PERUVIAN CHICKEN RECIPE (POLLO A LA BRASA)
This Peruvian chicken recipe (pollo a la brasa) is marinated with two types of aji chili paste and spices, roasted until tender and juicy, then served with creamy aji amarillo sauce.
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 20
Steps:
- Pat the chicken dry with a paper towel and set it into a large bowl.
- Whisk together the garlic, soy sauce, aji amarillo paste, honey, aji panca paste, paprika, oregano, coriander, cumin, lime juice and salt and pepper in a small bowl. Pour it over the chicken and gently rub it into the skins.
- Cover and refrigerate. Marinate the chicken at least 1 hour, or overnight for more flavor penetration. A longer marinade is best.
- Heat oven to 450 degrees.
- Remove the chicken from the marinade and set into a large cast iron skillet or baking dish. Pat dry with paper towels. Drizzle with olive oil.
- Bake the chicken for 30-40 minutes, or until the chicken is golden brown and cooked through. Chicken should measure 165 degrees F internally when measured with a meat thermometer.
- Remove, tent with aluminum foil, and rest for 10 minutes before serving.
- Whisk together the aji amarillo paste, mayonnaise, crema or sour cream, tomato paste, shallot, lime juice and salt and pepper. You can either mix by hand or use the processor for a thinner consistency.
- Adjust for salt and pepper and serve with the roasted Peruvian chicken.
Nutrition Facts : Calories 477 kcal, Carbohydrate 10 g, Protein 25 g, Fat 38 g, SaturatedFat 9 g, Cholesterol 108 mg, Sodium 576 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
PERUVIAN-STYLE SPATCHCOCK CHICKEN WITH CREAMY CILANTRO SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 9h10m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Gently separate the skin of the chicken from the meat with your fingers.
- Whisk together the soy, sambal, mustard, pasilla/ancho powder, cumin, salt, lime zest and juice and a few cracks of black pepper. Pour into a ziptop bag, add the chicken and marinate, refrigerated, overnight.
- When ready to cook, place a cast-iron skillet on the bottom rack of the oven and preheat the oven to 500 degrees F.
- Remove the chicken from the marinade and pat dry.
- Carefully remove the hot skillet and lower the oven temperature to 450 degrees F. Add the vegetable oil to the skillet, place the chicken breast-side down in it and return it immediately to the oven. Roast until well browned, 20 to 30 minutes. Gently flip the chicken and cook until the breast registers 160 degrees F, about another 10 minutes. Let rest for 10 minutes on a cutting board. Slice and serve with Creamy Cilantro Sauce.
- Put the cilantro, oregano, honey, mustard, cumin, serrano, lime zest and juice and garlic in a food processor. Process until smooth, scraping down the sides to evenly distribute. Add the mayo and pulse until combined. Season with salt and pepper.
PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE
Burnished-skinned, deeply flavored and more than just a little spicy, it's no wonder that Peruvian chicken has become something of an obsession here in the United States. 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 them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won't be traditional, but the chicken will still be tasty - especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.
Provided by Melissa Clark
Categories dinner, easy, weekday, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 24
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 CHICKEN WITH CHILE SAUCES
Peruvian spit-roasted chicken, or Pollo a la Brasa, is an iconic South American dish, and this grilled version delivers flavorful, tender and juicy chicken everytime. The two accompanying sauces - featuring ají amarillo and ají rocoto chilies - offer hot and tangy counterpoints.
Provided by McCormick Gourmet
Categories Entrees,
Yield 8
Number Of Ingredients 24
Steps:
- For the Peruvian Chicken, place chicken in large resealable plastic bag or glass dish. Mix all remaining chicken ingredients in small bowl. Add marinade to chicken; turn to coat well. Refrigerate at least 3 hours or overnight for extra flavor.
- Meanwhile, prepare the two sauces. For the Green Sauce, place all ingredients in blender container; cover. Blend on high speed until smooth. For the Rocoto Sauce, mix all ingredients in small bowl until well blended. Cover and refrigerate both sauces until ready to serve.
- Prepare grill for indirect medium-low heat (275°F to 300°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side. Remove chicken from marinade and place on unlit side of grill. Discard any remaining marinade. Close grill.
- Grill 40 to 45 minutes or until internal temperature of thickest part of chicken is 165°F, turning occasionally. Move chicken to lit side of grill with skin side down. Turn lit side of grill to high.
- Grill, uncovered, 3 to 5 minutes longer or until chicken is charred. Cut chicken into serving size pieces. Serve chicken with Green Chile Sauce and Creamy Rocoto Sauce, and lime wedges, if desired.
Nutrition Facts : Calories 500 Calories
PERUVIAN ROASTED CHICKEN THIGHS WITH CREAMY AVOCADO SAUCE
Rotisserie chicken, "pollo a la brasa" in Spanish, is hands-down one of the staple foods consumed in cities across Peru. Typically served with a simple side salad, French fries and the equally famous aji verde-a sauce made with Peruvian aji amarillo (yellow chile) and huacatay (a variety of black mint)-this dish is loved by those seeking a highly seasoned and very juicy chicken at affordable prices. The key to the recipe is in the marinade; restaurants in Peru keep their ingredients secret, but here I share my family recipe alongside an updated recipe for the aji verde. Roasting chicken thighs on a sheet pan makes it an easy dish to do at home. And since aji amarillo and huacatay are difficult ingredients to find in the States, I created a different but equally delicious green sauce that pairs great with the chicken. The sauce can also be used as a spread, dip or salad dressing.
