Peruvian Style Roast Chicken With Aji Verde Green Sauce 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-STYLE ROAST CHICKEN WITH GREEN SAUCE

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.

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.