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Peruvian Chicken Green Sauce

Peruvian Chicken Green Sauce: Elevate Your Roasted Chicken Game

Discover the vibrant flavors of Peruvian Chicken Green Sauce, a creamy and zesty accompaniment that elevates your roasted chicken experience.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Resting Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Sauces
Cuisine: Peruvian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Chicken
  • 1 whole Chicken (3-4 lbs) Patted dry for crispy skin.
  • 2 tablespoons Olive Oil Avocado oil can be substituted.
  • 1 tablespoon Smoked Paprika Regular paprika can be used for a milder taste.
  • 1 tablespoon Garlic Powder Fresh garlic can be used for more intensity.
  • 1 teaspoon Onion Powder Fresh onions can be used instead.
  • 1 teaspoon Dried Oregano Italian seasoning works as a replacement.
  • 0.5 teaspoon Cumin Can be omitted if needed.
  • 0.5 teaspoon Salt Adjust to taste.
  • 0.25 teaspoon Black Pepper Adjust to taste.
For the Aji Verde Sauce
  • 1 cup Mayonnaise Can substitute with Greek yogurt.
  • 0.5 cup Cilantro Roughly chopped; parsley can be used.
  • 0.25 cup Aji Amarillo Paste Fresh peppers can be used.
  • 2 cloves Garlic Fresh, aromatic; increase for stronger flavor.
  • 0.25 cup Queso Fresco Feta or cream cheese can substitute.
  • 2 tablespoons Lime Juice Freshly squeezed; lemon juice can be a substitute.
  • 1 whole Jalapeno Seeded and chopped; omit for milder sauce.
  • 0.25 cup Water Use broth for additional flavor.

Equipment

  • roasting pan
  • blender
  • Meat Thermometer

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and position the oven rack in the middle.
  2. Pat the whole chicken dry using paper towels.
  3. In a medium bowl, mix together the olive oil, smoked paprika, garlic powder, onion powder, dried oregano, cumin, salt, and black pepper.
  4. Rub the spice mixture generously over the chicken, ensuring to coat it well.
  5. Place the seasoned chicken in the preheated oven and roast for 1 hour and 15 minutes to 1 hour and 30 minutes.
  6. Remove the chicken from the oven and allow it to rest for 10-15 minutes.
  7. In a blender, combine the mayonnaise, cilantro, aji amarillo paste, fresh garlic, queso fresco, lime juice, jalapeno, and water. Blend until smooth.
  8. Taste your Aji Verde and adjust seasoning as desired.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 10gProtein: 30gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in airtight containers for up to 3 days in the fridge. The chicken can be frozen for up to 3 months.

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