Peruvian Chicken With Green Sauce Recipe
If you've never tried Peruvian Chicken with Green Sauce before, trust me when I say you're in for a treat! I made this dish last week, and the explosive flavors had everyone at the table raving about it. The chicken is roasted to perfection, golden and crispy on the outside with a juicy and tender inside.
Ingredients
- Whole chicken
- Vegetable oil
- Paprika
- Cumin
- Garlic powder
- Dried oregano
- Salt
- Black pepper
- Mayonnaise
- Sour cream
- Jalapeño peppers
- Fresh cilantro
- Garlic
- Limes
Instructions
- Start by preheating your oven to 350°F (175°C). 🌡️ While the oven heats up, rinse the whole chicken, pat it dry with paper towels, and place it on a roasting rack inside a pan.
- Combine vegetable oil, paprika, cumin, garlic powder, oregano, salt, and pepper in a bowl. Mix this into a thick paste, then coat the chicken generously, ensuring every nook and cranny is covered, including inside the cavity. 🧄
- Place the seasoned chicken in the preheated oven and roast for 1.5 to 2 hours. 🕒 Baste the chicken with its juices every 20-30 minutes for extra flavor and to keep the meat moist. The chicken is done when its internal temperature hits 165°F.
- While your chicken is roasting, prepare the sauce. 🌟 Add mayonnaise, sour cream, seeded jalapeños, fresh cilantro, garlic, lime juice, salt, and pepper to your blender. Blend until smooth and creamy. Taste and adjust the seasoning as you like.
- Once the chicken is fully cooked and golden brown, take it out of the oven and allow it to rest for 10 minutes. Then carve it into pieces and serve with a generous helping of the green sauce on the side. 🥗
Notes
- Room Temperature Chicken: Take your chicken out of the fridge 30 minutes before cooking to ensure even roasting.
- Customizing the Heat: Add an extra jalapeño or a pinch of cayenne to the sauce if you want more spice.
- Rest is Key: Always rest the chicken before carving. This allows the juices to redistribute, keeping the meat tender and juicy.