Peruvian Inspired Chicken w/Coconut Rice

Ingredients

• 6 lb boneless chicken thighs
• 16 garlic cloves, minced
• ½ cup soy sauce
• ½ cup fresh lime juice
• ¼ cup olive oil
• ½ cup brown sugar
• ¼ cup ground cumin
• ¼ cup smoked paprika
• ½ cup dried oregano
• Salt and black pepper to taste
• 3 packed cups fresh cilantro
• 4-5 fresh jalapeños, seeded and ribs removed
• 10 garlic cloves
• 2 cups sour cream
• 6 scallions, green parts only
• 3 tbsp lime juice
• ½ cup olive oil
• 5 cups basmati rice, washed, soaked 1 hour, then drained
• 54 oz coconut milk
• 4 tsp salt
• 8-12 corn cobs
• Fresh chopped cilantro for garnish
• Lime wedges for serving

Instructions

1. 1Mix the chicken with all marinade ingredients and marinate for at least 20 minutes.
2. 2Bring rice, coconut milk, and salt to a gentle boil. Cover and cook on low for 12-15 minutes. Let steam, covered, for 10 minutes, then fluff.
3. 3Blend all aji verde ingredients until smooth and creamy.
4. 4Sear or grill chicken until golden and cooked through.
5. 5Serve chicken over coconut rice with aji verde, corn, cilantro, and lime.