Peruvian Taste Restaurant Recipes
SMOKED PERUVIAN CHICKEN THIGHS
Peruvian Chicken with fresh green sauce is a must-make for your next cookout. Get the easy recipe for chicken thighs infused with a flavorful marinade then grilled or smoked to perfection. Served with a simple homemade sauce made with fresh herbs, garlic, and seasoning. It's the best chicken dish to make for dinner. Pollo a la Brasa with Aji Verde is sure to be favorite!
Provided by Stephanie Manley
Categories Main Course
Number Of Ingredients 21
Steps:
- Marinade Preparation
- In a large bowl, whisk together garlic, soy sauce, sriracha, lime juice, pasilla chili powder, mustard, cumin, pepper and salt.
- Add chicken thighs, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours, these are best made the night before, and allowed to marinade all night
Nutrition Facts : Calories 525 kcal, Carbohydrate 4 g, Protein 30 g, Fat 43 g, SaturatedFat 10 g, Cholesterol 172 mg, Sodium 873 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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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