Hero Dinners by Marge Perry and David Bonom and Anolon PromotionApril 8, 2019 by Jenny
Peruvian Chicken with Ají Verde Purple Potatoes + Brussels Sprouts Add this recipe to your Bookshelf (click the blue +Bookshelf button). When David came back from a business trip to Peru (training chefs there for the United States Poultry and Egg Export Council), he raved about the food. Ají verde, the ubiquitous green sauce he had eaten so often at Peruvian restaurants in the States, had a brighter, more vivid flavor in its homeland. The savory rub (with just a hint of sugar) on the chicken is also based on the flavors David experienced in Peru. The ají verde keeps well for several days in the refrigerator. It makes a great dip and pairs as well with fish as it does with poultry. Makes 4 servings
- 2 tablespoons lower-sodium soy sauce
- 2 teaspoons sugar
- 1 teaspoon garlic powder
- ½ teaspoon chipotle chile powder
- ½ teaspoon dried thyme
- 1 teaspoon salt, divided
- 2½ pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
- 12 ounces baby purple potatoes, halved lengthwise
- 12 ounces Brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons olive oil, divided
- ½ cup unsalted chicken broth
- ½ cup fresh cilantro leaves
- 1 jalapeño pepper, seeded
- 1 small garlic clove
- ¼ cup sour cream
- ¼ cup canola mayonnaise
- 1 tablespoon olive oil
- 1 teaspoon white wine vinegar
- ¼ teaspoon salt
- Preheat the oven to 425°F.
- Combine the soy sauce, sugar, garlic powder, chipotle powder, thyme, and ½ teaspoon of the salt in a small bowl to form a paste. Rub the mixture all over the chicken to coat.
- Combine the potatoes, Brussels sprouts, and 1 tablespoon of the oil in a large bowl. Toss with the remaining ½ teaspoon salt.
- Heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium heat. Add the chicken, skin side down, and cook until well browned, about 4 minutes. Remove the chicken from the skillet and add the potatoes and Brussels sprouts. Place the chicken, skin side up, on top of the vegetables and pour in the broth; cook for 2 minutes. Transfer to the oven and roast until the vegetables are tender and an instant-read thermometer inserted into the center of the largest piece of chicken registers 170°F, 23 to 25 minutes.
- While the chicken roasts, make the ají verde: Puree the cilantro, jalapeño, garlic, sour cream, mayonnaise, olive oil, vinegar, and salt in a blender.
The publisher is offering three copies of Hero Dinners and Anolon is offering three winners a cast iron skillet and sheet tray (as described above) to EYB Members in the US. Two of the entry options are to answer the following questions in the comments section of this blog post.
Which recipe in the index would you try first?
Which product at Anolon would you like to have for your kitchen?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post and this forum post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on June 8th, 2019.
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