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Roasted Chicken with Aji Sauce Recipe

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February 19, 2015

A dinner plate with roast chicken with aji sauceOur family loves a little Peruvian restaurant in our town. It's delicious but a little too expensive. I did a search for the famous aji sauce they serve and found a few options. The first one I tried was amazing! It is so simple but full of flavor. I serve this chicken and sauce with fried plantains, pinto beans and white rice with lime, cilantro and green onions stirred in.

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Total Time: About 2 hours, minus marinating time.

Yield: Easily feeds 4, with leftovers

Ingredients:

  • 4 lb whole chicken
  • 3 Tbsp olive oil
  • 1/4 cup lime
  • 4 garlic cloves, minced
  • 1 Tbsp salt
  • 2 tsp paprika
  • 1 tsp pepper
  • 1 Tbsp cumin
  • 1 tsp oregano
  • 2 tsp sugar
  • 2 or 3 jalapenos
  • 1 cup cilantro
  • 2 cloves of garlic
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 Tbsp lime
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp olive oil

Steps:

  1. For the chicken: Combine first 9 ingredients, minus the chicken (olive oil through sugar). Put 2/3 of the marinade under the skin of the chicken. Work it in there and make sure it is all coated. Put remaining marinade on skin. Place in roasting pan and put in refrigerator, covered. Marinate 6 hours.
  2. Preheat oven to 425 degrees F. Place oven rack in lower-middle position. Cook chicken at 425 degrees F for 20 minutes. Turn down heat to 375 degrees F. Cook 1 hour and 10 minutes. Let rest for 20 minutes.
  3. Roast chicken
     
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  4. For Aji Sauce: Place remaining ingredients, minus the olive oil in the blender. Blend all ingredients, until smooth. Slowly drizzle in olive oil. Let all those ingredients "mingle" for a few hours. Serve with chicken.
  5. Fresh ingredients for Aji sauce
     
    Aji sauce ingredients in blender
     
    Adding oil to aji ingredients.
     
    Finished Aji Sauce
     
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