Peruvian Chicken Con Salsa Aji Verde

Once again, our very own, Ohiocook from My Meals Are On Wheels at https://beatcancer2010.wordpress.com/ and NonNom’s Recipes at https://nomnomsrecipes.com/ were my inspiration for this delicious dish. Thank you, as always, for all your delicious ideas. Please keep them coming. 🙂

Peruvian chicken, also known as pollo a la brasa, is chicken that is cooked slow, and is traditionally cooked on a rotisserie, though roasting it or grilling it works fine too. Pollo la brasa is Spanish for rotisserie chicken—the Latin way. It is made with garlic, spices, chilies, lime juice and sometimes with mint as well. The recipe is relatively new, created back in 1950, by a Swiss immigrant to Peru, named Roger Schuler. When he moved to Chalalacayo, near the capital of Peru. Mr. Schuler was originally a chicken farmer and he was playing with different recipes and cooking techniques when he stumbled upon this delicious concoction. The spicy rub is what makes this dish so special and tasty. It also helps provide the crust, which seals in the juicy, moist flavors. Today, Pollo la brasa is one of the most popular and widely eaten dishes in Peru.

Over time, Peru’s cuisine evolved through the fusion of indigenous Peruvian cultures, Spanish colonization, Arab/Moorish influences, the arrival of slaves from Africa, and Japanese and Chinese immigrants. This historical integration led to a unique food cultures and cuisines including “Creole”, “Nikkei” and “Chifa”. And anything that is cooked in my kitchen, is also “Jeannified” and is lovingly made with the influences of Jeanne as well. 🙂

Yesterday, I took you to Morocco for dinner, Moroccan Shrimp With Potatoes, Tomatoes And Olives and now I am taking you to Peru. I wish travel was as easy in real life as it is in the kitchen. 🙂

Peruvian Chicken

I made the spicy lime, garlic and spice rub first. Everything went into the food processor and was blended until it was a thick paste.

3 TBSP olive oil

1-2 TBSP lime olive oil, optional

1-2 TBSP garlic

1 TBSP black pepper

1 TBSP cumin

1 TBSP sugar

2 tsp paprika

2 tsp oregano

2 tsp lime zest

1/4 cup lime juice

3 jalapenos, seeded

3-4 lbs chicken, either whole or pieces

Once the paste is made, completely coat the chicken and let it marinate in the refrigerator for a minimum of 6 hours and up to 24 hours.

When the chicken is ready to cook, preheat the oven to 500* F or 260*C. Place a cup of water in the oven when it gets to temperature. This will act as a steamer and will help with the crusting of the skin. Place the chicken in the oven and cook for about 20 minutes, then reduce the temperature to 350* F or 190* C and continue to cook until all the juices run clear and the internal temperature of the chicken is about 165*F, or for about 40-55 minutes. Once I reduced the oven temperature, I took the water and poured it into the baking dish.

This chicken is almost always served with a green sauce or una salsa aji verde, which is a green sauce made with jalapenos, lime juice, garlic and cilantro. So, while the chicken was marinating, I made the salsa aji verde.

Aji Verde or Green Sauce

3 jalapeno, seeded

1 cup fresh cilantro

1 TBSP garlic

1 cup mayonnaise

1 TBSP lime juice

1/2 tsp salt

1/2 tsp black pepper

2 TBSP olive oil

1 TBSP lime olive oil, optional

Place everything in the food processor and blend until it is all creamy. Set aside until you are ready to use.

When the chicken is completely cooked, top it with the salsa aji verde before serving.

I served my chicken over some Peruvian rice or arroz alcachofas, made with artichoke hearts, onions, garlic and Peruvian peppers. I combined two different Peruvian rice recipes, and then, of course, added my own touches as well (like the Peruvian peppers). I had some fresh Asiago cheese bread that I warmed and served with the dish, plus a glass or two of some chilled pinot grigio on the side. !Delicioso! Our friend Bryan was over for dinner, and raved about the dish. I think he really liked it – a lot! I think this is his “new” favorite dish.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.