PERUVIAN ROAST CHICKEN WITH AJI VERDE

Peruvian Roast Chicken With Aji Verde image

One of the recipe testers for Foodnetwork called home to recreate this family food memory-from Peru to you! I got this from the Food Network Kitchens cookbook, a prize I won in the Iron Chef game! :)

Provided by Sharon123

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 head garlic
1 chicken, excess fat trimmed and giblets removed (3-4 pound)
2 teaspoons kosher salt (plus addtiional salt for seasoning)
1/2 teaspoon fresh ground black pepper (plus additional for seasoning)
1 tablespoon red wine vinegar
1/2 teaspoon ground cumin
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon olive oil
3/4 cup fresh cilantro
1/3 cup Cotija cheese (It's called the Parmesan of Mexico but resembles feta cheese more)
1/3 cup extra virgin olive oil
1/3 cup water
2 -3 jalapeno peppers, stemmed, seeded, and diced
1 garlic clove
1/2 teaspoon red wine vinegar
1/2 teaspoon kosher salt

Steps:

Chicken:.
Preheat the oven to 425*F.
Remove 5 cloves from the head of garlic, then halve the remaining head horizontally.
Season the chicken cavity with salt and pepper to taste, then stuff with the halved garlic. Smash the garlic cloves, sprinkle with 2 teaspoons salt, and with the side of a large knife, mash and smear with the mixture to a coarse paste. Put the garlic in a bowl and mix with the vinegar, 1/2 teaspoons black pepper, and cumin. Rub the garlic mixture on the outside of the chicken.
Whisk the soy sauce and sugar together and brush all over the outside of the bird. Tuck the wings under the back, cross the legs, tie them with kitchen twine. Set a v-rack or regular rack in a roasting pan and brush with the oil.
Place the chicken breast side down on the rack and roast until the back is golden brown, about 35-40 minutes. Remove the pan from oven and turn the chicken breast side up. Cut the string where it holds the legs together and gently open up the legs a bit. Baste the chicken with the pan drippings and roast again until the breast is golden brown and a meat thermometer inserted in the thigh registers 170*F., 20-25 more minutes.
Move the chicken to a carving board and let it rest for 10 minutes before carving.
To make the Aji Verde sauce:.
Puree the cilantro, cheese, olive oil, water, jalapenos, garlic, vinegar, and salt in a blender or food processor until smooth. Carve the chicken and serve drizzled with the sauce. Enjoy!

Nutrition Facts : Calories 489.2, Fat 39.7, SaturatedFat 9.7, Cholesterol 96.6, Sodium 1551.2, Carbohydrate 7.9, Fiber 0.8, Sugar 2.1, Protein 25.1

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