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Peruvian Chicken with Creamy Green Sauce

Peruvian Chicken with Creamy Green Sauce for Flavorful Fun

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This easy-to-make Peruvian Chicken with Creamy Green Sauce offers vibrant flavors and is perfect for gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 1 hour 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole Chicken (3-4 pounds) The centerpiece of this dish, ensuring juicy flavor. Substitute with chicken parts for quicker cooking.
  • 2 tablespoons Olive Oil Adds moisture and helps the spice mix adhere nicely.
  • 1 tablespoon Ground Cumin Infuses warm, earthy undertones that evoke comfort.
  • 1 tablespoon Paprika Contributes color and a sweet hint to balance the spices.
  • 1 tablespoon Garlic Powder Provides robust garlic flavor without fresh garlic prep.
  • 2 teaspoons Salt Essential for enhancing all the vibrant flavors.
  • 1 teaspoon Black Pepper Introduces depth of flavor with a gentle kick.
  • 1 lime Lime Juice Brightens the profile and tenderizes the chicken.
For the Creamy Green Sauce
  • 0.5 cup Mayonnaise The creamy base; swap with Greek yogurt for a lighter version.
  • 0.25 cup Sour Cream Adds tangy richness, enhancing the sauce’s flavor.
  • 1 Jalapeño A touch of heat; deseed for a milder flavor.
  • 1 cup Fresh Cilantro (leaves only) Brings fresh, herbal notes that awaken the dish.
  • 2 tablespoons Lime Juice Balances the richness, elevating the sauce's taste.
  • 2 tablespoons Olive Oil Enriches the texture, making the sauce silkier.
  • 3 cloves Garlic Fresh cloves provide a potent and deep flavor.
  • 0.25 teaspoon Salt Seasons the sauce, ensuring every bite bursts with flavor.
  • 0.25 teaspoon Black Pepper Seasons the sauce.

Equipment

  • Oven
  • Roasting Pan
  • blender
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. In a medium bowl, mix together the olive oil, ground cumin, paprika, garlic powder, salt, black pepper, and lime juice until you have a smooth paste.
  3. Pat the whole chicken dry with paper towels and rub the spice mixture all over the chicken.
  4. Place the seasoned chicken on a roasting pan and roast in the oven for 1 to 1.5 hours, or until the internal temperature reaches 165°F (75°C).
  5. While the chicken is roasting, prepare the creamy green sauce in a blender by combining mayonnaise, sour cream, jalapeño, cilantro, lime juice, olive oil, garlic, salt, and pepper.
  6. Once the chicken is done, let it rest for about 10 minutes.
  7. Carve the Peruvian chicken and serve it hot with the creamy green sauce on the side.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 8gProtein: 35gFat: 32gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 1gVitamin A: 15IUVitamin C: 20mgCalcium: 2mgIron: 8mg

Notes

Tips: Pat the chicken dry before seasoning, use a thermometer for doneness, adjust cooking time for chicken parts, customize the creamy sauce to taste, and always allow the chicken to rest after roasting.

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