Eons ago, I worked in a weird town way east of LA that, surprisingly, had a nice little Peruvian restaurant where we’d lunch from time to time. It didn’t last long, and I haven’t had much Peruvian food since then, but yesterday I came across this recipe for Peruvian chicken and determined to make it for dinner, and we were both knocked out by how delicious it is. I simplified it a bit so it wouldn’t take 3 days, but nobody’s complaining. You’re supposed to serve it with French fries, but I did oven fried Yukon Golds and they’re just as good.
I balked a bit at the green sauce, because it’s based on mayonnaise, which is one condiment I don’t much care for, but after it’s combined with all the other ingredients it’s well-enough disguised to be delicious. (Now I’m thinking that subbing in Greek yogurt might give it some extra zing.) So stream an Yma Sumac album and enjoy. (If you don’t know who Yma Sumac is, search for her on Spotify and you’re in for a treat!)
Ingredients
1 whole chicken - 3-4 pounds
Marinade
1 tsp cumin seeds
1 tsp coriander seeds
4 - 12 garlic cloves, grated (I like garlic fine, but not enough to use 12 cloves)
1/2 inch chunk of fresh ginger, grated
6 mint leaves
1 dried ancho, panco or pasillo chile, seeded
1 tbsp chopped rosemary
3 tbsps red wine vinegar
1/4 c olive oil
3 tbsp soy sauce
Method
Toast coriander, cumin and chile in a 350 degree oven for 7 minutes
Put the seeds and chile in a pestle and grind to powder
Put in a blender with remaining ingredients and pulse until blended.
Put the chicken in a glass bowl, massage it with the marinade all over, including the cavity and under the skin. Cover and refrigerate for 4 - 72 hours. (Yeah, the recipe said up to 72 hours, but - no. I want to eat it this week.)
Green Sauce
1 c mayo
1 c packed cilantro including the delectable tender stems
3 green onions
1 seeded jalapeño
1 seeded dried serrano, toasted and ground
1/4 c queso fresco (I used mozzarella)
Juice of 2 limes
2 garlic cloves
2 tbsps olive oil
6 mint leaves
1 tsp salt
Put all the ingredients in a blender and blend on low until smooth. Set aside.
Take the chicken out of the refrigerator 1/2 hour before cooking it. Preheat oven to 375 degrees. Lay the chicken on a rack in a roasting pan, pour 2 c water or broth into the pan and roast 45 minutes, then tent with foil and roast 45 minutes more.
Let rest 10 minutes, carve, and serve with green sauce and sides of your choice.
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