Peruvian Style Oven Roasted Chicken Recipes

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PERUVIAN-STYLE ROAST CHICKEN WITH GREEN SAUCE



Peruvian-Style Roast Chicken with Green Sauce image

Tender and juicy Peruvian-style roast chicken with a spicy, luscious green sauce.

Provided by Jennifer Segal (Green Sauce adapted from The Serious Eats Food Lab by J. Kenji López-Alt)

Categories     Dinner

Time 2h

Yield 4

Number Of Ingredients 19

3 tablespoons extra virgin olive oil
¼ cup lime juice, from 2 limes
4 large garlic cloves, roughly chopped
1 tablespoon kosher salt
2 teaspoons paprika
1 teaspoon black pepper
1 tablespoon cumin
1 teaspoon dried oregano
2 teaspoons sugar
4 pound whole chicken
3 jalapeño chili peppers, seeded if desired (I use about half the seeds for a medium-hot sauce), and roughly chopped (see note)
1 cup packed fresh cilantro leaves
2 cloves garlic, roughly chopped
½ cup mayonnaise, best quality such as Hellmann's
¼ cup sour cream
1 tablespoon fresh lime juice, from one lime
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil

Steps:

  • Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth. Remove the giblets from the inside of the chicken and pat the outside of the chicken dry with paper towels; place in a bowl, breast side up with the legs facing you. Using the handle of a wooden spoon or your fingers, loosen the skin from the flesh over the breasts and legs, being careful not to tear the skin or push all the way through (you want the marinade to stay inside the bird). Spoon about ⅔ of the marinade evenly underneath the skin, and spread the remaining ⅓ evenly over the skin. Marinate the chicken in the refrigerator for at least 6 hours or overnight.
  • Adjust the oven rack to the lower-middle position, and preheat the oven to 425 degrees. Line a roasting pan with aluminum foil for easy clean-up. Spray a rack (preferably a v-shape) with non-stick cooking spray and place the chicken on top. Tie the legs together with kitchen string. Roast for 20 minutes, until the skin is golden. Turn the heat down to 375 degrees, and continue to roast for about an hour and ten minutes more, or until the juices run clear when you cut between the leg and thigh. (Keep an eye on it -- if it's browning too quickly, cover it loosely with foil.) Tent the chicken with foil and let rest for about 20 minutes. Tilt the chicken over the roasting pan to release the juices, then transfer to a cutting board. Carve the chicken and serve with green sauce.
  • Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point but, don't worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
  • Note: Be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.
  • Note: The nutritional information does not include the green sauce.

Nutrition Facts : Calories 614, Fat 43 g, Carbohydrate 7 g, Protein 49 g, SaturatedFat 10 g, Sugar 3 g, Fiber 1 g, Sodium 694 mg, Cholesterol 340 mg

PERUVIAN ROAST CHICKEN (POLLO A LA BRASA)



Peruvian Roast Chicken (Pollo a la Brasa) image

This flavor-packed Pollo a la Brasa is a fan favorite at Chef Erik Ramirez's restaurant, Llama Inn. The marinade blends powerful ingredients from East and West, but it's the aji verde, a cilantro-chile sauce, that truly completes the dish.

Provided by Erik Ramirez

Categories     main-dish

Time P1DT3h

Yield 6 servings

Number Of Ingredients 15

13 ounces ground bean sauce (fermented soybean paste), preferably Lee Kum Kee brand; available online and Asian specialty stores
1/2 cup aji amarillo paste (yellow hot pepper paste), preferably Doña Isabel brand, available online and Latin specialty stores
3 tablespoons chicken stock, or water
3 tablespoons ground cumin
1/4 cup sunflower oil, or any neutral oil, such as canola or grapeseed
6 cloves garlic, about 3 tablespoons minced
4 sprigs oregano (or 1 tablespoon dried oregano), about 3 tablespoons minced
3 1/2 pounds whole chicken
1 poblano pepper
3 jalapeño peppers
1 bunch cilantro, cold
1/2 cup white wine vinegar, cold
1 large egg yolk, cold
1 cup canola oil, cold
Kosher salt, to taste

Steps:

