Peruvian Chicken with Spicy Green Sauce Broccolini and Blistered Tomatoes

Peel and mince garlic. Thinly slice the spring onion. Trim the broccolini. Pick and chop the coriander leaves, discarding the stalks. Cut the lime in half and juice.

In a large bowl mix the soy sauce, juice of half a lime, 1 Tbsp olive oil, cumin & smoked paprika, dried oregano, salt and pepper. Add the chicken to the bowl and stir to coat in the marinade. Set aside for 10 minutes.

In a medium pot, add 3 cups water, rice and a pinch of salt. Bring to a boil then cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Heat a frying pan on a medium-high heat. Drizzle the pan with oil. Place chicken on the pan and cook for 5-6 minutes then flip and cook for another 5-6 minutes or until cooked through. In the last 5 minutes add the broccolini and cherry tomatoes to the grill to cook, turning after 3 minutes.

Combine jalapenos (to taste), coriander, spring onions, minced garlic, Greek yoghurt, juice of half a lime, salt and pepper in a food processor or a blender and process until smooth.

Divide the chicken, broccolini, blistered tomatoes and rice between serving plates and add a dollop of green sauce. Enjoy!

Peel and mince garlic. Thinly slice the spring onion. Trim the broccolini. Pick and chop the coriander leaves, discarding the stalks. Cut the lime in half and juice.

In a large bowl mix the soy sauce, juice of 1 lime, 1 Tbsp olive oil, cumin & smoked paprika, dried oregano, salt and pepper. Add the chicken to the bowl and stir to coat in the marinade. Set aside for 10 minutes.

In a medium pot, add 3 cups water, rice and a pinch of salt. Bring to a boil then cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Heat a frying pan on a medium-high heat. Drizzle the pan with oil. Place chicken on the pan and cook for 5-6 minutes then flip and cook for another 5-6 minutes or until cooked through. In the last 5 minutes add the broccolini and cherry tomatoes to the grill to cook, turning after 3 minutes.

Combine jalapenos (to taste), coriander, spring onions, minced garlic, Greek yoghurt, juice of a lime, salt and pepper in a food processor or a blender and process until smooth.

Divide the chicken, broccolini, blistered tomatoes and rice between serving plates and add a dollop of green sauce. Enjoy!

Peel and mince garlic. Thinly slice the spring onion. Trim the broccolini. Pick and chop the coriander leaves, discarding the stalks. Cut the lime in half and juice.

In a large bowl mix the soy sauce, juice of half a lime, 1 Tbsp olive oil, cumin & smoked paprika, dried oregano, salt and pepper. Add the chicken to the bowl and stir to coat in the marinade. Set aside for 10 minutes.

In a medium pot, add 1 1⁄2 cups water, rice and a pinch of salt. Bring to a boil then cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Heat a frying pan on a medium-high heat. Drizzle the pan with oil. Place chicken on the pan and cook for 5-6 minutes then flip and cook for another 5-6 minutes or until cooked through. In the last 5 minutes add the broccolini and cherry tomatoes to the grill to cook, turning after 3 minutes.

Combine jalapenos (to taste), coriander, spring onions, minced garlic, Greek yoghurt, juice of half a lime, salt and pepper in a food processor or a blender and process until smooth.

Divide the chicken, broccolini, blistered tomatoes and rice between serving plates and add a dollop of green sauce. Enjoy!

Peel and mince garlic. Thinly slice the spring onion. Trim the broccolini. Pick and chop the coriander leaves, discarding the stalks. Cut the lime in half and juice.

In a large bowl mix the soy sauce, juice of half a lime, 1 Tbsp olive oil, cumin & smoked paprika, dried oregano, salt and pepper. Add the chicken to the bowl and stir to coat in the marinade. Set aside for 10 minutes.

In a medium pot, add 1 1⁄2 cups water, rice and a pinch of salt. Bring to a boil then cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Heat a frying pan on a medium-high heat. Drizzle the pan with oil. Place chicken on the pan and cook for 5-6 minutes then flip and cook for another 5-6 minutes or until cooked through. In the last 5 minutes add the broccolini and cherry tomatoes to the grill to cook, turning after 3 minutes.

Combine jalapenos (to taste), coriander, spring onions, minced garlic, Greek yoghurt, juice of half a lime, salt and pepper in a food processor or a blender and process until smooth.

Divide the chicken, broccolini, blistered tomatoes and rice between serving plates and add a dollop of green sauce. Enjoy!

Peel and mince garlic. Thinly slice the spring onion. Trim the broccolini. Pick and chop the coriander leaves, discarding the stalks. Cut the lime in half and juice.

In a large bowl mix the soy sauce, juice of half a lime, 1 Tbsp olive oil, cumin & smoked paprika, dried oregano, salt and pepper. Add the chicken to the bowl and stir to coat in the marinade. Set aside for 10 minutes.

In a medium pot, add 1 1⁄2 cups water, rice and a pinch of salt. Bring to a boil then cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Heat a frying pan on a medium-high heat. Drizzle the pan with oil. Place chicken on the pan and cook for 5-6 minutes then flip and cook for another 5-6 minutes or until cooked through. In the last 5 minutes add the broccolini and cherry tomatoes to the grill to cook, turning after 3 minutes.

Combine jalapenos (to taste), coriander, spring onions, minced garlic, Greek yoghurt, juice of half a lime, salt and pepper in a food processor or a blender and process until smooth.

Divide the chicken, broccolini, blistered tomatoes and rice between serving plates and add a dollop of green sauce. Enjoy!

Peel and mince garlic. Thinly slice the spring onion. Trim the broccolini. Pick and chop the coriander leaves, discarding the stalks. Cut the lime in half and juice.

In a large bowl mix the soy sauce, juice of half a lime, 1 Tbsp olive oil, cumin & smoked paprika, dried oregano, salt and pepper. Add the chicken to the bowl and stir to coat in the marinade. Set aside for 10 minutes.

In a medium pot, add 1 1⁄2 cups water, rice and a pinch of salt. Bring to a boil then cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Heat a frying pan on a medium-high heat. Drizzle the pan with oil. Place chicken on the pan and cook for 5-6 minutes then flip and cook for another 5-6 minutes or until cooked through. In the last 5 minutes add the broccolini and cherry tomatoes to the grill to cook, turning after 3 minutes.

Combine jalapenos (to taste), coriander, spring onions, minced garlic, Greek yoghurt, juice of half a lime, salt and pepper in a food processor or a blender and process until smooth.

Divide the chicken, broccolini, blistered tomatoes and rice between serving plates and add a dollop of green sauce. Enjoy!