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The chicken, sauce and beans are enough for a delicious Peruvian-style meal—but for a real feast, serve them with Rach's Charred Corn, too.
Pro Tips from Rach: If you're using dried beans, soak them the night before. Before making the salad the next day, rinse the soaked beans, cover them with plenty of water, add salt, a halved onion and bay leaf and cook at a rolling simmer until tender. Drain and cool.
If you don't have time to marinate the chicken overnight, it's fine. Just do it for at least a few hours.
Aji amarillo and aji panca, in both fresh and paste forms, are staples in Peruvian cooking. Look for them at international and South American markets and online.
For more roast chicken recipes, check out Jalapeno Roasted Chicken and Chicken Marbella.
For the marinade, combine ingredients and the garlic in a large food storage bag, add the chicken and turn to coat. Let sit overnight in the refrigerator.
Preheat oven to 450°F.
Line a rimmed baking sheet with foil and parchment, arrange chicken, pat skin a bit and spray with EVOO. Roast until 160 to 165°F internal temp and deeply browned or shellacked looking.
Meanwhile, make the sauce. Place all ingredients in food processor or blender except for EVOO, then process to smooth, streaming in the EVOO.
For the Peruvian bean salad, combine all ingredients and chill or serve.
Serve the chicken with pan drippings poured on top, lime wedges and the pepper-herb sauce on the side, along with the bean salad.