If you’ve been searching for a dish that delivers vibrant flavors, irresistible creaminess, and a touch of fiery zest, then the Peruvian Chicken with Creamy Green Mango and Avocado Sauce Recipe is about to become your new obsession. This dish combines juicy, perfectly roasted chicken with a luscious, tangy-green sauce made from fresh mango, avocado, and herbs that brighten every bite. The balance of smoky spices with the rich, tropical creaminess makes it a dinner party star or a comforting weeknight favorite you’ll want to make again and again.
Ingredients You’ll Need
These ingredients are delightfully straightforward yet essential for creating a well-rounded dish that sings with authentic Peruvian-inspired flavors. Each component plays a vital role, from the tender juiciness of the chicken to the fresh zing of herbs and the silky texture of the sauce.
- Chicken thighs or breasts: Choose your favorite cut; thighs offer juicy richness while breasts keep it lean and tender.
- Olive oil or melted butter: Adds moisture and helps the chicken develop a crisp, flavorful skin.
- Garlic cloves: Infuse the chicken with deep, aromatic undertones.
- Jalapeños: Provide a gentle heat that lifts the entire dish—seed them for milder flavor.
- Ground cumin: Brings warmth and subtle earthiness.
- Smoked paprika: Delivers smoky depth and vibrant color.
- Salt and pepper: Crucial for seasoning and balancing the flavors.
- Chopped cilantro and parsley: Fresh herbs that add brightness and a pop of green.
- Mango and avocado: The stars of the creamy sauce, their sweetness and creaminess create luscious contrast.
- Mayonnaise and plain Greek yogurt: Combine for a silky, tangy base with a hint of richness.
- Fresh lime juice: Adds acidity and zest to brighten the sauce beautifully.
- Toasted sesame oil: Introduces a subtle nutty layer to the sauce.
How to Make Peruvian Chicken with Creamy Green Mango and Avocado Sauce Recipe
Step 1: Prepare and Marinate the Chicken
Start by preheating your oven to 425°F, creating the perfect environment to roast juicy chicken with a crisp edge. Toss your chosen chicken thighs or breasts in a casserole dish with olive oil or melted butter, then add chopped garlic, jalapeño, ground cumin, smoked paprika, and freshly chopped cilantro and parsley for an herbaceous punch. Season generously with salt and pepper to enhance every bite. If you have a bit of extra time, let the chicken marinate in the fridge for an hour or overnight; this deepens the flavors and makes the meat even more tender.
Step 2: Roast the Chicken to Perfection
Place the chicken in the oven and let it roast for 25 to 30 minutes. You’ll want to watch for the skin to become golden crisp and the inside to cook through to juicy perfection. The high heat seals in moisture while developing those irresistible smoky notes from the paprika and cumin. Once done, remove the chicken and allow it to rest briefly—this keeps all those delicious juices locked inside.
Step 3: Blend the Creamy Green Mango and Avocado Sauce
The magic of the Peruvian Chicken with Creamy Green Mango and Avocado Sauce Recipe truly shines in its sauce. In your food processor or blender, combine mango, avocado, mayonnaise, Greek yogurt, fresh cilantro, parsley, jalapeños, garlic, lime juice, and toasted sesame oil. Blend until smooth and creamy, tasting to adjust the salt or lime juice as needed. This sauce is vibrantly green, luscious, and packs layers of flavor—from sweetness and tang to herbal freshness and just a bit of heat.
Step 4: Serve and Enjoy
Plate your perfectly roasted chicken over warm bowls of rice or your favorite grain. Spoon generous amounts of that creamy green mango and avocado sauce over the top. Scatter chunks of fresh mango and avocado for texture, and prepare for compliments all around. This dish offers the perfect harmony of smoky, spicy, creamy, and fresh, sure to become a staple in your repertoire.
How to Serve Peruvian Chicken with Creamy Green Mango and Avocado Sauce Recipe
Garnishes
Enhance this dish by adding a sprinkle of fresh chopped cilantro or parsley on top. Thin slices of fresh jalapeño or a few lime wedges can elevate the flavors and add a spark of freshness just before serving. For an extra crunch, toasted sesame seeds or crushed toasted nuts work beautifully.
Side Dishes
This recipe pairs wonderfully with simple steamed white rice or quinoa to soak up the creamy sauce. For more vibrant plates, try serving alongside grilled vegetables or a crisp green salad featuring citrus dressing to complement the tangy notes of the sauce.
