Peruvian Chicken with Creamy Green Sauce

Ingredients

• 6-8 chicken thighs or breasts
• 1/3 cup olive oil or melted butter
• 6 cloves garlic
• 1 jalapeño, seeded if desired and chopped
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon each salt and pepper
• 1/4 cup chopped cilantro and/or parsley
• 1 mango, chopped
• 1 avocado, chopped
• 1/2 cup mayo
• 1/2 cup plain Greek yogurt
• 1/2 cup fresh cilantro
• 1/4 cup fresh parsley
• 2 jalapeños, seeded if desired
• 2 cloves garlic
• 3 tablespoons fresh lime juice
• 2 tablespoons toasted sesame oil

Instructions

1. 1. Preheat oven to 425°F.2. In a casserole dish, toss together the chicken, olive oil or butter, garlic, jalapeño, smoked paprika, cumin, cilantro, and parsley - season with salt and pepper. If time allows, marinate 1 hour or overnight in the fridge. 3. Bake for 25-30 minutes, until the chicken is cooked through and begins to crisp. 4. To make the sauce, combine all ingredients in a food processor or blender. Season to taste with salt.5. Serve the chicken over bowls of rice with creamy sauce, mango, and avocado chunks. Enjoy!