| Ingredients: 6 Clove(s) finely grated or minced garlic 3 Tablespoon(s) soy sauce 1 Tablespoon(s) aji amarillo paste, sambal, or Sriracha sauce 1 Tablespoon(s) lime juice 2 Teaspoon(s) aji panca paste or pasilla ch pd chili powder 1 Teaspoon(s) mustard, dijon 1 Teaspoon(s) cumin 1 Teaspoon(s) freshly ground black pepper 1/2 Teaspoon(s) Sea salt 1 3.5–4.5 lb halved chicken, roasting 1 oil, olive |
Directions:
Burnished-skinned, deeply flavored and more than just a little spicy, it's no wonder that Peruvian chicken has become something of an obsession in the US. There are dozens of ways to make this dish, but most recipes call for two different kinds of Peruvian chili pastes -- aji amarillo and aji panca -- to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute red chili pate (like sriracha or sambal) for the aji amarillo, and ground pasilla chili powder for the aji panca. The flavors won't be traditional, but the chicken will still be tasty, especially when slathered wiht the irresistibly creamy, spicy cilantro sauce that goes alongside. 1. 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. 2. Add chicken halves, turning to coat them all over wiht marinade. Cover and refrigerate for at least 2 hours and up to 12 hrs. 3. 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. 4. Roast until skin is golden and chidken is cooked through, 30-45 minutes (if using chicken parts, remove breasts after 25-35 mins). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving. 5. While chicken is roasting, make the sauce. (Included) 6. Carve chicken and serve with sauce and lime wedges on the side. |
|
Spicy Cilantro Sauce (
Required ) :
1 Cup(s) leaves and stems cilantro 4 seeded, diced chili, jalapeno 1 Ounce(s) crumbled cheese, feta 1 Clove(s) chopped garlic 1 1/2 Tablespoon(s) to taste lime juice 2 Teaspoon(s) chopped fresh basil or oregano 3/4 Teaspoon(s) Sea salt 1/2 Teaspoon(s) mustard, dijon 1/2 Tablespoon(s) aji amarillo, sambal, or srirach chili sauce 1/2 Teaspoon(s) honey 1/2 Teaspoon(s) cumin 1/2 Cup(s) oil, olive 4 wedges lime |
Directions: In a blender, blend cilantro, jalapenos, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin untilsmooth. With motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust seasonings with salt or lime juice or both. |