onions, cilantro, and a pinch of salt and pepper. Confirm that the chicken is well-coated and evenly mixed.
4. Assemble the Causa: Take a serving dish and layer half of the causa mixture at the bottom, spreading it evenly. Next, add a layer of the chicken filling on top, smoothing it out. Finally, cover the chicken layer with the remaining causa mixture, pressing it down gently to create a compact layer.
5. Chill and Serve: Cover the assembled dish with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the dish to set. When ready to serve, carefully cut into squares or wedges.
6. Garnish: Serve the Causa Rellena on a bed of lettuce leaves. Optionally, garnish with slices of hard-boiled eggs and a drizzle of olive oil for added richness.

Extra Tips:

When preparing Causa Rellena, confirm that your potatoes are adequately cooked and mashed without lumps for a smooth texture. The aji amarillo paste can be adjusted according to your spice preference; if you like it milder, use less.

Additionally, you can customize the filling with other ingredients like olives or diced vegetables for added flavor and crunch. For the best taste, prepare the dish a few hours in advance, or even the day before, allowing it to chill in the refrigerator to enhance the flavors further.

Chicken Thighs With Peruvian BBQ Sauce

Chicken thighs are a fantastic choice for a flavorful and succulent meal, and when paired with a zesty Peruvian BBQ sauce, they become a showstopper. The rich, smoky flavors of the sauce complement the juicy chicken thighs perfectly, making this dish not only delicious but also a great option for gatherings or family dinners.

The marinade infuses the meat with a delightful combination of spices and acidity, guaranteeing that each bite is bursting with flavor.

This recipe for Chicken Thighs With Peruvian BBQ Sauce serves 4-6 people and is uncomplicated enough for both novice and experienced cooks. The key to achieving the best flavors is in the marinating process, which allows the spices to penetrate the chicken deeply.

Pair the chicken with sides like rice or grilled vegetables for a complete meal that’s sure to impress.

Ingredients

• 4-6 bone-in, skin-on chicken thighs
• 1/2 cup soy sauce
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper (optional for heat)
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions

1. Prepare the Marinade: In a large mixing bowl, combine the soy sauce, red wine vinegar, olive oil, minced garlic, brown sugar, smoked paprika, ground cumin, ground coriander, black pepper, salt, and cayenne pepper (if using). Whisk the ingredients together until smooth, confirming that the brown sugar is fully dissolved.
2. Marinate the Chicken: Add the chicken thighs to the bowl, making sure they’re well-coated with the marinade. For best results, cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag. Refrigerate for at least 2 hours, but overnight is ideal for maximum flavor.
3. Preheat the Grill: About 30 minutes before you’re ready to cook, preheat your grill to medium-high heat. If using a charcoal grill, confirm the coals are evenly distributed for consistent heat.
4. Grill the Chicken: Remove the chicken thighs from the marinade, allowing any excess to drip off. Place the thighs skin-side down on the grill. Cook for about 7-8 minutes on this side, or until the skin is crispy and golden brown.
5. Flip and Continue Cooking: Turn the chicken thighs over and reduce the grill heat to medium. Continue cooking for an additional 15-20 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear. If needed, brush some leftover marinade on the chicken for extra flavor during the last few minutes of grilling.
6. Rest and Serve: Once cooked, remove the chicken thighs from the grill and let them rest for about 5 minutes. This allows the juices to redistribute throughout the meat. Garnish with fresh cilantro and serve with lime wedges on the side.

Extra Tips

For an even more intense flavor, consider marinating the chicken thighs overnight. If you prefer a caramelized finish, you can finish the thighs in a hot skillet after grilling for a few minutes.

Additionally, feel free to adjust the level of heat by altering the amount of cayenne pepper or adding a spicy dipping sauce on the side. Enjoy your flavorful Chicken Thighs With Peruvian BBQ Sauce!

Peruvian Chicken Thighs With Smashed Potatoes

Peruvian Chicken Thighs With Smashed Potatoes is a delightful dish that brings the vibrant flavors of Peru to your dinner table. The marinated chicken thighs are juicy and flavorful, thanks to a blend of spices and herbs, while the smashed potatoes provide a comforting and hearty side. This meal is perfect for family gatherings or casual weeknight dinners and can be prepared in under an hour, making it a convenient option for busy cooks.

The secret to this dish lies in the marinade, which infuses the chicken with a zesty kick that complements the creamy texture of the smashed potatoes. Using skin-on chicken thighs guarantees that the meat remains tender and moist as it cooks, while the crispy skin adds an irresistible crunch. Pair this meal with a fresh salad or some sautéed vegetables to round out your plate.

Ingredients (Serves 4-6):

• 6 bone-in, skin-on chicken thighs
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons fresh lime juice
• 2 pounds baby potatoes
• 4 tablespoons unsalted butter
• 1/2 cup milk
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine the minced garlic, olive oil, ground cumin, paprika, cayenne pepper, salt, black pepper, and lime juice. Whisk until well blended.
2. Marinate the Chicken: Add the chicken thighs to the bowl, making certain they’re fully coated with the marinade. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
3. Cook the Potatoes: While the chicken is marinating, bring a large pot of salted water to a boil. Add the baby potatoes and cook for about 15-20 minutes, or until they’re fork-tender. Drain and set aside.
4. Sear the Chicken: Preheat your oven to 400°F (200°C). In a large oven-safe skillet, heat a little olive oil over medium-high heat. Once hot, add the marinated chicken thighs skin-side down and sear for about 5-7 minutes until the skin is crispy and golden.
5. Bake the Chicken: Flip the chicken thighs over and transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
6. Smash the Potatoes: While the chicken is baking, return the drained potatoes to the pot. Add the butter and milk, and mash until creamy and smooth. Season with salt and pepper to taste.
7. Serve the Dish: Once the chicken is cooked, remove it from the oven and let it rest for a few minutes. Serve the chicken thighs alongside the smashed potatoes, garnished with fresh parsley.

Extra Tips:

For an extra layer of flavor, consider adding a teaspoon of smoked paprika to the marinade for a smokier taste. You can also mix in some grated cheese into the smashed potatoes for added richness.

If you’re short on time, you can skip marinating the chicken and proceed directly to cooking; however, marinating will markedly enhance the flavor profile. Experiment with different herbs like cilantro or oregano for additional taste variations!