Peruvian Side Dishes With Chicken Recipes
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.
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- Using a garlic press, finely mince the garlic and place it in the bowl. Add oil, lime juice, honey, cumin, paprika, coriander, oregano and salt and optional soy sauce. Stir. Toss it with the chicken in a bowl, coating all sides well, and/ or brush it onto the portobellos. Marinate while the grill heats up or overnight for more flavor. (The portobellos will soak up the marinade so if marinating overnight go lightly, reapply before grilling.)
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9 BEST SIDE DISHES FOR PERUVIAN CHICKEN (UPDATED 2023)
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- Greek Lemon Potatoes. Because potatoes are such a varied veggie, it is impossible to create a list of side dishes without including a potato dish. The humble potato can be prepared in various ways, and each one will result in a delicious dish with a unique flavor.
- Creamy Mushrooms. These two ingredients work well together and taste fantastic. For a filling and comprehensive supper, pair Peruvian chicken with creamy mushrooms.
- Steamed Green Beans. You don’t need complicated ingredients to finish your dinner when you have a hearty and delicious dish like Peruvian chicken. Another great side dish for the chicken is a straightforward meal of steamed green beans.
- Caesar Salad. A crisp salad would be a great addition to the side dishes list. Peruvian chicken pairs well with Caesar salad. The salad’s main component is often romaine lettuce, which is renowned for its nutritional advantages and flavorful yet unassuming flavor.
- Parmesan Roasted Asparagus. Another veggie that is adaptable, delectable, and healthful is asparagus. A simple side dish for Peruvian chicken would be roasted asparagus with parmesan cheese.
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