Peruvian Roasted Chicken with Green Sauce
Peruvian cuisine is a delightful fusion of indigenous flavors, Spanish influences, and hints of Asian and African culinary techniques. Among the many dishes that showcase the rich tapestry of Peruvian gastronomy, Peruvian Roasted Chicken stands out for its succulent flavors and aromatic spices. Today, we are recreating this classic dish, paired with a vibrant Green Sauce, along with some delightful accompaniments.
Traditional Ingredients:
This recipe was inspired by the Peruvian roasted chicken we bought at the local restaurants in Queens and Brooklyn back in the days. While this recipe does not contain the traditional chili pastes that are difficult to source, aji amarillo and aji panca, the flavors will not disappoint. You can look for these at South American Markets and online and add it to the recipe below.
What to serve with Peruvian Roasted Chicken with Green Sauce:
To complement the bold flavors of Peruvian Roasted Chicken and Green Sauce, consider serving it with the following accompaniments:
- Stewed Red Beans or Cook up a batch of Peruvian-style beans seasoned with onions, garlic, and a hint of cumin for a hearty side dish.
- Stewed Lentils: Simmer lentils with tomatoes, onions, and other aromatics until tender, creating a nutritious and flavorful addition to your meal.
- Cilantro Coconut Rice: Prepare fluffy rice infused with the tropical flavors of coconut milk and fresh cilantro, providing a fragrant and creamy base for your chicken.
- Rice and Peas: A one pot flavorful rice and peas dish
- Yellow Rice and Peas
- Pumpkin Rice
- Fried Rice and Potato Salad
Peruvian Roasted Chicken with Green Sauce offers a glimpse into the bold and exciting flavors of Peru. From the aromatic spices of the marinade to the zesty punch of the green sauce, every bite is a celebration of Peruvian culinary heritage–or close to it.
Pair it with traditional accompaniments for a complete and satisfying meal that transports you to the bustling streets of Lima or the verdant valleys of the Andes. So, gather your ingredients, fire up your oven, and make this delicious baked chicken.
Ingredients you will need:
• 1 whole chicken, about 4-5 pounds
• 2 tablespoons dried oregano
• 1 tablespoon roasted cumin
• 1 tablespoon paprika, plus 1 teaspoon
• 1 tablespoon garlic, fresh or granulated
• 1 teaspoon freshly ground black pepper
• 1 tablespoon salt
• 1/4 cup extra virgin olive oil
• Juice of 1 lemon or 1/4 cup apple cider vinegar
• 1/2 cup beer (optional)
Instructions:
- Prepare the Chicken:
Cut the chicken along the breast bone and press to flatten or separate it into two halves.
Rinse the chicken with water and lemon juice. - Prepare the Marinade:
In a small bowl, mix together dried oregano, roasted cumin, paprika, garlic, black pepper, salt, olive oil, lemon juice or apple cider vinegar, and beer (if using). - Marinate the Chicken:
Rub the marinade onto the chicken generously.
Marinate for a minimum of 30 minutes or overnight in a resealable bag or container with a tight lid. - Bake the Chicken:
Preheat the oven to 350°F.
Place the marinated chicken on a baking sheet, breast side up, and bring it to room temperature.
Sprinkle the chicken with 1 teaspoon of paprika and extra virgin olive oil.
Bake at 350°F for about 60-70 minutes or until the chicken is fully cooked and golden brown.
Green Sauce: A Flavorful Companion
No Peruvian Roasted Chicken experience is complete without the zesty kick of Green Sauce. Here’s how to prepare it:
Ingredients you will need:
• Handful of cilantro, chopped
• 4 jalapeños, seeded
• 1 teaspoon cumin, roasted
• 4 cloves garlic
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tbs extra virgin olive oil
• 2 tbs apple cider vinegar
• Salt, to taste
Instructions:
- Blend the Ingredients: Place cilantro, jalapeños, cumin, garlic, mayonnaise, sour cream, olive oil, and a pinch of salt in a blender.
- Pulse until the ingredients are well combined and a smooth sauce is formed.
- Adjust Seasoning:Taste the sauce and adjust the seasoning according to your preference. Add more salt or jalapeños for extra heat if desired.
Peruvian Roasted Chicken with Green Sauce
Ingredients
Peruvian Roasted Chicken
- 1 whole chicken about 4-5 pounds
- 2 tablespoons dried oregano
- 1 tablespoon cumin roasted
- 1 tablespoon paprika plus 1 teaspoon
- 1 tablespoon garlic fresh or granulated
- 1 teaspoon freshly ground black pepper
- 1 tablespoon salt
- 1/4 cup extra virgin olive oil
- 1/4 cup apple cider vinegar or juice of 1 lemon
- 1/2 cup beer optional
Green Sauce
- Handful of cilantro chopped
- 4 jalapeños seeded
- 1 teaspoon cumin roasted
- 4 cloves garlic
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbs extra virgin olive oil
- 2 tbs apple cider vinegar
- Salt to taste
Instructions
Peruvian Roasted Chicken
- Prepare the Chicken: Cut the chicken along the breast bone and press to flatten or separate it into two halves.
- Rinse the chicken with water and lemon juice.
- Prepare the Marinade: In a small bowl, mix together dried oregano, roasted cumin, paprika, garlic, black pepper, salt, olive oil, lemon juice or apple cider vinegar, and beer (if using).
- Marinate the Chicken: Rub the marinade onto the chicken generously.
- Marinate for a minimum of 30 minutes or overnight in a resealable bag or container with a tight lid.
- Bake the Chicken: Preheat the oven to 350°F.
- Place the marinated chicken on a baking sheet, breast side up, and bring it to room temperature.
- Sprinkle the chicken with 1 teaspoon of paprika and extra virgin olive oil.
- Bake at 350°F for about 60-70 minutes or until the chicken is fully cooked and golden brown.
Green Sauce:
- Blend the Ingredients: Place cilantro, jalapeños, cumin, garlic, mayonnaise, sour cream, olive oil, and a pinch of salt in a blender.
