Peruvian Chicken with Green Sauce

This might be my favorite meal EVER. I’m not kidding. I know the ingredients list can look overwhelming but it’s not that serious, I promise you. Most of it is spices and it comes together quick. The chicken is on point and the green sauce is other-worldly. You’ll want to put it on everything…the chicken, the potatoes, your fingers. You’ll want to drink it with a straw and take a bath in it. I’m not kidding. For that reason, make a double-batch or you’ll be PISSED.

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Serving Size: 4 servings

Chef: thegourmetgourmand.com

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Peruvian Chicken with Green Sauce

So flavorful...the green sauce is out of this world.

Prep time: 15 MinCook time: 45 MinInactive time: 6 HourTotal time: 7 Hour

Ingredients

For the Chicken

• 1 whole chicken, quartered (or 2 breast pieces and 4 leg pieces, bone-in, skin on)
• Juice of 2 limes
• 2 tablespoons low sodium soy sauce
• 2 tablespoons white vinegar
• 1 tablespoon salt
• 5 cloves garlic, roughly chopped
• 1 tablespoon sugar
• 1 tablespoon chili powder or sweet paprika
• 1 teaspoon cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano

For the Potatoes

• 1 pound fingerling potatoes
• 1/4 cup olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper

For the Green Sauce (Aji Verde)

• 1 whole jalapeno, roughly chopped (ribs and seeds included)
• 1 medium clove garlic, roughly chopped
• 1 cup packed cilantro
• Juice from 1/2 lime
• 1 teaspoon red wine vinegar
• 1 tablespoon olive oil
• 2 tablespoons grated cotija cheese (can substitute parmesan)
• 1/2 cup mayonnaise
• Salt and pepper to taste

Instructions

For the Chicken and Potatoes

1. Combine lime juice, soy sauce, vinegar, salt, garlic, sugar, cumin, chili powder, smoked paprika, and oregano in a blender. Blend until smooth.
2. Pour marinade over chicken in a baking dish or large zip-lock bag. Using your finger, loosen the skin from the chicken pieces and spoon additional marinade under the skin. Marinate chicken for at least 6 hours, and up to 24 hours.
3. Preheat oven to 425°F. Roast on middle rack on foil or parchment-lined baking sheet for 45 minutes.
4. Meanwhile, slice potatoes lengthwise.
5. Toss potatoes in large bowl with oil, salt and pepper.
6. Line rimmed baking sheet with parchment paper. Roast for 25 minutes on bottom 3rd of the oven, stirring potatoes once during roasting process.
7. Serve chicken and potatoes accompanied by Peruvian green sauce.

For the Green Sauce (Aji Verde)

1. I used on 1/2 jalapeno to cut down on the spice even though Mark Watanabe will make fun of me and put 5 jalapenos, a ghost pepper, that fucking red pepper thing that is in Chinese food, etc. I can’t do it. The sauce was still AMAZING!!!

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