Living in Barcelona has been fun. There are so many South American restaurants that have unique dishes I have never tried, but I have to admit, Peruvian food is quickly becoming a favorite. Peruvian Roast Chicken With Creamy Cilantro Sauce is fantastic! It is always flavorful, and the Incan fusion is just cool.
After I learned how easy it is to spatchcock a bird (Cut out the spine), and how much faster and more even the meat cooked, I almost always cook my birds with this technique.
Peruvian Roast Chicken With Creamy Cilantro Sauce has become a celebrated dish, not just in Peru but globally, for its unique blend of flavors and cooking techniques. The history of this dish can be traced back to the fusion of indigenous Incan culinary traditions and the influence of Spanish, African, and Asian immigrants in Peru.
Spatchcocking Tradition:
The spatchcocking technique, where the chicken is split open and flattened before cooking, has ancient origins and is not exclusive to Peruvian cuisine. However, in the context of this dish, spatchcocking is employed to ensure even cooking and crispiness of the skin while allowing the marinade to penetrate the meat thoroughly. Directions HERE
Aji Sauce Influence:
Aji, a type of chili pepper, plays a central role in Peruvian cuisine, and the Aji Sauce accompanying the Peruvian Roast Chicken is a testament to this. The sauce typically includes aji amarillo peppers, garlic, lime juice, and other spices, creating a zesty and flavorful condiment. The Aji Sauce complements the smoky and succulent flavors of the roasted chicken.
Culinary Fusion:
The diversity of Peruvian cuisine is a result of centuries of cultural blending. The incorporation of ingredients like cumin, paprika, and soy sauce in the marinade showcases the fusion of traditional Peruvian elements with global influences.
Peruvian Roast Chicken Global Popularity:
Aji Sauce gained international acclaim due to its rich taste and unique preparation. Its popularity has spread across borders, with many chefs and home cooks replicating the dish to experience the vibrant and diverse flavors of Peruvian gastronomy.
How to Spatchcock Peruvian Roast Chicken:
Spatchcocking, also known as butterflying, is a culinary technique that involves removing the backbone from a poultry bird (such as a chicken) to flatten it for more even cooking. This method is particularly popular for roasting or grilling, as it ensures faster and more uniform cooking, resulting in juicy meat and crispy skin. Here’s a step-by-step guide on how to spatchcock a chicken:
Ingredients and Tools:
- Whole chicken
- Kitchen shears or a sharp knife
- Cutting board
- Paper towels
Instructions:
Prepare the Chicken:
- Place the chicken on a clean and sturdy cutting board.
- Remove any giblets or excess fat from the cavity.
Position the Chicken:
- Turn the chicken breast-side down, with the back facing up.
Remove the Backbone:
- Using kitchen shears or a sharp knife, start cutting along one side of the backbone. Begin from the tail end and cut all the way up to the neck.
- Repeat the process on the other side of the backbone until it is completely removed.
Flatten the Chicken:
- Once the backbone is removed, flip the chicken over so that it is breast-side up.
- Press down firmly on the breastbone with the heels of your hands to flatten the chicken.
Tuck the Wings:
- Tuck the wingtips behind the chicken’s back, which helps prevent them from burning during cooking.
Trim Excess Skin and Fat:
- Trim any excess skin or fat around the cavity area.
Pat Dry:
- Pat the chicken dry with paper towels. This helps achieve crispier skin when roasting or grilling.
Now, your chicken is spatchcocked and ready for cooking. Whether you choose to marinate, season, or rub it with your favorite flavors, spatchcocking ensures that the chicken cooks evenly and retains its natural juices.
Peruvian Roast Chicken with Creamy Cilantro Sauce
Ingredients
- For the Aji Verdi
- 2 cup cilantro leaves and tender stems
- 1 cup basil leaves
- 1/4 cup sour cream
- 2 jalapeños stems removed (discard seeds for less spicy)
- 2 Tbsp. olive oil NOT EVOO
- 1 clove garlic peeled and mined finely
- 1 tsp. aji amarillo or pinch of cayenne pepper Sold in Latin American Grocers
- 1/2 tsp. kosher salt To Taste
- Zest and juice of 1 lime
- For The Chicken:
- 5 lb whole spatchcocked chicken 1 whole chicken
- 1/4 c. olive oil
- 4 cloves garlic minced or grated with a microplane
- 1 tbsp. aji amarillo paste or 1/4 teaspoon cayenne pepper
- 1 tbsp. aji panca paste or 1 tablespoon smoked paprika
- 1 1/2 tsp. cumin
- 1 1/2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- Zest and juice of 1 lime
Instructions
- For the aji verde: In a blender, blitz cilantro, basil, sour cream, jalapeños, vegetable oil, garlic, aji amarillo, salt, and lime juice and zest on high speed until smooth. Transfer to a small bowl and keep covered in fridge until ready to serve.
- For the chicken: In a large bowl, stir together olive oil, garlic, aji amarillo, aji panca, cumin, salt, pepper, and lime juice and zest. Add chicken, turning to coat. Cover and let marinade in fridge for at least 2 hours or up to overnight.
- Remove chicken from fridge 45 minutes before cooking to bring to room temperature. Preheat oven to 425°. Set a wire rack on a foil-lined baking sheet. Remove chicken from marinade and lay skin-side up on the wire rack. Tuck the wing tips under the breasts.
- Roast for 55 to 60 minutes, until the juices between the leg and the thigh run clear or a thermometer inserted into the thigh reads 165°. Let rest 10 minutes before slicing and serving with aji verde.
Nutrition
Peruvian Roast Chicken With Creamy Cilantro Sauce Pairs well with:
