Peruvian Roast Chicken With Aji Verde Food

PERUVIAN ROASTED CHICKEN

Steps:

• Wash chicken and remove all fat.
• Place in a large bowl and season generously with beer, vinegar, lime juice, salt, garlic powder, cumin and oregano.
• Place in a large bag and marinate overnight.
• Remove chicken from bag, cut chicken in half and place both halves on a large oven safe baking dish, skin side up.
• Discard marinade.
• Sprinkle chicken with paprika and a little more garlic powder and salt and bake at 425° for about 50 minutes, basting with the pan juices half way through.
• To test for doneness, insert a meat thermometer into the thickest part of the chicken; the thermometer should read about 160°F.
• The chicken needs to reach an internal temperature of 165°F, but after the chicken is taken out of the oven it should rise to 165°.
• Let the chicken rest for 5 minutes before carving.
• **TO BBQ- If you want to make this chicken on the grill, I would recommend cutting the chicken into individual pieces before you marinate. Position the grill rack 4-6 inches above the fire. Cook covered turning often about 20-25 minutes, until juices run clear when the thigh is pierced with a knife.

PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE

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.

PERUVIAN ROASTED CHICKEN WITH AJI VERDE RECIPE

Steps:

• Wash chicken and remove all fat.
• Place in a large bowl and season generously with beer, vinegar, lime juice, salt, garlic powder, cumin and oregano.
• Place in a large bag and marinate overnight.
• Remove chicken from bag, cut chicken in half and place both halves on a large oven safe baking dish, skin side up.
• Discard marinade.
• Sprinkle chicken with paprika and a little more garlic powder and salt and bake at 425° for about 50 minutes, basting with the pan juices half way through.
• To test for doneness, insert a meat thermometer into the thickest part of the chicken; the thermometer should read about 160°F.
• The chicken needs to reach an internal temperature of 165°F, but after the chicken is taken out of the oven it should rise to 165°.
• Let the chicken rest for 5 minutes before carving.
• **TO BBQ- If you want to make this chicken on the grill, I would recommend cutting the chicken into individual pieces before you marinate. Position the grill rack 4-6 inches above the fire. Cook covered turning often about 20-25 minutes, until juices run clear when the thigh is pierced with a knife.
• Place all ingredients in a blender and puree until smooth. Serve over chicken, rice, beans or plantains.

PERUVIAN ROAST CHICKEN WITH AJI VERDE

Steps:

• 1. Take the chicken and trim any fat and remove giblets. Season the cavity with salt and pepper. Place the garlic in a mortar and pestle and add the vinegar and cumin. Mix the soy sauce, sugar, and oil together
• 2. Brush the oil mixture over the chicken. Then spread the garlic mixture over the chicken Place the chicken breast side down in a roaster with a rack. Add some water in the bottom of the roaster. Heat oven to 375 degrees
• 3. Roast the chicken until the skin is golden brown about 35 to 40 minutes. Turn the chicken and brush with the pan drippings. Roast another 25 minutes until the top is nicely browned. Turn off the oven. Let chicken rest in the oven for about 20 minutes.
• 4. Meanwhile make the Aji Verde. Puree all ingredients in a food processor. Serve over the chicken or on the side for dipping

PERUVIAN ROAST CHICKEN (POLLO A LA BRASA)

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.

AJI VERDE (SPICY PERUVIAN GREEN SAUCE)

Steps:

• In a food processor or blender, combine all of the ingredients. Blend until the cilantro has broken into very tiny pieces and the sauce is green and mostly smooth (no matter how long you blend it, it will still have some texture to it).
• Taste, and adjust if necessary. This sauce is intentionally bold and spicy and I usually think it's just right as written. However, if the flavor is too overwhelming, blend in 1 tablespoon of olive oil while running the food processor. If it's not spicy enough, add some of the reserved jalapeño seeds and blend again. If it doesn't have enough zip, add another tablespoon of lime juice and/or a pinch of salt.
• Aji verde keeps well in the refrigerator, covered, for about 1 week.

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.

GARLIC ROASTED CHICKEN WITH SPICY CILANTRO SAUCE

Steps:

• For Chicken: Preheat oven to 425 degrees F. Remove 5 cloves from garlic head; halve remaining head horizontally. Season chicken cavity with salt and pepper; stuff with halved garlic head. Crush garlic cloves, sprinkle with 2 teaspoons salt, and, mash with flat side of a large knife to a coarse paste. Transfer to a small bowl and stir in 1 tablespoon vinegar, 1/2 teaspoon black pepper, and cumin. Rub garlic mixture over chicken. Whisk soy sauce and sugar together and brush over bird. Tuck wings under back, cross and tie legs with kitchen twine. Brush chicken with oil and place, breast side down on a rack set in a roasting pan.
• Roast chicken until back is golden brown, 35 to 40 minutes. Remove pan from oven and turn chicken, breast side up. Remove kitchen twine and slightly open legs. Baste bird with pan drippings, return to oven, and roast until breast is golden brown and a meat thermometer inserted in thigh registers 170 degrees F, 20 to 25 minutes more. Transfer chicken to a carving board; let rest for 10 minutes before carving.
• For Aji Verde: Puree cilantro, cheese, olive oil, water, jalapenos, garlic, vinegar, and salt in a blender until smooth. Carve chicken and serve drizzled with sauce.

PERUVIAN ROAST CHICKEN WITH AJI VERDE

Steps:

• Chicken:.
• Preheat the oven to 425*F.
• Remove 5 cloves from the head of garlic, then halve the remaining head horizontally.
• Season the chicken cavity with salt and pepper to taste, then stuff with the halved garlic. Smash the garlic cloves, sprinkle with 2 teaspoons salt, and with the side of a large knife, mash and smear with the mixture to a coarse paste. Put the garlic in a bowl and mix with the vinegar, 1/2 teaspoons black pepper, and cumin. Rub the garlic mixture on the outside of the chicken.
• Whisk the soy sauce and sugar together and brush all over the outside of the bird. Tuck the wings under the back, cross the legs, tie them with kitchen twine. Set a v-rack or regular rack in a roasting pan and brush with the oil.
• Place the chicken breast side down on the rack and roast until the back is golden brown, about 35-40 minutes. Remove the pan from oven and turn the chicken breast side up. Cut the string where it holds the legs together and gently open up the legs a bit. Baste the chicken with the pan drippings and roast again until the breast is golden brown and a meat thermometer inserted in the thigh registers 170*F., 20-25 more minutes.
• Move the chicken to a carving board and let it rest for 10 minutes before carving.
• To make the Aji Verde sauce:.
• Puree the cilantro, cheese, olive oil, water, jalapenos, garlic, vinegar, and salt in a blender or food processor until smooth. Carve the chicken and serve drizzled with the sauce. Enjoy!

AJI VERDE SAUCE (FOR PERUVIAN CHICKEN)

Steps:

• Place cilantro, cojita cheese, olive oil, water, jalapenos, garlic, vinegar, and salt in a blender and puree until smooth.
• Serve with roasted chicken.