This Peruvian chicken rivals the juicy, crisp-skinned roast chicken from your favorite Peruvian spot. And the creamy, zesty green sauce? You’ll want to put it on everything!.
This Peruvian chicken recipe is my take on Pollo a la Brasa, the delicious roast chicken made popular by so many Peruvian restaurants. The chicken is first marinated in olive oil, lime juice, garlic and spices, and then oven-roasted until tender and juicy with super crispy skin. The accompanying green sauce, which gets its color from cilantro and jalapeño peppers, is spicy, creamy and downright delectable. You can put it on virtually everything, and it even doubles as a fabulous dip or salad dressing.
Before we get to the recipe, a few words on buying a whole chicken. In the poultry department, you’re likely to find birds labeled “broilers,” “roasters” and “fryers. ” These labels are based on the weight of the bird, and are meant to suggest a method of cooking. This recipe calls for a four-pound chicken, which is typically considered a “fryer. Even though we’re roasting, this might seem odd. But don’t worry—all of these chickens can be used in the same recipes.
Peruvian chicken known as pollo a la brasa is a popular dish of spice-rubbed and roasted chicken that is juicy, flavorful, and incredibly tasty. However, finding the perfect side dishes to complement the rich flavors of Peruvian chicken can sometimes be challenging. In this article, I will share 14 delicious side dish ideas and pairings that will take your Peruvian chicken meal to the next level.
Aji Verde Sauce
Aji verde sauce is a must-have condiment for Peruvian chicken. This vibrant green sauce is made with fresh cilantro, spicy jalapeño peppers, garlic, lime juice, olive oil, and salt. It has a bold, zesty flavor that enhances the Peruvian chicken beautifully. The freshness of the cilantro balanced with the heat of the jalapeños is simply amazing. Drizzle this sauce generously over your Peruvian chicken or use it as a dip. It’s easy to make in a blender or food processor too.
Quinoa Salad
Juicy Peruvian chicken goes great with a light and fresh quinoa salad. Quinoa offers a wonderful nutty texture and plenty of protein. To make it more colorful, chop up some bell pepper, tomatoes, red onion, and fresh herbs like parsley or cilantro. For the perfect taste match, dress it with a vinaigrette made of lime juice, olive oil, garlic, and cumin. The brightness of the salad balances the rich chicken wonderfully.
Fried Plantains
For a real Peruvian chicken dish, try fried plantains that are caramelized and crispy. Their sweetness offsets the spicy heat of the chicken. When you fry black plantains, make sure they are very ripe for the best taste and texture. You can also add some extra crunch with fried ripe plantain chips. Use a creamy sauce like aioli or avocado crema to dip the fries in.
Sweet Potato Fries
For a healthier and delicious side, baked sweet potato fries are a great choice with Peruvian chicken. Their natural sweetness complements the bold spices of the chicken. Toss the fries in olive oil, salt, and pepper and bake until crispy. Sweet potato fries are also packed with vitamin A, vitamin C, potassium and fiber.
Cilantro Lime Rice
No Peruvian chicken meal is complete without fluffy cilantro lime rice. The fresh flavor of cilantro and lime zest gives a wonderful fragrance and brightness to balance the richness of the chicken. It’s easy to make – just add chopped cilantro and lime zest when cooking white rice. For more flavor, use chicken broth instead of water. The rice soaks up all the delicious juices too!
Roasted Vegetables
A platter of roasted vegetables, such as potatoes, carrots, bell peppers, onions, and garlic cloves, is a tasty and healthy side dish. The vegetables’ natural sweetness goes well with the strong spices in the Peruvian chicken. To get the best flavor, roast them in the oven with cumin, salt, pepper, and olive oil. Add some diced jalapeños for a touch of heat too.
Black Beans
Black beans, which are full of protein and good for you, are an important part of every Peruvian meal. Their earthy flavor and creamy texture complements the chicken perfectly. With onions, garlic, cumin, and epazote, you can make a tasty batch. To make it taste better, add chopped jalapeños, red bell peppers, or cilantro. The beans taste great on their own or with cilantro lime rice.
