Peruvian Chili Chicken Recipes

PERUVIAN CHICKEN RECIPE (POLLO A LA BRASA)

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.

PERUVIAN CHICKEN

Steps:

• Combine the rosemary, cumin, garlic, soy sauce, vinegar, oregano, lime juice, hoisin sauce, beer, salt and pepper in a blender and blend until completely combined. Pour the marinade over the chicken in a container and let it marinate, refrigerated, for 24 hours.
• Preheat the oven to 400 degrees F.
• Remove the chicken from the marinade (discard the marinade) and put on a rack in a roasting pan. Roast until the internal temperature registers 165 degrees F on an instant-read thermometer, about 1 hour. Let the chicken rest for 15 minutes before slicing and serving.

PERUVIAN CHILI CHICKEN

Steps:

• Place chilies and water in small saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 5 min. Remove from heat. Let stand 5 min. Stir until mixture forms a smooth paste; set aside.
• Heat oil in large skillet on medium heat. Add peanuts and garlic; cook 2 min., stirring frequently. Add chili mixture, cumin, cinnamon and black pepper; mix well. Reduce heat to low; cook 3 min., stirring frequently.
• Add chicken; cook on medium heat 20 min., turning chicken over after 10 min. Stir in chicken broth. Bring to boil; reduce heat to medium. Add potatoes; cook an additional 10 min. or until chicken is cooked through (180°F). Serve sprinkled with the Parmesan cheese.

CHICKEN WITH PERUVIAN CHILE SAUCE

Steps:

• For the chicken: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
• Rub the chicken on all sides with the oil and season with salt and pepper. Arrange the chicken pieces in a single layer on the prepared baking sheet. Bake until a meat thermometer inserted into the thickest part of each piece of chicken registers 160 degrees F, 35 to 45 minutes. Let the chicken rest for 15 minutes.
• For the sauce: Place the bread and half-and-half in the bowl of a food processor. Allow the bread to soak up the liquid, about 10 minutes.
• In a 10-inch nonstick skillet heat the oil over medium-low heat. Add the shallots and cook, stirring occasionally, until soft, 3 to 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Cool slightly and add to the food processor with the soaked bread. Add the broth, cheeses, 1/2 cup walnuts, Aji Amarillo paste, and turmeric. Blend until smooth. Pour the sauce back into the skillet and bring to a simmer over medium heat. Simmer until slightly thickened, about 5 minutes. Season with salt.
• Spoon some of the sauce on a platter and arrange the chicken on top. Sprinkle with the remaining toasted walnuts and cilantro (or parsley, if using) and serve.
• Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.