Peruvian Highlands Protein Platter with Chicken
DifficultyIntermediate
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Peruvian Highlands Chicken Platter
Yields1 ServingPrep Time30 minsCook Time10 minsTotal Time40 mins
Bean Salad:
 ¼ tsp Dijon mustard
 ¼ tsp honey
 ½ tbsp olive oil
 ½ tbsp red wine vinegar
 ½ yellow bell pepper, diced
 ½ cup grape tomatoes, halved
 ¼ ripe avocado, diced
 A small handful of Italian parsley leaves, chopped
 1 garlic clove, minced
 A few fresh cilantro leaves, chopped
Potatoes on the side:
 Salt and pepper to taste
Protein:
 2 boneless chicken thighs
Aji Verde Sauce:
 ¼ cup cup fresh cilantro leaves
 1 garlic clove
  cup grated Cotija cheese 
 ½ lime, juiced
 ¼ cup fresh parsley
 1 tbsp water
 Salt and pepper to taste
Bean Salad:
1

In a bowl, combine the Peruvian Seasoning, Beans (drained and rinsed), chopped pickled Jalapeños, Dijon mustard, honey, olive oil, red wine vinegar, diced yellow bell pepper, halved grape tomatoes, diced avocado, chopped Italian parsley, minced garlic, chopped cilantro, and the juice of half a lime. Mix well.

2

Season with salt and pepper to taste. Adjust the lime juice and seasoning as needed. Set the bean salad aside.

Protein:
3

Sprinkle Peruvian seasoning on chicken thighs then grill on each side for 3 minutes. 

Aji Verde Sauce:
4

In a blender or food processor, combine the pickled Jalapeños, fresh cilantro leaves, garlic clove, extra heavy mayo, parsley, Cotija Cheese, water, juice of half a lime, and a pinch of salt and pepper. Blend until you achieve a smooth sauce-like consistency.

Potatoes on the side:
5

Deep fry at 375 degrees for 3 minutes. Season with salt to taste.

Assemble the Peruvian Highlands Chicken Platter:
6

Place the cooked chicken thighs on a plate. Spoon the bean salad next to the chicken. Drizzle the Aji Verde Sauce over the chicken and bean salad. Serve the crispy fresh cut chips on the side. Garnish with additional cilantro leaves and a lime wedge, if desired.

 

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Ingredients

Bean Salad:
 ¼ tsp Dijon mustard
 ¼ tsp honey
 ½ tbsp olive oil
 ½ tbsp red wine vinegar
 ½ yellow bell pepper, diced
 ½ cup grape tomatoes, halved
 ¼ ripe avocado, diced
 A small handful of Italian parsley leaves, chopped
 1 garlic clove, minced
 A few fresh cilantro leaves, chopped
Potatoes on the side:
 Salt and pepper to taste
Protein:
 2 boneless chicken thighs
Aji Verde Sauce:
 ¼ cup cup fresh cilantro leaves
 1 garlic clove
  cup grated Cotija cheese 
 ½ lime, juiced
 ¼ cup fresh parsley
 1 tbsp water
 Salt and pepper to taste

Directions

Bean Salad:
1

In a bowl, combine the Peruvian Seasoning, Beans (drained and rinsed), chopped pickled Jalapeños, Dijon mustard, honey, olive oil, red wine vinegar, diced yellow bell pepper, halved grape tomatoes, diced avocado, chopped Italian parsley, minced garlic, chopped cilantro, and the juice of half a lime. Mix well.

2

Season with salt and pepper to taste. Adjust the lime juice and seasoning as needed. Set the bean salad aside.

Protein:
3

Sprinkle Peruvian seasoning on chicken thighs then grill on each side for 3 minutes. 

Aji Verde Sauce:
4

In a blender or food processor, combine the pickled Jalapeños, fresh cilantro leaves, garlic clove, extra heavy mayo, parsley, Cotija Cheese, water, juice of half a lime, and a pinch of salt and pepper. Blend until you achieve a smooth sauce-like consistency.

Potatoes on the side:
5

Deep fry at 375 degrees for 3 minutes. Season with salt to taste.

Assemble the Peruvian Highlands Chicken Platter:
6

Place the cooked chicken thighs on a plate. Spoon the bean salad next to the chicken. Drizzle the Aji Verde Sauce over the chicken and bean salad. Serve the crispy fresh cut chips on the side. Garnish with additional cilantro leaves and a lime wedge, if desired.

Peruvian Highlands Protein Platter with Chicken