PERUVIAN-STYLE ROAST CHICKEN WITH TANGY GREEN SAUCE
This cumin- and paprika-spiced number gets added punch from an addictively tangy green sauce and a crisp, bright avocado and cucumber salad. Spatchcocking-an easy and fun technique that involves removing the backbone to "flatten" the bird before cooking-makes for quick roasting and produces juicy results.
Provided by Mindy Fox
Categories Dinner Peru Chicken Roast Cilantro Oregano Garlic
Yield Serves 4
Number Of Ingredients 26
Steps:
- Roast the chicken:
- Arrange rack in middle of oven; preheat to 400°F. Mix garlic, cumin, oil, paprika, pepper, oregano, 1/2 tsp. salt, and finely grated zest from 1 lemon in a medium bowl. Quarter zested lemon; set aside 2 quarters. Squeeze juice from 1 whole lemon and remaining 2 quarters to yield 2 Tbsp. juice; stir into spice mixture.
- Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears. Remove backbone; reserve for stock. Turn chicken breast side up and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Pat chicken dry with paper towels. Rub chicken all over with 2 reserved lemon quarters. Squeeze juice over bird, then rub skin all over with inside of rinds.
- From both edges of cavity, loosen skin from breasts and thighs, being careful not to tear skin. Using your fingers, gently spread 2 heaping Tbsp. spice mixture under skin (reserve remaining spice mixture), then season chicken all over with remaining 1 tsp. salt. Transfer chicken, spread flat and skin side up, to a roasting pan or large skillet.
- Roast chicken 20 minutes, then brush with spice mixture and pan juices. Continue roasting, basting with spice mixture and pan juices every 20 minutes, until juices run clear when thigh is pierced with a fork or an instant-read thermometer inserted into thickest part of thigh registers 165ºF, 50-60 minutes total.
- Transfer chicken to a cutting board and let rest 15 minutes, reserving pan juices.
- Make the green sauce:
- Purée cilantro, jalapeños, garlic, oil, lime juice, and salt in a blender until combined. Add mayonnaise and purée until well blended. Transfer to a small bowl, cover, and chill until ready to use.
- Make the salad:
- Gently toss cucumbers, avocado, scallions, lime juice, oil, salt, and 1/2 cup cilantro in a large bowl. Sprinkle with more cilantro.
- Carve chicken and transfer to a platter; baste with reserved pan juices. Serve with green sauce and salad alongside.
- Do Ahead
- Green sauce can be made 5 days ahead. Cover and chill.
PERUVIAN-STYLE ROAST CHICKEN WITH POTATOES
Fair warning: It will be hard determine if your favorite part of this dish is the fragrant spice-rubbed chicken, the crispy potatoes, or the bright and creamy green sauce. But you're in luck-you don't have to choose! All three components work in perfect harmony for this company-worthy winner of a roast chicken dinner.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 2h10m
Number Of Ingredients 12
Steps:
- Combine cumin, paprika, oregano, 1 tablespoon salt, and 1/2 teaspoon pepper. With kitchen shears, cut chicken along its backbone along one side; open like a book. Place on a rimmed baking sheet, breast-side up; press down flat. Rub all over with 2 tablespoons oil and grated garlic. Sprinkle with spice mixture. Let stand 1 hour (or refrigerate, covered, overnight).
- Preheat oven to 425 degrees. In a saucepan, cover potatoes with 2 inches of water and bring to a boil; add a generous amount of salt. Boil until just tender, 11 to 13 minutes. Drain and immediately return to pan; toss with remaining 3 tablespoons oil and season with salt and pepper. (Potatoes will break apart slightly.)
- Scatter potatoes around chicken. Roast until chicken is golden and a thermometer inserted into thickest part of breast registers 160 degrees, 45 to 50 minutes. Transfer chicken to a plate. Flip potatoes and continue to roast until golden and crisp, 5 to 10 minutes more.
- Meanwhile, purée cilantro, jalapeño, chopped garlic, mayonnaise, lime juice, and 1 tablespoon water in a blender until smooth. (If sauce is too thick, add more water, 1 teaspoon at a time.) Season with salt.
- Carve chicken and arrange on platter with potatoes. Sprinkle with cilantro leaves and serve with cilantro sauce and lime wedges on the side.
PERUVIAN ROAST CHICKEN (POLLO A LA BRASA)
This flavor-packed Pollo a la Brasa is a fan favorite at Chef Erik Ramirez's restaurant, Llama Inn. The marinade blends powerful ingredients from East and West, but it's the aji verde, a cilantro-chile sauce, that truly completes the dish.
