My Family is Obsessed with This Peruvian Recipe

Ingredients

• 1 tsp Cumin Seeds (toasted)
• 1 tsp Coriander Seeds (toasted)
• 12 whole Garlic Cloves (peeled)
• 0.5 inch Fresh Ginger (peeled, roughly chopped)
• 1 tbsp Peruvian Black Mint (Wakai) (if unavailable, use 3 fresh mint leaves (~1 tsp))
• 3 leaves Fresh Mint Leaves (substitute for wakai)
• 1.5 tbsp Aji Panca (or Ancho Chili) (if unavailable, use dried ancho chili, stems removed, seeds removed)
• 1 whole Ancho Chili (stem and seeds removed, dried at 275°F for 15‑16 min)
• 1 tbsp Fresh Rosemary (finely minced)
• 3 tbsp Red Wine Vinegar
• 0.25 cup Olive Oil (or any neutral oil)
• 3 tbsp Soy Sauce
• 1 tsp Coarse Salt (plus to taste in sauce)
• 1 piece Whole Roasting Chicken (3.5‑4 lb, rinsed and patted dry)
• 2 cup Chicken Stock (or water/vegetable stock)
• 2 large Yellow Onion (thickly sliced)
• 1 cup Mayonnaise
• 1 cup Cilantro (tightly packed, stems included)
• 3 whole Green Onions (white and green parts)
• 1 whole Jalapeño Pepper (seeded)
• 1 tbsp Aji Amarillo Paste (optional but classic)
• 0.25 cup Queso Fresco (crumbled; can substitute Keta cheese)
• 2 tbsp Lime Juice (juice of 1 lime)
• 2 whole Garlic Cloves (for sauce)
• 2 tbsp Olive Oil (for sauce)
• 1 tbsp Fresh Mint Leaves (or wakai if you have it)
• 2 feet Butcher Twine (for tying drumsticks)

Instructions

1. Toast Cumin and Coriander Seeds

   Heat a medium sauté pan over low‑medium heat. Add 1 tsp cumin seeds and 1 tsp coriander seeds. Stir occasionally and toast for 7‑8 minutes until fragrant.

   Time: PT8M

2. Grind Toasted Seeds

   Transfer the toasted seeds to a mortar. Using a pestle, grind them until they form a coarse powder.

   Time: PT5M

3. Add Garlic and Ginger

   Add 12 peeled garlic cloves and a ½‑inch piece of peeled ginger to the mortar. Mash and grind until incorporated.

   Time: PT5M

4. Incorporate Herbs

   Add 1 tbsp wakai (or 3 fresh mint leaves) and the minced rosemary to the mortar. Grind briefly.

   Time: PT3M

5. Dry Ancho Chili

   Remove stem and seeds from 1 whole ancho chili. Place on a small sauté pan and bake on the middle rack at 275°F for 15‑16 minutes until dry and slightly crisp.

   Time: PT16M

   Temperature: 275°F

6. Grind Dried Chili

   Let the dried chili cool a few minutes, then add it to the mortar and grind into the spice paste.

   Time: PT3M

7. Add Liquids to Paste

   Stir in 3 tbsp red wine vinegar, ¼ cup olive oil, and 3 tbsp soy sauce. Mix until a thick paste forms.

   Time: PT2M

8. Season the Marinade

   Taste the paste; it should be salty and garlicky. Adjust with a pinch more salt or an extra garlic clove if needed.

   Time: PT2M

9. Prepare the Chicken

   Rinse the whole chicken inside and out, then pat dry thoroughly with paper towels.

   Time: PT5M

10. Marinate the Chicken

    Place the chicken in a large bowl. Pour in all but 2‑3 tbsp of the paste. Using your hands, rub the mixture over the entire bird, under the skin, and inside the cavity. Flip breast‑side down, cover with plastic wrap, and refrigerate for 12‑72 hours.

    Time: PT10M

11. Preheat Oven

    When ready to cook, preheat a conventional oven to 400°F (fan off).

    Time: PT10M

    Temperature: 400°F

12. Arrange Pan and Add Stock

    Slice 2 large yellow onions thickly and spread them on the bottom of a roasting pan with a rack. Place the marinated chicken on top, breast side up. Pour 2 cups chicken stock around the onions (not over the bird).

