Peruvian Style Roast Chicken With Green Sauce

Pollo a la braso, or Peruvian style roast chicken can be found in eateries all throughout the U.S. and is considered to be a staple item on the menu of Peruvian/American fusion restaurants. What makes this dish so special is not only its amazing taste but its simplicity. Sometimes the most tasty dishes are one with few ingredients.

This rotisserie chicken dish is a Peruvian version of pollo al spiedo which basically means a chicken on the “roasting spit or skewer.” A simple dish. The original version consisted of a chicken that was cooked in charcoal and marinated only with salt served with large french fries. No cutlery needed either because traditionally it was eaten with the fingers. It is most always served with some sort of creamy mayonnaise based sauce. Aji is the most frequent sauce.

Creating this delicious dish at home was inspired by two things — dining at our local Peruvian restaurant AND me and my husband’s dream to visit Peru and Machu Picchu. But where did this dish actually start?

ITS ORIGINS

The recipe was developed by two Swiss residents of Peru, Roger Schuler and Franz Ulrich, in the 1950s. Schuler along with his business partners helped perfect ths recipe by observing the cooks in his hotels. He ultimately created the Granja Azul restaurant in Lima, Peru.

So let’s start cooking..

INGREDIENTS FOR CHICKEN

3 garlic cloves, finely chopped
1 tablespoon ground cumin
1 tablespoon olive oil
1 tablespoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1 1/2 teaspoons kosher salt, divided
Freshly ground black pepper
2 lemons
1 (4-4 1/2-pound) whole chicken

INSTRUCTIONS TO PREPARE CHICKEN

Preheat oven to 400°F. Mix garlic, cumin, oil, paprika, pepper, oregano, 1/2 tsp. salt, and finely grated zest from 1 lemon in a medium bowl. Quarter zested lemon; set aside 2 quarters. Squeeze juice from 1 whole lemon and remaining 2 quarters to yield 2 Tbsp. juice; stir into spice mixture.
Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears. Remove backbone. Turn chicken breast side up and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Pat chicken dry with paper towels. Rub chicken all over with 2 reserved lemon quarters. Squeeze juice over bird, then rub skin all over with inside of rinds.
From both edges of cavity, loosen skin from breasts and thighs, being careful not to tear skin. Using your fingers, gently spread 2 heaping Tbsp. spice mixture under skin (reserve remaining spice mixture for basting later), then season chicken all over with remaining 1 tsp. salt and black pepper. Transfer chicken, spread flat and skin side up, to a roasting pan or large skillet.
Roast chicken 20 minutes, then brush with spice mixture and pan juices. Continue roasting, basting with spice mixture and pan juices every 20 minutes, until juices run clear when thigh is pierced with a fork or an instant-read thermometer inserted into thickest part of thigh registers 165ºF, 50-60 minutes total.
Transfer chicken to a cutting board and let rest 15 minutes, reserving pan juices.
Carve the chicken into pieces and baste with the reserved pan juices.

INGREDIENTS FOR GREEN SAUCE

1 cup (packed) cilantro leaves with tender stems
1–2 medium jalapeños, coarsely chopped
1 garlic clove, finely chopped
1 tablespoon extra-virgin olive oil
2 1/2 teaspoons fresh lime juice
1/4 teaspoon kosher salt
1/3 cup sour cream

INSTRUCTIONS TO PREPARE GREEN SAUCE

Purée cilantro, jalapeños, garlic, oil, lime juice, and salt in a blender until combined. Add sour cream and purée until well blended. Transfer to a small bowl, cover, and chill until ready to use.