Peruvian Roasted Chicken Food

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 CHICKEN

Steps:

• Combine the rosemary, cumin, garlic, soy sauce, vinegar, oregano, lime juice, hoisin sauce, beer, salt and pepper in a blender and blend until completely combined. Pour the marinade over the chicken in a container and let it marinate, refrigerated, for 24 hours.
• Preheat the oven to 400 degrees F.
• Remove the chicken from the marinade (discard the marinade) and put on a rack in a roasting pan. Roast until the internal temperature registers 165 degrees F on an instant-read thermometer, about 1 hour. Let the chicken rest for 15 minutes before slicing and serving.

PERUVIAN ROASTED CHICKEN

Steps:

• Combine vinegar, wine, oil, garlic powder, cumin, paprika, black pepper, and salt. Mix well to form a paste.
• Trim chicken of any excess or loose fat and place in a zip-top bag. Pour spice paste over chicken. Coat chicken completely with mixture rubbing into every surface. Try to get the paste under the skin as much as possible.
• Seal bag and place chicken in the refrigerator for at least 2 hours. The chicken will have more flavor the longer it marinates in the spice mixture. Do not refrigerate for more than 24 hours.
• Preheat grill and prepare rotisserie.
• Place the chicken on the rotisserie and on the grill for approximately 1 1/2 hours at a temperature around 300 F (150 C) Test chicken for doneness by the measure the temperature in the thickest part of the thigh. Chicken is done once the thigh meat reaches 175 F (85 C).
• Remove chicken from grill and place onto a large heat-resistant cutting board. Carefully, remove rotisserie rod and lightly tent the chicken with aluminum foil. Let rest 10 to 12 minutes before carving.
• This chicken is frequently served with dipping sauce. A simple version of this sauce is made from combining 1/2 cup/120 milliliters of mayonnaise with 2 tablespoons/30 milliliters mustard and 2 tablespoons/30 milliliters lime juice.

PERUVIAN ROASTED CHICKEN THIGHS WITH CREAMY AVOCADO SAUCE

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-STYLE ROAST CHICKEN WITH POTATOES

Steps:

• Combine cumin, paprika, oregano, 1 tablespoon salt, and 1/2 teaspoon pepper. With kitchen shears, cut chicken along its backbone along one side; open like a book. Place on a rimmed baking sheet, breast-side up; press down flat. Rub all over with 2 tablespoons oil and grated garlic. Sprinkle with spice mixture. Let stand 1 hour (or refrigerate, covered, overnight).
• Preheat oven to 425 degrees. In a saucepan, cover potatoes with 2 inches of water and bring to a boil; add a generous amount of salt. Boil until just tender, 11 to 13 minutes. Drain and immediately return to pan; toss with remaining 3 tablespoons oil and season with salt and pepper. (Potatoes will break apart slightly.)
• Scatter potatoes around chicken. Roast until chicken is golden and a thermometer inserted into thickest part of breast registers 160 degrees, 45 to 50 minutes. Transfer chicken to a plate. Flip potatoes and continue to roast until golden and crisp, 5 to 10 minutes more.
• Meanwhile, purée cilantro, jalapeño, chopped garlic, mayonnaise, lime juice, and 1 tablespoon water in a blender until smooth. (If sauce is too thick, add more water, 1 teaspoon at a time.) Season with salt.
• Carve chicken and arrange on platter with potatoes. Sprinkle with cilantro leaves and serve with cilantro sauce and lime wedges on the side.

PERUVIAN STYLE OVEN ROASTED CHICKEN

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.

PERUVIAN-STYLE ROAST CHICKEN WITH TANGY GREEN SAUCE

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.