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Peruvian Chicken Tacos

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Peruvian Chicken Tacos

Peruvian-style tacos made with boneless chicken thighs, a homemade corn and tomato salsa, and a spicy homemade Peruvian aji verde sauce.

Peruvian Chicken Tacos recipe

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servings: 3

total time: 30 minutes

recipe by: 

Ingredients

  • THE CHICKEN:
  • 1 pound boneless skinless chicken thighs
  • 1 TBSP olive oil
  • 1 tsp garlic powder
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 1/2 tsp salt
  • THE CORN AND TOMATO SALSA:
  • 1 TBSP olive oil
  • 2 cups corn kernels (fresh or frozen)
  • 2 roma tomatoes, diced
  • 1/4 cup diced red onion
  • 1 TBSP fresh lime juice
  • salt & freshly ground black pepper
  • THE AJI VERDE SAUCE:
  • 1/2 cup mayonnaise
  • 1 bunch fresh cilantro, large stems removed
  • 2 jalapenos, ends trimmed
  • 2 garlic cloves, peeled
  • 3 ounces queso fresco
  • 1 TBSP fresh lime juice
  • salt & freshly ground black pepper
  • FOR SERVING:
  • 9 taco-size flour tortillas or flatbreads




Directions

  1. CHICKEN:
  2. Cut the chicken thighs into strips then place them into a large bowl.
  3. Drizzle the 1 TBSP of olive oil over top of the chicken and sprinkle on the garlic, paprika, cumin, and salt then toss to coat.
  4. Heat a cast-iron pan over medium-high heat.
  5. When the pan is hot, add the chicken and cook, stirring occasionally, until chicken is cooked through, about 6 minutes.
  6. Transfer the cooked chicken to a plate and set aside.
  7. CORN AND TOMATO SALSA:
  8. Heat the 1 TBSP of olive oil in the now empty cast-iron pan over medium-high heat.
  9. Add the corn to the pan and cook until the corn is slightly charred, 2 to 3 minutes, then take off the heat and transfer the corn to a large bowl.
  10. Stir the tomato, onion, lime juice, 1/4 tsp salt, and 1/8 tsp black pepper in with the corn then taste and add additional salt & pepper if needed.
  11. AJI VERDE SAUCE:
  12. Add the mayonnaise, cilantro, jalapenos, garlic ricotta, lime juice, and 1/4 tsp salt to a blender or food processor and blend until smooth.
  13. Taste sauce and season with additional salt & pepper if needed.
  14. SERVING:
  15. Warm the tortillas then serve filled with the chicken, salsa, and aji verde sauce.

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