Every Peruvian restaurant that serves Peruvian roast chicken has its own secret recipe for the mysterious condiment known as aji verde. This Peruvian chicken recipe and the accompanying green sauce is the closest I could get. If you can’t find aji amarillo paste, which is sold in Latin grocery stores and some regular supermarkets in the international aisle, just increase the amount of jalapeños to three. This recipe was inspired by Pio Pio in Queens.–Andrea Lynn
LC How to Serve it Note
This roast chicken is as close as we’ve come to that terrific pollo a la brasa at your local Peruvian joint—you know, the place that has those enormous spits crammed full of chickens that they serve with the crazy addictive green sauce in those teensy plastic thimbles. Except this recipe comes minus the long wait in line. [Editor’s Note: One place where we’ll gladly wait in line is Edy’s on Leesburg Pike in northern Virginia.] But back to that green sauce. Each of our testers who tried this recipe raved about it, including Melissa Maedgen, who had this to say: “The sauce is so versatile, I’d recommend going ahead and making a double batch, as you’ll want to try it on everything.” We concur. We’re talking fries, rice, tacos, eggs, steak, potatoes—name it and you can pretty much rest assured that the green sauce will be spectacular with it. Our compliments to the brilliant and talented Andrea Lynn who devised this recipe.
Peruvian Chicken Recipe
- Quick Glance
- 30 M
- 1 H
- Serves 4
- For the chicken marinade
- 1/2 cup beer (preferably a pilsner or an ale)
- 4 cloves garlic, minced
- 2 tablespoons fresh lime juice
- 2 tablespoons canola oil
- 2 teaspoons kosher salt
- 2 teaspoons ground paprika
- 1 teaspoon cumin
- 3/4 teaspoon dried oregano, preferably Mexican
- 1/2 teaspoon freshly ground pepper
- 1 3 1/2-pound whole chicken, cut into pieces
- For the sauce
- 2 fresh jalapenos, including seeds and ribs, roughly chopped
- 1 tablespoon aji amarillo paste (or substitute 1 jalapeño)
- 1 cup cilantro leaves, roughly chopped
- 2 tablespoons cotija cheese or Parmesan cheese, grated (optional)
- 1 medium clove garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon white vinegar
- 1/2 teaspoon lime juice
- 1/3 cup store bought or homemade mayonnaise
- Kosher salt and freshly ground black pepper
- Make the chicken
- 1. In a large resealable plastic bag or container, add all the marinade ingredients and combine. Add the chicken. Seal and refrigerate for 12 to 24 hours.
- 2. Preheat the oven to 425°F.
- 3. Remove the chicken from the marinade, pat it dry with paper towels, and place it in a roasting pan. Discard the marinade. Roast the chicken until it reaches an internal temperature of 165°F, which will hover somewhere around 45 to 60 minutes, depending on the size of your hen.
- Make the sauce
- 4. While the chicken is in the oven, combine the jalapeños, aji amarillo paste (or extra jalapeño), cilantro, cheese, garlic, oil, vinegar, and lime juice in a blender or food processor. Blend on high speed until a smooth paste forms. Add the mayonnaise, salt, and pepper and blend until combined.
- 5. Serve the chicken with the green sauce on the side. Unused green sauce can be stored in a covered container for up to 1 week (as if it will last that long).
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