Elote (Mexican Grilled Corn)
Grilled corn on the cob, known as elote, adds a sweet, smoky contrast to Peruvian chicken. Grilling the corn in the husk enhances its natural sweetness. Slather it generously with creamy mayonnaise, sprinkle with crumbled cotija cheese, lime juice and chili powder. The corn pairs wonderfully with the spices of the chicken.
Avocado Salad
A fresh avocado salad adds creaminess and nutrition to your Peruvian chicken meal. Dice avocados and combine with juicy tomato, red onion, cilantro, lime juice and a pinch of salt. The richness of the avocado balances the strong flavors of the chicken. You can also add black beans or corn to the salad for more protein and fiber.
Yuca Fries
For something different, try crispy baked yuca fries. Yuca has a mild flavor similar to potatoes. Toss yuca sticks in oil, salt and pepper and bake until golden brown. Yuca offers a delicious crunch and absorbed the spices nicely. Serve the fries with aji verde sauce for dipping.
Steamed Broccoli
Fresh, steamed broccoli florets make a healthy, vibrant side to Peruvian chicken. The bright green color and fresh flavor complements the spices perfectly. Drizzle some lime juice and olive oil over the steamed broccoli for added flavor.
Coleslaw
A crispy, creamy coleslaw adds crunch and freshness to balance the juicy Peruvian chicken. Use a combination of shredded green and red cabbage along with grated carrots. Toss in a creamy dressing of mayo, lime juice, salt, pepper and a touch of honey. Garnish with cilantro for extra flavor and color!
Lentils
Warm and protein-packed lentils pair wonderfully with Peruvian chicken. Cook them with aromatic onions, garlic, cumin and chicken broth until tender. Their earthy flavor and soft texture contrasts the crispy chicken skin. Sprinkle some feta cheese on top for added flavor.
Pickled Onions
Quick pickled red onions add a tangy, crunchy kick to complement Peruvian chicken. Simply soak sliced red onions in hot water, then toss in white vinegar, lime juice, salt and pepper. Let them pickle for 30 minutes to an hour. They provide the perfect pungent counterpart to cut through the rich chicken.
Garlic Bread
Warm, crusty garlic bread is a delicious addition for dipping and soaking up the flavorful juices of Peruvian chicken. Bake a loaf of your favorite artisan bread after rubbing it generously with butter and minced garlic. Sprinkle some parsley on top for extra flavor and color. It helps balance the richness of the chicken beautifully.
Step-by-Step Instructions For Peruvian Chicken with Green Sauce
Begin by making the marinade. Combine the lime juice, olive oil, salt, pepper, sugar, paprika, cumin, and oregano in a blender or mini food processor.
Using your fingers or a wooden spoon, loosen the skin over the breasts and legs of the chicken.
Spoon about two-thirds of the marinade under the skin.
Then rub the rest of the marinade over top. Place the chicken in a bowl and refrigerate at least 6 hours or overnight—the longer the better!.
Preheat the oven to 425°F, and set the chicken on a rack in a roasting pan. I like to tuck the wings underneath the bird and tie the legs together so the bird holds its shape.
Roast the chicken for 20 minutes, until the skin is golden, and then turn the heat down to 375°F and roast for about an hour and ten minutes more. Let the chicken rest, covered with foil, for about 20 minutes before carving.
While the chicken marinates, make the spicy green sauce.
To make the sauce smooth, just put the mayonnaise, sour cream, cilantro, jalapeños, garlic, lime juice, salt, and pepper in a blender or food processor. With the motor running, drizzle in the olive oil. It will seem thin at first but, don’t worry, it will thicken up as it sits.
Keep in mind that the heat in the sauce comes from the ribs and seeds in the jalapeño peppers. I use about half of the seeds and ribs for a medium-hot sauce. If you’re worried about the heat, you can always leave them out at first and then blend them in to taste. Transfer the sauce to a bowl and refrigerate until ready to serve.
You May Also Like
Enjoy tender, juicy Peruvian chicken drizzled with a spicy and irresistibly good green sauce.
- 3 tablespoons extra virgin olive oil
- ¼ cup lime juice, from 2 limes
- 4 large garlic cloves, roughly chopped
- 1 tablespoon kosher salt
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 2 teaspoons sugar
- 4 pound whole chicken
- There are three jalapeño peppers that need to be roughly chopped and their seeds taken out if you want a medium-hot sauce.
- 1 cup packed fresh cilantro leaves
- 2 cloves garlic, roughly chopped
- ½ cup mayonnaise, best quality such as Hellmanns
- ¼ cup sour cream
- 1 tablespoon fresh lime juice, from one lime
- ½ teaspoon salt
- &frac18 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- Put everything in a blender or mini food processor except the chicken and blend until smooth. Do not put the giblets inside the chicken. Instead, use paper towels to dry the outside. Place the chicken in a bowl with the breast side up and the legs facing you. You can use the handle of a wooden spoon or your fingers to separate the skin from the breasts and legs. Be careful not to tear the skin or push all the way through because you want the marinade to stay inside the bird. Spoon around Put the chicken in the fridge for at least six hours or overnight to marinate it.
- Set the oven rack in the lower middle position and heat it up to 425 degrees. Line a roasting pan with aluminum foil for easy clean-up. Spray non-stick cooking spray on a rack (a v-shape is best), then put the chicken on top of it. Tie the legs together with kitchen string. Roast for 20 minutes, until the skin is golden. Lower the heat to 375 degrees and roast for another hour and ten minutes, or until the meat is completely cooked through when you cut it between the thighs and legs. As it cooks, keep an eye on it and loosely cover it with foil if it turns brown too quickly. Place a foil tent over the chicken and let it rest for several hours. To get the juices out of the chicken, tilt it over the roasting pan and then move it to a cutting board. Carve the chicken and serve with green sauce.
- Put everything in a blender or food processor except the olive oil. Blend until the sauce is smooth. Open the lid and slowly pour in olive oil while the motor is running. At this point, it will look very thin, but don’t worry—it will get thicker as it sits. Put the sauce in a bowl, cover it, and put it in the fridge until you’re ready to serve.
- Take care to wash your hands well after handling hot peppers and keep your eyes away while you work with them.
- Note: The nutritional information does not include the green sauce.
Powered by
- Per serving (4 servings)
- Calories: 614
- Fat: 43 g
- Saturated fat: 10 g
- Carbohydrates: 7 g
- Sugar: 3 g
- Fiber: 1 g
- Protein: 49 g
- Sodium: 694 mg
- Cholesterol: 340 mg
This website is written and produced for informational purposes only. The nutrition facts on this site have not been reviewed or approved by a nutritionist or the Food and Drug Administration. I am not a certified nutritionist. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam. com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To get the most accurate nutritional information for a recipe, you should use your favorite nutrition calculator to figure out the nutrition facts with the actual ingredients in the recipe.
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if youre following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
My Family is OBSESSED with This Peruvian Recipe
FAQ
What is a good side dish for Peruvian chicken?
Top 13 Side Dishes for Peruvian ChickenDishMain IngredientsDifficultyCilantro Lime RiceRice, cilantro, lime, garlicEasyQuinoa Salad with Avocado and Black BeansQuinoa, avocado, black beans, limeMediumPeruvian-Style Roasted PotatoesPotatoes, paprika, garlic, olive oilMediumChoclo con QuesoPeruvian corn, queso frescoEasy.
What to serve with Syrian chicken?
One of our most-loved dishes — tender, free-range chicken slow-cooked with tomato, ginger, saffron, lemon, honey and thyme. Fragrant, gently spiced, and full of depth, this Middle Eastern-inspired chicken is perfect served with rice, couscous, or creamy mash.
What are the best sides to serve with chicken?
16 Delicious Side Dishes for Your Chicken DinnerRoasted Fennel. Butternut Squash Risotto. Crash Hot Potatoes. Easy Sautéed Mushrooms. Twice Baked Southwestern Sweet Potatoes. Easy Spanish Rice. Stir Fried Japanese Eggplant With Ginger and Miso. Perfect Mashed Potatoes.
What is the yellow sauce served with Peruvian chicken?
Aymara peppers, nonfat yogurt, garlic, salt, and pepper are used to make Peruvian yellow sauce, which is also called salsa a la huancaína. It is a creamy, mildly spicy sauce. It goes well with grilled or roasted chicken cooked in the Peruvian style, and it’s often served with boiled potatoes (papas a la huancaína).