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Peruvian Chicken with Aji Verde

Peruvian Chicken with Aji Verde: Bold Flavor in Every Bite

Experience the bold and vibrant flavors of Peruvian Chicken with Aji Verde, a gluten-free dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 portions
Course: Dinner
Cuisine: Peruvian
Calories: 470
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole Chicken or Bone-in Pieces Can substitute with boneless, skinless thighs for quicker cooking.
  • 0.25 cup Olive Oil Can be substituted with avocado oil.
  • 2 limes Fresh Lime Juice Lemon juice can be used as a substitute.
  • 4 cloves Garlic, minced Garlic powder can be used in a pinch.
  • 2 teaspoons Ground Cumin Coriander is complementary but not recommended as a direct substitute.
  • 1 tablespoon Smoked Paprika Regular paprika plus a drop of liquid smoke can be a substitute.
  • 1 tablespoon Dried Oregano Fresh oregano can be used, adjusting the quantity to taste.
  • Salt and Black Pepper Kosher salt is preferred for a milder taste.
For the Aji Verde
  • 1 cup Fresh Cilantro Leaves Can substitute with parsley.
  • 1-2 Jalapeños or Serrano Peppers Adjust based on desired heat level and remove seeds for milder flavor.
  • 0.5 cup Mayonnaise Greek yogurt can be a lighter alternative.
  • 0.33 cup Cotija or Parmesan Cheese Nutritional yeast can replace for a dairy-free option.

Equipment

  • Mixing Bowl
  • Roasting Pan
  • Blender

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together ¼ cup olive oil, juice from 2 limes, 4 minced garlic cloves, 2 teaspoons ground cumin, 1 tablespoon smoked paprika, 1 tablespoon dried oregano, and a sprinkle of salt and black pepper.
  2. Coat the chicken thoroughly with the marinade and refrigerate for at least 2 hours, or ideally overnight.
  3. Preheat your oven to 425°F (220°C) and line a roasting pan with foil or parchment paper.
  4. Roast the chicken for 45-60 minutes until golden brown and the internal temperature reads 165°F (74°C).
  5. In a blender, combine 1 cup fresh cilantro leaves, 1-2 jalapeños or serrano peppers, 4 cloves of garlic, ½ cup mayonnaise, juice from 1 lime, ¼ cup olive oil, and ⅓ cup cheese.
  6. Once the chicken is done, let it rest for 10 minutes before slicing and serving with Aji Verde.

Nutrition

Serving: 1portionCalories: 470kcalCarbohydrates: 10gProtein: 40gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gCholesterol: 130mgSodium: 600mgPotassium: 700mgFiber: 2gSugar: 1gVitamin A: 15IUVitamin C: 35mgCalcium: 10mgIron: 15mg

Notes

Marinating overnight enhances flavor and juiciness. For crispy leftovers, reheat in the oven instead of the microwave.

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