Peruvian Roast Chicken with Green Sauce - Wine Dine With Jeff

INGREDIENTS

  • 3 1/2 to 4 Pound whole chicken
  • 1 1/2 cups of chicken stock (for bottom of roasting pan)
  • INGREDEINTS FOR MARINADE
  • 1 Tablespoon Aji Amarillo it is a yellow pepper paste and can be ordered on Amazon
  • 1 Tablespoon of Aji Panca it is a red pepper paste and can be order on Amazon
  • 3 Tablespoons of olive oil
  • 2 Tablespoons of soy sauce
  • 5 Cloves of garlic minced
  • 1 Teaspoon of smoked paprika
  • 1 Tablespoon of cumin
  • 2 Tablespoons of fresh lime juice
  • 1 teaspoon of oregano
  • Salt and pepper to Taste
  • INGREDIENTS FOR GREEN SAUCE
  • 1 Cup of cilantro
  • 2 jalapenos with seeds removed
  • 1 Tablespoon of Aji amarillo pepper paste
  • 3 Tablespoons of Cotija cheese or use feta cheese
  • 2 Garlic cloves
  • 1 Tablespoons of lime juice
  • 1/2 cup of Mayonnaise
  • Salt and Pepper to taste

Directions

  • 1. Peruvian chicken or (Pollo a la Brasa) I think is American's new obsession with roast chicken. Because of the flavor explosion in your mouth coming from that spectacular marinade, every bite is juicy tender and a little spicy. 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 both of these South American Chile pastes online, I found them on Amazon and had them the next day. Start with the marinade in a bowl stir together all the ingredients Aji Panca, Aji Amarillo, olive oil, minced garlic, soy sauce, smoked paprika, cumin, lime juice, oregano, salt and pepper.
  • 2. Make sure to remove all the neck and gizzards from the inside of your whole chicken if it came with them and set them aside. I always use them to make to best chicken gravy never throw them out. With a paper towel dry off the chicken this will help the marinade stick to the chicken better. With you fingers (pictured below) carefully start to separate the skin from the flesh without tearing the chicken skin. Start with the breast meat and work your way down to the chicken thighs. This will let the marinade penetrate the meat to tenderize and give flavor.
  • 3. Take the Peruvian marinade and first place the marinade under the skin on the chicken. I find it easy to take a dinner tablespoon to add the marinade under the skin. work the marinade under all the breast meat skin and then down into the thigh meat. take the left over marinade and place it on top of the chicken skin to make sure all the chicken is coved in the Peruvian marinade. Cover with plastic wrap and place it in the fridge for no less than 6 hours, I like to marinade the chicken the night before I am going to roast it. Don't rush the marinade time because this is where the magic happens when the chicken sits in all these spices. The marinade is not just flavoring the chicken it is tenderizing the chicken.
  • 4. After the chicken has finished marinating remove the chicken from the fridge 1 hour before cooking it. I like to use a roasting pan with a wire rack so the chicken skin can get nice and crispy all around. Pour the chicken stock in the bottom of the roasting pan. The chicken is not sitting in the liquid but the chicken stock keeps it moist while roasting in the oven so I don't have to baste the chicken. With kitchen twine tie together the chicken legs and tuck the wing tips under the breast plate. Place the chicken in a preheated 425 degree Fahrenheit oven until the chicken reach 165 degrees it will take about 80 to 90 minutes.. You have a few options after 30 minutes you can lower to temperature to 375 and finish cooking the chicken it will take longer. Because of all the Peruvian spices the skin will start to look as if it is burnt but it is not that is just added flavor, if you want you can tent the chicken with foil to stop the chicken from getting to dark.
  • 5. While the chicken is in the oven roasting it's a perfect time to make the spicy green sauce for dipping. I am addicted to this green sauce, the first time I tasted it at a Peruvian restaurant I had to figure out how to make it at home. In a food processor add all the green sauce ingredients and blend until a nice creamy consistency, cilantro, jalapenos, aji amarillo paste, cotija cheese, garlic, lime juice, mayonnaise, salt and pepper to taste.
  • 6. I hope this becomes your new favorite way to roast a chicken. It is hands down one of my favorite ways to roast a chicken. In the Peruvian restaurant this is served with French fries or your favorite rice and beans. Don't forget to dip that roast chicken in the green sauce for a flavor explosion.

Recipe Video:

Peruvian Roast Chicken with Green Sauce

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