This recipe is unbelievably delicious. I am not a fan of sauces, but decided to make The Green Sauce anyway and I am so glad I did. It is out of this world yummy. It can be put over eggs, used in a marinade, over fish, in tacos, accompaniment to beef steaks, and more. The skin on this chicken gets very crispy and the flavor is outstanding. If you cannot find aji amarillo paste in your area, you can find it online.
Blasted Chicken, Peruvian Style
Serves 4
1/4 cup soy sauce
2 TBS. extra-virgin olive oil
2 TBS.roughly chopped garlic
2 tsp. ground cumin
2 tsp smoked paprika
2 tsp dried oregano
1 TBSP. aji amarillo paste
1/4 cup fresh lime juice
1 3 1/2 to 4-pound chicken, trimmed of excess fat and patted dry
Green Sauce as an accompaniment
Process the marinade ingredients in a blender until smooth. Using a grapefruit spoon, curved side up, your fingers, or the handle of a wooden spoon, carefully loosen the skin over the thighs and breast. Put the chicken in a resealable plastic bag and pour half the marinade beneath the skin of the chicken. Pour the remaining marinade over the outside surface of the chicken. Seal and chill at least 6 hours up to 24 hours, turning the bag several times
Preheat the oven to 450°. remove the chicken from the bag and arrange on a rack in a roasting pan. Cover loosely with foil (I did not do this) and roast for 20 minutes. Uncover and roast until a thermometer inserted in the thickest part of the thigh, not touching the bone, registers 160°,about 25 minutes more. Remove from oven, let rest for 15 minutes before carving
Note. My chicken took longer to cook, as it was 4.8 lbs. I also found it necessary to lower my oven to 375° about the last 15 to 20 minutes because the skin was as brown as I wanted it, but the temp. was not quite up to the recommended degrees. It came out very moist.
Green Sauce
1/2 cup roughly chopped scallions, white and light green parts
1/3 cup packed fresh cilantro, leaves, and stems
1/4 cup roughly chopped jalapeño with seeds and ribs
1/2 cup Best Foods Mayo, or make your own
1 TBSP. aji amarillo paste
1/2 ounce crumbled fresh goat cheese (about 2 TBSP.)
1/2 tsp minced garlic
1 TBSP.vegetable oil, preferably grapeseed
1 tsp. white vinegar
1/2 tsp fresh line juice
1 tsp. kosher salt
Combine all ingredients in a blender and puree until smooth. Cover and chill. The green sauce will keep in a glass container in the fridge for 10 days.
Note: I made the marinade and the Green Sauce the day before.
This is a Sara Moulton recipe from her new book Home Cooking 101 which is an excellent and well thought out book, even for us seasoned cooks. All recipes have photos, she offers lots of suggestions for using leftovers, side dishes to serve, add-ins, prep suggestions and more.
Blasted Chicken, Peruvian Style
Serves 4
1/4 cup soy sauce
2 TBS. extra-virgin olive oil
2 TBS.roughly chopped garlic
2 tsp. ground cumin
2 tsp smoked paprika
2 tsp dried oregano
1 TBSP. aji amarillo paste
1/4 cup fresh lime juice
1 3 1/2 to 4-pound chicken, trimmed of excess fat and patted dry
Green Sauce as an accompaniment
Process the marinade ingredients in a blender until smooth. Using a grapefruit spoon, curved side up, your fingers, or the handle of a wooden spoon, carefully loosen the skin over the thighs and breast. Put the chicken in a resealable plastic bag and pour half the marinade beneath the skin of the chicken. Pour the remaining marinade over the outside surface of the chicken. Seal and chill at least 6 hours up to 24 hours, turning the bag several times
Preheat the oven to 450°. remove the chicken from the bag and arrange on a rack in a roasting pan. Cover loosely with foil (I did not do this) and roast for 20 minutes. Uncover and roast until a thermometer inserted in the thickest part of the thigh, not touching the bone, registers 160°,about 25 minutes more. Remove from oven, let rest for 15 minutes before carving
Note. My chicken took longer to cook, as it was 4.8 lbs. I also found it necessary to lower my oven to 375° about the last 15 to 20 minutes because the skin was as brown as I wanted it, but the temp. was not quite up to the recommended degrees. It came out very moist.
Green Sauce
1/2 cup roughly chopped scallions, white and light green parts
1/3 cup packed fresh cilantro, leaves, and stems
1/4 cup roughly chopped jalapeño with seeds and ribs
1/2 cup Best Foods Mayo, or make your own
1 TBSP. aji amarillo paste
1/2 ounce crumbled fresh goat cheese (about 2 TBSP.)
1/2 tsp minced garlic
1 TBSP.vegetable oil, preferably grapeseed
1 tsp. white vinegar
1/2 tsp fresh line juice
1 tsp. kosher salt
Combine all ingredients in a blender and puree until smooth. Cover and chill. The green sauce will keep in a glass container in the fridge for 10 days.
Note: I made the marinade and the Green Sauce the day before.
This is a Sara Moulton recipe from her new book Home Cooking 101 which is an excellent and well thought out book, even for us seasoned cooks. All recipes have photos, she offers lots of suggestions for using leftovers, side dishes to serve, add-ins, prep suggestions and more.