Mouthwatering Peruvian Chicken Recipe with Green Sauce

Ingredients

• 4 pieces Chicken Quarters (skin-on, bone-in; thighs and drumsticks)
• 2 tablespoons Sazon Seasoning (store‑bought blend containing garlic powder, cumin, oregano; gives orange color)
• 4 tablespoons Olive Oil (extra virgin recommended; 2 tbsp for searing, 2 tbsp for sauce)
• to taste pinch Salt (kosher or table salt)
• to taste pinch Black Pepper (freshly ground)
• 5 cloves Garlic Cloves (peeled)
• 1 whole Avocado (ripe, peeled, pit removed)
• 1 whole Jalapeno (seeds optional for less heat)
• 0.5 cup Fresh Cilantro Leaves (loosely packed)
• 1 tablespoon Red Wine Vinegar (adds acidity)
• 0.5 teaspoon Ground Cumin (for sauce flavor)
• 2 tablespoons Water (adjust sauce consistency)

Instructions

1. Prepare chicken and season

   Lay a sheet of plastic wrap on the counter, place the chicken quarters on it, and season both sides generously with Sazon seasoning, a pinch of salt and pepper, and any extra garlic powder, cumin, or oregano you like.

   Time: PT5M

2. Sear chicken

   Heat the cast iron skillet over medium‑high heat, add 2 Tbsp olive oil, and place the chicken skin‑side down. Cook until the skin is golden brown, about 1 minute, then flip and sear the other side for another minute.

   Time: PT2M

3. Finish cooking in oven

   Preheat the oven to 400°F. Transfer the seared chicken to a baking sheet and bake for 15 minutes, or until an instant‑read thermometer registers 165°F in the thickest part.

   Time: PT15M

   Temperature: 400°F

4. Blend green Peruvian sauce

   While the chicken bakes, combine garlic cloves, peeled avocado, whole jalapeño, cilantro, red wine vinegar, salt, pepper, ground cumin, 2 Tbsp olive oil, and water in a blender. Blend on high until smooth, adding more water if needed.

   Time: PT3M

5. Plate and serve

   Arrange the chicken on a serving platter, drizzle or serve the green sauce on the side, and enjoy with a fork and knife.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

8 g

Fat

20 g

Fiber

5 g