Peruvian Chicken With Aji Verda Sauce Recipes

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PERUVIAN ROAST CHICKEN WITH AJI VERDE



Peruvian Roast Chicken With Aji Verde image

One of the recipe testers for Foodnetwork called home to recreate this family food memory-from Peru to you! I got this from the Food Network Kitchens cookbook, a prize I won in the Iron Chef game! :)

Provided by Sharon123

Categories     Whole Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 17

1 head garlic
1 chicken, excess fat trimmed and giblets removed (3-4 pound)
2 teaspoons kosher salt (plus addtiional salt for seasoning)
1/2 teaspoon fresh ground black pepper (plus additional for seasoning)
1 tablespoon red wine vinegar
1/2 teaspoon ground cumin
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon olive oil
3/4 cup fresh cilantro
1/3 cup Cotija cheese (It's called the Parmesan of Mexico but resembles feta cheese more)
1/3 cup extra virgin olive oil
1/3 cup water
2 -3 jalapeno peppers, stemmed, seeded, and diced
1 garlic clove
1/2 teaspoon red wine vinegar
1/2 teaspoon kosher salt

Steps:

  • Chicken:.
  • Preheat the oven to 425*F.
  • Remove 5 cloves from the head of garlic, then halve the remaining head horizontally.
  • Season the chicken cavity with salt and pepper to taste, then stuff with the halved garlic. Smash the garlic cloves, sprinkle with 2 teaspoons salt, and with the side of a large knife, mash and smear with the mixture to a coarse paste. Put the garlic in a bowl and mix with the vinegar, 1/2 teaspoons black pepper, and cumin. Rub the garlic mixture on the outside of the chicken.
  • Whisk the soy sauce and sugar together and brush all over the outside of the bird. Tuck the wings under the back, cross the legs, tie them with kitchen twine. Set a v-rack or regular rack in a roasting pan and brush with the oil.
  • Place the chicken breast side down on the rack and roast until the back is golden brown, about 35-40 minutes. Remove the pan from oven and turn the chicken breast side up. Cut the string where it holds the legs together and gently open up the legs a bit. Baste the chicken with the pan drippings and roast again until the breast is golden brown and a meat thermometer inserted in the thigh registers 170*F., 20-25 more minutes.
  • Move the chicken to a carving board and let it rest for 10 minutes before carving.
  • To make the Aji Verde sauce:.
  • Puree the cilantro, cheese, olive oil, water, jalapenos, garlic, vinegar, and salt in a blender or food processor until smooth. Carve the chicken and serve drizzled with the sauce. Enjoy!

Nutrition Facts : Calories 489.2, Fat 39.7, SaturatedFat 9.7, Cholesterol 96.6, Sodium 1551.2, Carbohydrate 7.9, Fiber 0.8, Sugar 2.1, Protein 25.1

PERUVIAN CHICKEN WITH AJI VERDA SAUCE



Peruvian Chicken with Aji Verda Sauce image

This Roasted Peruvian Chicken takes you on a venture to Peru for tonight's dinner with its flavorful, juicy, tender Chicken and spicy, delicious creamy green sauce.

Provided by Patricia Valbrun

Time 1h15m

Number Of Ingredients 26

1 Whole Chicken (spatchcock)
¼ cup Aji Panca paste
2 tbsp Aji Amarillo paste
¼ tsp Cumin
1 tbsp Paprika
1/2 tbsp Chile seasoning
¼ cup Liquid aminos
¼ cup Brown sugar
¼ cup Green seasoning
1 tsp Lime juice
1 tbsp Adobo
1 tsp Oregano
1 tsp Salt
1 lb Potatoes
1 tbsp Adobo
1 ½ tbsp Italian seasoning
2-4 Jalapeños (remove seeds and stem if not wanting heat)
1 bunch Cilantro
½ tsp Ginger
4 Garlic Cloves
¼ cup Cucumbers (remove seeds )
¼ cup Sour cream
¼ cup Parmesan
2 tsp Honey
½ tsp Lime juice
2 tbsp Olive oil

Steps:

