This Peruvian chicken recipe can be made in the Instant Post or in the oven. We’re sharing both methods.
While the most famous Peruvian dish is ceviche one of the most popular is rotisserie chicken. I swear.
I’ve had some of the best chicken in Latin America but no one talks about it. And while rotisserie chicken on its own doesn’t seem exciting, what makes it amazing are the accompanying sauces.
Yes this recipe is more about the sauce than the chicken, I promise it will be worth it.
After successfully making balsamic pork tenderloin and beef stroganoff in the Instant Pot I wanted to see if I could tackle a whole chicken and I was shocked at how good it was. It’s so moist like a rotisserie chicken but if you don’t have a pressure cooker you can absolutely cook it in the oven.
A Simple Peruvian Chicken Recipe
Rotisserie style chicken in the Instant Pot is so easy. A simple spice rub, sear on all sides and then cook it for 6 minutes per pound. A 3-pound chicken can be cooked in under 30 minutes from start to finish.
If you don’t have an Instant Pot don’t jet! I have oven instructions and remember I said this recipe is all about the sauce.
An Upper Class Food
Although many Peruvians would list pollo a la brasa as a favourite dish, it is relatively new in the culture. Swiss hotelers developed the Peruvian chicken recipe in the 1950s in Lima for wealthy patrons.
Yet today it’s considered a food for the masses and costs only a few dollars. Rotisserie chicken shops are on every corner, served with a healthy portion of fries and two distinct sauces that are as common as ketchup in North America.
Aji amarillo and aji verde literally mean yellow and green chile – folks keep it simple in Spanish.
The green chile sauce is made with jalapenos, cilantro and fresh cheese. It’s easy to replicate at home. Many people mistakenly believe that it’s a mayonnaise based sauce. And it’s true in Peru I did have some creme de aji which had mayonnaise or cream and it was delicious. But the traditional aji verde does not have either.
Also known as aji escabeche, this yellow chile sauce uses a Peruvian yellow chile pepper called aji marisol. This pepper is difficult to find fresh in North America. However, it’s possible to find it frozen in Latin food shops as well as in a paste. I found it at La Perola in Kensington Market in Toronto but it’s also available on Amazon for less than $5 a jar.
The traditional aji amarillo recipe also calls for huacatay, which is often called Peruvian black mint although it is actually a marigold native to South America. Its flavour is strong and somewhat like anise.
It’s used often in Peruvian dishes and often to help stomach aches. It’s also on Amazon for $5. But if you don’t want to invest in a lot of new condiments this recipe only calls for a small amount so you can substitute cilantro.
Also Read: 25 Vegetarian Dishes in Peru
If you make this Peruvian chicken recipe please let us know how it worked out in the comments below.
Want More Peruvian Recipes? Check out:
Sudado – Peruvian Fish Stew