Peruvian Roasted Chicken with Aji Verde - Powerful Handmade site

Peruvian Roasted Chicken with Aji Verde

Sharing is caring!

Peruvian Roasted Chicken with Aji Verde

posted April 21, 2009 by Gina

The best chicken spot in New York is Pio Pio. They make amazing Peruvian Rotisserie Chicken with Aji Verde Sauce. They are very secretive about what goes into their sauce but this is pretty close. Since I don’t have a rotisserie I roasted mine in the oven and cut it in half to make sure all the skin gets crispy. Serve this with a simple avocado salad or this is also great with tostones or rice and beans. For best results, marinate chicken overnight.


Peruvian Roasted Chicken

Gina’s Weight Watcher Recipes

Servings: varies

Points+ with Skin: drumstick 2 pts, wing 3 pts, thigh 4 pts, 4 oz breast 5 pts

Ingredients:

  • 1 whole chicken
  • 4 oz beer (I used Corona light)
  • 1/4 cup white vinegar
  • 1 lime, juice of
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 1 tsp dried oregano
  • salt
  • paprika
Directions:

Wash chicken and remove all fat. Place in a large bowl and season generously with beer, vinegar, lime juice, salt, garlic powder, cumin and oregano. Place in a large bag and marinate overnight.

Remove chicken from bag, cut chicken in half and place both halves on a large oven safe baking dish, skin side up. Discard marinade. Sprinkle chicken with paprika and a little more garlic powder and salt and bake at 425° for about 50 minutes, basting with the pan juices half way through. To test for doneness, insert a meat thermometer into the thickest part of the chicken; the thermometer should read about 160°F. The chicken needs to reach an internal temperature of 165°F, but after the chicken is taken out of the oven it should rise to 165°. Let the chicken rest for 5 minutes before carving.

**TO BBQ- If you want to make this chicken on the grill, I would recommend cutting the chicken into individual pieces before you marinate. Position the grill rack 4-6 inches above the fire. Cook covered turning often about 20-25 minutes, until juices run clear when the thigh is pierced with a knife.

Aji Verde Sauce

Servings: 4 • Points: 1.5 pts

  • 2-3 jalapeños, seeded
  • 3 tbsp fresh cilantro
  • 2 tbsp olive oil
  • 1 clove garlic
  • 1 tbsp white vinegar
  • pinch cumin
  • salt and pepper
  • 2 tbsp fat free sour cream

Place all ingredients in a blender and puree until smooth. Serve over chicken, rice, beans or plantains.

Print This
2 PP3 PP4 PP5 PPAvocado ObsessedChicken RecipesGrilled RecipesLatin RecipesRecipes
posted April 21, 2009 by Gina
172 Comments »
Facebook Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

403 Forbidden

403 Forbidden


nginx
shares