    Time: PT5M

13. Tie Drumsticks and Tuck Wings

    Using butcher twine, tie the two drumsticks together and tuck the wings behind the bird to keep it stable.

    Time: PT3M

14. Roast the Chicken

    Place the pan on the middle rack and roast for 70‑75 minutes, or until the thickest part reaches 162‑163°F. About halfway (≈35 min), tent the bird with a 2‑ft sheet of foil to prevent over‑browning.

    Time: PT75M

    Temperature: 400°F

15. Prepare Aji Verde Sauce

    While the chicken roasts, blend 1 cup mayonnaise, 1 cup tightly packed cilantro (stems included), 3 green onions, 1 seeded jalapeño, ¼ cup queso fresco, 2 tbsp lime juice, 2 garlic cloves, 2 tbsp olive oil, 1 tbsp fresh mint (or wakai), 1 tbsp aji amarillo paste (optional), and a pinch of coarse salt until smooth.

    Time: PT5M

16. Rest the Chicken

    Remove the chicken from the oven, transfer to a cutting board, and let rest 10‑15 minutes. The internal temperature will rise to the safe 165°F.

    Time: PT12M

17. Glaze with Reserved Marinade

    Warm the reserved 2‑3 tbsp of paste over low heat just until fluid. Brush generously over the entire chicken.

    Time: PT5M

18. Plate and Serve

    Carve the chicken, arrange on a parchment‑lined sheet tray, and serve with the Aji Verde sauce and lime wedges. Optional sides: fried potatoes or Peruvian beans.

    Time: PT0M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

10 g

Fat

35 g

Fiber

2 g

Ingredient Substitutions

• Instead of Fresh Ginger: ground ginger (1/4 tsp)
• Instead of Peruvian Black Mint (Wakai): fresh mint leaves
• Instead of Aji Panca (or Ancho Chili): ancho chili
• Instead of Ancho Chili: aji panca
• Instead of Fresh Rosemary: dried rosemary (1 tsp)
• Instead of Red Wine Vinegar: apple cider vinegar
• Instead of Olive Oil: vegetable oil
• Instead of Soy Sauce: tamari (gluten‑free)
• Instead of Chicken Stock: water, vegetable stock
• Instead of Mayonnaise: Greek yogurt (for lighter version)
• Instead of Jalapeño Pepper: serrano pepper
• Instead of Aji Amarillo Paste: yellow bell pepper puree with a pinch of cayenne
• Instead of Queso Fresco: feta cheese
• Instead of Lime Juice: lemon juice
• Instead of Olive Oil (for sauce): vegetable oil
• Instead of Fresh Mint Leaves: wakai
• Instead of Butcher Twine: kitchen string

Equipment Needed

• Medium Sauté Pan
• Mortar and Pestle
• Small Sauté Pan (for drying chili)
• Oven
• Roasting Pan with Rack
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cups
• Blender
• Aluminum Foil
• Rubber Spatula
• Tongs
• Large Mixing Bowl

Critical Steps — Do Not Skip

• Toasting cumin and coriander seeds for aroma
• Grinding spices, garlic, and ginger in a mortar
• Drying and grinding the ancho (aji panca) chili
• Marinating the whole chicken for at least 12 hours
• Tying drumsticks and tenting with foil during roasting
• Achieving an internal temperature of 165°F
• Preparing the Aji Verde sauce while the chicken roasts

Chef Tips from the Video

• Use a meat thermometer for precise doneness; insert it into the thickest part of the thigh without touching bone.
• For extra flavor, add a splash of the pan drippings to the Aji Verde sauce.
• If you don’t have a mortar, pulse the toasted seeds, garlic, and ginger in a food processor before adding the liquids.

Troubleshooting

Storage

Refrigerator: Store leftover chicken and sauce in airtight containers for up to 4 days.

Freezer: Freeze cooked chicken (separated from sauce) for up to 2 months; thaw in refrigerator before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken up to 72 hours ahead; keep it covered in the refrigerator.
• Aji Verde sauce can be made 2 days in advance and stored chilled.
• Dry the ancho chili while you’re preparing the other ingredients to save time.

Frequently Asked Questions