Peruvian Green Sauce Chicken Bowl
The viral Peruvian pollo a la brasa bowl reimagined — juicy roasted chicken served over rice and beans with the legendary aji verde (Peruvian green sauce): a creamy, spicy, herby sauce blended from aji amarillo, huacatay (black mint), jalapeño, coriander, lime, mayo and cotija cheese. The sauce is astonishingly addictive.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Roast chicken thighs at 220°C/425°F for 25–30 minutes until golden. Rest; slice.
About 5 min
Aji verde: blend jalapeños, coriander, aji amarillo, garlic, mayo, cheese, lime juice and olive oil until smooth and creamy. Season. This sauce is the reason people return.
About 14 min
Season black beans with salt, cumin and lime juice.
About 14 min
Assemble bowls: rice → black beans → sliced chicken → avocado → cherry tomatoes.
About 14 min
Drizzle the aji verde generously over the entire bowl. Extra sauce on the side — you will use it all. Serve with lime wedges.
About 3 min
Nutrition per serving (estimate)
- Calories
- 580
- Protein
- 36 g
- Carbs
- 56 g
- Fat
- 24 g
- Fibre
- 10 g
- Sugar
- 6 g
- Sodium
- 720 mg
Contains: eggs
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Recipe by Boon Tools.