PERUVIAN CHICKEN
This flavorful Peruvian Chicken is marinated with aji amarillo, cumin, oregano, and more.
Provided by Joanne Ozug
Categories Main Course
Time 2h
Number Of Ingredients 14
Steps:
- While it's not required, I highly recommend you spatchcock the chicken. All this means is you cut the backbone out so it lays flat on the roasting pan. Spatchcock chicken cooks more evenly, more quickly, and is much easier to carve. My Spatchcock Chicken post shows you how do to this.
- In a small bowl, mix together the avocado oil, aji amarillo paste, lime juice, garlic, salt, cumin, oregano, and black pepper.
- Place the chicken on a sheet pan and pat the chicken dry with a paper towel. Then rub the marinade all over the chicken. Let sit at room temperature for one hour. Alternatively, you can marinate this up to 24 hours in advance in the fridge. Note: never leave meat out of the fridge for more than 2 hours.
- 15 minutes before cooking, preheat the oven to 425F.
- Roast the chicken for 40-45 minutes, basting the chicken in its own juices after 30 minutes, and again at 40 minutes. When the chicken is done, the breast should register at 160F when measured with a thermometer.
- Let the chicken rest for 5-10 minutes after roasting, so the juices don't run out while carving. Enjoy!
Nutrition Facts : Calories 478 kcal, Carbohydrate 1 g, Protein 36 g, Fat 36 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 143 mg, Sodium 1297 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PERUVIAN CHICKEN & AVOCADO CAUSA RECIPE - (4/5)
Provided by á-178044
Number Of Ingredients 12
Steps:
- Boil the potatoes in salted water until tender, drain, then mash with the olive oil, lime juice, salt and 3/4 of the chipotle sauce. Allow the mash to cool a little. Poach the chicken in water with a sliced carrot, garlic, salt and pepper. Simmer for about 20 minutes or until the chicken is cooked through. Drain and cool. Add the chopped dill to the cooled mash and mix well. Once the chicken is cool enough to handle, shred then chill. Chop the tomato, red onion and cornichons into very small cubes. Mix the mayonnaise into the shredded chicken until the chicken is well coated, add the cubed veg then mix well. Mash the avocado with a squeeze of lemon juice then mix in the rest of the chipotle sauce. Fill a ring mould with a layer of mash, layer of chicken, layer of avocado and final layer of mash. Use a smaller mould if serving as an appetiser, a larger one for a main course.
PERUVIAN CAUSA
This spicy potato-layered dish with meat is a everyone-is-going-to-love-it dish! Even if people don't like certain ingredients, the combination is sensational! With this dish you can make the layers as thin or as thick as you like. You can substitute the tuna with chicken or other seafood.
Provided by Amber Berrocal
Categories World Cuisine Recipes Latin American South American Peruvian
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Mash potatoes with a ricer or hand mixer until smooth. Gradually stir in oil until potatoes come together; add aji amarillo, salt, and pepper. Cool potato mixture in the refrigerator, about 20 minutes.
- Stir tuna, onion, and 1/4 cup mayonnaise together in a bowl.
- Line a casserole dish with plastic wrap. Spread 1/2 the potato mixture on the bottom of the dish. Spread 2 tablespoons mayonnaise over the potatoes, spread the tuna mixture over the mayonnaise, and place the avocado slices in a single layer on top of the tuna mixture. Spread the remaining 1/2 of potato mixture over the avocados, and top with remaining 2 tablespoons mayonnaise. Place sliced eggs over the top. Cover casserole dish with plastic wrap and refrigerate until firm, about 30 minutes.
- Invert casserole dish onto a serving dish or baking sheet to remove potato casserole from dish. Remove plastic wrap and cut casserole into squares.
Nutrition Facts : Calories 533.2 calories, Carbohydrate 43.1 g, Cholesterol 94.2 mg, Fat 34.4 g, Fiber 8.3 g, Protein 15.9 g, SaturatedFat 5.6 g, Sodium 133.9 mg, Sugar 2.8 g
PERUVIAN POTATO-CHICKEN SALAD (CAUSA RELLENA)
There's nothing very unusual about serving a chicken or potato salad at a cookout, which is why this layered Peruvian potato and chicken salad will cause such a stir. Or should I say, 'causa' a stir, since in Peru that's what this gorgeous dish is called. Infused with aji amarillo, lime juice, and cilantro, these are perfect for making ahead and packing in your cooler on a hot summer day. Garnish with cherry tomatoes and cilantro if desired.
