Roasted Chicken with Aji Verde & Salsa Criolla

Experience the vibrant flavors of Peru with this roasted Peruvian chicken, enhanced by the distinct taste of Aji Amarillo, a key ingredient in the country’s cuisine. Roasted chicken is a classic dish that shines when paired with Aji Verde and Salsa Criolla, two distinct types of condiments, offering a fresh and colorful complement to the meal. This dish is perfect for summer or fall when peppers are in season and readily available at local markets. Marinating bone-in chicken overnight not only infuses it with flavor but also ensures it stays juicy and tender after roasting. Plus, many components of this dish can be prepped ahead of time, making it an easy choice for your next get-together.

Servings: 4 to 6

Special Equipment: Blender or food processor, Microplane (optional)

Ingredients:

• 1 lb skin-on, bone-in chicken thighs

• 2 tablespoons Aji Amarillo paste*

• 1 red onion

• 1 orange bell pepper

• 1 serrano chile

• 4 limes

• 1 bunch cilantro

• 1 jalapeno

• 4 cloves garlic

• 1 tablespoon Honey

• 1 tablespoon Smoked paprika

• 1 tablespoon Cumin

• 1 oz queso fresco

Note I like the brand Inca’s Food. If you can’t find it at your local Latin grocery store, you can order online from Amazon as well!

Method:

1. Prepare the ingredients

   Wash and dry the fresh produce. Core and deseed the bell pepper and serrano pepper; thinly slice into long strips. Core and deseed the jalapeno pepper; roughly chop. Halve, peel and thinly slice the onion. Zest and halve the limes. Grate 2 cloves garlic into a paste; roughly chop the remaining 2 cloves. Roughly chop 1 tablespoon of cilantro. Crumble the queso fresco.

2. Marinate the chicken

   Pat the chicken dry. In a medium bowl, combine 1 tablespoon of Aji Amarillo paste, garlic paste, smoked paprika, cumin, the juice of 1 lime, 1 tablespoon of olive oil, and a big pinch of salt. Add the chicken and toss to coat. Cover with plastic and refrigerate for at least 2 hours, or preferably overnight.

3. Marinate the salsa criolla

   Meanwhile, in a small bowl, add the sliced bell pepper, serrano pepper, and red onion. Season with salt and toss with 1 tablespoon of lime zest, the juice of 2 limes, and the chopped cilantro. Cover with plastic and let sit for at least 30 minutes.

4. Roast the chicken

   Preheat the oven to 400 degrees. Remove the chicken from the fridge and bring to room temperature. Line a sheet pan with parchment paper and arrange the chicken in an even layer. Roast for 20 to 25 minutes, or until the skin is crispy and the internal temperature reaches 160 degrees Fahrenheit. Remove from the oven and let rest for 5 to 10 minutes.

5. Make the Aji verde

   In a blender (or food processor), combine 1 cup cilantro, jalapeno, 1 tablespoon Aji Amarillo paste, queso fresco, chopped garlic, the juice of 2 limes, honey, 1/4 cup olive oil, and a big pinch of salt. Puree until you reach a smooth consistency (add water 1 tablespoon at a time if the sauce is too thick). Taste then season if desired.

6. Assemble & serve

   Add 1/4 cup of the Aji verde to a plate and swoosh with the back of a spoon to spread in an even layer. Top with the roasted chicken and salsa criolla on top. Garnish with a sprig of cilantro. Enjoy!