Herb Rubbed Peruvian Chicken

With Aji Verde Sauce over Orange Cardamom Rice and Plantains

Serves 4 – 6
Inspired by a recipe from Bacon is Magic blog. – https://www.baconismagic.ca/peru/peruvian-chicken-recipe/


Ingredients:

1 chicken cut into 6 pieces dividing breasts, legs, and thighs. Keep wings for another application.
2 large plantains cooked in oil and with a little mint. (*I would not repeat the plantains. Not needed for this dish.)


Camine’s Aji Verde Peruvian sauce

1 C densely packed fresh cilantro, rough chopped
10 – 12 large mint leaves
1 ¼ inch slice of sweet white onion
1 large serrano chiles split and roasted** and then rough chopped
¼ C feta cheese
4 cloves of garlic
Juice of two limes
Salt and pepper
1/8 C + mild light oil to bring to right consistency
(**Roast on a baking sheet on foil at 450 degrees F for about 20 minutes. Then remove seeds and veins. Leave in seeds and veins if you want a hotter sauce.)
Blend all together using only about 2 T oil to start with. Once blended, add more oil until a nice smooth paste.


Spice rub for chicken

2 t good paprika
1 t coriander powder
1 t ground cumin
¼ t cayenne pepper
1 t good cinnamon
1 t salt
½ t pepper
Small handful finely chopped cilantro
¼ C oil, divided
Blend all together and rub over the chicken with half the oil, reserving the other half for the pan frying.


Method:

  • Heat oven to 400 degrees F. Using a large oven safe sauté pan, heat the 1/8 C oil until shimmering. Add the chicken, skin side down, and sear until golden brown and crispy, about 5 minutes. Turn and brown slightly, about 1-2 minutes. Put in oven to finish cooking for about 15 minutes. Serve over jasmine rice seasoned with fresh orange juice, orange zest, and about ½ t ground cardamom seeds. Add a bit of salt and pepper to taste.



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