Peruvian Chicken with Traditional Green Sauce

• Gluten free

• Meat

  • 15 1/2 4 lb (1.5-2kg whole chicken, whole

• Produce

  • 1 cup Cilantro, fresh leaves
  • 5 cloves Garlic
  • 3 Jalapeno chiles

• Condiments

  • 2 tsp Lime juice, fresh
  • 1/2 cup Mayonnaise

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 2 tsp Kosher salt
  • 1 tbsp Paprika
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin
  • 1 tbsp Vegetable oil
  • 1 1/3 tbsp White vinegar

• Nuts & Seeds

  • 1 tbsp Cumin, ground

• Dairy

  • 1/4 cup Sour cream

Found on cookingtheglobe.com

Description

Directions

• The chicken. Butterfly the chicken according to these instructions. Preheat oven to 450°F (230°C). In a small bowl, combine the cumin, paprika, garlic, vinegar, salt, pepper, and oil and spread the mixture all over the chicken. Line a baking sheet with foil and set a wire rack on it. Put the chicken on it and roast until the thickest part of the breast registers 145°F (60°C), for about 40 minutes. Carve the chicken and serve.
• The sauce. Combine all the ingredients except the oil in a blender and blend until smooth. With the blender running, add the olive oil. Season with salt and pepper to taste. Enjoy!

Nutrition