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    You are in: Home / Recipes / Peruvian Roast Chicken With Aji Verde Recipe
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    Peruvian Roast Chicken With Aji Verde

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    25 mins

    40 mins

    Sharon123's Note:

    One of the recipe testers for Foodnetwork called home to recreate this family food memory-from Peru to you! I got this from the Food Network Kitchens cookbook, a prize I won in the Iron Chef game! :)

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    Ingredients:

    Servings:

    Units: US | Metric

    Chicken

    Sauce

    Directions:

    1. 1
      Chicken:.
    2. 2
      Preheat the oven to 425*F.
    3. 3
      Remove 5 cloves from the head of garlic, then halve the remaining head horizontally.
    4. 4
      Season the chicken cavity with salt and pepper to taste, then stuff with the halved garlic. Smash the garlic cloves, sprinkle with 2 teaspoons salt, and with the side of a large knife, mash and smear with the mixture to a coarse paste. Put the garlic in a bowl and mix with the vinegar, 1/2 teaspoons black pepper, and cumin. Rub the garlic mixture on the outside of the chicken.
    5. 5
      Whisk the soy sauce and sugar together and brush all over the outside of the bird. Tuck the wings under the back, cross the legs, tie them with kitchen twine. Set a v-rack or regular rack in a roasting pan and brush with the oil.
    6. 6
      Place the chicken breast side down on the rack and roast until the back is golden brown, about 35-40 minutes. Remove the pan from oven and turn the chicken breast side up. Cut the string where it holds the legs together and gently open up the legs a bit. Baste the chicken with the pan drippings and roast again until the breast is golden brown and a meat thermometer inserted in the thigh registers 170*F., 20-25 more minutes.
    7. 7
      Move the chicken to a carving board and let it rest for 10 minutes before carving.
    8. 8
      To make the Aji Verde sauce:.
    9. 9
      Puree the cilantro, cheese, olive oil, water, jalapenos, garlic, vinegar, and salt in a blender or food processor until smooth. Carve the chicken and serve drizzled with the sauce. Enjoy!

    Ratings & Reviews:

    • on May 27, 2011

      55

      Was this ever a fantastic chicken!! Juice and incredibly flavourful!! The sauce was a big hit as well, we poured it over everything. Do NOT omit the sauce. I used Feta cheese. Made for ZWT 7 by Food.Commandoes

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 25, 2010

      55

      Wonderful recipe thank you for posting We love Peruvian food

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 27, 2009

      45

      The Cotija cheese was hard to find, but my family loved the recipe. I didn't like the sauce so much, but I am a picky eater. This one is a definite keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Peruvian Roast Chicken With Aji Verde

    Serving Size: 1 (203 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 489.1
     
    Calories from Fat 357
    72%
    Total Fat 39.6 g
    61%
    Saturated Fat 9.6 g
    48%
    Cholesterol 96.5 mg
    32%
    Sodium 1551.2 mg
    64%
    Total Carbohydrate 7.8 g
    2%
    Dietary Fiber 0.7 g
    3%
    Sugars 2.1 g
    8%
    Protein 25.1 g
    50%

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