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–+ servings

Peruvian Chicken Sandwiches with Green Sauce

spiced chicken on a chewy roll with green sauce
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Lunch, Main Course, Sandwich, Sauce
Servings 4 servings

Ingredients
  

For the chicken:

  • 3 boneless chicken breasts halved horizontally and pounded to 1/4 inch thick
  • 3 cloves garlic minced
  • 2 tsp kosher salt
  • 2 tsp ground cumin
  • 2 tsp paprika
  • freshly ground black pepper
  • 1 tbsp white vinegar
  • 2 tbsp oil

For the sauce:

  • 3 jalapenos seeded and stemmed
  • 1 tbsp aji amarillo optional
  • 1 cup fresh cilantro leaves
  • 2 cloves garlic minced
  • 1/2 cup mayo
  • 1/4 cup sour cream
  • juice of 1 lime
  • 1 tsp white vinegar or more to taste
  • 1/4 cup olive oil
  • salt and pepper to taste

To serve:

  • 4 sturdy rolls
  • 2 ripe avocados sliced
  • red onion thinly sliced
  • romaine lettuce leaves

Instructions
 

For the chicken:

  • The day before you plan to serve, halve the chicken breasts horizontally and pound each piece to about 1/4 inch thick.
  • Add chicken to a plastic bag with all the marinade ingredients and rub into the chicken breasts. Allow to sit in the fridge overnight.
  • Heat a pan with 2 tbsp oil over medium high until very hot. Add the chicken and allow to brown nicely. Reduce the heat and flip the chicken to the other side. Continue to cook on med/med-low until the chicken is fully cooked, flipping as needed.

For the sauce:

  • Combine all the ingredients in a blender and puree until smooth. Adjust the seasoning and if it is too thick, add a little water. Place in the fridge in a jar until you are ready to serve. It with thicken up a bit more in the fridge.

To serve:

  • Toast the inside of the buns on the stove top or grill or oven. Place chicken on the roll and top with lettuce, avocado, onion and plenty of sauce. Serve with extra sauce on the side.
Keyword Chicken, Lunch, Main Dish, Sandwich, Sauce
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