Peruvian Chicken and Oven Fries

Peruvian Chicken and Oven Fries Dish Guide

Serves 4

For the Chicken

1.5-2 lbs boneless skinless chicken thighs

1/3 cup soy sauce

3 gloves garlic, minced

Juice of 1 lime

2 T olive oil

2 t ground cumin

1 t paprika

½ t dried thyme

½ t dried oregano

1 t onion powder

Freshly cracked black pepper (to taste)

Combine all ingredients in a large bowl and mix thoroughly. Allow chicken to marinate for at least 30 minutes up to overnight in the fridge.

Grill over medium heat for 8-10 minutes a side or until cooked through. *

For the Aji Amarillo Sauce

2 T aji Amarillo paste**

1 shallow

3-4 garlic cloves

½ cup mayo

¼ cup plain Greek yogurt

¼ cup feta cheese

½ t turmeric

Juice of 1 lime

1 T ketchup

Salt and pepper to taste

Add all ingredients to a food processor or blender and combine until smooth. Store in an airtight container for up to 1 week in the fridge.

For the Oven Fries

2-3 russet potatoes

1/3 cup olive oil

1 t garlic powder

1 t Italian seasoning

Freshly grated parmesan cheese (to taste)

Salt and pepper to taste

Cut the potatoes into wedges (each potato should yield 8-12 wedges). Add potatoes, oil, garlic and Italian seasoning to a large bowl and season with salt and pepper. Toss to mix well and place on a baking sheet.

Bake at 400F for 45 minutes, flipping halfway through. Springle over the parmesan cheese for the last few minutes if you want it to get melty and golden brown in the oven or use as a garnish.

To serve, plate the chicken and potatoes with plenty of Amarillo sauce for dipping and lime wedges and cilantro leaf garnish if desired.

*These can also be baked or even pan-fried. Use whatever cooking method you prefer.

**This ingredient is easy to source on Amazon but can be found in some Latin or Asian grocery stores