Description
A recipe for flavorful roasted chicken, cilantro rice, and the essential creamy Peruvian green sauce (Aji Verde).
Ingredients
Scale
- 1 whole chicken (about 3 lbs)
- 2 tablespoons Aji Amarillo paste
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup white vinegar
- 2 tablespoons vegetable oil
- 2 cups long-grain white rice
- 3 cups chicken broth
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1/2 cup fresh cilantro, packed (for rice)
- 1/2 cup vegetable oil (for sauce)
- 1 cup fresh cilantro, packed (for sauce)
- 1/2 cup mayonnaise
- 1/4 cup crumbled queso fresco or feta cheese
- 1/4 cup saltine crackers or white bread, crusts removed
- 1 jalapeño pepper, seeded (optional, for heat)
- 1 tablespoon lime juice
- 1/2 teaspoon salt (for sauce)
Instructions
- Prepare the chicken marinade: In a bowl, combine Aji Amarillo paste, cumin, oregano, salt, pepper, vinegar, and 2 tablespoons of vegetable oil. Rub this mixture all over the chicken, inside and out. Marinate the chicken in the refrigerator for at least 4 hours, or preferably overnight.
- Preheat your oven to 400°F (200°C). Place the marinated chicken in a roasting pan. Roast for 60 to 75 minutes, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 10 minutes before carving.
- Prepare the Cilantro Rice: Heat 1 tablespoon of oil in a pot over medium heat. Sauté the onion until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more.
- Add the rice and toast for 2 minutes. Stir in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
- Stir in the 1/2 cup of packed cilantro. Cover and let stand off the heat for 10 minutes. Fluff with a fork.
- Make the Aji Verde Sauce: Combine the 1 cup of cilantro, mayonnaise, queso fresco, saltine crackers, jalapeño (if using), lime juice, and 1/2 teaspoon of salt in a food processor or blender.
- With the processor running, slowly drizzle in the 1/2 cup of vegetable oil until the sauce is smooth and creamy. Adjust salt and lime juice to taste.
- Serve slices of the roasted chicken over portions of the cilantro rice, accompanied by a generous drizzle of the Aji Verde sauce.
Notes
- For a more intense spice flavor in the sauce, leave some seeds in the jalapeño.
- If you do not have Aji Amarillo paste, substitute with a mix of yellow bell pepper and a small amount of habanero or serrano pepper for color and heat, though the flavor will differ.
- Basting the chicken with its pan juices during roasting keeps the meat moist.
- Prep Time: 25 min
- Cook Time: 75 min
- Category: Dinner
- Method: Roasting
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 4
- Sodium: 850
- Fat: 40
- Saturated Fat: 9
- Unsaturated Fat: 31
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 45
- Cholesterol: 150