This Peruvian-Style Roasted Chicken With Aji Verde Sauce is an aromatic and juicy chicken dish that is easy to prepare and full of spices and herbs. The key is the marinade that is infused through the skin during the roasting process.
The Aji Verde sauce perfectly compliements the chicken (or any other meat) You can also use it for rice, as salad dressing or as sauce for boiled potatoes.
Peruvian-Style Roasted Chicken With Aji Verde Sauce
This Peruvian-Style Roasted Chicken With Aji Verde Sauce is an aromatic and juicy chicken dish that is easy to prepare and full of spices and herbs. The key is the marinade that is infused through the skin during the roasting process. The Aji Verde sauce perfectly compliements the chicken (or any other meat) You can also use it for rice, as salad dressing or as sauce for boiled potatoes.
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RateServings: 8
Ingredients
- 1 whole Chicken cut into serving pieces
- 1 1/2 tablespoons Sweet Paprika
- 1 tablespoon Ground Cumin
- 1 1/2 teaspoon Sea Salt
- 1 1/4 teaspoon Black Pepper
- 1/4 cup Garlic chopped coarsely
- 2 tablespoons White Wine Vinegar
- 2 medium Red and Yellow Bell Pepper
- 2 Lemon sliced
- 1 teaspoon Oregano
- 3 tablespoons Olive Oil
Aji Verde Sauce
- 2 Jalapeño Chili Peppers deseeded
- 1/2 cup Cilantro
- 4 cloves Garlic Roughly Chopped
- 1/2 cup Mayonnaise
- 1/2 cup Sour Cream
- 1 tablespoon Lime Juice from 1 lime
- 1/2 teaspoon salt
- 1 pinch Freshly Ground Black Pepper
Instructions
- Preheat oven to 200 degrees Celsius (400 degrees F).Using a small bowl, combine paprika, cumin, salt, pepper, garlic, oregano, vinegar and oil to make a paste. Add the bell peppers and lemon slices into a bowl and toss with the paste.
- In a large bowl, put the chicken pieces, season with salt and freshly ground black pepper.
- Rub the paste all over the chicken and marinate it for 3-5 hours. Chill in the fridge until ready to use.
- Slightly grease the roasting pan with oil.
- Place the chicken in prepared pan, then cover with bell peppers and lemon.
- Roast in the preheated for about 25 minutes or oven until chicken is cooked through or until the juices run clear when the chicken thigh is pierced. Baste occasionally with pan juices. If the chicken browns too quickly, cover with aluminium foil.
- Remove from oven and let rest 5 minutes before serving.
- Prepare the Aji Verde sauce. Combine all the ingredients in a blender or food processor and blend until smooth, scrape down the sides and bottom of the bowl from time to time. Check the seasoning if it needs more salt or pepper.
Notes
This can be prepared a day before. It is also good for reheating; It’s actually tastier after all the flavors blended together for longer hours.
