Kitchen notes · a little help before you start

Peruvian Chicken

Name: Peruvian Chicken
Prep time: 20 min
Cook time: 80 min
Total time: 220 min
Yield: 6
Ingredients: 5 pound whole chicken (Source: 5 pound whole chicken); 3 tablespoons + 1 tablespoon olive oil (Source: 3 tablespoons olive oil; Source: 1 tablespoon olive oil); 2 tablespoons soy sauce (Source: 2 tablespoons soy sauce); 1 tablespoon garlic (finely minced) (Source: 1 tablespoon garlic (finely minced)); 1 tablespoon + 2 teaspoons lime juice (Source: 1 tablespoon lime juice; Source: 2 teaspoons lime juice); 1 tablespoon aji amarillo paste (can substitute 1/4 teaspoon cayenne pepper or equal amount of sambal oelek or sriracha) (Source: 1 tablespoon aji amarillo paste (can substitute 1/4 teaspoon cayenne pepper or equal amount of sambal oelek or sriracha)); 2 teaspoons aji panca paste (can substitute equal amount of smoked paprika) (Source: 2 teaspoons aji panca paste (can substitute equal amount of smoked paprika)); 1 teaspoon ground cumin (Source: 1 teaspoon ground cumin); 1 teaspoon dried oregano (Source: 1 teaspoon dried oregano); 1 teaspoon kosher salt (Source: 1 teaspoon kosher salt); 1/2 teaspoon black pepper (Source: 1/2 teaspoon black pepper); 1 teaspoon + 1/2 teaspoon honey (Source: 1 teaspoon honey; Source: 1/2 teaspoon honey); 1/3 cup sour cream (Source: 1/3 cup sour cream); 1/3 cup mayonnaise (Source: 1/3 cup mayonnaise); 1 each jalapeno (stem and seeds removed, coarsely chopped) (Source: 1 jalapeno (stem and seeds removed, coarsely chopped)); 1 cup cilantro leaves (Source: 1 cup cilantro leaves); 1 teaspoon aji amarillo paste (Source: 1 teaspoon aji amarillo paste); 1/4 teaspoon garlic (chopped) (Source: 1/4 teaspoon garlic (chopped)); 1/4 teaspoon salt (Source: 1/4 teaspoon salt)

Peruvian Chicken is made with whole chicken, soy sauce, and garlic.

Prep: 20 min
Cook: 80 min
Total: 220 min
Original yield: Serves 6
Ingredients: 19 listed

Make it part of your week

Estimating…

Main coursePeruvianChickenLatin AmericanPrep: 16–30 minutesTotal: over 60 minutes

Recipe categories & planning details

Meal type: Main course
Primary protein: Chicken
Cuisine: Peruvian · Latin American
Preparation & total time: Prep: 16–30 minutes · Total: over 60 minutes

A few quick notes

1. Allow for chilling

Include the chilling step when deciding when to start.

2. Include the rest

Leave time for the resting step before continuing.

3. Check when to cover

Follow the covered and uncovered stages in their stated order.

Get to know the ingredients

whole chicken

In the method: Place the chicken on a rimmed baking sheet.

soy sauce

In the method: Place the olive oil, soy sauce, garlic, lime juice, aji amarillo paste, aji panca paste, cumin, oregano, salt, pepper and honey in a bowl.

garlic (finely minced)

In the method: Place the olive oil, soy sauce, garlic, lime juice, aji amarillo paste, aji panca paste, cumin, oregano, salt, pepper and honey in a bowl.

The last little job

Finish as directed

Carve the chicken, then serve with the sauce.

A little more help as you go

Preheat as directed

Have the oven at the specified temperature for its cooking step.

Follow the blending step

Prepare the blending equipment before that stage of the recipe.

A few questions you might have

What should I prepare first?

Set out the baking sheet, oven, and food processor. Start with this step: Place the olive oil, soy sauce, garlic, lime juice, aji amarillo paste, aji panca paste, cumin, oregano, salt, pepper and honey in a bowl.

Which preparation step should I plan for?

Include the chilling step when deciding when to start.

What check should I look for as it cooks?

Bake for 1 hour and 20 minutes or until the temperature in the thickest part of the chicken registers 165 degrees F.

Is there another preparation step to plan for?

Have the oven at the specified temperature for its cooking step.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: dinneratthezoo.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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