  • Marinade: In a bowl, mix together ground bean paste and aji amarillo paste. Add chicken stock, cumin, and sunflower oil. Peel garlic cloves, then use a Microplane to grate the garlic into the marinade. Finely chop oregano and add it to the marinade. Stir to combine all of the ingredients.
  • Marinate chicken: Place chicken on a rimmed baking sheet fitted with a rack. Spoon marinade onto chicken, liberally covering all surfaces of the bird, including the cavity. Carefully place a heaping tablespoon of the marinade under the skin of each breast. Marinate, covered or uncovered, in the refrigerator, at least overnight and up to 24 hours. (Note: You'll have enough marinade for 2 chickens. Store leftover marinade in a lidded container in the refrigerator up to 1 week or freeze for up to 1 month.)
  • Roast chicken, part 1: Preheat oven to 350 degrees F, preferably convection. Meanwhile, remove chicken from the refrigerator and let rest at room temperature 20-30 minutes. Roast for 20-25 minutes. (Total roasting time will be 45-60 minutes, depending on oven and size of the bird.)
  • Aji Verde, part 1: Roast poblano and jalapeño peppers by placing directly over the flame of a gas burner set to medium-high. Char on all sides. (Alternatively, peppers can be roasted on a grill or under a broiler in the oven for 8-10 minutes, or until charred.) Place charred peppers in a bowl, cover tightly with plastic wrap, and let rest, 20-30 minutes. Steam will continue to cook the peppers and soften the skin for easy removal.
  • Roast chicken, part 2: After the first 20-25 minutes, rotate the chicken 180 degrees and continue roasting, another 20-35 minutes. Check temperature: A thermometer placed in the thickest part of the thigh, not touching the bone, should register 160 degrees F. (Temperature will continue to rise after removing chicken from oven.) If necessary, continue roasting and rotating the pan, 10 minutes at a time, until temperature reaches 160 F. Then remove from oven and let rest, 20 minutes.
  • Aji Verde, part 2: After the peppers have rested, remove plastic wrap. Under running water, use your fingers to gently remove charred skin, stems and seeds. Dry peppers between layers of paper towels and set aside. Remove cilantro leaves and set aside, discarding the stems. Place peppers into a blender, followed by cilantro, vinegar, and egg yolk. Starting the blender at low speed, gradually raise it to medium-high to combine, 10 seconds. With motor on, slowly drizzle in half of the oil to begin emulsifying the sauce. Turn off blender, scrape down the sides, and salt to taste. Turn on blender and continue drizzling in the remaining oil. Pour into a serving bowl and set aside.
  • Carve chicken: As you carve, try to keep the skin intact for maximum flavor distribution. First, cut away the thigh and leg in one piece; then separate the thigh from the leg. Repeat on other side. Cut down the center breastbone to remove the breast meat from the bone; cut the breasts in half crosswise. Remove the wings. Arrange chicken on a serving platter and serve with Aji Verde on the side.

PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE



Peruvian Roasted Chicken With Spicy Cilantro Sauce image

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

6 garlic cloves, finely grated or minced
3 tablespoons soy sauce
1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal
1 tablespoon lime juice
1 teaspoon aji panca paste or 1 teaspoon pasilla chile powder
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
1 (3 1/2- to 4 1/2-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts
Extra-virgin olive oil, as needed
1 cup cilantro leaves and tender stems
3 to 4 jalapeños, seeded and diced
1/4 cup/1 ounce crumbled feta cheese
1 garlic clove, chopped
1 1/2 tablespoons lime juice, more to taste
2 teaspoons chopped fresh oregano or basil
3/4 teaspoon fine sea salt, more to taste
1/2 teaspoon Dijon mustard
1/2 tablespoon aji amarillo or other chile paste (see headnote)
1/2 teaspoon honey
1/2 teaspoon ground cumin
1/2 cup extra-virgin olive oil
Lime wedges, for garnish

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.

POLLO A LA BRASA (PERUVIAN ROAST CHICKEN)



Pollo a la Brasa (Peruvian Roast Chicken) image

The famous and phenomenally finger-licking delicious roast chicken from Peru!

