Peruvian Chicken Yellow Dipping Sauce Recipes
PERUVIAN ROASTED CHICKEN THIGHS WITH CREAMY AVOCADO SAUCE
Rotisserie chicken, "pollo a la brasa" in Spanish, is hands-down one of the staple foods consumed in cities across Peru. Typically served with a simple side salad, French fries and the equally famous aji verde-a sauce made with Peruvian aji amarillo (yellow chile) and huacatay (a variety of black mint)-this dish is loved by those seeking a highly seasoned and very juicy chicken at affordable prices. The key to the recipe is in the marinade; restaurants in Peru keep their ingredients secret, but here I share my family recipe alongside an updated recipe for the aji verde. Roasting chicken thighs on a sheet pan makes it an easy dish to do at home. And since aji amarillo and huacatay are difficult ingredients to find in the States, I created a different but equally delicious green sauce that pairs great with the chicken. The sauce can also be used as a spread, dip or salad dressing.
Provided by Food Network
Categories main-dish
Time 4h
Yield 4 to 8 servings
Number Of Ingredients 21
Steps:
- For the chicken thighs: Whisk the beer, soy sauce, vinegar, garlic, oregano, cumin, salt, paprika, black pepper, cinnamon and sugar together in a large bowl or baking dish. Add the chicken thighs and toss to coat all sides. Cover and refrigerate the chicken for a minimum of 3 hours and up to overnight.
- When ready to roast, set an oven rack in the middle of the oven and preheat to 375 degrees F.
- Meanwhile, discard the marinating liquid from the bowl or baking dish and drizzle the oil over the chicken to fully coat. Transfer chicken thighs skin-side up to a rimmed sheet pan. Roast until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, about 35 minutes.
- While the chicken roasts, make the avocado green sauce: Combine the queso fresco, mayonnaise, jalapeño, garlic, cilantro, lemon juice, salt and 1/2 cup of water in a blender. Blend until the ingredients are minced. Turn off the blender, add the avocado and blend until the sauce becomes smooth and uniform in color, about 1 minute. Be careful to not over blend as the sauce will break. Serve immediately or refrigerate for up to 3 days.
- Remove the chicken from the oven and allow to rest 5 minutes. Serve with the avocado sauce.
PERUVIAN YELLOW PEPPER SAUCE
Adapted from the Barbecue Bible Sauces Rubs and Marinades. This is an adaptation of Aji Amarillo Sauce with ingredients that may be a little easier to find. This is a good sauce to serve with grilled meat, poultry or seafood, or in recipes that call for Aji Amarillo Sauce. You can substitute additional vinegar for the lime juice.
Provided by Chocolatl
Categories Sauces
Time 35m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill to high.
- Place pepper on grate and grill until black on all sides, 4-6 minutes per side.
- Transfer to a plate and let cool.
- Scrape off the burnt skin. It's okay if you don't get all of it.
- Stem and seed the pepper, and cut into 1" pieces.
- Place pieces in a food processor or blender.
- Add all remaining ingredients.
- Puree to a smooth paste.
- You should be able to pour the sauce. If it is too thick to pour, mix in a little water.
- Serve at room temperature.
- Can be stored, covered and refrigerated, for up to 1 week.
PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE
Burnished-skinned, deeply flavored and more than just a little spicy, it's no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes - aji amarilla and aji panca - to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won't be traditional, but the chicken will still be tasty - especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.
Provided by Melissa Clark
Categories dinner, easy, weekday, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 24
Steps:
- 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.
- Heat 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 until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
- While chicken is roasting, 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.
- Carve the chicken and serve with the sauce and lime wedges on the side.
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