Peruvian seared chicken

Name: Peruvian seared chicken
Cook time: 25 min
Yield: 4

with toasted corn salad and aji verde drizzle

Ready in around 25 mins

RECIPE FACT:

Referred to as Pollo a la Brasa in Peru, this dish is usually cook over an open flam or on a spit.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE TOMATOES AND CHICKEN:

Slice the cherry tomatoes into quarters and add to a salad bowl. Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Cut each thigh into 3 even pieces and add to a bowl. Season with salt and pepper, pour in the Peruvian marinade and stir to combine.
2. TO COOK THE CORN AND QUINOA:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the black beans and corn and cook for 1-2 mins stirring occasionally to create a char. Open the bag of steamed mixed quinoa squeezing on the bag to break up any large clumps then add to the pan. Season with salt and cook for 1-2 mins. Remove from the pan into the salad bowl and allow to cool. Just before serving, add the mizuna, half the aji verde drizzle and toss to combine.
3. TO COOK THE CHICKEN:

Wipe out the pan, respray with oil and place back over a medium-high heat. Once hot, add the chicken and cook for 3-4 mins on each side or until cooked through – adjusting the heat if necessary to stop the marinade from burning. BBQ method: Heat the grill side of a BBQ and cook the chicken for 3-4 mins on each side or until cooked through.
TO SERVE:

Spoon charred corn salad onto plates and top with Peruvian chicken. Drizzle with remaining aji verde drizzle and sprinkle over ancho seed sprinkle.