Peruvian Chicken with Creamy Rocoto and Fresh Green Chilli Lime Sauce

Peruvian Chicken with Creamy Rocoto and Fresh Green Chilli Lime Sauce

Prep Time
3 Hour
Cook Time
45 Minutes
Ingredients
27
Servings
4
Ingredients
  • For the chicken and marinade

  • 1 medium (1.6kg) whole chicken, cut into quarters

  • 1 teaspoon Coarse Ground Black Pepper

  • 2 teaspoon Ground Cumin

  • 1 tablespoons Yellow Mustard Seeds

  • 12 garlic cloves, finely chopped

  • 2 tablespoons Peruvian Panca Chilli paste

  • 2 tablespoons Peruvian Aji Amarillo paste

  • 50 millilitre (2 fluid ounce) light soy sauce

  • 50 millilitre (2 fluid ounce) white wine vinegar

  • 50 millilitre (2 fluid ounce) water

  • 3 tablespoons lime juice

  • For the Green Sauce

  • 2 Jalapeno Chilli peppers (or medium heat green chillies), chopped

  • 1 tablespoons Aji Amarillo paste

  • 15 gram (1/2 ounce) fresh coriander

  • 1 garlic clove

  • 1 tablespoons lime juice

  • 2 teaspoon white wine vinegar

  • 3 tablespoons olive oils

  • Rocoto Sauce

  • 50 gram (2 ounce) rocoto chilli paste

  • 1 teaspoon Ground Cumin

  • 1 teaspoon Oregano

  • 2 teaspoon lime juice

  • 1 teaspoon lime zest

  • 250 gram (9 ounce) moyonnaise

Key Products
Coarse Ground Black Pepper

Product Information

£ 2.20/unit,33g
Ground Cumin

Product Information

£ 1.69/unit,28g
Yellow Mustard Seeds

Product Information

£ 1.98/unit,48g
Ground Cumin

Product Information

£ 1.69/unit,28g
Oregano

Product Information

£ 1.69/unit,7g

Instructions

  • 1 For the marinade combine all ingredients in a medium bowl, add chicken pieces, turn to coat, then cover and allow to marinate for 3 hours, or preferably overnight in the refrigerator.
  • 2 Pre-heat oven to 180°C, 350°F, Gas Mark 4. For a charred effect on the chicken also heat a griddle pan over a high heat. Remove chicken from its marinade, (if charring chicken cook pieces on griddle pan for 2-3 minutes on each side until skin is lightly charred) place chicken pieces onto a roasting tray and cook for around 45 minutes, or until juices run clear on the thickest part.
  • 3 Meanwhile for the green sauce place all ingredients in a blender, blend until smooth and transfer to a serving dish. For the Rocoto sauce mix all ingredients in a bowl until well mixed.
  • 4 Serve the cooked chicken with the sauces on the side.
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