Description
These Peruvian chicken mashed potato bowls combine juicy spiced chicken, creamy mashed potatoes, and a bright cilantro aji verde sauce for a bold comfort food dinner that’s easy enough for weeknights.
Ingredients
Chicken
2 lbs boneless skinless chicken breasts
3 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
Mashed Potatoes
2 lbs Yukon gold potatoes, peeled and cubed
4 tablespoons butter
½ cup milk or cream
½ teaspoon salt
½ teaspoon black pepper
Aji Verde Sauce
1 cup fresh cilantro
1 jalapeño, seeded
2 cloves garlic
¼ cup mayonnaise
¼ cup sour cream or Greek yogurt
1 tablespoon lime juice
2 tablespoons olive oil
¼ teaspoon salt
Optional Bowl Add-Ins
1 cup corn
extra cilantro
lime wedges
Instructions
In a bowl combine olive oil, lime juice, garlic, paprika, cumin, oregano, salt, and pepper.
Add the chicken breasts and coat well. Let marinate for at least 15 minutes.
Heat a skillet over medium-high heat.
Cook chicken for 5–7 minutes per side until golden and cooked through.
Remove from pan and slice.
Boil cubed potatoes in salted water for 12–15 minutes until fork tender.
Drain and mash with butter, milk, salt, and pepper until creamy.
In a blender combine:
cilantro
jalapeño
garlic
mayonnaise
sour cream
lime juice
olive oil
salt
Blend until smooth and creamy.
Divide mashed potatoes between bowls.
Top with sliced Peruvian chicken, corn, and drizzle generously with aji verde sauce.
Finish with cilantro and lime wedges if desired.
Notes
For the juiciest chicken, let the chicken rest for 5 minutes before slicing.
Aji verde sauce can be made ahead and stored in the refrigerator for up to 5 days.
This sauce is also amazing on tacos, roasted vegetables, and rice bowls.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: STOVETOP
- Cuisine: PERUVIAN INSPIRED