Best Chicken Suitcases Perugina Recipes

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PERUVIAN STYLE ROASTED CHICKEN WITH AJI VERDE



Peruvian Style Roasted Chicken with Aji Verde image

This copycat recipe of my favorite roasted chicken offers the same, delicious, herb-marinated chicken without the need for a rotisserie. Plus, a surprisingly wonderful sauce.

Provided by Candice

Categories     Main

Time 2h5m

Number Of Ingredients 14

3 cloves garlic (minced)
1 tbsp ground cumin
1 tbsp oil (olive, avocado, canola, etc.)
1 tbsp paprika
1/2 tsp pepper
1/2 tsp dried oregano
1 tsp kosher salt
2 lemons (zested and quartered)
4.5 lbs. whole chicken (spatchcocked)
1/2 head iceberg lettuce
5 cloves garlic
2 jalapeños ( or 6 serrano peppers)
1/3 cup vegan mayonnaise
1 pinch salt

Steps:

  • Mix together the garlic, cumin, olive oil, paprika, pepper, oregano, 1/2 tsp salt, lemon zest, and 2 tbsp lemon juice to a small bowl.
  • Butterfly or spatchcock the chicken by cutting out the backbone with kitchen shears, and cracking the breastbone with your palms to flatten the chicken. Clean and pat dry.
  • Rub the chicken with all the lemon quarters squeezing the juice on the chicken and rubbing the whole bird with the rinds. Take your spice mixture and rub it all over the chicken including under the skin. Be careful not to rip the skin.
  • Sprinkle the chicken with 1/2-1 teaspoon of salt.
  • Transfer the chicken, butterflied, skin side up, to a sheet pan. Let it sit for 1 hour (preferably overnight) before cooking.
  • Preheat the oven to 400F with the oven rack in the center of the oven.
  • Roast 20 minutes. Baste. Roast 20 minutes. Baste. Check the temperature and roast until cooked. Juices should run clear and/or internal temperature in the thickest part of the thigh should read 165F. I usually take it out of the oven around 162F.
  • While your chicken is in the oven, make your aji verde: Add all ingredients to a food processor and run until well combined. Yup, that's it!
  • Let the chicken rest 15 minutes before cutting into it.

Nutrition Facts : Calories 667 kcal, Carbohydrate 13 g, Protein 43 g, Fat 49 g, SaturatedFat 11 g, Cholesterol 163 mg, Sodium 863 mg, Fiber 4 g, Sugar 3 g, TransFat 1 g, ServingSize 1 serving

PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE



Peruvian Roasted Chicken With Spicy Cilantro Sauce image

Burnished-skinned, deeply flavored and more than just a little spicy, it's no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes - aji amarilla and aji panca - to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won't be traditional, but the chicken will still be tasty - especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.

Provided by Melissa Clark

Categories     dinner, easy, weekday, poultry, main course

Time 50m

Yield 4 servings

Number Of Ingredients 24

6 garlic cloves, finely grated or minced
3 tablespoons soy sauce
1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal
1 tablespoon lime juice
1 teaspoon aji panca paste or 1 teaspoon pasilla chile powder
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
1 (3 1/2- to 4 1/2-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts
Extra-virgin olive oil, as needed
1 cup cilantro leaves and tender stems
3 to 4 jalapeños, seeded and diced
1/4 cup/1 ounce crumbled feta cheese
1 garlic clove, chopped
1 1/2 tablespoons lime juice, more to taste
2 teaspoons chopped fresh oregano or basil
3/4 teaspoon fine sea salt, more to taste
1/2 teaspoon Dijon mustard
1/2 tablespoon aji amarillo or other chile paste (see headnote)
1/2 teaspoon honey
1/2 teaspoon ground cumin
1/2 cup extra-virgin olive oil
Lime wedges, for garnish

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.

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