Peruvian Roast Chicken With Aji Verde

Jun 08, 2023June 8, 20230 0
Juicy Peruvian Roast Chicken recipe with Aji Verde sauce
in Main

Prep

20 min

Cook

1 hr

Ready In

1 hr 20 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 head garlic
1 chicken , excess fat trimmed and giblets removed
2 teaspoons kosher salt ( plus addtiional salt for seasoning )
1/2 teaspoon fresh ground black pepper ( plus additional for seasoning )
1 tablespoon red wine vinegar
1/2 teaspoon ground cumin
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon olive oil
3/4 cup fresh cilantro
1/3 cup Cotija cheese ( It 's called the Parmesan of Mexico but resembles feta cheese more )
1/3 cup extra virgin olive oil
1/3 cup water
2 -3 jalapeno peppers , stemmed , seeded , and diced
1 garlic clove
1/2 teaspoon red wine vinegar
1/2 teaspoon kosher salt

Nutrision Information

Servings Per Recipe
4-6
Calories
552
Sugar
2g
Fat
42g
Peruvian cuisine is known for its bold and unique flavors, and this Peruvian Roast Chicken with Aji Verde sauce is no exception. The wet rub creates a juicy and flavorful bird, while the Aji Verde sauce adds a fresh and tangy flavor to the dish. This dish is perfect for a family dinner or a special occasion. Don't forget to serve with some roasted vegetables or potatoes to round out the meal.

Instructions

1.Preheat the oven to 425°F (220°C).
2.Cut off and discard the top quarter of the garlic head. Drizzle the garlic head with olive oil and wrap it in foil. Roast for around 45-50 minutes until the cloves are soft.
3.In a small bowl, combine the kosher salt, black pepper, red wine vinegar, ground cumin, soy sauce, sugar, and 1 teaspoon of olive oil to create a wet rub. Coat the chicken with the rub, making sure to get it under the skin as well.
4.Place the chicken in a roasting pan. Roast for around 45-55 minutes until the juices run clear and the skin is golden brown.
5.Meanwhile, in a blender, pulse the cilantro, Cotija cheese, extra-virgin olive oil, water, jalapeno peppers, garlic clove, red wine vinegar, and kosher salt until combined.
6.Once the garlic head has finished roasting, remove the cloves from the skins and smash them using a fork. Add the garlic to the blender and pulse until smooth. This will be your Aji Verde sauce.
7.Let the chicken rest for at least 10 minutes before carving and serving with the Aji Verde sauce.

PROS

This Peruvian Roast Chicken is juicy and flavorful, with a crispy golden-brown skin.
The Aji Verde sauce adds a fresh and tangy flavor to the dish.

CONS

Roasting a whole chicken can take some time and may require some prep work.
Additionally, Cotija cheese may be difficult to find at your local grocery store.

HEALTH & BENEFITS

This Peruvian Roast Chicken is a good source of high-quality protein and healthy fats. Garlic has been linked to reducing inflammation and improving heart health. Jalapeno peppers contain capsaicin, which may aid in weight loss and reducing inflammation.

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