Peruvian Chicken with Green Sauce

Name: Peruvian Chicken with Green Sauce
Cuisine: Peruvian
Ingredients: ¼ cup [60 ml] fresh lime juice, from 2 limes; 1 Tbsp kosher salt; 2 tsp paprika; 1 Tbsp ground cumin; 1 tsp dried oregano; 2 tsp sugar; One 4-lb [1.8-kg] whole chicken; 3 jalapeño peppers, seeded if desired (I use about half the seeds for a medium-hot sauce) and roughly chopped; 1 cup [40 g] packed fresh cilantro leaves; 2 garlic cloves, roughly chopped; ½ cup [120 g] mayonnaise, best quality such as Hellmann’s, Best Foods, or Duke’s; ½ cup [120 g] mayonnaise, best quality such as Hellmann’s, Best Foods, or Duke’s; ½ cup [120 g] mayonnaise, best quality such as Hellmann’s, Best Foods, or Duke’s; ¼ cup [60 g] sour cream; 1 Tbsp fresh lime juice, from 1 lime; 1 Tbsp fresh lime juice, from 1 lime; ½ tsp salt; ⅛ tsp freshly ground black pepper; 2 Tbsp extra-virgin olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Once Upon a Chef, the Cookbook

By Jennifer Segal

Published 2018

About

Serve with Basmati Cilantro Rice Pilaf and Roasted Corn on the Cob with Lime-Basil Butter.

This is my take on pollo a la brasa, the delicious spit-roasted chicken made popular by so many Peruvian restaurants. The chicken emerges from the oven tender, juicy, and crisp-skinned. But what makes it truly special is the accompanying green sauce (recipe courtesy of my friend Kenji López-Alt, managing culinary dire

Ingredients

Americas
Peru
Main course
Gluten-free

Ingredients

Method