Chicken Thighs With Green Sauce Food

PERUVIAN CHICKEN WITH GREEN SAUCE

Steps:

• Add garlic, lime juice, paprika, oregano, salt, cumin, and 2 tbsp of the olive oil to a large plastic bag. Add the chicken. Zip it up and massage the marinade into the chicken. Marinate for 1 hour.
• While the chicken marinates, make the green sauce.
• Add serrano pepper, cilantro, garlic, lime juice, honey, olive oil, Greek yogurt and salt to a high-powered blender or food processor. Blend until smooth. If needed, add a tablespoon or two to thin the sauce out. Season with salt and pepper and set aside.
• Once the chicken has marinated, heat a large skillet to a medium-high heat. Add remaining 2 tablespoons of olive oil. Using tongs, pull the chicken out of the marinade. Let any excess marinade drip off. When the oil is hot, add the chicken to the skillet. If needed, work in batches as you don't want to overcrowd the skillet. Sear the chicken until crusty and grown, about 4-5 minutes. When the chicken is ready to flip, it should easily release from the pan. Flip over and do the same on the other side until cooked through, about another 3-4 minutes. The chicken is done when it reaches 165 degrees on an instant-read thermometer.
• Remove the chicken from the skillet on to a platter. Turn the heat on low and add the water to the empty skillet. Use a wooden spoon to scrape up all the bits at the bottom of the pan. Pour over the chicken.
• Serve chicken with green sauce and rice if desired.

GREEN HARISSA CHICKEN THIGHS

Steps:

• Preheat the broiler.
• Under the hot broiler, char the bell peppers and jalapenos to blacken the skins evenly. Place the peppers in a bowl and cover to cool. Wipe off the skins with a paper towel and seed the peppers.
• Meanwhile, sprinkle the chicken with salt and pepper, and then dredge in flour. Heat a couple of tablespoons of oil in a pan over medium-high heat and add the chicken to brown on both sides. Remove to a plate and add a bit more oil if necessary. Add the garlic, onions, coriander, cumin and some salt and pepper. Cook to soften, stirring occasionally.
• Add 1 cup of the stock with the peeled peppers to a food processor and pulse to puree the peppers. Add the puree to the cooked onions and slide the chicken back into the sauce to finish cooking.
• Cool and store for a make-ahead meal. Reheat over medium heat, adding a little water or stock if the sauce is too thick.
• To serve, prepare the rice pilaf. Melt the butter in a saucepot over medium heat. Toast the broken pasta pieces to brown, then add the rice and the remaining 2 cups stock, and bring to a boil. Cover the pot and cook 15 minutes. Remove the pot from the heat and let stand 5 minutes, then fluff the pilaf with a fork.