Creative Ways to Present
For a casual gathering, serve the chicken family-style on a large platter with bowls of sauce and garnishes on the side. If you’re feeling fancy, slice the chicken and layer it over avocado toast or in warm tortillas for a festive take on tacos that showcase the creamy green sauce beautifully.
Make Ahead and Storage
Storing Leftovers
Leftover chicken and sauce can be stored separately in airtight containers in the refrigerator for up to 3 days. Keep the sauce chilled to preserve its fresh flavor and creamy texture.
Freezing
This dish freezes well if you separate the components. Freeze cooked chicken without the sauce for up to 2 months. The sauce is best made fresh, but you can freeze it for up to 1 month; thaw gently and stir before serving.
Reheating
Reheat the chicken gently in an oven set to 350°F or in a skillet over medium heat to maintain crispness. Serve cold or room temperature sauce on the side to keep its creamy consistency.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs tend to be juicier and more forgiving, chicken breasts work well too. Just be careful not to overcook them; they might require slightly less time in the oven.
Is the sauce spicy?
The sauce has a gentle heat from the jalapeños, but you can adjust the spice level by seeding the peppers or reducing their amount. It’s meant to be creamy and fresh, with a subtle kick.
Can I make the sauce vegan?
You can substitute the mayo and Greek yogurt with plant-based alternatives like vegan mayo and coconut yogurt to keep the creamy texture while making it vegan-friendly.
What can I serve instead of rice?
Quinoa, couscous, or even a bed of mixed greens make great alternatives that still complement the bright flavors and creamy sauce perfectly.
How far in advance can I prepare this dish?
You can marinate the chicken up to 24 hours ahead and make the sauce a day early. Just blend the sauce fresh or give it a quick stir after refrigeration to maintain the vibrant texture.
Final Thoughts
You won’t regret adding the Peruvian Chicken with Creamy Green Mango and Avocado Sauce Recipe to your cooking lineup. It’s one of those dishes that feels special yet is surprisingly easy to make. The way the smoky, spiced chicken pairs with the luscious, bright sauce is pure magic—perfect for sharing with family, friends, or simply treating yourself to a delicious meal that feels like a warm hug on a plate. Give it a try and watch it become a fast favorite in your kitchen!
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Peruvian Chicken with Creamy Green Mango and Avocado Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Peruvian
- Diet: Gluten Free
Description
This Peruvian Chicken recipe features juicy baked chicken thighs or breasts seasoned with smoky paprika, cumin, and fresh herbs, served alongside a vibrant, creamy green sauce made from fresh herbs, avocado, mango, and a hint of spice. Perfectly balanced with a tangy lime kick, this dish brings authentic Peruvian flavors to your table with simple, wholesome ingredients and easy preparation.
Ingredients
Chicken Marinade
- 6–8 chicken thighs or breasts
- 1/3 cup olive oil or melted butter
- 6 cloves garlic, minced
- 1 jalapeño, seeded if desired and chopped
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup chopped cilantro and/or parsley
Creamy Green Sauce
- 1 mango, chopped
- 1 avocado, chopped
- 1/2 cup mayonnaise
- 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
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for baking the chicken.
- Prepare the Chicken Marinade: In a casserole dish, combine the chicken pieces with olive oil or melted butter, minced garlic, chopped jalapeño, smoked paprika, ground cumin, chopped cilantro and/or parsley, salt, and pepper. Toss everything together until the chicken is evenly coated. For best results, marinate for at least 1 hour or overnight in the refrigerator.
- Bake the Chicken: Place the marinated chicken in the oven and bake for 25-30 minutes, or until the chicken is fully cooked and the skin starts to crisp up nicely.
- Make the Creamy Green Sauce: While the chicken bakes, combine mango, avocado, mayonnaise, Greek yogurt, fresh cilantro, fresh parsley, seeded jalapeños, garlic cloves, fresh lime juice, and toasted sesame oil in a food processor or blender. Blend until smooth and creamy. Taste and adjust seasoning with salt as needed.
- Serve: Serve the baked chicken over bowls of rice, topped generously with the creamy green sauce and chunks of mango and avocado for a delicious, colorful, and flavorful meal. Enjoy!
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- Adjust jalapeño quantity to control the spice level of both the chicken and sauce.
- Use chicken thighs for juicier meat or breasts for leaner protein.
- This sauce also makes a great dip or spread for sandwiches.
- Serve with steamed white rice or quinoa for a complete meal.
