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Peruvian Chicken with Creamy Rocoto and Fresh Green Chilli Lime Sauce
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
COOKING 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.