Tag Archives: chicken

Peruvian Chicken with Green Sauce

Pollo de Brasa also known as Peruvian Chicken is one of my personal favorites, so I decided to recreate this recipe at home! Serve with a side of the traditional Aji Verde (green sauce), and a side salad. The key to getting these traditional peruvian flavors are the use of the Aji Panca and Aji Amarillo pepper pastes that can be found in many hispanic food sections or ethnic food stores. However these recipes can be made without them, and I’m sure will still taste wonderful even if you can’t track these peppers down.

 Ingredients 

  • 2 teaspooons paprika
  • 2 teaspoons of salt
  • 1 teaspoon black pepper
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 4-5 cloves of garlic
  • 2 tablespoons aji panca paste
  • ¼ cup dark beer
  • 1 teaspoon balsamic vinegar
  • 3 tablespoons olive oil
  • juice of two limes
  • 3-4 pound whole chicken or quartered

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Directions

  1. Blend all ingredients (but the chicken) in a food processor until smooth.
  2. Rub marinade onto meat and then refrigerate for several hours or overnight.
  3. Heat oven to 475 degrees and add 1 cup of water to roasting pan. Roast chicken for about 30 minutes. Then tent with foil and cook for about 15 minutes more, or until juices run clear and the thickest part of meat reaches internal temperature of at least 165 degrees.

Aji Verde// Green Sauce (Optional)

  • 1-2 whole jalapeño chilies, roughly chopped
  • 1 tablespoon aji amarillo pepper paste
  • 1 cup fresh cilantro leaves
  • 2 medium cloves garlic
  • 1 green onion, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 teaspoons fresh juice from 1 lime
  • 1 teaspoon distilled white vinegar
  • 1 tablespoon extra virgin olive oil
  • salt and freshly ground black pepper

Add all ingredients to food processor and blend until smooth. Sauce will thicken a bit as refrigerated.

 

Rosemary and Balsamic Lemon Chicken

Ingredients

  • 4 pieces of chicken of choice
  • 4 Tbsp olive oil
  • 4 cloves garlic, minced
  • 2 tsp fresh or dried rosemary, chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 lemon, juiced
  • 1/4 cup balsamic vinegar

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Directions

  1. Heat the oven to 400°F
  2. Pour 4 tablespoons of olive oil into a bowl
  3. Add in minced garlic, chopped rosemary, salt and pepper
  4. Place chicken in a pan and drizzle the olive oil mixture over the chicken evenly.
  5. Squeeze juice of 1/2 lemon over chicken
  6. Roast until meat has an internal temperature of 170°F (about 25 minutes, depending on type and size of meat)
  7. Meanwhile juice second half of lemon and add to 1/4 cup of balsamic vinegar.
  8. When chicken is done, remove from oven and pour balsamic mixture over meat

Honey Sesame Chicken (Crock Pot)

My roommate and I had a craving for some Chinese food so instead we went to the store and picked up organic chicken and some simple ingredients to throw together in the crock pot! This chicken turned out simply delicious, and isn’t it that much tastier knowing exactly what ingredients are going into your meal?

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Ingredients (10 mins prep, 4 hours on low)

  • 8 chicken drumsticks, or meat of choice
  • 1 cup honey
  • 1/2 cup coconut aminos (paleo sub. for soy sauce)
  • 1/2 cup diced onion
  • 1/4 cup organic ketchup
  • 2 tablespoons vegetable oil or olive oil
  • 2 cloves garlic, minced
  • salt and pepper
  • 1/4 teaspoon red pepper flakes
  • 4 teaspoons arrowroot powder dissolved in 6 Tablespoons water (paleo sub. for cornstarch)
  • 1/2 tablespoon (or more) sesame seeds
  • 3 scallions, chopped

Directions

  1. Lightly season both sides of chicken with salt and pepper, put into crock pot.
  2. In a medium bowl, combine honey, coconut aminos, onion, ketchup, oil, garlic and pepper flakes.
  3. Pour over chicken.
  4. Cook on low for 4 hours.
  5. Remove chicken from crock pot, leave sauce.
  6. Dissolve 4 teaspoons of arrowroot powder in 6 tablespoons of water and pour into crock pot.
  7. Stir to combine with sauce.
  8. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
  9. Sprinkle with sesame seeds and chopped scallions and use extra sauce on a side of mixed veggies.