Best Peruvian Spicy Chicken Recipes

PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE

Steps:

• For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
• Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
• Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
• Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
• While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
• Carve the chicken and serve with the sauce and lime wedges on the side.

PERUVIAN SPICY CHICKEN

Steps:

• Place chicken in a shallow dish and season with salt and pepper.
• In a food processor, process chilies, garlic, oregano or marjoram, bay, lime zest and juice, paprika and about 1/4 cup olive oil into a paste. Slather all over the chicken pieces, coating them evenly. Chill several hours or overnight.
• Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
• Add cumin seeds and swirl a few seconds to toast then add chicken pieces and lightly brown, 10 minutes.
• Sprinkle sugar over the chicken and add stock. Partially cover and cook 10 minutes more.
• Toss with mint and cilantro, and serve with mashed blue potatoes alongside.

PERUVIAN SPICY CREAMED CHICKEN - AJI DE GALLINA

Steps:

• 1. Cook the yellow potatoes in salted water until tender when pierced with a fork. Let cool, peel, cut into quarters, and set aside.
• 2. Place the bread in a small bowl and pour the evaporated milk over it to soak. Set aside.
• 3. Place the chicken breasts in a pot with the chicken stock, and bring to a simmer. Poach for 10-15 minutes, until chicken is just barely cooked through. Set chicken aside to cool. Strain broth and reserve 2 cups. Shred the cooled chicken into bite-size pieces.
• 4. Remove stems and seeds from the peppers. In a blender, process peppers with the vegetable oil until smooth.
• 5. Sauté the garlic and onions with the puréed peppers and oil, until the onions are soft and golden. Remove from heat and let cool.
• 6. In a blender or food processor, process the evaporated milk and bread mixture with the nuts and parmesean cheese until smooth. Add the cooked onion mixture and process briefly.
• 7. Return onion mixture to pan, and add 1 1/2 cups of the reserved chicken stock. Bring to a low simmer, and stir in the chicken. Heat until warmed through, adding more chicken stock if sauce is too thick.
• 8. Serve over rice, garnished with the yellow potatoes, slices of hard boiled egg, and black olives.

PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE

Steps:

• Marinade: Whisk together the garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, s/p. Add chicken; turning to coat, cover and refrigerate for 2-12 hours.
• Heat oven to 450*. Remove chicken from marinade and pat dry. Arrange skin-side up on rimmed baking sheet and drizzle with oil. Roast until skin is golden and chicken is cooked through (
• While chicken is roasting, make sauce in blender. Blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, ahi amarillo paste, honey and cumin until smooth. Slowly drizzle in EVOO and emulsify. Taste and adjust salt/lime juice as needed. Serve with lime wedges.

AJí DE GALLINA (PERUVIAN SPICY CREAMED CHICKEN) RECIPE - (4/5)

Steps:

• 1. Cook the yellow potatoes in salted water until tender when pierced with a fork. Let cool, peel, cut into quarters, and set aside. 2. Place the bread in a small bowl and pour the evaporated milk over it to soak. Set aside. 3. Place the chicken breasts in a pot with the chicken stock, and bring to a simmer. Cook for 10-15 minutes, until chicken is just barely cooked through. 4. Set chicken aside to cool. Strain broth and reserve 2 cups. 5. Remove stems and seeds from the peppers. In a blender, process peppers with the vegetable oil until smooth. 6. Sauté the garlic and onions with the puréed peppers and oil, until the onions are soft and golden. Remove from heat and let cool. 7. Shred the cooled chicken into bite-size pieces. 8. In a blender or food processor, process the evaporated milk and bread mixture with the nuts and parmesean cheese until smooth. Add the cooked onion mixture and process briefly. 9. Return onion mixture to pan, and add 1 1/2 cups of the reserved chicken stock. Bring to a low simmer, and stir in the chicken. Heat until warmed through, adding more chicken stock if sauce is too thick. 10. Serve over rice, garnished with the yellow potatoes, slices of hard boiled egg, and black olives.

PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE RECIPE - (2.7/5)

Steps:

• For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt. Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours. Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil. Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving. While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both. Carve the chicken and serve with the sauce and lime wedges on the side.