Peruvian Chicken with Jalapeño Green Sauce

Sima Kazarnovsky Sima Kazarnovsky
5.0 (2 reviews)

The sauce is definitely the main character in this story. Don’t drizzle — pour this stuff all over your chicken. When you’re done, pour it on your salad tomorrow for lunch. And when it comes to snack time, use it as a dip for your veggies. And when it runs out, cry. I’m kidding, don’t cry. Just make some more.

2h 4-6
Easy Gluten Free Low Carb Passover Meat

Contains: Egg

Directions

Prepare the Peruvian Chicken

  1. Place the chicken, cauliflower, and onions in a large bowl. Set aside.

  2. Place the rest of the ingredients in a

    bowl and mix. Pour over the chicken and vegetables and toss until everything is coated. Marinate for at least one hour (longer is better).

  3. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

  4. Place chicken and vegetables on a sheet pan and spread out in one layer. If you need to separate it between two sheet pans, do so. Bake for one hour, shaking the pan halfway through to get an even char.

Prepare the Jalapeño Green Sauce

  1. Place all ingredients in a jar.

  2. Using an immersion blender, blend until the sauce is completely smooth.

To Serve

  1. Heavily drizzle everything in the sheet pan with the jalapeño green sauce. Alternatively, use the sauce as a dip.

    Or do both!

Credits

Tips:
Feel free to use chicken on the bone for the Peruvian chicken. Just make sure to bake it for longer.

Description:
Styling and Photography by Chay Berger.
Food Prep by Leah Hamaoui.

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chicken flavors healthier jalapeno kosher for passover peruvian Pesach Sima Kazarnovsky special occasion yom tov mains
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What Cooks Are Saying

5.0 out of 5

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4 Comments

Kayle Bayles •

Delicious!

Sorah Adler •

I used chicken on the bone. Was yum!!! Green sauce was definitely the star! Double it!!

Zehava •

How do I add this to my recipe box? I can’t find any icon to do so

Chana Fox Kosher.com Team •
Reply to Zehava

Hi Zehava,
In the image of the recipe, there should be a heart on the top right corner. Click that heart and this recipe should be automatically added to your recipe box. Let us know if you have any more Qs!
-Chana Tzirel from Kosher.com

Karen Johnson •

I made this with boneless Turkey thigh pieces and it was beyond delicious. I de-seeded the jalapeño because we don’t like spicy food and the sauce was perfect. I wish I doubled it. It enhanced the meat (we we ate over rice) but it was also good as a dip for challah or on rice without the meat. This was really so, so good. A flavor bomb with a really fresh, different combination. Kid and adult approved, highly recommend