Peruvian Chicken with Creamy Green Cilantro Sauce Recipe
Introduction
Peruvian Chicken with Creamy Green Sauce is a vibrant and flavorful dish that brings the taste of Peru to your table. Juicy, spiced roasted chicken pairs perfectly with a tangy, herb-packed sauce that’s creamy and refreshing. It’s a great recipe for a family dinner or special occasion.
Ingredients
- 1 whole chicken (3-4 pounds)
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 lime, juiced
- For the Creamy Green Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 jalapeño, seeds removed
- 1 cup fresh cilantro leaves
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 3 cloves garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: In a small bowl, mix together the olive oil, ground cumin, paprika, garlic powder, salt, black pepper, and lime juice.
- Step 3: Pat the chicken dry with paper towels. Rub the spice mixture all over the chicken, making sure it’s evenly coated.
- Step 4: Place the chicken on a roasting pan and roast in the oven for 1 to 1 1/2 hours, or until the internal temperature reaches 165°F (75°C).
- Step 5: While the chicken is roasting, prepare the creamy green sauce. In a blender, combine mayonnaise, sour cream, jalapeño (with seeds removed), fresh cilantro leaves, lime juice, olive oil, garlic cloves, salt, and pepper. Blend until smooth.
- Step 6: Once the chicken is cooked, remove it from the oven and let it rest for about 10 minutes before carving.
- Step 7: Serve the carved chicken with the creamy green sauce on the side.
Tips & Variations
- For a milder sauce, remove the jalapeño seeds completely or substitute with a small amount of green bell pepper.
- Use fresh lime juice for the best bright flavor in both the chicken and the sauce.
- Serve with roasted potatoes or a simple salad to complete the meal.
- Try marinating the chicken overnight for deeper flavor.
Storage
Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in the oven or microwave until warmed through. The creamy green sauce is best served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken pieces instead of a whole chicken?
Yes, bone-in chicken thighs or drumsticks work well. Adjust the roasting time to about 35-45 minutes or until the internal temperature reaches 165°F (75°C).
Is the creamy green sauce spicy?
The sauce has a mild to moderate heat from the jalapeño. You can control the spice level by removing the seeds or using less jalapeño according to your preference.
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Peruvian Chicken with Creamy Green Cilantro Sauce Recipe
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
Description
This Peruvian Chicken with Creamy Green Sauce is a vibrant and flavorful roasted dish featuring a perfectly seasoned whole chicken paired with a zesty, creamy cilantro jalapeño sauce. The chicken is rubbed with a blend of cumin, paprika, garlic powder, and lime juice, then roasted to juicy perfection. The green sauce made from mayonnaise, sour cream, jalapeño, cilantro, and lime adds a refreshing and spicy contrast, making this a standout meal that’s perfect for family dinners or special occasions.
Ingredients
For the Chicken
- 1 whole chicken (3–4 pounds)
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 lime, juiced
For the Creamy Green Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 jalapeño, seeds removed
- 1 cup fresh cilantro leaves
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 3 cloves garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the chicken, ensuring it cooks evenly and develops a crispy skin.
- Prepare the spice rub: In a small bowl, thoroughly mix olive oil, ground cumin, paprika, garlic powder, salt, black pepper, and freshly squeezed lime juice to form a flavorful marinade.
- Season the chicken: Pat the whole chicken dry using paper towels to help the rub stick better. Massage the spice mixture all over the chicken, covering all surfaces evenly for maximum flavor.
- Roast the chicken: Place the coated chicken on a roasting pan and put it in the oven. Roast for 1 to 1 1/2 hours, or until the internal temperature reaches 165°F (75°C) measured at the thickest part of the thigh.
- Make the creamy green sauce: While the chicken roasts, combine mayonnaise, sour cream, seeded jalapeño, fresh cilantro leaves, lime juice, olive oil, garlic cloves, salt, and pepper in a blender. Blend the mixture until completely smooth and creamy.
- Rest the chicken: Once the chicken has reached the correct temperature, remove it from the oven and let it rest uncovered for about 10 minutes to allow juices to redistribute, ensuring moist and tender meat.
- Serve: Carve the chicken and serve it alongside generous portions of the creamy green sauce for dipping or drizzling, providing a bright and spicy complement to the roasted bird.
Notes
- Removing the seeds from the jalapeño in the sauce reduces the heat; leave some seeds for spicier sauce.
- Use a meat thermometer to ensure the chicken is fully cooked but not dry.
- Letting the chicken rest after roasting is key for juicy meat.
- The creaminess of the sauce balances the smoky, spiced chicken perfectly.
- If you prefer a dairy-free sauce, substitute sour cream with a vegan alternative and use vegan mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Peruvian
Keywords: Peruvian chicken, roasted chicken, creamy green sauce, cilantro sauce, spicy chicken, lime chicken, jalapeño sauce