Provided by Erik Ramirez
Categories main-dish
Time P1DT3h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Marinade: In a bowl, mix together ground bean paste and aji amarillo paste. Add chicken stock, cumin, and sunflower oil. Peel garlic cloves, then use a Microplane to grate the garlic into the marinade. Finely chop oregano and add it to the marinade. Stir to combine all of the ingredients.
- Marinate chicken: Place chicken on a rimmed baking sheet fitted with a rack. Spoon marinade onto chicken, liberally covering all surfaces of the bird, including the cavity. Carefully place a heaping tablespoon of the marinade under the skin of each breast. Marinate, covered or uncovered, in the refrigerator, at least overnight and up to 24 hours. (Note: You'll have enough marinade for 2 chickens. Store leftover marinade in a lidded container in the refrigerator up to 1 week or freeze for up to 1 month.)
- Roast chicken, part 1: Preheat oven to 350 degrees F, preferably convection. Meanwhile, remove chicken from the refrigerator and let rest at room temperature 20-30 minutes. Roast for 20-25 minutes. (Total roasting time will be 45-60 minutes, depending on oven and size of the bird.)
- Aji Verde, part 1: Roast poblano and jalapeño peppers by placing directly over the flame of a gas burner set to medium-high. Char on all sides. (Alternatively, peppers can be roasted on a grill or under a broiler in the oven for 8-10 minutes, or until charred.) Place charred peppers in a bowl, cover tightly with plastic wrap, and let rest, 20-30 minutes. Steam will continue to cook the peppers and soften the skin for easy removal.
- Roast chicken, part 2: After the first 20-25 minutes, rotate the chicken 180 degrees and continue roasting, another 20-35 minutes. Check temperature: A thermometer placed in the thickest part of the thigh, not touching the bone, should register 160 degrees F. (Temperature will continue to rise after removing chicken from oven.) If necessary, continue roasting and rotating the pan, 10 minutes at a time, until temperature reaches 160 F. Then remove from oven and let rest, 20 minutes.
- Aji Verde, part 2: After the peppers have rested, remove plastic wrap. Under running water, use your fingers to gently remove charred skin, stems and seeds. Dry peppers between layers of paper towels and set aside. Remove cilantro leaves and set aside, discarding the stems. Place peppers into a blender, followed by cilantro, vinegar, and egg yolk. Starting the blender at low speed, gradually raise it to medium-high to combine, 10 seconds. With motor on, slowly drizzle in half of the oil to begin emulsifying the sauce. Turn off blender, scrape down the sides, and salt to taste. Turn on blender and continue drizzling in the remaining oil. Pour into a serving bowl and set aside.
- Carve chicken: As you carve, try to keep the skin intact for maximum flavor distribution. First, cut away the thigh and leg in one piece; then separate the thigh from the leg. Repeat on other side. Cut down the center breastbone to remove the breast meat from the bone; cut the breasts in half crosswise. Remove the wings. Arrange chicken on a serving platter and serve with Aji Verde on the side.
More about "peruvian style roast chicken recipes"
OVEN ROASTED PERUVIAN CHICKEN - THE STAY AT HOME CHEF
Web Mar 6, 2020 Roast in the 475 degree preheated oven for 20 minutes. After 20 minutes, reduce temperature to 350 degrees. Continue roasting until …
From thestayathomechef.com
4.9/5 (14)Total Time 1 hr 40 minsCategory MainCalories 390 per serving
From thestayathomechef.com
4.9/5 (14)Total Time 1 hr 40 minsCategory MainCalories 390 per serving
- Combine all ingredients in a food processor or blender. Puree. Store in refrigerator until ready to serve.
PERUVIAN-STYLE ROAST CHICKEN WITH GREEN SAUCE - ONCE UPON A CHEF
Web Jan 28, 2013 How to make Peruvian-Style Roast Chicken Begin by making the marinade. Combine the lime juice, olive oil, salt, pepper, …
From onceuponachef.com
Cuisine Peruvian, South AmericanTotal Time 2 hrsCategory DinnerCalories 614 per serving
From onceuponachef.com
Cuisine Peruvian, South AmericanTotal Time 2 hrsCategory DinnerCalories 614 per serving
- Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth. Remove the giblets from the inside of the chicken and pat the outside of the chicken dry with paper towels; place in a bowl, breast side up with the legs facing you. Using the handle of a wooden spoon or your fingers, loosen the skin from the flesh over the breasts and legs, being careful not to tear the skin or push all the way through (you want the marinade to stay inside the bird). Spoon about 2/3 of the marinade evenly underneath the skin, and spread the remaining 1/3 evenly over the skin. Marinate the chicken in the refrigerator for at least 6 hours or overnight.