Provided by Chef John
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 2h5m
Yield 4
Number Of Ingredients 20
Steps:
- Combine chicken, green peas, carrot, shallot, roasted red peppers, cilantro, and lime juice in a bowl. Season with salt and cayenne. Add mayonnaise and mix until combined. Cover chicken salad with plastic wrap and refrigerate until ready to use.
- Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender but not falling apart, about 20 minutes. Drain well and transfer potatoes to a mixing bowl. Mash until smooth.
- Add jai amarillo, olive oil, and lime juice to the potatoes. Season with cayenne and salt. Mash together with the potato masher. Switch to a spatula and mix until completely smooth.
- Line four 6-ounce ramekins with plastic wrap. Scoop mashed potatoes evenly into ramekins; press and smooth out the tops. Cover each with a layer of avocado slices. Fill ramekin to the top with chicken salad, pressing it down and pulling up the plastic wrap to eliminate any air pockets. Cover with a final layer of mashed potatoes, going up to 1/2 inch or more over the rim.
- Seal top with a new layer of plastic wrap and fold the sides over to seal. Refrigerate salads until completely chilled, at least 1 hour.
- Mix mayonnaise, sour cream, garlic, and aji amarillo together for the sauce, adding a splash of water to adjust the thickness.
- Remove the top layer of plastic wrap from each salad. Invert each ramekin onto a serving plate; remove ramekins, then plastic wrap. Spoon some sauce around each salad.
Nutrition Facts : Calories 658 calories, Carbohydrate 41.4 g, Cholesterol 58 mg, Fat 49.1 g, Fiber 7 g, Protein 19.2 g, SaturatedFat 9 g, Sodium 391 mg, Sugar 3.6 g
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 CRAB CAUSA
My friend Rosario, just returned from her home in Peru and she gave me this recipe, It is delicious! "A "causa: is a dish of layered ingredients(like a terrine) served cold for a light entree or a first course on warm days, making it an ideal dish for entertaining. Embellish each serving with a wedge of an avocado sprinkled with salt, pepper and lime juice, then garnish with slices of hard-boiled egg and a drizzle of mayonnaise slightly diluted by lemon juice." Don't let the long laundry list scare you - it's really worth trying. Cooling times vary - I figure about 2 hrs.
Provided by Manami
Categories One Dish Meal
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Grease a 12-inch rectangular bread mold and cover with 2 large pieces of plastic wrap making sure they overlap so all the bottom and sides of the mold are covered and there is enough wrap on the sides of the mold so as to fold it once the causa has been assembled and you can tightly cover it.
- PREPARE THE RELISH:.
- To start the relish, finely mince the red onion, place it in a bowl and cover it with the vinegar; allow to rest for about 45 minutes.
- POTATO PASTE:.
- Place potatoes in a large pot with enough cold water to cover them by over 2 inches of water, add 2 tablespoons of salt and bring to a boil.
- Cook for about 25 minutes, until potatoes are tender when pierced with a knife.
- Drain and let them cool until you can handle them safely.
- Meanwhile, place the jalapeno pepper slices along with their juice in a blender and blend until smooth.
- Strain the mixture, separating the juice from pulp and keeping both.
- When the potatoes are cooled, peel them.
- Once they are peeled, press the potatoes through a potato ricer or the fine side of a cheese grater, making sure no lumps remain.
- Place potato paste in a large bowl and add the lime juice, canola or corn oil and 4 tablespoons of the jalapeño juice.
- Mix with a potato masher, adding salt and pepper to taste.
- Place in the refrigerator until cooled.
- TO COMPLETE THE RELISH:.
- Strain the onion, discarding the vinegar; mix with the cilantro, a little bit of salt and pepper, 1/2 cup of the minced yellow peppers, the lime juice and 1 tablespoon of the jalapeno pulp (not the juice).
- Taste and check seasoning adding more salt, pepper, juice or paste if desired, according to preference.
- MAKE THE CAUSA:.
- Mix the crabmeat with the mayonnaise and the lime juice; season with salt and pepper to taste.
- Place in refrigerator.
- Cut the avocado in half lengthwise, removing the pit.
- Cut each half in half again, making a total of four wedges.
- Using a large spoon, scoop each full avocado wedge out of the skin.
- Cut 1/4-inch thick slices across each avocado wedge (not lengthwise).
