Description
This Peruvian Chicken with Green Sauce recipe features a whole roasted chicken seasoned with traditional Peruvian spices and served alongside a vibrant, creamy green sauce made from cilantro, jalapeños, and sour cream. Perfectly roasted to juicy perfection, this dish offers a flavorful and colorful meal that brings the taste of Peru to your table.
Ingredients
Scale
For the Chicken:
- 1 whole chicken (about 3-4 lbs)
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 lemon, juiced
- 4 cloves garlic, minced
- 1/2 teaspoon dried oregano
- Fresh cilantro for garnish (optional)
For the Green Sauce:
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
- 1-2 jalapeño peppers, seeds removed
- 2 cloves garlic
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the chicken.
- Prepare the Spice Rub: In a small bowl, mix together olive oil, paprika, cumin, garlic powder, onion powder, salt, pepper, and lemon juice. This will be the flavorful coating for the chicken.
- Season the Chicken: Rub the prepared spice mixture evenly all over the whole chicken, making sure to cover every surface for maximum flavor.
- Roast the Chicken: Place the seasoned chicken on a roasting rack or in a baking dish. Roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C), ensuring it is perfectly cooked.
- Prepare the Green Sauce: While the chicken roasts, combine cilantro, mayonnaise, sour cream, olive oil, white vinegar, jalapeños, garlic, salt, and pepper in a food processor. Blend until smooth and creamy to create the vibrant green sauce.
- Rest the Chicken: Once the chicken is golden brown and fully cooked, remove it from the oven. Let it rest for 10 minutes before slicing to allow juices to redistribute.
- Serve: Slice the chicken and serve it with the green sauce on the side or drizzled on top. Garnish with fresh cilantro if desired for an extra touch of freshness.
Notes
- Removing seeds from jalapeños will reduce the heat of the green sauce; adjust according to your spice preference.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F (75°C).
- Resting the chicken before slicing helps retain its juices and improves tenderness.
- The green sauce can be made ahead and refrigerated for up to 2 days.
- For a dairy-free option, substitute mayonnaise and sour cream with vegan alternatives.
