Roasted Peruvian Chicken with Green Sauce
This wonderfully aromatic chicken dish is big on flavor. It's also a great dish to make ahead the day before and reheat — it's even tastier after the flavors meld. Serve with rice and a green salad.
- Food Processor or Blender
For the chicken:
- 3 tbsp olive oil
- 1 1/2 tablespoon sweet paprika
- 2 limes
- 1 tablespoon ground cumin
- 2 teaspoons kosher salt
- 1 1/4 teaspoon ground black pepper
- 5 cloves garlic finely chopped
- 2 1/2 tablespoons white wine vinegar
- 2 large sweet onions thickly sliced
- 2 tsp sugar
- 1 4- lb whole chicken cut into 10 serving pieces*
- 2 red or yellow bell peppers cut into chunks
For the green sauce:
- 3 jalapeño peppers seeded to reduce heat if desired, and roughly chopped
- 1 cup packed fresh cilantro leaves
- 2 cloves garlic roughly chopped
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon fresh lime juice from one lime
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
For the Chicken:
- Combine all of the ingredients except the chicken in a blender or food processor, and blend until smooth. Remove the giblets from the inside of the chicken and pat the outside of the chicken dry with paper towels; place in a bowl, breast side up with the legs facing you. Loosen the skin from the flesh over the breasts and legs, being careful not to tear the skin. Spoon about ⅔ of the marinade evenly underneath the skin and spread the remaining ⅓ evenly over the skin. Marinate the chicken in the refrigerator for at least 6 hours or overnight.
- Preheat the oven to 425 degrees. Spray a rack (preferably a v-shape) with non-stick cooking spray and place the chicken on top. Tie the legs together with kitchen string. Roast for 20 minutes, until the skin is golden. Turn the heat down to 375 degrees, and continue to roast for about an hour and ten minutes more, or until the juices run clear when you cut between the leg and thigh. (Keep an eye on it -- if it's browning too quickly, cover it loosely with foil.) Tent the chicken with foil and let rest for about 20 minutes. Tilt the chicken over the roasting pan to release the juices, then transfer to a cutting board. Carve the chicken and serve with green sauce.
For the Green Sauce:
- Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. Slowly add the olive oil. It will seem very runny at this point but, don't worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
Be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.
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