It’s seldom that I taste a chicken dish that I think is worthy of a dinner party—especially when the chicken is on the bone. There is something about chicken on the bone that seems so casual, but this recipe is an exception. This chicken with its burnished mahogany glaze, deep flavored spices, served with an exceptionally vibrant green sauce, is truly outstanding.
There are dozens of way to make Peruvian chicken, but this recipe from the NY Times calls for two different kinds of Peruvian chili pastes—-aji amarilla and aji panca—to add the necessary complexity and heat. I didn’t have either, so I cheated. Purists wouldn’t call my version by its classic name, but I think my followers, who know me as the short-cut-cook, would much prefer using spices you can easily obtain or might even have on hand, especially when the results are so stellar.
I used sriracha sauce for the aji amarilla and hot paprika or chili powder for the aji panca. You can make it as spicy or mild as you wish. I made mine medium. I don’t like to paralyze the palate, nor do I like to mask the other flavors. This dish is supposed to be fairly spicy, so don’t make it too wimpy.
For best results, marinate the chicken for at least 4 hours or up to 12 hours in the fridge. You can cut at least one hour off by marinating a short time at room temperature.
I am having a hard time thinking this dish would be even more special with classic Peruvian spices, it is was so fantastic with substitutions. All I know is that Karl and I couldn’t get enough of this delicious chicken slathered with the irresistibly complex, spicy cilantro sauce.
I like to serve it with white basmati rice flavored with garlic and lime.
PS. Since I wrote this, I bought Zócalo amarillo paste and made the chicken again. I didn’t think it was worth the purchase. It tasted every bit as good with my substitutions. Authentic or not, it is a fabulous recipe.
Peruvian Roasted Chicken with Spicy Cilantro Sauce
See my notes about substitutions for aji panca paste and ajiamirillo
For the sauce
1 cup cilantro leaves and tender stems
3 to 4 jalapeños, seeded and diced
¼ cup (1 ounce) crumbled feta cheese
1 garlic clove, chopped
1 ½ tablespoons lime juice, or more to taste
2 teaspoons chopped fresh oregano or basil
¾ teaspoon fine sea salt, more to taste
½ teaspoon Dijon mustard
1 to 1 1/2 teaspoons aji amarillo or sriracha sauce
½ teaspoon honey
½ teaspoon ground cumin
½ cup extra-virgin olive oil
For the marinade
6 garlic cloves, finely grated or minced
3 tablespoons soy sauce
1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal
1 tablespoon lime juice
1 teaspoon aji panca paste or 1 teaspoon pasilla chile powder
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
Lime wedges, for garnish
½ teaspoon fine sea salt
4 pounds bone-in, skin-on chicken parts
Extra-virgin olive oil, as needed
To make the sauce: In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
To make ahead: Sauce may be refrigerated up to 3 days. Serve at room temperature.
For the marinade: In a large bowl, whisk together, garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt. Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
Preheat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
Roast, without basting, until skin is golden and chicken is cooked through, 35 to 45 minutes. Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
Serve chicken with the sauce and lime wedges on the side.
Makes 4 servings.
Recipe adapted from the NY Times.
