Peruvian Roast Chicken With Aji Verde Recipes

PERUVIAN STYLE ROASTED CHICKEN WITH AJI VERDE

Steps:

• Mix together the garlic, cumin, olive oil, paprika, pepper, oregano, 1/2 tsp salt, lemon zest, and 2 tbsp lemon juice to a small bowl.
• Butterfly or spatchcock the chicken by cutting out the backbone with kitchen shears, and cracking the breastbone with your palms to flatten the chicken. Clean and pat dry.
• Rub the chicken with all the lemon quarters squeezing the juice on the chicken and rubbing the whole bird with the rinds. Take your spice mixture and rub it all over the chicken including under the skin. Be careful not to rip the skin.
• Sprinkle the chicken with 1/2-1 teaspoon of salt.
• Transfer the chicken, butterflied, skin side up, to a sheet pan. Let it sit for 1 hour (preferably overnight) before cooking.
• Preheat the oven to 400F with the oven rack in the center of the oven.
• Roast 20 minutes. Baste. Roast 20 minutes. Baste. Check the temperature and roast until cooked. Juices should run clear and/or internal temperature in the thickest part of the thigh should read 165F. I usually take it out of the oven around 162F.
• While your chicken is in the oven, make your aji verde: Add all ingredients to a food processor and run until well combined. Yup, that's it!
• Let the chicken rest 15 minutes before cutting into it.

PERUVIAN ROASTED CHICKEN

Steps:

• Wash chicken and remove all fat.
• Place in a large bowl and season generously with beer, vinegar, lime juice, salt, garlic powder, cumin and oregano.
• Place in a large bag and marinate overnight.
• Remove chicken from bag, cut chicken in half and place both halves on a large oven safe baking dish, skin side up.
• Discard marinade.
• Sprinkle chicken with paprika and a little more garlic powder and salt and bake at 425° for about 50 minutes, basting with the pan juices half way through.
• To test for doneness, insert a meat thermometer into the thickest part of the chicken; the thermometer should read about 160°F.
• The chicken needs to reach an internal temperature of 165°F, but after the chicken is taken out of the oven it should rise to 165°.
• Let the chicken rest for 5 minutes before carving.
• **TO BBQ- If you want to make this chicken on the grill, I would recommend cutting the chicken into individual pieces before you marinate. Position the grill rack 4-6 inches above the fire. Cook covered turning often about 20-25 minutes, until juices run clear when the thigh is pierced with a knife.

PERUVIAN ROASTED CHICKEN WITH AJI VERDE RECIPE

Steps:

• Wash chicken and remove all fat.
• Place in a large bowl and season generously with beer, vinegar, lime juice, salt, garlic powder, cumin and oregano.
• Place in a large bag and marinate overnight.
• Remove chicken from bag, cut chicken in half and place both halves on a large oven safe baking dish, skin side up.
• Discard marinade.
• Sprinkle chicken with paprika and a little more garlic powder and salt and bake at 425° for about 50 minutes, basting with the pan juices half way through.
• To test for doneness, insert a meat thermometer into the thickest part of the chicken; the thermometer should read about 160°F.
• The chicken needs to reach an internal temperature of 165°F, but after the chicken is taken out of the oven it should rise to 165°.
• Let the chicken rest for 5 minutes before carving.
• **TO BBQ- If you want to make this chicken on the grill, I would recommend cutting the chicken into individual pieces before you marinate. Position the grill rack 4-6 inches above the fire. Cook covered turning often about 20-25 minutes, until juices run clear when the thigh is pierced with a knife.
• Place all ingredients in a blender and puree until smooth. Serve over chicken, rice, beans or plantains.

PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE

Steps:

• 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 450 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 (if using chicken parts, remove the breasts after 25 to 35 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, feta, 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.
• Carve the chicken and serve with the sauce and lime wedges on the side.

PERUVIAN ROAST CHICKEN WITH AJI VERDE

Steps:

• 1. Take the chicken and trim any fat and remove giblets. Season the cavity with salt and pepper. Place the garlic in a mortar and pestle and add the vinegar and cumin. Mix the soy sauce, sugar, and oil together
• 2. Brush the oil mixture over the chicken. Then spread the garlic mixture over the chicken Place the chicken breast side down in a roaster with a rack. Add some water in the bottom of the roaster. Heat oven to 375 degrees
• 3. Roast the chicken until the skin is golden brown about 35 to 40 minutes. Turn the chicken and brush with the pan drippings. Roast another 25 minutes until the top is nicely browned. Turn off the oven. Let chicken rest in the oven for about 20 minutes.
• 4. Meanwhile make the Aji Verde. Puree all ingredients in a food processor. Serve over the chicken or on the side for dipping

GARLIC ROASTED CHICKEN WITH SPICY CILANTRO SAUCE

Steps:

