Peruvian-Style Roast Chicken with Green Sauce

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This chicken is delicious hot cold or at room temperature. The green sauce is made with either cilantro or basil. I love both, but as my basil bushes grow tall this summer I know which I will be using. This would be a great meal to serve for entertaining since everything can be done well in advance – just cut your corn and tomatoes and give them a quick sauté right before serving.

Peruvian-Style Roast Chicken with Green Sauce

Serves 4

1 4-5 pound whole chicken

The marinade:

3 tablespoon olive oil

2 cloves of garlic crushed and minced

Juice from 2 limes

1 tablespoon kosher salt

1 tablespoon smoked paprika

1 teaspoons black pepper

1 tablespoon cumin

1 teaspoon dried oregano

2 teaspoons sugar

¼ cup white wine

 

  • Combine all the marinate ingredients in a medium bowl and stir
  • Remove the giblets and rinse the chicken with cool water and pat dry with paper towels
  • loosen the skin covering the breast meat with your hands and rub the marinate under and over the skin
  • Marinate the chicken in the refrigerator at least 6 hours or overnight
  • Preheat the oven to 425 degrees
  • line a roasting pan with aluminum foil
  • Tie the legs together with kitchen twine
  • Roast the chicken for 20 minutes until the skin is starting to brown and reduce the heat to 375 degrees and continue to roast for about an hour or until the juices run clear when the thigh is pierced -Cover with aluminum foil if the chicken browns too quickly
  • Remove the chicken from the oven and let rest for about 15 minutes
  • Carve and serve with the green sauce on the side

Note: This can easily be adapted to use all chicken thighs or breast, or wings if you want a combination of cut up chicken, put them in separate roasting pans as the dark meat will take longer to cook than the white.

 

This sauce is worth making all on its own – use it as a salad dressing, on boiled red potatoes, fish, or steamed vegetables

Green Sauce

1 cup basil or cilantro leaves

½ cup mayonnaise

¼ cup sour cream

Juice and zest of 1 lime

½ teaspoon salt

¼ teaspoon ground pepper

2 tablespoons olive oil

 

  • Combine all the ingredients except the olive oil in a food processor and blend until smooth – scraping down the bowl from time to time
  • With the machine running drizzle the olive oil into the mixture to emulsify
  • Stop with all of the oil in incorporated
  • Refrigerate the sauce – it will thicken up as it sits

 

This combination so simple and goes so well with the chicken and green sauce.

Fresh Corn and Tomatoes

4 large ears of corn

4 small tomatoes cut in quarters or 1 pint of cherry tomatoes cut in half

2 tablespoons of butter

Salt and pepper to taste

  • Cut the kernels from the cobs of corn
  • Heat a sauté pan to medium high heat then add the butter
  • Add the tomatoes and stir for a minute or two
  • Add the corn and stir until the tomatoes have softened and the corn is heated through
  • Salt and pepper to taste

 

 

 

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