Crispy roast chicken is a staple all across South America . Paired with a spicy, creamy sauce, this dish becomes Peruvian perfection.
- 2 tablespoons canola oil
- 2 tablespoons white vinegar
- 1 tablespoon soy sauce
- 2 tablespoons ground cumin
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons Aji amarillo sauce
- 1 (4 pound) whole chicken
- Aji Verde Sauce
- In a small bowl mix together oil, vinegar, cumin, soy sauce, paprika, salt, aji amarillo, and black pepper.
- Place chicken in a casserole dish and drizzle the marinade evenly all over the chicken. Cover with plastic wrap and let marinade in your refrigerator for 8 hours or overnight.
- Heat oven to 425 degrees. Remove chicken from the refrigerator and let come to room temperature.
- Place chicken breast side up on a heavy-duty rimmed sheet tray fitted with a wire rack. Roast the chicken for 15 minutes then reduce the heat and roast for 1 hour, or until an instant read thermometer inserted into the thickest part of the thigh reaches 165 degrees.
- Remove the chicken from oven, place on a wooden carving board, and rest for 15 minutes before carving. Serve with Aji Verde sauce.
- 1 cup cilantro
- 1/2 cup mayonnaise
- 1 tablespoon aji amarillo paste
- 1/4 cup crumbled queso fresco
- 1 clove garlic, peeled
- 2 jalapeñoes, ribs and seeds removed
- Juice of 1 lime
- Combine ingredients using an immersion blender or in a food processor and pulse until smooth.