- Adjust the oven rack to the lower-middle position, and preheat the oven to 425 degrees. Line a roasting pan with aluminum foil for easy clean-up. Spray a rack (preferably a v-shape) with non-stick cooking spray and place the chicken on top. Tie the legs together with kitchen string. Roast for 20 minutes, until the skin is golden. Turn the heat down to 375 degrees, and continue to roast for about an hour and ten minutes more, or until the juices run clear when you cut between the leg and thigh. (Keep an eye on it -- if it's browning too quickly, cover it loosely with foil.) Tent the chicken with foil and let rest for about 20 minutes. Tilt the chicken over the roasting pan to release the juices, then transfer to a cutting board. Carve the chicken and serve with green sauce.
- Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point but, don't worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
- Note: Be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.
PERUVIAN CHICKEN IS THE BEST ROAST CHICKEN YOU'LL EVER EAT
Web Jan 24, 2017 Peruvian Chicken Is the Best Roast Chicken You'll Ever Eat What makes Peruvian rotisserie chicken so uncommonly delicious? …
From allrecipes.com
Estimated Reading Time 3 mins
From allrecipes.com
Estimated Reading Time 3 mins
PERUVIAN ROASTED CHICKEN RECIPE (EL POLLO RICO) - THE SPRUCE EATS
Web Oct 3, 2021 1 teaspoon (5 milliliters) salt Steps to Make It Combine vinegar, wine, oil, garlic powder, cumin, paprika, black pepper, and salt. Mix well to form a paste. Trim chicken of any excess or loose fat and place …
From thespruceeats.com
From thespruceeats.com
BEST PERUVIAN CHICKEN RECIPE - FIFTEEN SPATULAS
Web Oct 30, 2022 For the Peruvian Chicken: 3.5 lb* whole chicken spatchcock recommended** 2 tbsp avocado oil or olive oil 2 tbsp aji amarillo paste*** 1.5 tbsp lime juice 3 large garlic cloves pressed or minced 2 tsp …
From fifteenspatulas.com
From fifteenspatulas.com
BEST PERUVIAN CHICKEN RECIPE - HOW TO MAKE PERUVIAN ROAST …
Web Dec 2, 2020 Directions Step 1 For the aji verde: In a blender, blitz cilantro, basil, sour cream, jalapeños, olive oil, garlic, aji amarillo, salt, and lime juice and zest on high speed until smooth. Transfer...
From delish.com
From delish.com
POLLO A LA BRASA (PERUVIAN-STYLE ROASTED CHICKEN)
Web Jan 28, 2019 8 bone-in, skin-on chicken thighs (or mixed parts), about 3 lbs For the sauce: 1 packed cup cilantro leaves and tender stems 1-2 jalapeño or Serrano peppers ribs and seeds removed, diced 1 garlic …
From nerdswithknives.com
From nerdswithknives.com
PERUVIAN ROASTED CHICKEN WITH GREEN SAUCE | KITCHN
Web Feb 3, 2020 Peruvian Roasted Chicken with Green Sauce Print Recipe Prep time 10 minutes Cook time 30 minutes to 35 minutes Serves 4 Nutritional Info Ingredients For the chicken: 1/4 cup freshly squeezed …
From thekitchn.com
From thekitchn.com
PERUVIAN-STYLE ROASTED CHICKEN WITH SWEET ONIONS
Web Method Preheat oven to 425°F. Oil a large roasting pan and set aside. In a small bowl, combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste. Place onions in a large bowl and toss with 2 tablespoons …
From wholefoodsmarket.com
From wholefoodsmarket.com
PERUVIAN-STYLE GRILLED CHICKEN WITH GREEN SAUCE RECIPE - SERIOUS …
Web Sep 16, 2022 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 …
From seriouseats.com
From seriouseats.com
PERUVIAN FOOD ON PINTEREST
Web Explore a hand-picked collection of Pins about Peruvian Food on Pinterest.
From pinterest.com
From pinterest.com
PERUVIAN-STYLE ROAST CHICKEN RECIPE | RECIPES.NET
Web Feb 13, 2023 Adjust the oven rack to the lower-middle position, and preheat the oven to 425 degrees F. Line a roasting pan with aluminum foil for easy clean-up. Spray a rack …
From recipes.net
From recipes.net
PERUVIAN ROASTED CHICKEN RECIPE (EL POLLO RICO) - COPY ME THAT
Web Ingredients. 1 whole chicken (about 4 pounds/1.8 kg) 1/4 cup/60 mL white vinegar. 3 tablespoons/45 mL white wine. 3 tablespoons/45 mL canola oil. 2 tablespoons/30 mL …
From copymethat.com
From copymethat.com
PERUVIAN STYLE ROAST CHICKEN | TOWN & COUNTRY MARKETS
Web Spoon marinade over chicken, spreading under the skin and inside the bird. Cover and refrigerate at least 6 hours or overnight. STEP 2. Heat oven to 425˚F. Place chicken on …
From townandcountrymarkets.com
From townandcountrymarkets.com
PERUVIAN CHICKEN WITH GREEN SAUCE (WHOLE ROASTED)
Web Feb 21, 2020 This Roasted Peruvian Chicken recipes delivers a delicious, juicy Peruvian-style roast chicken with a spicy and utterly addictive green sauce! …
From thecookierookie.com
From thecookierookie.com
PERUVIAN ROAST CHICKEN RECIPE - LEITE'S CULINARIA
Web Sep 14, 2021 Preheat the oven to 425ºF (220°C). Adjust the oven rack to the middle position. Move the chicken to a small roasting pan or 12- to 14-inch cast-iron skillet. …
From leitesculinaria.com
From leitesculinaria.com
PERUVIAN-STYLE ROAST CHICKEN RECIPE | GOOP
Web Scatter the potatoes around the chicken. Roast for 3 hours, rotating the pan and turning the potatoes halfway through. Let the chicken rest at least 10 minutes before carving. 3. …
From goop.com
From goop.com
PERUVIAN ROASTED CHICKEN | KINGCOOKS
Web Mar 31, 2023 This also makes it easier to marinate in a ziplock bag. Place chicken in an airtight container and place it in the fridge to marinate for at least 24 hours. Once …
From kingcooks.com
From kingcooks.com
PERFECT PAN-SEARED CHICKEN BREASTS RECIPE - COOKING LIGHT
Web Mar 30, 2023 Remove from refrigerator; pat dry again. Heat oil in a 12-inch, straight-sided sauté pan over medium-low until oil shimmers. Add chicken, smooth side down. Cook, …
From eatingwell.com
From eatingwell.com
PERUVIAN STYLE ROAST CHICKEN WITH AJI VERDE (GREEN SAUCE)
Web Aug 13, 2021 Peruvian Chicken 4 pounds whole chicken innards removed and spatchcocked (see notes) ¼ cup dark brown sugar 2 teaspoons chili powder 1 ½ …
From girlwiththeironcast.com
From girlwiththeironcast.com
POLLO A LA BRASA (PERUVIAN ROAST CHICKEN) - THE DARING GOURMET
Web Sep 26, 2013 Combine all the marinade ingredients in a food processor and blend until smooth. Loosen the skin on the chicken and rub some marinade under the skin. Place …
From daringgourmet.com
From daringgourmet.com
PERUVIAN-STYLE ROAST CHICKEN (PLUS VIDEO) - IMMACULATE BITES
Web Feb 28, 2022 Reheating leftover Peruvian-Style Roast Chicken Oven – Place the leftover chicken in a baking dish and pour about a cup of chicken broth into it. This will keep the …
From africanbites.com
From africanbites.com
MAXWELL GREGORY ON INSTAGRAM: "I’M GOING PERUVIAN TONIGHT WITH A …
Web 24 Likes, 4 Comments - Maxwell Gregory (@maxwell.gregory2018) on Instagram: "I’m going Peruvian tonight with a new recipe from Liana Krissoff’s IN PRAISE OF HOME …
From instagram.com
From instagram.com
PERUVIAN ROAST CHICKEN WITH GARLIC BUTTER RICE | RECIPETIN EATS
Web Dec 9, 2015 2 cups chicken broth / stock 1 cup water 2 - 4 tbsp butter (Note 3) Salt and pepper Instructions Place the Marinade ingredients in a small bowl and mix until lump …
From recipetineats.com
From recipetineats.com
You'll also love