Description
Peruvian Chicken with Green Sauce is a flavorful, spiced roasted chicken dish served with a vibrant, creamy green sauce made with cilantro, jalapeños, and lime. This dish is known for its smoky, tangy, and slightly spicy flavors, making it a favorite in Peruvian cuisine.
Ingredients
**For the Chicken:**
– 1 whole chicken (about 4 lbs)
– 3 tbsp olive oil
– 3 tbsp soy sauce
– 3 tbsp lime juice
– 5 garlic cloves, minced
– 1 tbsp Dijon mustard
– 1 tbsp ground cumin
– 1 tbsp smoked paprika
– 2 tsp dried oregano
– 1 tsp salt
– 1/2 tsp black pepper
**For the Green Sauce:**
– 1 cup fresh cilantro leaves
– 2 jalapeños, seeds removed
– 2 garlic cloves
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 2 tbsp lime juice
– 1 tbsp olive oil
– 1 tsp white vinegar
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat the oven to 425°F (220°C).
2. In a bowl, mix olive oil, soy sauce, lime juice, garlic, mustard, cumin, paprika, oregano, salt, and black pepper to form a marinade.
3. Rub the marinade all over the chicken, ensuring it’s well coated. Let it marinate for at least 1 hour (or overnight for better flavor).
4. Place the chicken on a roasting rack and bake for 45-50 minutes, or until the internal temperature reaches 165°F (75°C).
5. While the chicken is roasting, prepare the green sauce by blending cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, vinegar, salt, and black pepper until smooth.
6. Remove the chicken from the oven and let it rest for 10 minutes before carving.
7. Serve with the green sauce and enjoy!
Notes
– For a spicier sauce, keep the jalapeño seeds or add an extra pepper.
– This dish pairs well with rice, roasted potatoes, or a fresh salad.
– If you don’t have a whole chicken, you can use bone-in, skin-on chicken thighs or breasts.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 120 mg