Peruvian Chicken. If you like, pair your Peruvian-style roast chicken with a Peruvian-inspired green sauce. Inka Mama's Aji is a spicy sauce made with serrano peppers, garlic, green lettuce, and olive oil. And here's a creamy version with jalapeno peppers and a bit of mayonnaise replacing the olive oil: Peruvian Aji-Style Sauce.
This Peruvian Chicken is packed with flavor and sure to be a family favorite!
We've got texture, color, and flavor in this dish!
The Peruvian chicken (or often made with pork tenderloin) is a favorite recipe that I make for friends and family.
You can have Peruvian Chicken using 23 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Peruvian Chicken
- It's 2 tbsp of minced garlic.
- It's 3 tbsp of soy sauce.
- Prepare 1 tbsp of aji amarillo paste or Sambal Chili paste.
- Prepare 1 tbsp of lime juice.
- You need 1 teaspoon of aji panca paste or 1 teaspoon smoked paprika.
- Prepare 2 teaspoon of Dijon mustard.
- Prepare 1 teaspoon of ground cumin.
- You need 1 teaspoon of freshly ground black pepper.
- Prepare 1/2 teaspoon of fine sea salt.
- You need 1 of (3 1/2- to 4 1/2-pound) chicken, halved.
- It's as needed of Extra-virgin olive oil,.
- Prepare of For the Sauce.
- Prepare 1 cup of cilantro leaves/stems.
- Prepare 2 of jalapeños, seeded and diced.
- You need 1 of garlic clove, chopped.
- Prepare 2 tbsp of lime juice.
- Prepare 2 teaspoons of chopped fresh oregano or basil.
- Prepare 3/4 teaspoon of fine sea salt, more to taste.
- Prepare 1 teaspoon of Dijon mustard.
- You need 1 tbsp of aji amarillo paste or Sambal Chili paste.
- You need 1/2 teaspoon of honey.
- Prepare 1/2 teaspoon of ground cumin.
- Prepare 1/2 cup of extra-virgin olive oil.
Needless to say the Green Sauce is a winner!!! I always keep the leftover sauce to use on salads after the chicken or pork dinner. Burnished-skinned, deeply flavored and more than just a little spicy, it's no wonder that Peruvian chicken has become something of an obsession here in the United States There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarilla and aji panca — to add the necessary complexity and heat You can find them at South. The chicken and green sauce are divine, I serve them with black beans and Peruvian garlic rice garnished with cilantro.
Peruvian Chicken instructions
- For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt. Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours..
- Heat the oven to 350 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil..
- Roast until skin is golden and chicken is cooked through, 35 to 45 minutes. Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving..
- While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both..
Make a simple cucumber and tomato salad to accompany this. This Peruvian Chicken is roasted whole in the oven, and served with the most incredible green dipping sauce. Pollo a la Brasa is an incredible Peruvian dish of roasted chicken served with a mayonnaise based sauce. [Photograph: J. Video: Vicky Wasik] This Peruvian style grilled chicken is a recipe I back-hacked from the awesome chicken and green sauce they serve at Pio Pio in NYC. The basics are simple: Butterflied chicken with a vinegar and spice rub gets slow-cooked on the grill, then quickly cooked directly over the coals to crisp the skin.