Simple and flavorful chicken roast that will make the perfect dinner at any table. A Holiday Favorite Chicken Roast!
Cooking Peruvian Chicken has become a tradition right before Thanksgiving and in the late days of October. Whether you like to have chard skin or caramelized skin, light or strong flavor, mild or spicy, the options are endless. Peruvian chicken is really a versatile dish to cook for you and your family. There’s a couple of different ways to cook Peruvian chicken, here is one of my top favorites. This recipe is Dairy & Gluten-Free!
A simple way to cook this is by sourcing ingredients from your local grocery store or if you are looking for a more authentic flavor, a trip to your closest specialty store might be in order. If you are not near a specialty grocery store, fear not as I have also found a couple of neat tricks that deliver the same great taste and flavor as an authentic recipe.
Peruvian Chile Pastes: Aji Amarilla vs Aji Panca
Aji Amarilla – Yellow Chile Pepper (deep orange when ripe)
Don’t be fooled by its bright color, this pepper packs a punch of pungent pronounced flavor (try saying that 5 times fast). Native to South America the word “Aji” in Spanish means “chili” and “Amarillo” means “yellow”. While having subtle fruity notes this chili is known to be medium in spice levels and does not leave your mouth burning. If in all you can not find this don’t be scared I have tested using “Scotch Bonnet Chili Peppers” and while they are a little more on the spicy side, please adjust to your taste levels. (For everyone 1 Aji Amarillo I would use ½ of this pepper.)
Aji Panca (commonly found dried)
From Peru, South America the word “Aji panca” can be referred to as “Brown chile”. Different from its cousin, Aji Panca Is flavorful and complex with notable Smokey and Berry tones. This chile is known to be incredibly mild and family-friendly making it great for putting in everything from soup, sauces, rice, and believe it or not even on top of desserts. These peppers are a little easier to find in your local grocery stores and should be located near your dried spices and sometimes hanging near sauces. If unable to find whole dried spices try finding in powder form. If you still cannot find this don’t be scared I have tested using “Poblanos peppers” which has a very similar mild heat range. (I would use this in a 1:1 ratio)
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Rehydrating Dried Peppers
If unable to find fresh peppers you can always use dried peppers. In order to rehydrate these peppers, you will need to soak them in hot water for about 30 minutes. The best way to do this is by bringing a pot of water to a boil (enough to submerge the peppers). Once boiled turn off the heat and add the peppers. Let it soak for 30 minutes!
PRO TIP: Want a burst of flavor? You can roast your peppers on low heat for about 15 seconds on each side in a dry pan before adding to the water. This brings all the flavors and oils to the surface giving you a strong taste profile.
Picking the right chicken for your cooking method will help with the overall texture of the end product. For example: If you use ready-cut chicken(legs/breast etc.) it may cook faster than a whole or even spatchcock (butterfly) chicken. Internal temperatures are safe to eat white meat at 165°F or dark meat at 175°F. For my recipes, I keep the ingredients the same and change the cooking method and tools I use. For example: On a baking sheet in the Oven, In the dutch oven, or even in an Air fryer. My point is you can take this recipe and come up with endless ways to find something that suits your needs!
Sourcing your ingredients
We highly believe that using top-quality ingredients won’t just give you an amazing nutrition-dense chicken. But a fulfilling meal that will be of higher benefits to your body. If you do not live near an organic supermarket I would highly suggest looking into your local farms for produce. Your body and mind will thank you!
How To Make Peruvian Roasted Chicken
Servings: 8 people | Course: Dinner | Cuisine: Peruvian
- 1 Pasteurized Chicken (3.5lbs Whole or Spatchcock, 3lbs chicken Pieces)
- 10 Cloves Garlic (4 minced or pressed, 6 whole)
- 1 Red Onion (quartered)
- 2 Tbsp Aji Amarillo Chile or Dried (other suggestions mentioned above)
- 2 Tbsp Aji Panca Chile or Dried (other suggestions mentioned above)
- 1 Tbsp Tomato Paste
- 2 Tbsp Lime Juice
- 1 Tbsp Apple Cider Vinegar
- 1 Tsp Dijon Mustard
- 1 Tbsp Smoked Paprika (can sub for regular paprika for less smokey flavor)
- 1 Tbsp Onion Powder
- ½ Tsp Ground Turmeric
- 1 ½ Tbsp Ground Cumin
- 2 ½ Tsp Freshly Ground Black Pepper
- 2 Tsp Himalayan Pink Salt (can sub for another mineral salt, adjust to taste)
- 3 Tbsp Avocado Oil or Olive Oil
Prep: Time 1 hour | Marinate Time: 5 hours | Cook Time: 1 hour 10 minutes
Time needed: 7 hours and 10 minutes.
- Steps on Making the Marinade
1. Rehydrate peppers: If you were not able to find fresh peppers, using dehydrated peppers is recommended. (Tips located above)
2. Blending your Aji Amarillo & Aji Panca into a paste: If you were able to find fresh peppers then great, if not follow these steps after you have rehydrated. Place Peppers into a blender and slowly add 1 tsp of oil at a time until you make a paste.
TIP: You can add in the garlic to help with chopping away chopping time.
3. In a large bowl, whisk together the Garlic, Dijon, Tomato Paste, Apple Cider, Lime juice, Aji Amarillo & Aji Panca Paste, Salt, Black Pepper, Turmeric, Onion, and Paprika.
4. Add chicken to the bowl and coat the chicken with the rub. Cover and place in the refrigerator between 3-6 hours. (The longer it marinates the stronger the flavor)
TIP: You can use a marinating bag and vacuum seal the chicken for faster marination.
5. After the desired marination time is achieved, take the chicken out of the refrigerator and bring it to room temperature. (About 20 minutes depending on the kitchen temperature)
- Roasting the Chicken
1. Preheat the oven to 425°F degrees.
2. Before Placing on the Roasting Pan stuff the Chicken with the red onion & whole garlic cloves.
3. Place chicken in a roasting pan or dish with the breast side down. This prevents the white meat from overcooking and allows it to absorb more juices as it falls down. Drizzle with oil. Roast for 25 minutes.
*If using Chicken pieces, Heat to 400°F and arrange on your roasting pan with skin side up. Roast for 30 minutes.
4. After 25 minutes lower the temperature to 360°F and flip the chicken so the breast is now facing up. Roast for another 30 minutes basting in between.
*If using Chicken pieces do not change the temperature and flip the chicken. Roast for an additional 15 minutes or until done.
5. When the skin is golden and the chicken is cooked, remove from the oven and let sit covered loosely for 10 minutes.
6. Before Carving, Squeeze Half a wedge of lime on top. Carve the chicken and serve with our Saffron Rice or try it with a homemade Green Sauce recipe. Both sides are great accompaniments to this delicious Chicken recipe.