A succulent Peruvian roasted chicken marinated in a savory spice blend, served with a vibrant, creamy Aji Verde green sauce, crispy Parmesan green bean fries, and rich garlic mashed potatoes. This dish is a taste of traditional Peruvian comfort food, perfect for family dinners or entertaining guests.
Peruvian Roast Chicken Feast
A succulent Peruvian roasted chicken marinated in a savory spice blend, served with a vibrant, creamy Aji Verde green sauce, crispy Parmesan green bean fries, and rich garlic mashed potatoes. This dish is a taste of traditional Peruvian comfort food, perfect for family dinners or entertaining guests.
Ingredients
- 1.5 kg whole chicken butterflied
- 0.25 cup soy sauce
- 2 tbsp red wine vinegar
- 4 cloves garlic minced
- 1 tbsp cumin ground
- 1 tbsp paprika smoked
- 1 tsp dried oregano
- 0.5 tsp black pepper freshly ground
- 0.5 tsp salt
- 2 tbsp olive oil
- 1 cup mayonnaise
- 0.25 cup cilantro fresh
- 2 tbsp aji amarillo paste or 1 deseeded jalapeño
- 1 tbsp lime juice freshly squeezed
- 0.5 tsp huacatay paste optional
- 0.25 medium red onion roughly chopped
- 1 clove garlic for sauce
- 0.5 kg green beans trimmed
- 2 tbsp olive oil for fries
- 0.5 cup Parmesan cheese grated
- 0.25 tsp garlic powder
- 0.25 tsp salt for fries
- 0.25 tsp black pepper for fries
- 1 kg potatoes Yukon Gold or Russet
- 4 cloves garlic whole
- 0.5 cup milk warm
- 4 tbsp unsalted butter melted
- 0.5 tsp salt for mash
- 0.25 tsp black pepper for mash
Instructions
- For the Pollo a la Brasa, combine soy sauce, red wine vinegar, minced garlic, cumin, paprika, oregano, black pepper, salt, and olive oil in a bowl. Rub the marinade all over the butterflied chicken, ensuring it gets under the skin. Place in a resealable bag or dish, refrigerate for at least 4 hours, or preferably overnight.
- Preheat your oven to 200°C (400°F). Place the marinated chicken on a baking rack set over a baking sheet. Roast for 75-90 minutes, or until the internal temperature reaches 74°C (165°F) in the thickest part of the thigh, and the skin is golden brown and crispy. Let rest for 10 minutes before carving.
- For the Aji Verde, combine mayonnaise, cilantro, aji amarillo paste or jalapeño, lime juice, huacatay paste if using, chopped red onion, garlic, and a pinch of salt and pepper in a blender. Blend until completely smooth and creamy. Taste and adjust seasoning as needed.
- For the Parmesan Green Bean Fries, toss the trimmed green beans with olive oil, grated Parmesan cheese, garlic powder, salt, and pepper on a baking sheet. Spread in a single layer. Roast in the oven alongside the chicken for 15-20 minutes, or until tender-crisp and lightly browned.
- For the Garlic Mash, boil the peeled and quartered potatoes with the whole garlic cloves in salted water until very tender, about 15-20 minutes. Drain well. Return potatoes and garlic to the pot. Mash with a potato masher until smooth. Add warm milk, melted butter, salt, and pepper. Stir until creamy and well combined. Taste and adjust seasoning.
- Serve the carved Pollo a la Brasa immediately with generous dollops of Aji Verde, alongside the Parmesan Green Bean Fries and Garlic Mash.
Notes
For best flavor, marinate the chicken for at least 4 hours, or preferably overnight. Adjust chili heat in Aji Verde to your preference. Leftover Aji Verde is excellent with sandwiches or grilled meats. For extra crispy green bean fries, ensure they are in a single layer on the baking sheet.
