This Peruvian chicken rivals the juicy, crisp-skinned roast chicken from your favorite Peruvian spot. And the creamy, zesty green sauce? You’ll want to put it on everything!.
Pollo a la Brasa is a tasty roast chicken that many Peruvian restaurants serve. This Peruvian chicken recipe is my take on it. The chicken is first marinated in olive oil, lime juice, garlic and spices, and then oven-roasted until tender and juicy with super crispy skin. The accompanying green sauce, which gets its color from cilantro and jalapeño peppers, is spicy, creamy and downright delectable. You can put it on virtually everything, and it even doubles as a fabulous dip or salad dressing.
Before we get to the recipe, a few words on buying a whole chicken. In the poultry department, you’re likely to find birds labeled “broilers,” “roasters” and “fryers. ” These labels are based on the weight of the bird, and are meant to suggest a method of cooking. This recipe calls for a four-pound chicken, which is typically considered a “fryer. Even though we’re roasting, this might seem odd. But don’t worry—all of these chickens can be used in the same recipes.
Peruvian chicken known as pollo a la brasa is a popular dish of spice-rubbed and roasted chicken that is juicy, flavorful, and incredibly tasty. However, finding the perfect side dishes to complement the rich flavors of Peruvian chicken can sometimes be challenging. In this article, I will share 14 delicious side dish ideas and pairings that will take your Peruvian chicken meal to the next level.
Aji Verde Sauce
Aji verde sauce is a must-have condiment for Peruvian chicken. This vibrant green sauce is made with fresh cilantro, spicy jalapeño peppers, garlic, lime juice, olive oil, and salt. It has a bold, zesty flavor that enhances the Peruvian chicken beautifully. The freshness of the cilantro balanced with the heat of the jalapeños is simply amazing. Drizzle this sauce generously over your Peruvian chicken or use it as a dip. It’s easy to make in a blender or food processor too.
Quinoa Salad
Juicy Peruvian chicken goes great with a light and fresh quinoa salad. Quinoa offers a wonderful nutty texture and plenty of protein. To make it more colorful, chop up some bell pepper, tomatoes, red onion, and fresh herbs like parsley or cilantro. For the perfect taste match, dress it with a vinaigrette made of lime juice, olive oil, garlic, and cumin. The brightness of the salad balances the rich chicken wonderfully.
Fried Plantains
Crispy, caramelized fried plantains are an authentic and tasty side dish for Peruvian chicken. Their sweetness offsets the spicy heat of the chicken. Make sure to use very ripe, black plantains for the best flavor and texture after frying. Fried ripe plantain chips also pair amazingly well for some added crunch. Serve with a creamy dipping sauce like aioli or avocado crema.
Sweet Potato Fries
Baked sweet potato fries are a great side dish to go with Peruvian chicken that is both healthy and tasty. Their natural sweetness complements the bold spices of the chicken. Add salt, pepper, and olive oil to the fries, then bake them until they’re crispy. Also, sweet potato fries are full of fiber, vitamin A, vitamin C, and potassium.
Cilantro Lime Rice
For a Peruvian chicken meal, fluffy cilantro lime rice is a must. The fresh taste of cilantro and lime zest balances out the richness of the chicken with a lovely scent and a bright taste. To make it, just cook white rice and add chopped cilantro and lime zest. For more flavor, use chicken broth instead of water. The rice soaks up all the delicious juices too!.
Roasted Vegetables
A platter of roasted vegetables like carrots, potatoes, bell peppers, onions, and garlic cloves makes a delicious and healthy accompaniment. The natural sweetness of the vegetables contrasts the strong spices of Peruvian chicken wonderfully. Roast them in the oven with some olive oil, salt, pepper, and cumin for a perfect flavor pairing. Add some diced jalapeños for a touch of heat too.
Black Beans
Black beans, which are full of protein and good for you, are an important part of every Peruvian meal. Their earthy flavor and creamy texture complements the chicken perfectly. With onions, garlic, cumin, and epazote, you can make a tasty batch. To make it taste better, add chopped jalapeños, red bell peppers, or cilantro. The beans taste great on their own or with cilantro lime rice.
Elote (Mexican Grilled Corn)
Grilled corn on the cob, known as elote, adds a sweet, smoky contrast to Peruvian chicken. Grilling the corn in the husk enhances its natural sweetness. Slather it generously with creamy mayonnaise, sprinkle with crumbled cotija cheese, lime juice and chili powder. The corn pairs wonderfully with the spices of the chicken.
Avocado Salad
A fresh avocado salad adds creaminess and nutrition to your Peruvian chicken meal. Dice avocados and combine with juicy tomato, red onion, cilantro, lime juice and a pinch of salt. The richness of the avocado balances the strong flavors of the chicken. You can also add black beans or corn to the salad for more protein and fiber.
Yuca Fries
For something different, try crispy baked yuca fries. Yuca has a mild flavor similar to potatoes. Toss yuca sticks in oil, salt and pepper and bake until golden brown. Yuca offers a delicious crunch and absorbed the spices nicely. Serve the fries with aji verde sauce for dipping.
Steamed Broccoli
Fresh, steamed broccoli florets make a healthy, vibrant side to Peruvian chicken. The bright green color and fresh flavor complements the spices perfectly. Drizzle some lime juice and olive oil over the steamed broccoli for added flavor.
Coleslaw
A crispy, creamy coleslaw adds crunch and freshness to balance the juicy Peruvian chicken. Use a combination of shredded green and red cabbage along with grated carrots. Toss in a creamy dressing of mayo, lime juice, salt, pepper and a touch of honey. Garnish with cilantro for extra flavor and color!
