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Peruvian Chicken with Creamy Rocoto and Fresh Green Chilli Lime Sauce

Number of Portions
Peruvian Chicken with Creamy Rocoto and Fresh Green Chilli Lime Sauce

Ingredients:

- For the chicken and marinade
- 10 chicken portions
- 2 tsp Schwartz Coarse Ground Black Pepper
- 2 tsp Schwartz Ground Cumin
- 2 tsp Mustard Seed , ground in pestle & morter
- 150 grams Schwartz Garlic Puree
- 50 grams Peruvian Panca Chilli paste
- 50 grams Peruvian Aji Amarillo paste
- 100 ml light soy sauce
- 100 ml white wine vinegar
- 100 ml water
- 1 lime juice, juiced
- For the Green Sauce
- Jalapeno Chilli peppers (or medium heat green chillies), chopped
- 2 tbsp Aji Amarillo paste
- 25 grams fresh coriander
- 1 tsp Schwartz Garlic Puree
- 1 lime, juiced
- 50 ml white wine vinegar
- 100 ml olive oil
- Rocoto Sauce
- 100 grams rocoto chilli paste
- 2 tsp Schwartz Ground Cumin
- 2 tsp Schwartz Oregano
- 2 tbsp lime juice
- 1 tbsp lime zest
- 450 ml mayonnaise

Method:

For the marinade combine all ingredients in a medium bowl, add chicken pieces, turn to coat, then cover and allow to marinate for 3 hours, or preferably overnight in the refrigerator.

Pre-heat oven to 180°C, 350°F, Gas Mark 4. For a charred effect on the chicken also heat a griddle pan over a high heat. Remove chicken from its marinade, (if charring chicken cook pieces on griddle pan for 2-3 minutes on each side until skin is lightly charred) place chicken pieces onto a roasting tray and cook for around 45 minutes, or until juices run clear on the thickest part.

Meanwhile for the green sauce place all ingredients in a blender, blend until smooth and transfer to a serving dish. For the Rocoto sauce mix all ingredients in a bowl until well mixed.

Serve the cooked chicken with the sauces on the side.

Hint:

Peruvian chilli pastes are available online from specialist ingredient shops or delis.

Products used in this recipe: