Peruvian-Style Chicken with Pepper-Herb Sauce and Peruvian-Style Bean Salad | Rachael Ray

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Peruvian-Style Chicken with Pepper-Herb Sauce and Peruvian-Style Bean Salad | Rachael Ray

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The chicken, sauce and beans are enough for a delicious Peruvian-style meal—but for a real feast, serve them with Rach’s Charred Corn, too.  

Pro Tips from Rach: If you’re using dried beans, soak them the night before. Before making the salad the next day, rinse the soaked beans, cover them with plenty of water, add salt, a halved onion and bay leaf and cook at a rolling simmer until tender. Drain and cool.  

If you don’t have time to marinate the chicken overnight, it’s fine. Just do it for at least a few hours. 

Aji amarillo and aji panca, in both fresh and paste forms, are staples in Peruvian cooking. Look for them at international and South American markets and online. 

For more roast chicken recipes, check out Jalapeno Roasted Chicken and Chicken Marbella. 

Ingredients For the Marinade:

    About ¼ cup soy sauce (eyeball the amount)2 tablespoons aji amarillo (yellow chili) paste or sriracha 1 tablespoon aji panca (red chili) paste or 1 tablespoon chili powder (a blend) or pasilla, ancho, harissa or chipotle paste1 tablespoon prepared mustard (brown or Dijon)1 tablespoon Worcestershire1 tablespoon each ground cumin, pimento or paprika and oregano8-10 cloves garlic, grated or choppedTwo 3 ½ pound chickens, quarteredEVOO non-aerosol cooking spray2 limes, cut into wedges

For the Pepper-Herb Sauce:

    1 cup each parsley and cilantro12 aji peppers, stemmed and seeded or 4 jalapenos, stemmed and seeded 2 cloves garlic, crushedJuice of 2 limes2 tablespoons fresh oregano or 2 teaspoons dried 1 tablespoon aji amarillo paste or Tabasco Green Pepper Sauce1 tablespoon honey or agave2 teaspoons ground cumin ½ cup grated Cotija cheese or fetaPinch of saltAbout ½ cup EVOO

For the Peruvian Bean Salad:

    ½ pound dried or 28 ounces canned Mayocoba/Canary beans (or canned butter or pinto beans); if using dried beans, see Tip 2 medium tomatoes, seeded and diced1 small red onion, chopped4 aji chilies or 2 jalapeno peppers, seeded and finely diced½ cup chopped cilantro and parsley combined1 large or 2 medium avocado, still almost firm/a bit underripe, scooped and dicedJuice of 1 lemon or 2 limesAbout ¼ cup EVOOSalt and pepper

Yield Preparation

For the marinade, combine ingredients and the garlic in a large food storage bag, add the chicken and turn to coat. Let sit overnight in the refrigerator.  

Preheat oven to 450°F.  

Line a rimmed baking sheet with foil and parchment, arrange chicken, pat skin a bit and spray with EVOO. Roast until 160 to 165°F internal temp and deeply browned or shellacked looking. 

Meanwhile, make the sauce. Place all ingredients in food processor or blender except for EVOO, then process to smooth, streaming in the EVOO.    

For the Peruvian bean salad, combine all ingredients and chill or serve. 

Serve the chicken with pan drippings poured on top, lime wedges and the pepper-herb sauce on the side, along with the bean salad.  

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