Slide Meals

Transform your leftovers

Chicken Thighs 4-Day Flavors of Peru

4-day slide meal plan · Protein: chicken thighs

Days: 4
Protein: chicken thighs
Budget:

$$$–
Difficulty:

🍳🍳🍳–

Explore the vibrant and bold flavors of Peruvian home cooking with this 4-day chicken thigh meal plan featuring aji amarillo, lime, and cilantro.

Slide Chain

Day 1: Peruvian Grilled Chicken with Aji Sauce

Ingredients

Main

  • 4 chicken thighs

  • 2 limes, juiced

  • 1 tablespoon aji amarillo paste

  • 2 cloves garlic, minced

  • 1 tablespoon olive oil

  • salt and pepper to taste

Side

  • 2 cups rice

  • 1 tablespoon butter

  • salt to taste

Directions

  1. Marinate chicken thighs with lime juice, aji amarillo paste, garlic, olive oil, salt, and pepper for 30 minutes.

  2. Grill chicken until browned and cooked through, about 7 minutes per side.

  3. Cook rice with butter and salt according to package instructions.

  4. Reserve 2 cooked chicken thighs for the next day.

Cook’s Notes:

Save two grilled chicken thighs for tomorrow’s meal.

Day 2: Chicken and Potato Stew (Cau Cau)

Ingredients

Main

  • 2 reserved grilled chicken thighs, shredded

  • 2 large potatoes, cubed

  • 1 red onion, chopped

  • 1 tablespoon aji amarillo paste

  • 2 cloves garlic, minced

  • 2 cups chicken stock

  • 1 tablespoon olive oil

  • salt and pepper to taste

Directions

  1. In a pot, heat olive oil and sauté onion and garlic until softened.

  2. Add aji amarillo paste and cook for 2 minutes.

  3. Add potatoes, shredded chicken, and chicken stock; simmer until potatoes are tender, about 20 minutes.

  4. Season with salt and pepper to taste.

Cook’s Notes:

This hearty stew is perfect for using leftover chicken.

Day 3: Peruvian Quinoa Salad with Avocado and Corn

Ingredients

Main

  • 2 cups quinoa

  • 2 avocados, diced

  • 2 ears corn, cooked and kernels removed

  • 1 red onion, chopped

  • 2 tomatoes, diced

  • 1 bunch cilantro, chopped

  • 2 limes, juiced

  • 1 tablespoon olive oil

  • salt and pepper to taste

Directions

  1. Cook quinoa according to package instructions and let cool.

  2. In a large bowl, combine quinoa, avocado, corn, onion, tomatoes, and cilantro.

  3. Dress with lime juice, olive oil, salt, and pepper; toss to combine.

Cook’s Notes:

A refreshing salad that can be served cold or at room temperature.

Day 4: Chicken Sandwiches with Aji Sauce

Ingredients

Main

  • 2 chicken thighs, cooked and shredded

  • 4 slices bread

  • 2 tablespoons mayonnaise

  • 1 tablespoon aji amarillo paste

  • 1 tomato, sliced

  • lettuce leaves

Directions

  1. Mix mayonnaise with aji amarillo paste to create aji sauce.

  2. Spread aji sauce on bread slices.

  3. Layer shredded chicken, tomato slices, and lettuce on bread to assemble sandwiches.

Cook’s Notes:

Use any remaining aji sauce for extra flavor.

Combined Shopping List

Quantities shown are totals for the whole plan.

  • chicken thighs — 8 pieces

  • lime — 6

  • cilantro — 2 bunches

  • garlic — 2 heads

  • aji amarillo paste — 1 jar

  • red onion — 4

  • potatoes — 4 large

  • rice — 4 cups

  • avocado — 2

  • corn on the cob — 4

  • tomatoes — 4

  • olive oil — 1 bottle

  • salt — 1 box

  • black pepper — 1 grinder

  • cumin — 1 jar

  • chicken stock — 2 quarts

  • quinoa — 2 cups

  • butter — 1 stick

  • paprika — 1 jar

  • lettuce — 1 head

  • mayonnaise — 1 small jar

  • bread — 1 loaf

Final Notes

Enjoy the vibrant tastes of Peru with this simple 4-day chicken thigh meal plan.

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