Peruvian Chicken with Creamy Green Sauce

 

6-8 chicken thighs or breasts

1/3 C. olive oil or melted butter

6 cloves garlic

1 jalapeño, seeded if desired and chopped

1 T. ground cumin

1 T. smoked paprika

1 tsp. each salt and pepper

1/4 C. chopped cilantro and/or parsley

1 mango, chopped

1 avocado, chopped

Creamy Green Herb Sauce

1/2 C. mayo

1/2 C. plain Greek yogurt

1/2 C. fresh cilantro

1/4 C. fresh parsley

2 jalapeños, seeded if desired

2 cloves garlic

3 T. fresh lime juice

2 T. toasted sesame oil

 

Preheat oven to 425°F. In a casserole dish, toss together the chicken, olive oil or butter, garlic, jalapeño, smoked paprika, cumin, cilantro, and parsley – season with salt and pepper. If time allows, marinate 1 hour or overnight in the fridge. Bake for 25-30 minutes, until the chicken is cooked through and begins to crisp. To make the sauce, combine all ingredients in a food processor or blender. Season to taste with salt. Serve the chicken over bowls of rice with creamy sauce, mango, and avocado chunks. Enjoy!