Thursday, May 6, 2021
HomeRecipe ReviewsMeat & PoultryPeruvian Chicken with Green Sauce

Peruvian Chicken with Green Sauce

After a month of Mediterranean recipes, I need a change. This week I’m going back across the Atlantic and into the southern hemisphere to South America. The first recipe I wanted to try is Peruvian Chicken with Green Sauce. The green sauce in this recipe is a take on Peruvian aji verde. The real thing is made with aji amarillo paste, a Peruvian chili paste, and huacatay paste made with an herb native to Peru. I know I could order these, but I wanted to keep things simple and accessible by using ingredients available in most grocery stores. Otherwise, the green sauce ingredients for this recipe are authentic, so I think I’m in for a treat. Let’s find out!

This is one of the best chicken recipes I have ever made… I definitely plan to make this again, many times over (and I hate repeating recipes… so you know this one has got to be good).

Recipe Author: Sarah at The Gourmet Gourmand
Get the recipe

The Ingredients

As I mentioned, I didn’t have to special order any ingredients for this recipe. Instead, it uses ingredients that are readily available at my local grocery store. I was even able to find a whole chicken that was already cut into pieces.

I was also able to find the fingerling potatoes, although I thought they were pretty expensive at $5 for a 28-ounce bag. The upside was they were a pre-washed mix of yellow and red fingerling potatoes.

Peruvian Chicken with Green Sauce Ingredients
Chicken, salt, sugar, cumin, chili powder, smoked paprika, oregano, fingerling potatoes, cilantro, garlic, jalapeno peppers, parmesan cheese, lime, mayonnaise, white vinegar, red wine vinegar, and olive oil

The Process

This recipe is made in three parts: marinating the chicken, baking the chicken and potatoes, and blending the green sauce. Here is how my time broke down:

  • 9 minutes to make the marinade
  • 5 minutes to prep the chicken the next day
  • 70 minutes to bake the chicken and potatoes*
  • 1 hour 24 minutes total (not including marinating overnight)

*I made the green sauce while the chicken was baking and refrigerated it until needed.

Everything went according to the directions, and the only special equipment needed was a ziplock bag and my mini-prep (used to blend the marinade and the green sauce).

The only thing I wasn’t happy with was the chicken thighs seemed to cook faster than the rest of the chicken. The skin on them was pretty dark when I took the chicken out of the oven, but they tasted okay. Next time I will try buying a whole chicken and cutting it up myself so I can keep the thighs and drumsticks together.

Making the marinade
Making the marinade

So how was it?

Clear & Accurate Directions
Accurate Time(s)
Appearance
Taste
The marinated chicken with the fingerling potatoes would make a delicious meal on their own, but adding the spicy green sauce makes it divine. If you like hot and spicy, you are going to adore this sauce! It's got some kick to it, and my husband and I just loved it. I can see using it on almost any meat or vegetable, so don't toss any leftovers. I added it to skirt steak a day or two later and wow! Move over chimichurri!! This recipe does take some time to marinate and cook, but most of that is inactive. It's also pretty easy, and the time you invest will be repaid and then some.
Candicehttps://www.hungrypinner.com
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.

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