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Peruvian Chicken Biscuits


3 boneless, skinless, chicken breasts

Chicken marinade (recipe follows)

Verde sauce (recipe follows)

6 verde biscuits (recipe follows)

½ cup shredded lettuce

Chicken Marinade

5 tablespoons red wine vinegar

3 tablespoons olive oil

2 ½ tablespoons garlic powder

2 tablespoons paprika

1 ½ tablespoons cumin

2 teaspoons black pepper

½ teaspoon kosher salt

Juice of 1 lemon

Verde Sauce

¾ cup fresh cilantro

⅓ cup Cotija cheese

⅓ cup olive oil

2-3 jalapeño peppers, seeded and chopped

1 cloves garlic

½ teaspoon red wine vinegar

½ teaspoon kosher salt

Verde Biscuits

2 cups Southern Biscuit Self-Rising Flour

¼ cup Crisco vegetable shortening (chilled)

⅔-¾ cup buttermilk

3 tablespoons verde sauce


Peruvian Chicken Biscuits
  1. Marinate chicken in chicken marinade for 4−24 hours prior to cooking.
  2. Preheat oven to 400 degrees. Place marinated chicken in oven on a greased baking pan.
  3. While the chicken is baking prepare verde sauce.
  4. Make biscuits and bake with chicken breast. (Depending upon the thickness of the chicken breast, the cooking time could be between 10−20 minutes; be careful not to overcook the chicken. Biscuit baking time is 8−10 minutes, so plan accordingly).
  5. Slice biscuits and chicken breasts in half. Place cooked chicken, lettuce, and verde sauce on biscuit bottom. Top with biscuit top.
Chicken Marinade
  1. Combine ingredients in a quart-size zip lock freezer bag.
Verde Sauce
  1. Combine all ingredients in blender and blend until smooth.
Verde Biscuits 
  1. Preheat oven to 400 degrees.
  2. Cut chilled shortening into flour in a large mixing bowl. Add just enough buttermilk to form dough. Turn onto a lightly floured surface. Knead lightly.
  3. Roll out in a rectangle shape ½ inch thick. Spread verde sauce onto dough. Roll up dough jelly roll style. Using a sharp knife trim the ends. Cut biscuit roll into 6 biscuits.
  4. Place on a greased cooking sheet. Bake 8−10 minutes.
Print Recipe