Peruvian Style Chicken Recipe
Aji amarillo paste is delicious and I love using it to make this Peruvian style chicken and potatoes. It's not too hot and has a fruity flavor. The peppers themselves are grown all over Peru but can be found as some farmers markets or specialty grocery stores in the US. The paste, which I use in this recipe, can be easily ordered online. We love using chicken thighs in this recipe because they are forgiving and delicious. John always prefers dark meat chicken but Maria prefers white meat so I often make both! This recipe would also work well with bone in skin on chicken breasts if you're more like Maria and don't like dark meat chicken.
Recipe featured on Rachael Ray's Meals in Minutes.
Ingredients
For the Marinade, Chicken and Potatoes:
- 4 cloves garlic, grated or chopped
- 3 tablespoons cider vinegar
- 1 tablespoon pimenton (smoked paprika)
- 1 tablespoon ground cumin
- 2 round tablespoons of aji amarillo paste
- About 1/3 cup EVOO
- A couple grinds of my Perfect Poultry Seasoning or other poultry seasoning
- 10 -12 bone in skin on chicken thighs
- 24 small-medium blue potatoes
- Salt
- EVOO or EVOO spray
- Pepper
For the Sauce and To Serve:
- 1 bunch of cilantro
- 3 jalapeno peppers, split in half and seeded
- 2 cloves garlic, crushed
- Zest and juice of 2 limes plus extra lime wedges to serve
- 2 tablespoons of aji amarillo paste
- 1 tablespoon of Acacia honey
- About ½ cup EVOO
- Salt and pepper
Directions
For the Marinade, Chicken and Potatoes:
In a small bowl, whisk together garlic, cider vinegar, pimenton, cumin, aji amarillo and EVOO. Season both sides of the chicken thighs with poultry seasoning. Toss the chicken with the marinade and let sit in the fridge for 2 to 24 hours.
Add the potatoes to a large pot and cover with cold water. Bring to a boil and generously season the water with salt. Reduce to a simmer and parboil for 5 minutes. Drain and cut in half once cooled enough to handle. Coat with EVOO and season with salt and pepper. Transfer cut side down to a baking sheet lined with parchment paper.
To cook the chicken, preheat the oven to 450 F with a rack at center.
Arrange the marinated chicken on the sheet tray with the blue potatoes. Roast until the internal temperature of the chicken reaches 165 F and the juices run clear.
For the Sauce and To Serve:
Add the cilantro, jalapenos, garlic, zest and juice of 2 limes, aji amarillo, honey, EVOO and a good pinch of salt and pepper to a high power blender or food processor and blend until smooth. If you're having trouble blending, you can add a little water to help. Transfer sauce to a squirt bottle or other serving container.
Arrange the chicken and potatoes on a serving platter, top with some of the sauce and serve with more lime wedges and remaining sauce on the side.