Provided by Food Network
Categories main-dish
Time 4h
Yield 4 to 8 servings
Number Of Ingredients 21
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-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.
CHICKEN IN CHILE SAUCE (AJí DE GALLINA)
Provided by Lillian Chou
Categories Chicken Roast Father's Day Dinner Walnut Gourmet Sugar Conscious Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F with rack in middle.
- If using quail eggs, cover with cold water in a very small saucepan. Bring to a simmer and cook, covered, 5 minutes. Rinse eggs under cold water to stop cooking, then peel.
- Soak bread in milk until softened, then mash with a fork.
- Cook onion and garlic in 1 1/2 tablespoons oil with turmeric and 1/4 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened. Stir in chile paste and bread mixture and simmer, stirring occasionally, until very thick, 3 to 5 minutes. Stir in broth and cheese and simmer 1 minute. Carefully transfer to a blender with walnuts and blend until very smooth, about 1 minute (use caution when blending hot liquids). Transfer sauce to a medium saucepan and keep warm, covered, over very low heat, stirring occasionally.
- Pat chicken dry, then season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over medium-high heat until hot, then brown half of chicken, skin side down first, turning once, about 8 minutes total. Transfer, skin side up, to a 4-sided sheet pan. Pour off oil from skillet and wipe clean, then brown remaining chicken in remaining tablespoon oil in same manner.
- Roast chicken in oven until just cooked through, about 15 minutes.
- Halve quail eggs lengthwise.
- Spoon some of sauce onto a large platter, then arrange chicken on top. Garnish with quail eggs and serve with remaining sauce on the side.
- What to drink:
- Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07
More about "chicken with peruvian chile sauce recipes"
PERUVIAN-STYLE ROAST CHICKEN WITH GREEN SAUCE - ONCE …
From onceuponachef.com
BEST PERUVIAN CHICKEN RECIPE - FIFTEEN SPATULAS
From fifteenspatulas.com
AJí DE GALLINA: CREAMY CHICKEN STEW FROM PERU - EAT PERU
From eatperu.com
PERUVIAN CHICKEN WITH CHILE SAUCES | MCCORMICK FOR CHEFS®
From mccormickforchefs.com
AVI VERDE ( PERUVIAN GREEN SAUCE) | FEASTING AT HOME
From feastingathome.com
PERUVIAN CHICKEN & GREEN SAUCE - THE WOKS OF LIFE
From thewoksoflife.com
RECIPE: PERUVIAN ROASTED CHICKEN WITH GREEN SAUCE
From thekitchn.com
PERUVIAN CHICKEN (POLLO A LA BRASA) WITH AJI VERDE
From feastingathome.com
PAN-SEARED CHICKEN BREAST WITH RICH PAN SAUCE RECIPE
From eatingwell.com
CREAMY PERUVIAN CHILE SAUCE RECIPE - GRACE PARISI
From faws.netlify.app
GREEN CHILE CHICKEN SALAD BOWLS | GLUTEN FREE & MORE
From glutenfreeandmore.com
RECIPE: STIR-FRIED CHICKEN & VEGETABLES WITH RICE & SOY-CHILE …
From blueapron.com
15 AJI DE GALLINA RECIPE WITH AJI AMARILLO PASTE
From selectedrecipe.com
PERUVIAN CHICKEN WITH GREEN SAUCE (JUICY CHICKEN!) - LITTLE SUNNY …
From littlesunnykitchen.com
CARB-WISE: BBQ CHICKEN WITH PERUVIAN-STYLE AJí VERDE SAUCE
From makegoodfood.ca
ROASTED PERUVIAN CHICKEN WITH GREEN SAUCE - KALEFORNIA KRAVINGS
From kaleforniakravings.com
HONEYCHILE BROWN BUTTER CORNBREAD RECIPE | EPICURIOUS
From epicurious.com
AJí VERDE (PERUVIAN-STYLE GREEN SAUCE) RECIPE - FOOD & WINE
From foodandwine.com
HOW TO MAKE CHICKEN SCHNITZEL WITH SWEET & SOUR RED CABBAGE …
From rachaelrayshow.com
BANGLADESHI WEDDING ROAST CHICKEN RECIPE | EPICURIOUS
From epicurious.com
PERUVIAN CHICKEN WITH GREEN CHILE SAUCE | MCCORMICK
From mccormick.com
CHICKEN ENCHILADAS IN CREAMY GREEN CHILE SAUCE
From chugwaterchili.com
PERUVIAN CHICKEN WITH GREEN SAUCE (WHOLE ROASTED)
From thecookierookie.com
CHIPOTLE-MAPLE CHICKEN THIGHS WITH CANDIED ACORN SQUASH
From darrellkmorris.com
PERUVIAN ROASTED CHICKEN W/SPICY CILANTRO SAUCE
From tigerdroppings.com
17 BEST INSTANT POT CHICKEN THIGH RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
PERUVIAN CHICKEN W/ GREEN SAUCE (PALEO - KETO) | EVERY LAST BITE
From everylastbite.com
CAMOTES ENCACAHUATADOS (SWEET POTATOES WITH PEANUT SAUCE) …
From today.com
BEST PERUVIAN CHICKEN RECIPE - HOW TO MAKE PERUVIAN ROAST …
From delish.com
CHEF ANA CASTRO MAKES MEXICAN SHRIMP COCKTAIL AND SWEET
From today.com
PERUVIAN CHICKEN – WELLPLATED.COM
From wellplated.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love