  • Rinse and clean chicken with lemon and vinegar, pat dry.
  • In a medium bowl, combine all chicken marinate ingredients. Aji Panca Paste, aji Amarillo paste, cumin, paprika, chile seasoning , liquid aminos, brown sugar, green seasoning ,lime juice, adobo, oregano and salt.
  • Add the chicken to a large bowl with the marinade. Marinate for 30 minutes the least, inside the refrigerator or overnight.
  • While chicken is marinating. Season your potatoes with left over marinade, about 2 tbsp. Next add adobo and Italian seasoning to the potatoes.
  • On a large baking tray, add chicken and potatoes. Bake at 400F for 60 minutes or until it reaches a temperature of 165F.
  • Enjoy!

GARLIC ROASTED CHICKEN WITH SPICY CILANTRO SAUCE



Garlic Roasted Chicken with Spicy Cilantro Sauce image

This mouthwatering fall-off-the-bone roasted chicken is transformed by a bright green sauce made from cilantro, jalapenos, cheese, vinegar and garlic. Inspired by Peruvian pollo a la brasa con aji verde, this is the kind of dish you'll find yourself making over and over again.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Number Of Ingredients 16

1 head garlic
1 3 to 4-pound chicken, excess fat trimmed and giblets removed
Kosher salt and freshly ground black pepper
1 tablespoon red wine vinegar, plus 1/2 teaspoon
1/2 teaspoon ground cumin
1 tablespoon light soy sauce
1 teaspoon sugar
1 teaspoon vegetable oil
3/4 cup fresh cilantro
1/3 cup Cotija cheese
1/3 cup extra-virgin olive oil
1/3 cup water
2 to 3 jalapenos, stemmed, seeded, and diced
1 clove garlic
1/2 teaspoon red wine vinegar
1/2 teaspoon kosher salt

Steps:

  • For Chicken: Preheat oven to 425 degrees F. Remove 5 cloves from garlic head; halve remaining head horizontally. Season chicken cavity with salt and pepper; stuff with halved garlic head. Crush garlic cloves, sprinkle with 2 teaspoons salt, and, mash with flat side of a large knife to a coarse paste. Transfer to a small bowl and stir in 1 tablespoon vinegar, 1/2 teaspoon black pepper, and cumin. Rub garlic mixture over chicken. Whisk soy sauce and sugar together and brush over bird. Tuck wings under back, cross and tie legs with kitchen twine. Brush chicken with oil and place, breast side down on a rack set in a roasting pan.
  • Roast chicken until back is golden brown, 35 to 40 minutes. Remove pan from oven and turn chicken, breast side up. Remove kitchen twine and slightly open legs. Baste bird with pan drippings, return to oven, and roast until breast is golden brown and a meat thermometer inserted in thigh registers 170 degrees F, 20 to 25 minutes more. Transfer chicken to a carving board; let rest for 10 minutes before carving.
  • For Aji Verde: Puree cilantro, cheese, olive oil, water, jalapenos, garlic, vinegar, and salt in a blender until smooth. Carve chicken and serve drizzled with sauce.

AJI VERDE SAUCE (FOR PERUVIAN CHICKEN)



Aji Verde Sauce (For Peruvian Chicken) image

Make and share this Aji Verde Sauce (For Peruvian Chicken) recipe from Food.com.

Provided by David04

Categories     Sauces

Time 5m

Yield 12 serving(s)

Number Of Ingredients 8

3/4 cup fresh cilantro
1/3 cup Cotija cheese
1/3 cup extra virgin olive oil
1/3 cup water
2 jalapenos, stemmed, seeded, and diced
1/2 teaspoon garlic, minced
1/2 teaspoon red wine vinegar
1/2 teaspoon kosher salt

Steps:

  • Place cilantro, cojita cheese, olive oil, water, jalapenos, garlic, vinegar, and salt in a blender and puree until smooth.
  • Serve with roasted chicken.

Nutrition Facts : Calories 67.8, Fat 7.1, SaturatedFat 1.5, Cholesterol 3.9, Sodium 114.8, Carbohydrate 0.4, Fiber 0.1, Sugar 0.3, Protein 0.8

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