Peruvian Chicken With Green Sauce
Roast chicken is comfort food. Kick your comfort up a notch with this Peruvian chicken with green sauce…
I am a huge proponent of eating whatever works for your particular body and circumstances at this particular point in time. Sometimes I eat vegan and at other times of the year, I feel my body does best with a little grass-fed organic meat. That’s how I roll… I feel a plant-based diet coming on, so before I go all veggie on you, I want to post one of my all-time favorite chicken recipes. This Peruvian Chicken With Green Sauce is amazing on so many levels…
There’s an awesome little Peruvian restaurant a few blocks from my apartment. It’s so good… and reasonably priced… and the chicken is cooked perfectly. But, their green sauce is way too spicy for me — and I am a spice-lover… So, when I saw a recipe for Peruvian Chicken With Green Sauce, I knew it had my name all over it.
This chicken is better than my fav little place. Yup, I said it… better. But, I don’t serve it with what they do (french fries with cut-up hot dogs). I like to serve mine with a tri-color salad or some other fresh green vegetable.
I always like to give credit where credit is due… so a big thanks to Epicurious for this recipe!
If you want to try another flavorful chicken recipe, try my recipe for Easy Tandoori Chicken.
Here are some of the awesome healing ingredients in this Peruvian Chicken With Green Sauce:
Chicken is something I push people to buy organic if possible. Organic chicken is a great, healthy protein to give you energy, lessen the pain of some types of arthritis, and boost your system when you are particularly weak — like after surgery or childbirth. People who have some conditions that we consider “excess heat” conditions should limit the amount of chicken they eat. So, if you have an illness that gives you a bright red tongue or severe dryness in your body, check with your doctor first. For example, if you have a lot of burning stomach acid, you should avoid chicken for awhile…
Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….
Lemon peels contain calcium, potassium and vitamin C. Lemons are good for your stomach, they help detoxify your body, they balance your pH and they act as an antibacterial. If you have a sore throat or a cough, go for lemons to make things better. Lemons are great for quenching your thirst, and, in China, many years ago, hypertension was treated by drinking tea made from lemon peels. This recipe includes lemon juice and lemon zest.
Cilantro is also known as Chinese Parsley. It is good for the common cold, indigestion, and energy flow in the body. An old Chinese remedy for the common cold and even for measles was to drink cilantro and mint tea. Cilantro is one of those herbs you either love or hate; I’m a lover…
Hot peppers contain more vitamin C than any other vegetable and they are good at fighting off the common cold. So, if you like spice, as I do, use a generous amount of whatever hot peppers you like. The main component of hot peppers is capsaicin. Capsaicin actually works with your body and mind to make you feel happy. It’s also good for reducing swelling and can relieve arthritic joint pain. If you have high blood pressure, check with your doctor before eating too many hot peppers because they can actually raise the blood pressure in some people.
Limes help to regenerate fluids, so they are great to combat any dehydration symptoms that sometimes can accompany alcohol consumption. They also contain a lot of vitamin C and they can actually help energize you.
- For chicken:
- 1 4-1/2 lb whole organic chicken, spatchcocked (backbone removed and chicken pressed flat)
- 3 garlic cloves, minced
- 1 Tbs extra-virgin olive oil
- 1 Tbs cumin
- 1 Tbs paprika
- ½ tsp dried oregano
- ½ tsp sea salt
- juice from 1-1/2 lemons
- zest from 1 lemon
- For green sauce:
- 1 bunch of cilantro (thick stems discarded)
- 1-inch piece of a serrano pepper (or to taste)
- 1 garlic clove, chopped
- the juice of 1-1/2 limes
- pinch of sea salt
- ⅓ cup of a healthy mayonnaise
- Preheat the oven to 400°F.
- Lay the chicken on a baking sheet.
- Gently loosen the skin from the breast and thighs by slipping two fingers in between the skin and flesh.
- Combine remaining chicken ingredients in a small bowl.
- Gently spread about 2-Tbs of the spice mixture under the skin.
- Season the outside of the skin with salt.
- Place in the oven.
- Brush the skin with some of the remaining spice mixture, every 20 minutes, and continue roasting until done (170°F on an instant-read meat thermometer). Mine took about 1 hour.
- Transfer chicken to a cutting board and let it rest 10 to 15 mins.
- Meanwhile, make the sauce by pureeing all of the sauce ingredients in a blender until smooth.
- Cut up chicken and serve with the sauce on the side.