Peruvian Chili Chicken Recipes
PERUVIAN CHICKEN RECIPE (POLLO A LA BRASA)
This Peruvian chicken recipe (pollo a la brasa) is marinated with two types of aji chili paste and spices, roasted until tender and juicy, then served with creamy aji amarillo sauce.
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 20
Steps:
- Pat the chicken dry with a paper towel and set it into a large bowl.
- Whisk together the garlic, soy sauce, aji amarillo paste, honey, aji panca paste, paprika, oregano, coriander, cumin, lime juice and salt and pepper in a small bowl. Pour it over the chicken and gently rub it into the skins.
- Cover and refrigerate. Marinate the chicken at least 1 hour, or overnight for more flavor penetration. A longer marinade is best.
- Heat oven to 450 degrees.
- Remove the chicken from the marinade and set into a large cast iron skillet or baking dish. Pat dry with paper towels. Drizzle with olive oil.
- Bake the chicken for 30-40 minutes, or until the chicken is golden brown and cooked through. Chicken should measure 165 degrees F internally when measured with a meat thermometer.
- Remove, tent with aluminum foil, and rest for 10 minutes before serving.
- Whisk together the aji amarillo paste, mayonnaise, crema or sour cream, tomato paste, shallot, lime juice and salt and pepper. You can either mix by hand or use the processor for a thinner consistency.
- Adjust for salt and pepper and serve with the roasted Peruvian chicken.
Nutrition Facts : Calories 477 kcal, Carbohydrate 10 g, Protein 25 g, Fat 38 g, SaturatedFat 9 g, Cholesterol 108 mg, Sodium 576 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
PERUVIAN CHILI CHICKEN
Made with dried yellow Peruvian chili peppers, dry roasted peanuts, cubed potatoes and Parmesan cheese, this is one must-try chili recipe!
Provided by My Food and Family
Categories Recipes
Time 55m
Yield Makes 8 servings.
Number Of Ingredients 12
Steps:
- Place chilies and water in small saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 5 min. Remove from heat. Let stand 5 min. Stir until mixture forms a smooth paste; set aside.
- Heat oil in large skillet on medium heat. Add peanuts and garlic; cook 2 min., stirring frequently. Add chili mixture, cumin, cinnamon and black pepper; mix well. Reduce heat to low; cook 3 min., stirring frequently.
- Add chicken; cook on medium heat 20 min., turning chicken over after 10 min. Stir in chicken broth. Bring to boil; reduce heat to medium. Add potatoes; cook an additional 10 min. or until chicken is cooked through (180°F). Serve sprinkled with the Parmesan cheese.
Nutrition Facts : Calories 410, Fat 23 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 360 mg, Carbohydrate 27 g, Fiber 4 g, Sugar 2 g, Protein 27 g
PERUVIAN CHICKEN WITH CHILE SAUCES
Peruvian spit-roasted chicken, or Pollo a la Brasa, is an iconic South American dish, and this grilled version delivers flavorful, tender and juicy chicken everytime. The two accompanying sauces - featuring ají amarillo and ají rocoto chilies - offer hot and tangy counterpoints.
Provided by McCormick Gourmet
Categories Entrees,
Yield 8
Number Of Ingredients 24
Steps:
- For the Peruvian Chicken, place chicken in large resealable plastic bag or glass dish. Mix all remaining chicken ingredients in small bowl. Add marinade to chicken; turn to coat well. Refrigerate at least 3 hours or overnight for extra flavor.
- Meanwhile, prepare the two sauces. For the Green Sauce, place all ingredients in blender container; cover. Blend on high speed until smooth. For the Rocoto Sauce, mix all ingredients in small bowl until well blended. Cover and refrigerate both sauces until ready to serve.
- Prepare grill for indirect medium-low heat (275°F to 300°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side. Remove chicken from marinade and place on unlit side of grill. Discard any remaining marinade. Close grill.
- Grill 40 to 45 minutes or until internal temperature of thickest part of chicken is 165°F, turning occasionally. Move chicken to lit side of grill with skin side down. Turn lit side of grill to high.
- Grill, uncovered, 3 to 5 minutes longer or until chicken is charred. Cut chicken into serving size pieces. Serve chicken with Green Chile Sauce and Creamy Rocoto Sauce, and lime wedges, if desired.
