Peruvian Chicken
Ingredients
The Chicken
-
5
pounds
whole chicken
-
3
tablespoons
olive oil
-
2
tablespoons
soy sauce
-
1
tablespoon
garlic, finely minced
-
1
tablespoon
lime juice
-
1
tablespoon
aji amarillo paste
-
1/4
teaspoon
cayenne pepper (or equal amount of sambal oelek or sriracha)
-
2
teaspoons
aji panca paste
-
1
teaspoon
ground cumin
-
1
teaspoon
dried oregano
-
1
teaspoon
kosher salt
-
1/2
teaspoon
black pepper
-
1
teaspoon
honey
The Sauce
-
1/3
cup
sour cream
-
1/3
cup
mayonnaise
-
1
jalapeno
stem and seeds removed, coarsely chopped
-
1
cup
cilantro leaves
-
1
tablespoon
olive oil
-
1
teaspoon
aji amarillo paste
-
2
teaspoons
lime juice
-
1/4
teaspoon
garlic, chopped
-
1/4
teaspoon
salt
-
1/2
teaspoon
honey
Instructions
- Combine the marinade ingredients in a bowl and stir until well mixed.
- Place the chicken on a baking sheet and pour the marinade over it, rubbing it under the skin and inside the cavity.
- Cover the chicken and refrigerate for at least 2 hours.
- Preheat the oven to 400°F (200°C).
- Uncover the chicken, tie the legs with kitchen twine, and tuck the wing tips underneath.
- Bake the chicken for 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C).
- If the chicken browns too quickly, cover it with foil.
- Remove the chicken from the oven and let it rest for 5 minutes.
- Blend all the sauce ingredients in a food processor until smooth.
- Carve the chicken and serve with the sauce.
Nutrition Facts (estimated)
Servings
6
Calories
373
Total fat
26g
Total carbohydrates
4g
Total protein
35g
Sodium
817mg
Cholesterol
45mg
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