Sunday, March 25, 2018
The Legendary Peruvian Chicken with “Green Sauce”
I haven’t been to Peru but I’ve eaten “Peruvian” Rotisserie chicken in Montreal, Boston and New York and I attest that the places are packed full of Peruvians eating chicken. That seals the deal! This is a play on your classic Latin Adobo chicken, garlicky, citrusy and delish. The green sauce adds even more to savor. This rub is great on shrimp, pork, salmon and even tofu too.
Since we do not have a rotisserie on hand, we are going to spatchcock the chicken and roast em good.
For the chicken Rub:
6 garlic cloves
2 tablespoon ground cumin
1/4 cup neutral oil like safflower or sunflower
2 tablespoon paprika
1 tbls smoked paprika
1 teaspoon freshly ground black pepper
2 teaspoon dried oregano
2 tablespoons kosher salt
Juice of 2 limes and two lemons
Two 3 ½ lb whole chickens, spatchcocked*
For the green sauce:
1 cup (packed) cilantro leaves with tender stems
½ cup parsley coarsely chopped
1–2 medium jalapeños, coarsely chopped
1 garlic clove, finely chopped
1 tablespoon extra-virgin olive oil
2 1/2 teaspoons fresh lime juice
1/4 teaspoon kosher salt
1/3 cup mayonnaise
Make the green sauce: Puree all ingredients except mayonnaise in a food processor. Fold in the mayo until smooth. Lasts for 2 weeks refrigerated.
Do the bird: Put all rub ingredients in a blender and make a paste. Reserve.
To Spatchcock the chicken, use a heavy knife or poultry sheers to remove the back of each bird.
Open it up like a butterfly and with the palm of your hand press it down to flatten it. Score there the leg meats the thigh all the way to the bone. Rub the paste all over the bird and into the score. Wrap in plastic wrap or in a ziplock bag and allow to marinate for one hour or up to 24 hours refrigerated.
When ready to cook, preheat convection oven to 450.
Put chicken on a roasting pan, skin side up. Roast for 20-30 minutes at high heat. Check on the chicken. When the skin is sizzling and getting nicely colored (the birds will still be raw on the bone) turn down the heat to 285 and allow the chicken to finish slowly for another 20-30 minutes or until a probe thermometer reads 165 at the deepest part of the thigh.
When done, remove from oven, let rest 5 minutes then carve and enjoy with the green sauce on the side.
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