Provided by Kimberly Killebrew

Categories     Main Course

Time 1h15m

Number Of Ingredients 19

1 whole broiler/fryer chicken (, 2-3 pounds, or bone-in/skin-on chicken pieces of your choice)
For the marinade:
2 tablespoons soy sauce
Juice of 2 limes
5 cloves garlic
1 teaspoon fresh ginger (, minced)
1/4 cup dark beer
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
1 tablespoons huacatay paste
1 tablespoon aji panca paste
1 1/2 teaspoons ground cumin
3/4 teaspoon ground annatto
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper (, more or less according to heat preference)
Aji Verde Sauce (, for serving)

Steps:

  • Combine all the marinade ingredients in a food processor and blend until smooth.
  • Loosen the skin on the chicken and rub some marinade under the skin. Place the chicken or chicken pieces in a large ziplock bag and pour the marinade over. Swish around to even coat the pieces. Marinate for at least 6 hours or overnight.
  • If using a convection oven (that's what I use for crispier skin): Preheat the oven to 475 degrees F and roast the chicken for 10 minutes. Reduce the heat to 325 degrees F and roast the chicken for another 15-20 minutes or until the internal temp reads 165 degrees F.If using a conventional oven: Preheat the oven to 425 degrees F and roast the chicken pieces on the middle rack of the oven until the internal temperature of the chicken reads 160 degrees F, about an 45 minutes. If the skin begins to brown too much, move the roasting pan to the bottom rack. You can also reduce the oven temperature.Remove the chicken from the oven. It is recommended that you tent the chicken with foil for 10-15 minutes before serving. If using a whole chicken, cut the chicken into serving pieces.
  • Serve the chicken with our homemade Aji Verde Sauce. Traditional sides include thickly cut French fries and a leafy green salad.

Nutrition Facts : Calories 308 kcal, Carbohydrate 2 g, Protein 24 g, Fat 22 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 95 mg, Sodium 671 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 14 g, ServingSize 1 serving

PERUVIAN STYLE OVEN ROASTED CHICKEN



Peruvian Style Oven Roasted Chicken image

This is awesome served with the Aji Verde Sauce......I found a stand that allows you to cook the chicken upright. It is used for making beer can chicken, however I soak wood chips in water for an hour and place them in the center of the stand instead of the beer can. This gives the chicken more of a rotisserie style finish and comes out tasting even better.

Provided by David04

Categories     Chicken Thigh & Leg

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

4 lbs whole chickens
4 tablespoons white vinegar
3 tablespoons white wine
3 tablespoons canola oil
2 1/2 tablespoons garlic powder
2 tablespoons paprika
1 1/2 tablespoons cumin
salt and pepper
1 tablespoon lemon juice
1 quart cold water

Steps:

  • Combine vinegar, wine, oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well and form a paste.
  • Add lemon juice to cold water.
  • Clean chicken of any loose fat.
  • Use the lemon water to wash chicken.
  • Coat the chicken completely with spice paste, rubbing into every surface. Rub the paste under the skin as much as possible.
  • Place the chicken in refrigerator for at least 2 hours.
  • Preheat the oven to 425°F
  • Tuck the wings under the back, cross the legs, and tie with kitchen twine.
  • Place the chicken, breast side down, in a roasting pan and roast 35 to 40 minutes, until the back is golden brown.
  • Flip the chicken over. Cut the string and to open up the legs.
  • Baste the chicken with the drippings and roast 20 to 25 minutes more, until the whole chicken is golden brown.
  • Let rest for 10 minutes before carving.

Nutrition Facts : Calories 387.3, Fat 29, SaturatedFat 7.1, Cholesterol 107, Sodium 105.8, Carbohydrate 3.7, Fiber 1, Sugar 1, Protein 26

PERUVIAN-STYLE ROAST CHICKEN WITH TANGY GREEN SAUCE



Peruvian-Style Roast Chicken with Tangy Green Sauce image

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

For the chicken:
3 garlic cloves, finely chopped
1 tablespoon ground cumin
1 tablespoon olive oil
1 tablespoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1 1/2 teaspoons kosher salt, divided
2 lemons
1 (4-4 1/2-pound) whole chicken
For the green sauce:
1 cup (packed) cilantro leaves with tender stems
1-2 medium jalapeños, coarsely chopped
1 garlic clove, finely chopped
1 tablespoon extra-virgin olive oil
2 1/2 teaspoons fresh lime juice
1/4 teaspoon kosher salt
1/3 cup mayonnaise
For the salad:
1 English hothouse or 2 Persian cucumbers, cubed
1 firm-ripe avocado, cubed
3 scallions, thinly sliced
1 tablespoon plus 1 teaspoon fresh lime juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon kosher salt
1/2 cup cilantro leaves with tender stems, coarsely chopped, plus more for serving

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.

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