Peruvian Roasted Chicken with the Perfect Green Sauce
~Peruvian Roasted Chicken with Green Sauce
Peruvian cuisine is a delightful fusion of indigenous flavors, Spanish influences, and hints of Asian and African culinary techniques. Among the many dishes that showcase the rich tapestry of Peruvian gastronomy, Peruvian Roasted Chicken stands out for its succulent flavors and aromatic spices. Today, we are recreating this classic dish, paired with a vibrant Green Sauce to be served alongside some delightful accompaniments.
Traditional Ingredients:
This recipe was inspired by the Peruvian roasted chicken we bought at the local restaurants in Queens and Brooklyn back in the days. While this recipe does not contain the traditional chili pastes that are difficult to source, aji amarillo and aji panca, the flavors will not disappoint. You can look for these at South American Markets and online and add it to the recipe below.
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Whole chicken, about 4-5 pounds
2 tbs dried oregano
1 tbs roasted cumin
1 tbs paprika, plus 1 tsp
1 tablespoon garlic, fresh or granulated
1 tsp freshly ground black pepper
1 tbs salt
1/4 cup extra virgin olive oil
Juice of 1 lemon or 1/4 cup apple cider vinegar
1/2 cup beer, optional
Cut chicken along the breast bone and press to flatten or separate into two halves.
Rinse with water and lemon juice.
Mix all remaining ingredients together in a small bowl.
Rub marinade onto chicken.
Marinate for a min of 30 mins or overnight in a resealable bag or container with a tight lid.
When ready to bake, preheat oven to 350
Place the chicken on baking sheet, breast side up and bring to room temperature. Sprinkle with 1 tsp paprika.
Bake at 350 for about 60-70 mins or until the chicken is fully cooked and golden brown.
Serve with green sauce, beans, stewed lentils and cilantro coconut rice.
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