Peruvian chicken

Name: Peruvian chicken
Cook time: 30 min
Yield: 4

with potato chips, green beans and sofrito sauce

Ready in around 30 mins

RECIPE FACT:

Peru is the third-largest country in South America, coming in after Brazil and Argentina.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210°C (fan bake).
1. TO COOK THE CHIPS:

Line an oven tray with baking paper. Place the steamed potato chips onto the tray, drizzle with oil and season generously with salt and pepper. Bake in the oven for 30 mins.
2. TO MARINADE AND COOK THE CHICKEN:

Line a second oven tray with baking paper. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each breast into 3 pieces, then place the chicken into a bowl with a drizzle of oil and sprinkle over Peruvian spices then turn to coat. Place the marinated chicken onto the tray and cook for 14 - 15 mins, or until cooked through.
3. TO PREPARE THE VEGETABLES:

Trim both ends off the green beans, cut in half and set aside. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the green beans and roasted capsicum strips, season with salt and pepper and cook for 2- 3 minutes. Add the sofrito sauce and cook for a further 1 min. Place the baby spinach into a bowl along with the roast capsicum and green beans mix. Mix gently to combine it all.
TO SERVE:

Arrange the potato chips and vegetables onto plates. Top with Peruvian chicken pieces, drizzle over any roasting juices and spoon over aji verde sauce.