Peruvian Pollo a la Brasa with Ají Verde (Paleo, Keto, GF)

The Brasa Marinade and Aji Verde Sauce are paleo, keto-friendly & gluten-free!

My idea of a perfect lunch: Pollo Brasa paired with a robust Peruvian green sauce known as Ají Verde. The flavors in this dish are vibrant, refreshing, with acidic and bold notes. It’s so simple to make, tastes very clean with no compromise on the Peruvian flavors. Best part? You probably have everything you need in your pantry and fridge right now.

A FEW THINGS TO NOTE:

• I’ve marinated the chicken from 30 minutes on the counter to overnight and can’t report a huge difference in flavor. The key is to baste excess marinade onto the chicken as you’re grilling it (or roasting, pan frying) to make sure the marinade is infused at every opportunity.

• What should I serve this with? Pickled onions have the subtle acidity that goes well with the tart ingredients in both the marinade and Aji Verde sauce (orange segments have a similar effect). Chopped cilantro works wonderfully as a garnish, and you can never go wrong with avocado.

Print

With ImageWithout Image

Peruvian Pollo a la Brasa with Ají Verde

Yield: 2

Author: Clean Eats Factory

Pollo Brasa paired with a robust Peruvian green sauce known as Ají Verde. The flavors in this dish are vibrant, refreshing, with acidic and bold notes.

Ingredients

For the Pollo Alla Brasa:

• Juice from 1 lime
• 2 tbsp extra virgin olive oil
• 1 tbsp honey 
• 2 garlic cloves, minced
• 1 tbsp ground cumin
• 1.5 tsp sweet smoked paprika
• 1 tsp ground coriander
• 1/2 tsp dried Mexican oregano
• 1/2 tsp salt + black pepper to taste
• 1 lb boneless skinless chicken, cut into 1-inch cubes

For the Ají verde

• 1/4 cup mayonnaise
• 1 tablespoons fresh lime juice (from 2 small limes)
• 1 small bunch fresh cilantro, trimmed, leaves and stems coarsely chopped (about 1 packed cup)
• 1 garlic clove
• 2-3 scallions
• 2 tbsp chopped fresh mint
• 1-2 tsp (less if spice-averse) of Ajî Amarillo (Peruvian yellow chile) paste or cored/seeded serrano or jalapeño chile
• Pinch of kosher salt

For serving:

• Basmati or Cauliflower Rice
• Chopped Cilantro
• Pickled Onions
• Avocado slices
• Orange segments

Instructions

1. Combine all the marinade ingredients and toss chicken until coated. Let marinate for at least 30 minutes or at least overnight. 
2. Meanwhile, prepare your serving ingredients (cook rice, pickle onions, slice avocado, chop cilantro) and the Aji Verde Sauce. To make the sauce, blitz all the ingredients in a food processor and season to taste.
3. Grill or pan fry chicken, basting with marinade as the flavors caramelize, and then serve with a drizzle of Aji Verde sauce over cilantro rice, orange segments, avocado slices, pickled onions, and chopped cilantro. 

Did you make this recipe?

Tag @cleaneatsfactory on instagram and hashtag it #cleaneatsfactory

Created using The Recipes Generator