Nutrition Facts : Calories 500 Calories
CHICKEN WITH PERUVIAN CHILE SAUCE
Provided by Giada De Laurentiis
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the chicken: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
- Rub the chicken on all sides with the oil and season with salt and pepper. Arrange the chicken pieces in a single layer on the prepared baking sheet. Bake until a meat thermometer inserted into the thickest part of each piece of chicken registers 160 degrees F, 35 to 45 minutes. Let the chicken rest for 15 minutes.
- For the sauce: Place the bread and half-and-half in the bowl of a food processor. Allow the bread to soak up the liquid, about 10 minutes.
- In a 10-inch nonstick skillet heat the oil over medium-low heat. Add the shallots and cook, stirring occasionally, until soft, 3 to 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Cool slightly and add to the food processor with the soaked bread. Add the broth, cheeses, 1/2 cup walnuts, Aji Amarillo paste, and turmeric. Blend until smooth. Pour the sauce back into the skillet and bring to a simmer over medium heat. Simmer until slightly thickened, about 5 minutes. Season with salt.
- Spoon some of the sauce on a platter and arrange the chicken on top. Sprinkle with the remaining toasted walnuts and cilantro (or parsley, if using) and serve.
- Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
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.
PERUVIAN SPICY CHICKEN
This is a recipe from Rachel Ray - it sounds so yummy and I didn't want to lose it! I am in an area where many varieties of chili peppers are not available, so I will be limited to jalapeno peppers.
Provided by Linky
Categories Poultry
Time 8h25m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Place chicken in a shallow dish and season with salt and pepper.
- In a food processor, process chilies, garlic, oregano or marjoram, bay, lime zest and juice, paprika and about 1/4 cup olive oil into a paste. Slather all over the chicken pieces, coating them evenly. Chill several hours or overnight.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Add cumin seeds and swirl a few seconds to toast then add chicken pieces and lightly brown, 10 minutes.
- Sprinkle sugar over the chicken and add stock. Partially cover and cook 10 minutes more.
- Toss with mint and cilantro, and serve with mashed blue potatoes alongside.
More about "peruvian chili chicken recipes"
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2020-04-18 1. Add 150 ml of chicken broth with the peanuts in a blender and mix until the paste is completely smooth. Set it aside for later. 2. Cook the chicken in water for about 15 minutes. 3. Set the broth aside, you will need it later, and when the chicken is cooled down, shred it into small pieces. 4.
From thetravelnotes.net
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PERUVIAN CHICKEN RECIPE WIITH GREEN SAUCE - POLLO A LA BRASA
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PERUVIAN ROAST CHICKEN WITH GARLIC AND LIME – THE COOK'S …
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AJí DE GALLINA (PERUVIAN CHICKEN CHILI) | CRAVINGS JOURNAL
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From cravingsjournal.com
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PERUVIAN GARLIC-LIME ROASTED CHICKEN - WHAT A GIRL EATS
2019-08-06 Adjust oven rack to lowest position and heat oven to 325 degrees F. Place vertical roaster or can of beer in a baking pan. Slide chicken onto vertical roaster or beer can. Roast until skin just begins to turn golden and instant-read thermometer inserted into thickest part of the breast registers 140 degrees F., 45 to 55 minutes.
From whatagirleats.com
From whatagirleats.com
PERUVIAN CHICKEN - DINNER AT THE ZOO
2021-06-08 For the chicken. Place the olive oil, soy sauce, garlic, lime juice, aji amarillo paste, aji panca paste, cumin, oregano, salt, pepper and honey in a bowl. Stir until well combined. Place the chicken on a rimmed baking sheet. Pour the marinade over the chicken, and rub the marinade under the skin of the chicken and in the cavity.
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PERUVIAN CHICKEN WITH CHILE SAUCES | CLUB HOUSE FOR CHEFS
Cover and refrigerate both sauces until ready to serve. Prepare grill for indirect medium-low heat (275°F/135°C to 300°F/150°C). Preheat grill by turning all burners to medium. Turn off burner (s) on one side. Remove chicken from marinade and place on unlit side of grill. Discard any remaining marinade. Close grill.
