Marge Perry and David Bonom stopped by FeedfeedBrooklyn to chat about their new cookbook, Hero Dinners, and to make Peruvian Chicken with Ají Verde. For more, click here.
For the Chicken
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons sugar
- 1 teaspoon garlic powder
- 1/ 2 teaspoon chipotle chili powder
- 1/ 2 teaspoon dried thyme
- 1 teaspoon salt, divided
- 2 1/ 2 pounds bone-in, skin-on chicken thighs (4-6 thighs)
- 12 ounces baby purple potatoes, halved lengthwise
- 12 ounces Brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons olive oil, divided
- 1/ 2 cup unsalted chicken broth
For the Ají Verde
- 1/ 2 cup fresh cilantro leaves
- 1 jalapeño pepper, seeded
- 1 small garlic clove
- 1/ 4 cup sour cream
- 1/ 4 cup canola mayonnaise
- 1 tablespoon olive oil
- 1 teaspoon white wine vinegar
- 1/ 4 teaspoon salt
Preheat the oven to 425ºF.
Combine the soy sauce, sugar, garlic powder, chipotle chili powder, thyme, and 1/2 teaspoon of the salt in a small bowl to form a paste. Rub the mixture all over the chicken to coat.
Combine the potatoes, Brussels sprouts, and 1 tablespoon of the oil in a large bowl. Toss with the remaining 1/2 teaspoon of salt.
Heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium heat. Add the chicken, skin side down, and cook until well browned, about 4 minutes. Remove the chicken from the skillet and add the potatoes and Brussels sprouts.Place the chicken, skin side up, on top of the vegetables and pour in the broth; cook for 2 minutes.Transfer to the oven and roast until the vegetables are tender and a instant-read thermometer inserted into the center of the largest piece of chicken registers 170ºF, 23 to 25 minutes.
While the chicken roasts, make the ají verde. Puree the cilantro, jalapeno, garlic, sour cream, mayonnaise, oil, vinegar, and salt in a blender.