Lentils
Warm and protein-packed lentils pair wonderfully with Peruvian chicken. Cook them with aromatic onions, garlic, cumin and chicken broth until tender. Their earthy flavor and soft texture contrasts the crispy chicken skin. Sprinkle some feta cheese on top for added flavor.
Pickled Onions
Quick pickled red onions add a tangy, crunchy kick to complement Peruvian chicken. Simply soak sliced red onions in hot water, then toss in white vinegar, lime juice, salt and pepper. Let them pickle for 30 minutes to an hour. They provide the perfect pungent counterpart to cut through the rich chicken.
Garlic Bread
Warm, crusty garlic bread is a delicious addition for dipping and soaking up the flavorful juices of Peruvian chicken. Bake a loaf of your favorite artisan bread after rubbing it generously with butter and minced garlic. Sprinkle some parsley on top for extra flavor and color. It helps balance the richness of the chicken beautifully.
Step-by-Step Instructions For Peruvian Chicken with Green Sauce
Begin by making the marinade. Combine the lime juice, olive oil, salt, pepper, sugar, paprika, cumin, and oregano in a blender or mini food processor.
Using your fingers or a wooden spoon, loosen the skin over the breasts and legs of the chicken.
Spoon about two-thirds of the marinade under the skin.
Then rub the rest of the marinade over top. Place the chicken in a bowl and refrigerate at least 6 hours or overnight—the longer the better!.
Preheat the oven to 425°F, and set the chicken on a rack in a roasting pan. I like to tuck the wings underneath the bird and tie the legs together so the bird holds its shape.
Turn down the heat to 375°F and roast the chicken for another hour and ten minutes. After twenty minutes, the skin should be golden. Let the chicken rest, covered with foil, for about 20 minutes before carving.
While the chicken marinates, make the spicy green sauce.
Simply combine the mayonnaise, sour cream, cilantro, jalapeños, garlic, lime juice salt and pepper in a blender or food processor and process until smooth. With the motor running, drizzle in the olive oil. It will seem thin at first but, don’t worry, it will thicken up as it sits.
Remember that the sauce is hot because of the jalapeño peppers’ ribs and seeds. I use about half of the seeds and ribs for a medium-hot sauce. Not sure about the heat? You can leave them out at first and then mix them in to your liking. Transfer the sauce to a bowl and refrigerate until ready to serve.
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Enjoy tender, juicy Peruvian chicken drizzled with a spicy and irresistibly good green sauce.
- 3 tablespoons extra virgin olive oil
- ¼ cup lime juice, from 2 limes
- 4 large garlic cloves, roughly chopped
- 1 tablespoon kosher salt
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 2 teaspoons sugar
- 4 pound whole chicken
- There are three jalapeño peppers that need to be roughly chopped and their seeds taken out if you want a medium-hot sauce.
- 1 cup packed fresh cilantro leaves
- 2 cloves garlic, roughly chopped
- ½ cup mayonnaise, best quality such as Hellmanns
- ¼ cup sour cream
- 1 tablespoon fresh lime juice, from one lime
- ½ teaspoon salt
- &frac18 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- Put everything in a blender or mini food processor except the chicken and blend until smooth. Do not put the giblets inside the chicken. Instead, use paper towels to dry the outside. Place the chicken in a bowl with the breast side up and the legs facing you. You can use the handle of a wooden spoon or your fingers to separate the skin from the breasts and legs. Be careful not to tear the skin or push all the way through because you want the marinade to stay inside the bird. Spoon around Put the chicken in the fridge for at least six hours or overnight to marinate it.
- Set the oven rack in the lower middle position and heat it up to 425 degrees. Line a roasting pan with aluminum foil for easy clean-up. Spray non-stick cooking spray on a rack (a v-shape is best), then put the chicken on top of it. Tie the legs together with kitchen string. Roast for 20 minutes, until the skin is golden. Lower the heat to 375 degrees and roast for another hour and ten minutes, or until the meat is completely cooked through when you cut it between the thighs and legs. As it cooks, keep an eye on it and loosely cover it with foil if it turns brown too quickly. Place a foil tent over the chicken and let it rest for several hours. To get the juices out of the chicken, tilt it over the roasting pan and then move it to a cutting board. Carve the chicken and serve with green sauce.
- Put everything in a blender or food processor except the olive oil. Blend until the sauce is smooth. Open the lid and slowly pour in olive oil while the motor is running. At this point, it will look very thin, but don’t worry—it will get thicker as it sits. Put the sauce in a bowl, cover it, and put it in the fridge until you’re ready to serve.
- Take care to wash your hands well after handling hot peppers and keep your eyes away while you work with them.
- Note: The nutritional information does not include the green sauce.
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- Per serving (4 servings)
- Calories: 614
- Fat: 43 g
- Saturated fat: 10 g
- Carbohydrates: 7 g
- Sugar: 3 g
- Fiber: 1 g
- Protein: 49 g
- Sodium: 694 mg
- Cholesterol: 340 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if youre following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
My Family is OBSESSED with This Peruvian Recipe
FAQ
What is a good side dish for Peruvian chicken?
Cilantro Lime Rice: rice, cilantro, lime, garlic; Quinoa Salad with Avocado and Black Beans: quinoa, avocado, black beans, lime; medium-difficulty Peruvian-Style Roasted Potatoes: potatoes, paprika, garlic, olive oil; medium-difficulty Choclo con Queso: Peruvian corn, queso fresco; easy
What to serve with Syrian chicken?
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What are the best sides to serve with chicken?
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What is the yellow sauce served with Peruvian chicken?
Peruvian yellow sauce, also known as salsa a la huancaína, is a creamy, mildly spicy sauce made with aji amarillo peppers, nonfat yogurt, garlic, salt, and pepper. It is a popular accompaniment for Peruvian-style grilled or roasted chicken, and is often served with boiled potatoes (papas a la huancaína).