Introduction
Peruvian Chicken with Green Sauce, also known as Pollo a la Brasa con Aji Verde, is a flavorful dish that has gained worldwide popularity for its smoky, spiced chicken paired with a vibrant, creamy green sauce. The dish combines Peruvian culinary traditions with universal appeal, making it a standout meal for both special occasions and casual dinners.
Overview of the Recipe
The chicken is marinated in a bold blend of spices, garlic, and citrus, then roasted to perfection, resulting in juicy meat and a crispy, golden-brown skin. The star accompaniment, Aji Verde, is a zesty green sauce made with fresh cilantro, jalapeños, garlic, lime, and a creamy base. This dish delivers a symphony of flavors and textures, making it a favorite for food enthusiasts everywhere.
History and Origin
Pollo a la Brasa, the roasted chicken at the heart of this dish, originated in Peru in the 1950s. It was initially cooked on a rotisserie using wood-fired ovens, giving it its distinct smoky flavor. The recipe has evolved to include diverse marinades and cooking methods while retaining its cultural significance. The green sauce, Aji Verde, stems from Peru’s love of bold and spicy condiments, traditionally made with aji amarillo peppers.
Ingredients
For the Peruvian Chicken:
- 4 bone-in, skin-on chicken thighs (or a whole chicken, spatchcocked)
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Green Sauce (Aji Verde):
- 1 cup fresh cilantro leaves (packed)
- 2 jalapeños, seeds removed (or keep seeds for extra heat)
- 2 cloves garlic
- ¼ cup mayonnaise
- ¼ cup Greek yogurt or sour cream
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon white vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper