Peruvian Chicken with Aji Amarillo and Aji Panca
Recipe Overview
Overview
This recipe for Peruvian Chicken is a delightful journey into the heart of Latin American cuisine. The marinade, featuring Aji Amarillo and Aji Panca, infuses the chicken with vibrant flavors that are both spicy and savory. The process begins with butterflying the chicken, which not only helps it cook evenly but also allows for maximum flavor absorption from the marinade.
The marinade itself is straightforward yet packed with flavor. Garlic, lime juice, soy sauce, and spices come together to create a zesty coating that seeps into the chicken. After marinating for a few hours, the chicken is patted dry to ensure a crispy skin when roasted. This step is crucial; moisture can hinder the browning process, which is key to achieving that perfect golden exterior.
Roasting at a high temperature is essential for this dish. The chicken cooks quickly, developing a beautifully crisp skin while remaining juicy inside. The accompanying sauce, made from fresh herbs and spices, adds a refreshing contrast to the rich flavors of the chicken. It’s a versatile sauce that can elevate any meal.
This Peruvian Chicken is not just a meal; it’s an experience. Perfect for family dinners or special occasions, it brings a taste of Peru right into your kitchen. Serve it with rice or a fresh salad for a complete meal that’s sure to impress.
Recipe Details
Steps & Tips
Cut the chicken in half using shears, through the backbone and breast.
Combine ai amaro, ai panka, minced garlic, lime juice, soy sauce, mustard, ground cumin, salt, and pepper in a bowl and whisk.
Tip: If you can't find the specific chili pastes, you can substitute with other chili pastes.
Tip: Grate garlic on a microplane for easier incorporation into the marinade.
Coat the chicken with the marinade, ensuring to get under the wings, and refrigerate for 2 to 12 hours.
Tip: Marinate the chicken for 2 to 12 hours, but do not exceed 12 hours to avoid texture changes.
Pat the marinated chicken dry to enhance browning.
Tip: Pat the chicken dry before cooking to enhance browning.
Tip: Drizzle olive oil on the chicken to help crisp the skin.
Drizzle olive oil over the chicken.
Preheat the oven to 450°F.
Place the chicken in the oven and roast for 35 to 45 minutes.
Tip: Turn the tray halfway through cooking for even browning.
Tip: If you dislike cilantro, consider using baby arugula as a substitute for a fresh flavor.
Blend together the sauce ingredients, slowly drizzling in olive oil until smooth.
Tip: Always taste the sauce for salt and acidity before serving.
Remove the chicken from the oven and serve after letting it rest.
Tip: Let the chicken rest for 5 to 10 minutes after cooking for optimal juiciness.
Ingredients
Ingredient: Soy
→ Substitution: Tamari
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Aji Amarillo and Aji Panca are Peruvian chili pastes often used to marinate chicken.
- •Marinating chicken for more than 12 hours can break down its texture due to acidity.
- •Patting meat dry before roasting helps achieve crisp, browned skin.
- •Peruvian roast chicken is traditionally cooked over a spit, but can be adapted for home ovens using high heat.
