Peruvian Chicken with Tangy Green Sauce
Navid and I went to Peru for our honeymoon and the one thing we can’t stop talking about is how amazing the food was. One of the best meals we had in Cusco was the famous Peruvian roasted chicken with tangy green sauce and crispy potatoes. We’ve attempted to recreate the meal in our very own kitchen and I have to say we did a pretty good job. Every time we make this meal, I am transported back to the beautiful country of Peru with it’s 4000 varieties of potatoes and it’s fresh, local cuisine.
Equipment
- 1 Immersion Blender
- 1 Wide Mouth Jar
- 1 Large Oven-safe Skillet
Ingredients
- 2 tsp salt
- 2 tsp dried oregano
- 1 tsp paprika
- 1 tsp black pepper
- 1.5 tsp cumin
- 1/2 tsp garlic powder
- 1/4 cup avocado oil
- 1 whole chicken spatchcocked
- 1 cup avocado oil
- 1 egg
- 1 large jalapeno seeded and loosely chopped
- 1 tablespoon distilled white vinegar
- 1 teaspoon kosher salt or more to taste
- 1/4 teaspoon black pepper or more to taste
- 2 cloves garlic
- 1 cup fresh cilantro loosely packed
- Juice from 1/2 a lime
Instructions
- preheat oven to 450°F. Wash and pat dry whole chicken. Place in a large oven safe skillet
- Combine the oil and spices in a small dish. With a brush or your hands, cover the entire chicken with the seasoning oil.
- Place in the oven for 45 minutes or until chicken is at 165°F internal temperature. (If using a chicken not spatchcocked, cook at 400F for about 1 hour)
- Meanwhile, add the egg and avocado oil to a wide mouthed jar and blend, using an immersion blender on low, until the oil turns into a creamy emulsion (about 15 seconds). Move the blender up and down until it turns into a mayo-like texture.
- Next add the jalapeño, white vinegar, salt, pepper, garlic, cilantro and lime juice and blend again until smooth.
- Once the chicken is fully cooked, remove from the oven and serve with a side salad, oven baked potato and the tangy green sauce.