Peruvian Chicken with Creamy Rocoto and Fresh Green Chilli Lime Sauce

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

£ 1.70/unit,28g
Yellow Mustard Seeds

Product Information

£ 2.00/unit,48g
Ground Cumin

Product Information

£ 1.70/unit,28g
Oregano

Product Information

£ 1.70/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.