- Season with a little bit of salt, pepper and sprinkle some lime juice over all the slices.
- PREPARE THE TERRINE OR BREAD MOLD:.
- Once the potato paste is cooled, use a large spoon to spread 1/3 of the paste into a layer at the bottom of the bread mold.
- Use the backside of the spoon to evenly coat all of the bottom.
- Place 1/2 of the avocado slices in the mold for the next layer - making sure all corners and sides of the mold are covered with avocado.
- Set aside six dollops of crabmeat mixture for the serving.
- Now place 1/2 of the remaining crabmeat mixture into the mold for the next layer.
- Press down firmly with the back of a spoon.
- Repeat with one layer each of potato paste, avocado and crab, and then finish with a layer of potato paste on top.
- Fold the plastic wrap over the top of the mold (use more plastic wrap if needed to seal the top well).
- Press slightly and put in the refrigerator to chill well, at least one hour. (Place the extra crabmeat mix into the refrigerator as well.).
- To serve, carefully uncover the plastic wrap from the top of the mold.
- Unmold the crab causa over a serving platter.
- Spread some of the relish over the top of the causa.
- Place chopped lettuce leaves on six serving plates.
- Cut the causa carefully into six slices and, using a spatula, lift each slice and place one slice on top of the lettuce on each serving plate.
- Add more of the relish on the top of each slice and a dollop of the reserved crabmeat mix.
- Enjoy!
Nutrition Facts : Calories 474, Fat 23.6, SaturatedFat 2.8, Cholesterol 59.9, Sodium 371, Carbohydrate 46.2, Fiber 8.9, Sugar 4.2, Protein 22.3
CAUSA LIMEňA WITH CHICKEN
This traditional Peruvian dish is a delicious combination of creamy mashed potato, Hass avocado and chicken mayonnaise.
Provided by ashleigh_red
Time 1h
Yield Serves 6
Number Of Ingredients 18
Steps:
- Boil the potatoes until tender. Drain, cool for a while, then peel them and mash thoroughly. Leave until cold.
- Meanwhile, poach the chicken breasts in simmering water, seasoned with salt and pepper, for 20 minutes. Drain and cool. Shred finely and mix with the mayonnaise.
- Mix the oil, chilli paste and juice of ½ lime into the mashed potato. Season. Mash the avocados with the remaining lime juice and season with a little salt and pepper.
- To assemble each causa, put a deep 7cm cook's ring or round mould on a plate (or use a cookie cutter). Spoon in some mashed potato to a depth of about 1cm and smooth out evenly, using the back of a spoon.
- Spread a layer of the avocado over the potato, then a layer of the chicken mixture. Repeat another layer of avocado and finish with a layer of mashed potato.
- Use the rest of the mixture to make 6 causas in total. Chill for 10 minutes, then remove the moulds. Serve, garnished with sliced avocado and salad leaves.
PERUVIAN CHICKEN, AVOCADO & QUINOA SALAD
Fed up with pasta salad? This gluten-free alternative is packed with lean protein from the chicken, and healthy, heart-friendly fats from the avocado
Provided by Justine Pattison
Time 30m
Number Of Ingredients 10
Steps:
- Half-fill a medium pan with water and bring to the boil. Rinse the quinoa in a fine sieve, then add to the water, stir well and simmer for 12 mins or until just tender.
- While the quinoa is cooking, put the sweetcorn in a dry frying pan over a medium-high heat. Cook for 5 mins, turning every now and then, until defrosted and lightly toasted. Set aside.
- Rinse the cooked quinoa in a sieve under cold water, then press hard with a serving spoon to remove excess water.
- Tip the quinoa into a bowl and toss with the olive oil, sweetcorn, tomatoes, coriander, spring onions, lime zest and chilli. Season well with black pepper.
- Halve and stone the avocado. Scoop out the flesh with a large metal spoon, cut into slices and combine with the lime juice. Add the chicken pieces and avocado to the salad and toss gently together before serving.
Nutrition Facts : Calories 512 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.3 milligram of sodium
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- Bring a large pot of water to a boil, add potatoes and cook until fork tender. Drain and mash thoroughly until smooth and free of lumps.
- Add mashed potatoes, aji amarillo, the juice of 2 limes and vegetable oil to a large bowl. Season with salt and thoroughly mix until potatoes are smooth, free of lumps and the seasonings are fully incorporated. If you’re unable to get a smooth consistency, pass the seasoned potatoes through a tami or sieve.
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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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