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Peruvian Chicken with Green Sauce Recipe

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Peruvian Chicken with Green Sauce Recipe

Peruvian Chicken with Green Sauce, or Pollo a la Brasa, is a delectable and succulent dish with a unique blend of flavors. This recipe captures the essence of Peruvian cuisine, featuring tender roasted chicken paired with a zesty, vibrant green sauce that’s both refreshing and spicy. Let’s dive into this culinary adventure.

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Ingredients:

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For the Chicken:

  • 1 whole chicken (about 3-4 pounds)
  • 2 tablespoons vegetable oil
  • 1 tablespoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
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For the Green Sauce:

  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 3-4 jalapeño peppers, seeded and deveined (adjust for heat preference)
  • 1 cup fresh cilantro leaves
  • 3 cloves garlic
  • Juice of 2 limes
  • Salt and black pepper to taste

Instructions:

Roasting the Chicken:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C).
  2. Prepare the Chicken: Rinse the chicken and pat it dry with paper towels. Place the chicken on a baking rack set inside a roasting pan.
  3. Create the Marinade: In a small bowl, combine the vegetable oil, paprika, cumin, garlic powder, dried oregano, salt, and black pepper. Mix it into a paste.
  4. Coat the Chicken: Rub the marinade all over the chicken, ensuring it’s evenly coated, both outside and inside the cavity.
  5. Roasting the Chicken: Roast the chicken in the preheated oven for approximately 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy. Baste the chicken with its juices occasionally for added flavor.
  6. Rest and Carve: Once done, remove the chicken from the oven and allow it to rest for about 10 minutes before carving.

Making the Green Sauce:

  1. Prepare Ingredients: While the chicken is roasting, prepare the ingredients for the green sauce.
  2. Blending the Sauce: In a blender or food processor, combine mayonnaise, sour cream, jalapeño peppers, fresh cilantro leaves, garlic, lime juice, salt, and black pepper. Blend until you have a smooth, vibrant green sauce.

Serving:

Serve the Peruvian Chicken with the zesty green sauce on the side. You can also pair it with traditional sides like French fries or a simple salad. Drizzle some of the green sauce over the chicken or use it as a dipping sauce to experience the full burst of flavors.

This Peruvian Chicken with Green Sauce is a delightful fusion of smoky, well-seasoned chicken with the refreshing kick of the green sauce. It’s a dish that will transport your taste buds straight to the streets of Lima and have you coming back for seconds. Enjoy your culinary journey into Peruvian cuisine!

Source: platingsandpairings.com

Peruvian Chicken with Green Sauce Recipe

Peruvian Chicken with Green Sauce Recipe

Yield: 4
Prep Time: 15 minutes
Cook Time: 35 minutes

Peruvian Chicken with Green Sauce, or Pollo a la Brasa, is a delectable and succulent dish with a unique blend of flavors. This recipe captures the essence of Peruvian cuisine, featuring tender roasted chicken paired with a zesty, vibrant green sauce that's both refreshing and spicy. Let's dive into this culinary adventure.

Ingredients

Chicken:

  • 2 pounds chicken thighs (boneless, skinless)
  • 5 cloves garlic (peeled)
  • 1/3 cup soy sauce
  • 2 Tablespoons lime juice
  • 1 Tablespoon extra virgin olive oil
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • Black pepper

Green Sauce:

  • 3 jalapeños (seeded, ribs removed and roughly chopped)
  • 1 cup fresh cilantro leaves
  • 2 green onions (chopped (green parts only) )
  • 2 cloves garlic (peeled)
  • 1/2 cup mayonnaise
  • 1/4 cup yogurt
  • 1 Tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 Tablespoons extra virgin olive oil

Instructions

    Chicken:

  • Puree garlic, soy sauce, lime juice, oil, cumin, paprika, oregano and a pinch of black pepper in a blender.
  • Put chicken in a large ziploc bag and add marinade. Place in refrigerator and allow to marinate for 8 to 24 hours.

Green Sauce:

  • Combine all ingredients except the olive oil in a blender process until smooth. With the motor running, slowly drizzle in olive oil. Transfer to a bowl and refrigerate until ready to serve.

Grill chicken:

  • Preheat grill to medium-high heat (around 350-degrees). Remove chicken from marinade and shake off any extra marinade. Place on the grill grates. Let chicken cook for 5-6 minutes with the grill cover closed to maintain the heat. Use tongs to flip the chicken thighs. Cook for an additional 5-6 minutes. Use a digital thermometer to make sure internal temperature reaches 165°F.

OR – In oven:

  • Preheat the oven to 500 degrees and place the chicken pieces in a 13×9 inch roasting pan. Add 1 cup water to the pan. Bake uncovered for 30 minutes, then tent the pan with foil and cook for an additional 15 minutes, until the chicken is fully cooked. (The internal temperature should reach 165°F.)
Nutrition Information
Yield 1 Serving Size 4
Amount Per ServingCalories 3217Total Fat 251gSaturated Fat 57gTrans Fat 1gUnsaturated Fat 191gCholesterol 1211mgSodium 8020mgCarbohydrates 29gFiber 5gSugar 8gProtein 227g

The information contained herein is subject to change.

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