There are few things as delightful as a whole, spit-roasted chicken. Our ever-popular Peruvian version will forever be one of our favorites…unless we need to get dinner on the table ASAP. This weeknight-friendly adaptation leans instead on bone-in, skin-on chicken thighs, which cook much faster than a whole bird. You still get that smoky, garlicky, and deeply savory chicken with its dark mahogany crispy skin, in less than half the time. Pair it with classic aji verde–a bright green, jalapeño-cilantro sauce with a kick—and round out your meal with some yuca fries or fried sweet plantains and a refreshing pisco sour for an exciting dinner that looks as good as it tastes.
Both the marinade and the bright, herbaceous sauce here call for aji amarillo, a paste made from a sweet and spicy chile grown in Peru. Some recipes call for other chile pastes like sriracha, but we think that alters the flavor profile here too much. Aji amarillo can be found in Latin American markets or ordered online, but if you are struggling to find it, omit it—the jalapeño in the sauce will still provide a good amount of fresh, vegetal flavor.
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December 19, 2023 at 01:11AM
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Best Peruvian Chicken With Green Sauce Recipe - How To Make Peruvian Chicken - Delish
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