Slow Cooker Chicken and Vegetables Ramen Prep: 15 mins | Cook: 180 mins | Total: 195 mins | Serves: ['8', '8 servings (1.5 cups each)'] | Cuisine: Asian Some nights you need a dinner that doesn’t require hovering over the stove, but still lands on the table like something special. This Slow Cooker Chicken and Vegetables Ramen is one of those meals. Tender chicken breasts, sliced mushrooms, onion, red bell pepper, garlic, and fresh ginger all simmer together in a savory soy-and-chicken-broth base until the kitchen smells incredible. Then you add a couple of ramen packs and let the noodles drink up all that rich, gingery liquid. What makes Slow Cooker Chicken and Vegetables Ramen such a weeknight win is how little hands-on time it takes. You pile the ingredients in, walk away for a few hours, and come back to shredded chicken and vegetables that have softened just right. It’...
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Peruvian Chicken Recipe
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Peruvian-Style Chicken With Green Sauce
Prep: 15 mins | Cook: PT0S | Total: 1 hrs 20 mins | Serves: 4 serving(s) | Cuisine: Latin American Cuisine, South American Cuisine, Peruvian Cuisine, South America Travel Cuisine, Chile Cuisine
I used to think Peruvian chicken meant roasting a whole bird for hours. Then I tried this Peruvian-Style Chicken With Green Sauce, and it completely reset my weeknight dinner expectations. The secret is chicken thighs, which cook in a fraction of the time while staying juicy. We rub them with grated garlic, smoked paprika, ground cumin, a drizzle of olive oil, a little vinegar, and a spoonful of aji amarillo paste for that gentle Peruvian warmth. After just fifteen minutes of marinating, the flavors already taste like they’ve been hanging out together all day.
What I love most is how the chicken turns golden and crusty while the green sauce sits cool and bright on the side. That sauce—creamy, herby, with a kick—makes every bite feel like a little trip to a street cart in Lima. So grab a pack of chicken thighs, stir together the marinade, and let this Peruvian-Style Chicken With Green Sauce carry the rest. By the time the sauce is blended, dinner is practically done.
Peruvian-Style Chicken With Green Sauce
Ingredients
Three cloves of garlic, either grated or chopped into small pieces
Two tablespoons of high-quality olive oil with a fruity flavor
One tablespoon of purified vinegar with a neutral taste
Two teaspoons of paprika smoked to perfection
One teaspoon of spicy Aji amarillo pepper paste, if desired
One teaspoon of cumin ground into a fine powder
One teaspoon of flaky salt from a kosher source
Half a teaspoon of black pepper, freshly ground for optimal flavor
Two and a half pounds of chicken thighs with the bone and skin intact
Two jalapeño peppers, seeds removed, then chopped into tiny bits
A single clove of garlic, peeled to reveal the inner flesh
One cup of cilantro leaves and tender stems, with additional leaves for serving
Two limes, with their zest and juice extracted, and extra wedges on the side
One teaspoon of pure honey with a rich, sweet flavor
Half a teaspoon (or to taste) of kosher salt with a flaky texture
A quarter teaspoon (or to taste) of black pepper, ground fresh for the best flavor
A quarter cup of olive oil with a high smoke point and rich flavor
Instructions
Step 1
To start making your Peruvian-Style Chicken With Green Sauce, preheat your oven to 425°F (220°C). While that's heating up, take a moment to prep your chicken - you'll want to rinse it under cold water, then pat it dry with some paper towels to get it ready for seasoning. Next, season your chicken with a blend of spices, making sure to coat it evenly, and place it on a baking sheet lined with parchment paper. You'll roast the chicken in the oven for about 25-30 minutes, or until it reaches an internal temperature of 165°F (74°C) and the skin is golden brown, crispy, and caramelized, which should take around 20-25 minutes - keep an eye on it to ensure the skin doesn't get too dark.
Step 2
To start cooking the chicken, preheat your oven to 425°F (220°C). As you wait for the oven to heat up, take a moment to prep the chicken - give it a good rinse, pat it dry with some paper towels, and season with a bit of salt. Once the oven is ready, you'll place the chicken on a baking sheet lined with parchment paper, and roast for about 25-30 minutes, or until it reaches an internal temperature of 165°F (74°C) and the skin is golden brown. You'll know it's done when the juices run clear and the meat feels firm to the touch.
When handling the aji amarillo paste, start with a small amount, as it can be quite potent.
Leftovers
To keep your Peruvian-Style Chicken fresh, store leftovers in a shallow glass container to preserve the crispy skin. Reheat in the oven to retain crunch.
Make It Your Own
Swap chicken for shrimp and add some diced mango for a sweet twist.
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