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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