Peruvian chicken with green sauce : If you’ve never tried Peruvian chicken with green sauce, you’re in for a treat! This dish, known in Peru as Pollo a la Brasa paired with a vibrant Aji Verde, is one of the country’s most beloved and internationally popular meals.
What Is Peruvian Chicken with Green Sauce?
Peruvian chicken, or Pollo a la Brasa, is a roasted chicken that’s marinated in a bold mixture of garlic, cumin, paprika, and lime juice. Traditionally cooked over a rotisserie, it results in juicy, flavorful meat with a crispy, golden skin.
Tips and Tricks for the Perfect Peruvian Chicken
- Marinate Overnight: The longer the chicken marinates, the deeper the flavors will penetrate. If you can, leave it overnight in the fridge for maximum flavor.
- Use a Thermometer: To ensure the chicken is perfectly cooked, use a meat thermometer. It should read 165°F (75°C) when inserted into the thickest part of the thigh.
- Grilling vs. Roasting: For a more authentic flavor, try grilling the chicken over charcoal. However, oven-roasting works just as well for a golden, crispy skin.
- Crispy Skin: Pat the chicken dry before marinating and avoid covering it while roasting for the crispiest skin.
Variations to Try
Aji Verde Dipping Sauce: This sauce isn’t just for chicken! Try it as a dip for fries, empanadas, or even grilled vegetables.
Peruvian Chicken Tacos: Shred the chicken and serve it in soft tortillas with cabbage slaw and Aji Verde drizzled on top for a Peruvian twist on taco night.
Peruvian Chicken Bowls: Serve the chicken over rice with a side of black beans, avocado, and grilled veggies. Don’t forget a generous dollop of green sauce!
How to Serve Peruvian Chicken
Traditionally, Pollo a la Brasa is served with simple sides like French fries, a crisp salad, or arroz verde (green rice). Here are a few more serving ideas:
- With Fried Plantains: The sweetness of fried plantains balances the spicy tang of the green sauce.
- With Roasted Potatoes: Crispy, golden roasted potatoes make an ideal companion to the bold flavors of the chicken.
- Over Salad: Serve the chicken over a fresh salad with avocado and tomatoes, drizzled with Aji Verde for a lighter option.
How to Store and Reheat
If you have leftovers (lucky you!), here’s how to store them properly:
Reheat: To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through. This helps retain the crispy skin and juicy interior.
Refrigerate: Store leftover chicken in an airtight container in the fridge for up to 3 days.
Freeze: You can freeze the cooked chicken for up to 3 months. To freeze, remove the meat from the bones and store in a freezer-safe bag.
Recipe FAQs
Can I Use Chicken Thighs or Breasts Instead?
Absolutely! While a whole chicken is the traditional choice, you can use chicken thighs, legs, or breasts. Just adjust the cooking time accordingly to prevent overcooking.
What if I Can’t Find Aji Amarillo Peppers?
If you can’t find the traditional aji amarillo pepper, substitute with jalapeño or even a serrano pepper for heat. Some specialty stores or online markets also sell aji amarillo paste, which is a great alternative.
How Spicy Is Peruvian Green Sauce?
Aji Verde can be adjusted to your spice preference. Using a jalapeño will give you a mild kick, while serrano or aji amarillo peppers will add more heat. You can always deseed the peppers to make it milder or add more sour cream to balance the heat.
Peruvian Chicken with Green Sauce
Peruvian chicken with green sauce : If you’ve never tried Peruvian chicken with green sauce, you’re in for a treat! This dish, known in Peru as Pollo a la Brasa paired with a vibrant Aji Verde, is one of the country's most beloved and internationally popular meals.
Ingredients
For the Chicken:
- 2 lbs boneless, skinless chicken thighs
- 5 garlic cloves, peeled
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1/3 cup soy sauce
- 2 tsp cumin
- 1/2 tsp dried oregano
- 1 tsp paprika
- Black pepper, to taste
For the Green Sauce:
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 cup fresh cilantro leaves
- 2 green onions (green parts only), chopped
- 3 jalapeños, seeded and chopped
- 2 garlic cloves, peeled
- 1/4 tsp black pepper
- 1 tbsp lime juice
- 1/2 tsp salt
- 2 tbsp olive oil
Instructions
- Blend garlic, soy sauce, lime juice, oil, cumin, paprika, oregano, and a pinch of black pepper until smooth.
- Place chicken in a large Ziploc bag, pour in the marinade, and let it chill in the fridge for 8-24 hours to soak up those flavors!
- Combine everything except olive oil in a blender and blend until smooth. With the blender running, slowly drizzle in olive oil for a creamy finish. Pour into a bowl, cover, and keep in the fridge until you’re ready to serve.
- To Grill: Preheat to medium-high (350°F). Remove chicken from the marinade, shake off the excess, and place on the grill. Close the lid and cook for 5-6 minutes per side until the internal temp hits 165°F.
- To Bake: Preheat oven to 500°F. Place chicken in a 13x9 pan with 1 cup water. Bake uncovered for 30 minutes, then cover with foil and bake another 15 minutes, or until the chicken reaches 165°F.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 693Total Fat: 49gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 289mgSodium: 2034mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 59g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Peruvian chicken with green sauce is a simple yet extraordinary dish that highlights the bold, vibrant flavors of Peru. Whether you’re hosting a family dinner, meal prepping for the week, or just craving something different, this recipe will leave everyone asking for more.
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