Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
February 24 2026
High Protein - Peruvian Chicken Breasts with Pinto Beans
Image From foodnetwork.com
Chicken and Marinade:
1/4 cup plus 2 tablespoons lime juice (from about 3 large limes)
3 tablespoons extra-virgin olive oil
6 cloves garlic, grated
1 tablespoon ground cumin
2 teaspoons smoked paprika
2 teaspoons light brown sugar
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
6 bone-in, skin-on split chicken breasts (about 4 1/2 pounds total)
Ají Green Sauce:
1 cup lightly packed cilantro leaves
3 whole jalapeño peppers, seeds removed if desired, pepper roughly chopped
2 cloves garlic, roughly chopped
1/2 cup light mayonnaise
1/4 cup fat-free Greek yogurt
2 tablespoons extra-virgin olive oil
2 teaspoons lime juice
Kosher salt and freshly ground black pepper
Beans:
2 slices bacon, diced
1/4 medium white onion, diced (about 1/2 cup)
3 cloves garlic, minced
1 plum or Roma tomato, diced
2 tablespoons ají amarillo paste (yellow pepper paste)
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 dried bay leaf
Two 15-ounce cans pinto beans, drained and rinsed
2 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper
For the chicken and marinade: Whisk the lime juice, olive oil, garlic, cumin, paprika, brown sugar, oregano, 1 1/2 teaspoons kosher salt and 1 teaspoon ground black pepper in a large bowl until combined. Pat the chicken dry with paper towels and place it in the bowl. Massage the marinade into the chicken until evenly coated. Leave to marinate at room temperature for at least 30 minutes and no more than 1 hour (see Cook’s Note).
Position a rack in the center of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with aluminum foil.
Place the marinated chicken skin-side up on the prepared baking sheet. Bake until it reaches 155 degrees F when tested with an instant-read thermometer, 25 to 30 minutes. Remove from the oven and let rest on the baking sheet for 5 minutes; the temperature should rise to 165 degrees F.
Meanwhile, for the ají green sauce: Combine the cilantro, jalapeños, garlic, mayonnaise, yogurt, olive oil, lime juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a blender and blend on high until puréed, adding 1 tablespoon of water at a time to help it blend smoothly if needed. Transfer to a small bowl, cover and refrigerate.
For the beans: Heat a large saucepan over medium heat. Add the bacon and cook, stirring occasionally, until browned and crispy, 4 to 5 minutes. Transfer the bacon with a slotted spoon to a small bowl leaving the bacon fat behind. Set the bacon aside. If there is more than 1 tablespoon fat in the saucepan remove the excess.
Add the onion to the bacon fat in the pan and cook over medium heat, stirring, until softened and starting to brown, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the diced tomato and cook until soft and broken down, about 5 minutes. Stir in the ají amarillo paste, cumin, oregano and bay leaf. Add the beans, chicken broth and reserved bacon and simmer until the beans are tender, about 15 minutes. Remove the bay leaf. Season the beans with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mash some beans against the side of the pot until the sauce thickens to your preference. Cover and set aside to keep warm.
Divide the chicken and beans among 6 plates and dollop with ají green sauce.