Get the FREE recipe for Melissa Clark’s Peruvian Roasted Chicken With Spicy Cilantro Sauce:
Say hello to your new favorite chicken recipe. It’s no wonder that Peruvian chicken, with its burnished-skinned, deep flavors and hit of spice, has become something of an obsession here in the United States. There are dozens of way to make it, but most recipes call for two different kinds of Peruvian chile pastes — aji amarillo and aji panca — to add the necessary complexity and heat. You can find them at South American markets and online, but in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won’t be traditional, but the chicken will still be tasty — especially when paired with Melissa’s irresistibly creamy, spicy cilantro sauce.
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This 5-Star Peruvian Chicken Recipe Has 6,800+ Reviews | Melissa Clark | NYT Cooking
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Get the FREE recipe for Melissa Clark’s Peruvian Roasted Chicken With Spicy Cilantro Sauce: https://nyti.ms/4j5xQjD
I wonder how many cooks in Peru use olive oil. But in NYC it must make sense.
while it’s appreciated to see all the hand washing, the fact that she’s wearing a ton of rings WHILE handling raw chicken without gloves defeats the purpose completely- there’s no way the rings aren’t harboring and transferring bacteria. extremely unhygienic 😖
Yummy. We love Peruvian food. My favorite dish is Lomo Saltado with that delicious aji sauce. 😊 Peruvian chicken is the best………
A Melissa Clark recipe in glorious 4k!! The Future is now!
Ive been making this NYT recipe for years and it is 🐐
Aji panca and aji amarillo were available on Amazon when I first discovered this recipe a few years ago. I bought them but they came in relatively large containers but I did not use them often enough so they expired. I now regret not making this sauce more often because it goes well with different types of protein, not just chicken.
Looks great! My method, chicken thighs, skin on, bone in. Salt Lick dry rub, smoker for 2 hours at 300. Flip once after 30 min, flip again after another 30 min, then keep on for another hour. Enjoy (skin like a potato chip, moist chicken meat)✌️
I just finished reading Forbidden Chef Secrets and honestly, it's packed with stuff I’ve never seen in regular cookbooks. The way it explains everything changed how I cook at home.
Every other recipe I’ve watched recommends 48 hour marinade and with a minimum of 6 hours on the chicken marinade
YUM! Peruvian-style chicken was all the rage, pre-pandemic, so I bought the spice/herb pastes online…aji amarillo, panca, and haucatuay (especially good with rice or potatoes!). Enjoyed them all; but best local to Louisville, KY and Southern Indiana place called Carali's and they ARE SO GOOD, and it makes me sad they don't have people lined up for their fabulous food.
Washing her hands, but not the chicken… OK 🙃 Touching the faucet with salmonella hands while alsk cross contaminating the pans in the sink… that's not norovirus, it's a food borne illness 🫠
The best chicken in Peru is from street vendors with their wood grill cooking chicken all day and night, yummmmm
I found this recipe on the NYT Cooking app a few years ago and it is kick-ass. I've made it so many times, it's so delicious.
Love the recipe, but have no idea why Chef uses weird ceramic pour pitchers for oil. Use a glass drizzle spout container like most of us.
As much as I like her rings, I just can't help but think there's gonna be chicken juices stuck in those little crevices even after washing her hands… Maybe I'm being too paranoid, but I just feel like she should take those off before handling chicken just to be safe.
Anyway, great video, beautiful dish
Que buena receta de Pollito al Horno… XD
Great recipe! I will say though, I hate how the stupid “why don’t you show them washing hands” commenters have now forced the editors to leave in every single time they wash hands. Do you really think people working in a professional kitchen aren’t washing their hands when handling raw meat?
you could've featured an authentic peruvian chef showcasing food belonging to their culture, but instead you chose this generic goofy shopping mall soccer mom.
this lady it turning me on. im not sure why
Greetings,
What is being poured over the chicken at timestamp 5:47?
Cheers
Looks delish, do you think any other dried peppers could substitute? Like gaujillo or ancho?
god i miss having a peruvian restaurant nearby. used to live in the baltimore area where we had chicken rico. i haven't had peruvian in YEARS now. lomo saltado is my favorite food
I appreciate seeing all the pauses for hand washing! A very important step in handling raw meat that is often overlooked and not shown in videos. Recipe looks great! Thanks for sharing
🐔
Just wondering where I could find those chili pastes 🤔