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PERUVIAN CHILI LIME SPATCHCOCK CHICKEN – SPIVA COOKING
Preheat a smoker to 450 degrees F or an oven at 375 degrees F. (Although a higher oven temperature works well to achieve crispy skin, we prefer a slightly cooler temperature to avoid an overly smoky kitchen). Cook chicken until the internal temperature reaches 160 degrees F. Remove from the smoker or oven and allow to cool for 10 minutes to ...
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THIS PERUVIAN CHICKEN IS THE BEST ROAST CHICKEN YOU'LL …
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CHILI AND COCONUT CHICKEN PERUVIAN STYLE - THIS IS HOW I COOK
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PERUVIAN CHICKEN ON THE ROTISSERIE WITH HOMEMADE GREEN SAUCE
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PERUVIAN CHICKEN WITH GREEN SAUCE (JUICY CHICKEN!) - LITTLE SUNNY …
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PERUVIAN-STYLE CHICKEN WITH PEPPER-HERB SAUCE AND PERUVIAN …
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Combine the lime juice, olive oil, salt, pepper, sugar, paprika, cumin, and oregano in a blender or mini food processor. Blend until smooth. Using your fingers or a wooden spoon, loosen the skin over the breasts and legs of the chicken. Spoon 2/3 …
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Add marinade to chicken; turn to coat well. Refrigerate at least 3 hours or overnight for extra flavour. Meanwhile, prepare the two sauces. For Green Sauce, place all ingredients in blender container; cover. Blend on high speed until smooth. For the Rocoto Sauce, mix all ingredients in small bowl until well blended.
From mccormick.com.au
From mccormick.com.au
PERUVIAN CHICKEN WITH GREEN CHILE SAUCE | MCCORMICK
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PERUVIAN-STYLE CHICKEN WITH PEPPER-HERB SAUCE AND PERUVIAN …
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From rachaelray.com
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PERUVIAN CREAMED CHILI CHICKEN (AJí DE GALLINA) RECIPE
1 medium onion, coarsely chopped (about 1 cup chopped) 4 cloves garlic, coarsely chopped. 1 tbsp aji amarillo paste (or 1 yellow bell pepper plus 1 spicy chile pepper, stem and seeds removed, chopped — see note below) ½ tsp ground turmeric (optional, increases yellow color) ½ tsp salt, more to taste. 2 cups whole milk.
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PERUVIAN INSPIRED CROCKPOT CHICKEN (WITH A TWIST) - EAT MY WAY …
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PERUVIAN-STYLE TANGY CHICKEN WITH RED ONIONS AND BELL PEPPER
Season the chicken all over with salt and pepper. In a large Dutch oven over medium-high, heat 1 tablespoon of oil until barely smoking. Add the chicken in a single layer and cook on each side, without disturbing, until deep golden brown, 3 to 5 minutes per side. Add the broth and bring to a boil. Cover, reduce to low and simmer until a skewer ...
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From 177milkstreet.com
PERUVIAN CHICKEN WITH GREEN SAUCE (WHOLE ROASTED)
2020-02-21 When ready to cook, remove the chicken from the fridge 30 minutes before cooking and heat oven to 450°F. Turn the chicken, breast side down, onto the wire rack and set the chicken in the oven (middle rack). Cook the bird 30 minutes then turn it breast-side up. Cook an additional 30 minutes.
From thecookierookie.com
From thecookierookie.com
PERUVIAN GRILLED CHICKEN WITH SPECIAL MARINADE & CREAMY GREEN SAUCE
Remove the skin from the chicken. Add soy sauce, dried parsley, ground cumin, ají amarillo chili paste, muscovado sugar, salt, and pepper to marinade. Add peeled and mashed garlic. Rub chicken pieces with the seasoned sauce. Blend coriander, parsley, onion, sour cream, vinegar, hot peppers, lime juice, salt and pepper.
From eatperu.com
From eatperu.com
PERUVIAN STYLE CHICKEN WITH RICE AND QUINOA - RECIPES
Add the quinoa, rice, red pepper, corn, carrot, green peas and mix. Add the water, put the chicken pieces on top and season with salt. Wait for it to come to a boil and cook covered over low heat for 15 – 20 minutes until the chicken and quinoa are cooked. Once ready, uncover and move with a fork. It can be served with tomato, onion and ...
From aspagro.pe
From aspagro.pe
AJI DE GALLINA (PERUVIAN CHICKEN STEW) - CAROLINE'S COOKING
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From carolinescooking.com
From carolinescooking.com
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