Spicy Peruvian Aji Verde Chicken Bowls
Refried Beans & Zesty Sweet Potatoes (blender required)
The star of this colorful dish is creamy, herbaceous ají verde sauce, a bright Peruvian sauce made with cilantro, garlic, and lime juice puréed in the blender. You’ll spoon over juicy roasted chicken cutlets atop roasted sweet potatoes and refried black beans. A squeeze of lime and sprinkle of chili flakes deliver a final kick of tang and heat.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Sweet Potatoes
2 unit
Scallions
1 unit
Lime
1 unit
Tomato
10 ounce
Chicken Cutlets
1 unit
Black Beans
1 unit
Veggie Stock Concentrate
½ ounce
Cilantro
4 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Garlic Powder
1 teaspoon
Chili Flakes
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
1 tablespoon
Olive Oil
½ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potatoes into ½-inch pieces. Trim and cut scallions into 1-inch batons. Zest and quarter lime (for 4, zest one lime and quarter both). Dice tomato into ¼-inch pieces. • Toss sweet potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack for 10 minutes (you’ll add more to the sheet then). (For 4, spread sweet potatoes out across entire sheet; roast on top rack.)
• Pat chicken* dry with paper towels and season all over with salt and pepper. • Once potatoes have roasted for 10 minutes, remove sheet from oven. Carefully place chicken on empty side of sheet. • Return to top rack and roast until potatoes are tender and chicken is cooked through, 15-20 minutes. (For 4 servings, leave sweet potatoes roasting; add chicken to a second baking sheet and roast on middle rack.)
• Meanwhile, in a medium pot over medium-low heat, combine beans and their liquid, stock concentrate, ¼ tsp salt, and pepper. Cook, stirring occasionally, until thickened, 10-15 minutes. Turn off heat. • Mash about half the beans with a potato masher or fork. Keep covered off heat until ready to serve.
• To a blender (or food processor), add cilantro (stems and leaves), scallions, juice from two lime wedges, mayonnaise, garlic powder, 1 TBSP olive oil, 1 TBSP water, ½ tsp sugar, ¼ tsp chili flakes, and ¼ tsp salt. (For 4 servings, use juice from one lime, 2 TBSP olive oil, 2 TBSP water, 1 tsp sugar, ½ tsp chili flakes, and ½ tsp salt.) • Blend, scraping down the sides as needed, until mixture is smooth and no large pieces remain, 60-90 seconds.
• Once chicken and potatoes are done, remove sheet from oven. Transfer chicken to a cutting board. • Sprinkle lime zest over sweet potatoes and carefully toss to combine.
• Thinly slice chicken crosswise. • Divide beans and sweet potatoes between bowls in separate sections. Top with chicken and spoon with as much aji verde as you like. • Garnish with tomato and sprinkle with remaining chili flakes to taste. Serve with a squeeze of lime juice and any remaining aji verde on the side.
Chicken is fully cooked when internal temperature reaches 165°.
