Peruvian Chicken with Green Sauce: A Flavorful Delight Inspired by Pollo a la Brasa

If you’re looking for a dish that’s both flavorful and packed with bold, mouthwatering spices, then Peruvian Chicken with Green Sauce, or Pollo a la Brasa, should be on your must-try list. This Peruvian chicken recipe is a perfect combination of crispy, juicy chicken and a creamy, spicy green sauce that will leave your taste buds craving more. In this article, we’ll walk you through the recipe, its origins, and step-by-step instructions to make it at home. Whether you’re hosting a dinner party or simply craving an exciting new dish for your weeknight meals, this recipe will not disappoint!

What is Peruvian Chicken with Green Sauce?

Peruvian Chicken with Green Sauce is a roasted chicken dish inspired by Pollo a la Brasa, a traditional Peruvian recipe. The chicken is marinated with a blend of bold spices and herbs, then roasted to perfection. The green sauce (Aji Verde) served alongside is a creamy, tangy, and spicy blend that elevates the entire dish. The combination of flavors—smoky paprika, zesty lime, earthy cumin, and fresh cilantro—makes this dish a real standout.

Origin of Peruvian Chicken with Green Sauce

The roots of Pollo a la Brasa can be traced back to Peru in the 1950s. The dish became famous for its unique and delicious marinade, which allows the chicken to stay moist while developing a crispy, flavorful exterior. Aji Verde, the green sauce, is a staple in Peruvian cuisine, often used as a condiment for grilled meats and chicken. Over time, this dish has gained popularity outside of Peru, becoming a favorite in many Latin American countries and beyond.

Ingredients for Peruvian Chicken with Green Sauce

To make this delicious dish, you’ll need the following ingredients:

For the Chicken Marinade:

• 1 whole chicken (about 4 lbs)
• 3 tbsp olive oil
• 2 tbsp fresh lime juice
• 5 cloves garlic, minced
• 2 tsp paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp sugar

For the Green Sauce (Aji Verde):

• ½ cup mayonnaise
• ¼ cup sour cream
• 1 cup fresh cilantro (packed)
• 2 jalapeño peppers, seeded
• 2 cloves garlic
• 2 tbsp lime juice
• ½ tsp salt
• ¼ cup olive oil

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Step-by-Step Directions for Peruvian Chicken with Green Sauce

Preparing the Chicken Marinade

To begin making the Peruvian Chicken, start with the marinade. Combine the following ingredients in a blender or food processor: olive oil, lime juice, garlic, paprika, ground cumin, dried oregano, salt, black pepper, and sugar. Blend until smooth. This marinade will coat the chicken and infuse it with bold flavors.

Marinating the Chicken

Now that your marinade is ready, it’s time to marinate the chicken. Carefully loosen the skin of the chicken and rub two-thirds of the marinade under the skin. This ensures that the spices penetrate deep into the meat. Coat the rest of the chicken with the remaining marinade, making sure the chicken is completely covered. For best results, refrigerate the marinated chicken for at least 6 hours, or overnight if possible. This allows the chicken to absorb all the flavors and tenderize.

Roasting the Chicken

When you’re ready to cook, preheat your oven to 425°F (220°C). Place the chicken on a rack in a roasting pan to allow for even heat circulation. Roast the chicken for 20 minutes at this high temperature. After 20 minutes, reduce the heat to 375°F (190°C) and continue roasting for 1 hour and 10 minutes. The chicken should have a crispy golden-brown exterior and be cooked to an internal temperature of 165°F (75°C) when done.

Making the Green Sauce (Aji Verde)

While the chicken is roasting, you can prepare the Aji Verde, the green sauce that will accompany the dish. In a blender or food processor, combine mayonnaise, sour cream, fresh cilantro, jalapeños, garlic, lime juice, and salt. Blend until smooth. Once the mixture is well-blended, slowly drizzle in the olive oil while continuing to blend until the sauce reaches a creamy consistency. The green sauce should have a balance of spice, creaminess, and tang.

Resting and Serving

Once your chicken is roasted to perfection, let it rest for about 20 minutes before carving. Resting allows the juices to redistribute throughout the meat, ensuring that the chicken remains juicy and flavorful. After resting, carve the chicken and serve it with the freshly prepared green sauce on the side.

The Peruvian Chicken with Green Sauce pairs wonderfully with roasted potatoes, rice, or a fresh salad for a well-rounded meal.

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Variations of Peruvian Chicken with Green Sauce

Although this recipe is delicious on its own, there are several ways you can customize it to suit your preferences:

1. Spicy Green Sauce

If you prefer a spicier version of the green sauce, you can increase the amount of jalapeños or even add a serrano pepper for more heat. Adjust the level of spice based on your personal taste.

2. Grilled Chicken Version

For a smoky, charred flavor, you can grill the marinated chicken instead of roasting it. Simply preheat your grill to medium-high heat and cook the chicken, turning occasionally, until it reaches an internal temperature of 165°F (75°C).

3. Crispy Skin

If you’re after extra crispy skin, you can broil the chicken for the last 5-10 minutes of roasting. Keep a close eye on it to prevent burning.

4. Vegetarian Option

If you’re not in the mood for chicken, you can apply the same marinade and green sauce to tofu or portobello mushrooms for a vegetarian version of this dish.

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Frequently Asked Questions (FAQs)

1. Can I use chicken pieces instead of a whole chicken?

Yes, you can use chicken breasts, thighs, or drumsticks instead of a whole chicken. Just adjust the cooking time based on the size of the pieces. Boneless, skinless chicken breasts will cook faster than bone-in pieces.

2. How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm the chicken in the oven or microwave. You can store the green sauce separately in the refrigerator for up to 1 week.

3. Can I make the green sauce ahead of time?

Yes, the green sauce (Aji Verde) can be made ahead of time and stored in the refrigerator for up to a week. This can save you time on the day you’re preparing the meal.

4. Can I freeze the marinated chicken?

Yes, you can freeze the marinated chicken for up to 3 months. Just make sure to freeze it in an airtight bag or container. Thaw it in the refrigerator overnight before roasting.

5. What should I serve with Peruvian Chicken?

Peruvian Chicken with Green Sauce pairs perfectly with roasted potatoes, steamed rice, or a simple salad. You can also serve it with corn on the cob or grilled vegetables for a complete meal.

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Conclusion

In conclusion, Peruvian Chicken with Green Sauce is a dish that delivers bold flavors and a truly satisfying experience. The juicy, flavorful chicken, paired with the tangy, creamy Aji Verde, is a combination that is hard to resist. With simple ingredients and easy-to-follow instructions, this recipe allows you to bring the taste of Peru right into your kitchen. Whether you make it for a family dinner or a special occasion, this dish is sure to impress your guests and leave them asking for more!

So, grab your ingredients, start marinating, and get ready to indulge in a truly delicious and unique Peruvian recipe that will become a staple in your cooking repertoire.

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