• For Chicken: Preheat oven to 425 degrees F. Remove 5 cloves from garlic head; halve remaining head horizontally. Season chicken cavity with salt and pepper; stuff with halved garlic head. Crush garlic cloves, sprinkle with 2 teaspoons salt, and, mash with flat side of a large knife to a coarse paste. Transfer to a small bowl and stir in 1 tablespoon vinegar, 1/2 teaspoon black pepper, and cumin. Rub garlic mixture over chicken. Whisk soy sauce and sugar together and brush over bird. Tuck wings under back, cross and tie legs with kitchen twine. Brush chicken with oil and place, breast side down on a rack set in a roasting pan.
• Roast chicken until back is golden brown, 35 to 40 minutes. Remove pan from oven and turn chicken, breast side up. Remove kitchen twine and slightly open legs. Baste bird with pan drippings, return to oven, and roast until breast is golden brown and a meat thermometer inserted in thigh registers 170 degrees F, 20 to 25 minutes more. Transfer chicken to a carving board; let rest for 10 minutes before carving.
• For Aji Verde: Puree cilantro, cheese, olive oil, water, jalapenos, garlic, vinegar, and salt in a blender until smooth. Carve chicken and serve drizzled with sauce.

PERUVIAN ROAST CHICKEN WITH AJI VERDE

Steps:

• Chicken:.
• Preheat the oven to 425*F.
• Remove 5 cloves from the head of garlic, then halve the remaining head horizontally.
• Season the chicken cavity with salt and pepper to taste, then stuff with the halved garlic. Smash the garlic cloves, sprinkle with 2 teaspoons salt, and with the side of a large knife, mash and smear with the mixture to a coarse paste. Put the garlic in a bowl and mix with the vinegar, 1/2 teaspoons black pepper, and cumin. Rub the garlic mixture on the outside of the chicken.
• Whisk the soy sauce and sugar together and brush all over the outside of the bird. Tuck the wings under the back, cross the legs, tie them with kitchen twine. Set a v-rack or regular rack in a roasting pan and brush with the oil.
• Place the chicken breast side down on the rack and roast until the back is golden brown, about 35-40 minutes. Remove the pan from oven and turn the chicken breast side up. Cut the string where it holds the legs together and gently open up the legs a bit. Baste the chicken with the pan drippings and roast again until the breast is golden brown and a meat thermometer inserted in the thigh registers 170*F., 20-25 more minutes.
• Move the chicken to a carving board and let it rest for 10 minutes before carving.
• To make the Aji Verde sauce:.
• Puree the cilantro, cheese, olive oil, water, jalapenos, garlic, vinegar, and salt in a blender or food processor until smooth. Carve the chicken and serve drizzled with the sauce. Enjoy!

PERUVIAN ROASTED CHICKEN THIGHS WITH CREAMY AVOCADO SAUCE

Steps:

• For the chicken thighs: Whisk the beer, soy sauce, vinegar, garlic, oregano, cumin, salt, paprika, black pepper, cinnamon and sugar together in a large bowl or baking dish. Add the chicken thighs and toss to coat all sides. Cover and refrigerate the chicken for a minimum of 3 hours and up to overnight.
• When ready to roast, set an oven rack in the middle of the oven and preheat to 375 degrees F.
• Meanwhile, discard the marinating liquid from the bowl or baking dish and drizzle the oil over the chicken to fully coat. Transfer chicken thighs skin-side up to a rimmed sheet pan. Roast until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, about 35 minutes.
• While the chicken roasts, make the avocado green sauce: Combine the queso fresco, mayonnaise, jalapeño, garlic, cilantro, lemon juice, salt and 1/2 cup of water in a blender. Blend until the ingredients are minced. Turn off the blender, add the avocado and blend until the sauce becomes smooth and uniform in color, about 1 minute. Be careful to not over blend as the sauce will break. Serve immediately or refrigerate for up to 3 days.
• Remove the chicken from the oven and allow to rest 5 minutes. Serve with the avocado sauce.

PERUVIAN CHICKEN WITH AJI VERDA SAUCE

Steps:

• Rinse and clean chicken with lemon and vinegar, pat dry.
• In a medium bowl, combine all chicken marinate ingredients. Aji Panca Paste, aji Amarillo paste, cumin, paprika, chile seasoning , liquid aminos, brown sugar, green seasoning ,lime juice, adobo, oregano and salt.
• Add the chicken to a large bowl with the marinade. Marinate for 30 minutes the least, inside the refrigerator or overnight.
• While chicken is marinating. Season your potatoes with left over marinade, about 2 tbsp. Next add adobo and Italian seasoning to the potatoes.
• On a large baking tray, add chicken and potatoes. Bake at 400F for 60 minutes or until it reaches a temperature of 165F.
• Enjoy!