Peruvian Roast Chicken with Crispy Potatoes & Aji Verde
By Stephanie Engoy
Images
Serves
4-5 servings
Ingredients
For the chicken
- 2.5 - 3 lbs bone-in skin-on chicken thighs
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp + 1 tsp apple cider vinegar
- 4 cloves garlic, minced
- ½ tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp ground black pepper
- 1 ½ tsp salt
- 1 tbsp ají amarillo
- ½ tsp ground annatto (achiote molido)
- ½ tsp chili powder
For the potatoes
- 1 ½ lbs baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp ground cumin
For the aji verde sauce
- ½ cup mayonnaise
- ½ cup Greek yogurt or sour cream
- 1 cup fresh cilantro (stems included)
- 1 jalapeño, roughly chopped
- 2 cloves of garlic
- 2 tbsp lime juice
- 2 small green onions, white and green parts, ends trimmed
- 1 tbsp olive oil
- ¼ tsp ground cumin
- 1 tsp aji amarillo paste
- Salt and pepper, to taste
Procedure
In a large bowl, whisk together olive oil, soy sauce, lime juice, vinegar, garlic, cumin, paprika, oregano, salt, pepper, annatto, and chili powder.
Toss the chicken in the marinade, ensuring it’s well-coated. Cover and marinate in the fridge for at least 1 hour, preferably overnight.
Set the "Air Fry” function to 375°F. Place the chicken skin-side up on the air fryer tray over a baking sheet. Roast for 30-35 minutes, or until the thickest part reaches 165°F (use a meat thermometer). Remove from the air fryer and set aside to rest.
Toss potatoes with olive oil, paprika, garlic powder, onion powder, cumin, salt, and pepper.
Place the potatoes in the air fryer basket and air fry at 400°F for 15-18 minutes, shaking halfway through, until golden and crispy.
Blend all of the ingredients for the aji verde sauce in a food processor or blender, until smooth. Adjust seasoning to taste.
Serve the chicken with the crispy potatoes and drizzles of aji verde sauce, and enjoy!
Toss the chicken in the marinade, ensuring it’s well-coated. Cover and marinate in the fridge for at least 1 hour, preferably overnight.
Set the "Air Fry” function to 375°F. Place the chicken skin-side up on the air fryer tray over a baking sheet. Roast for 30-35 minutes, or until the thickest part reaches 165°F (use a meat thermometer). Remove from the air fryer and set aside to rest.
Toss potatoes with olive oil, paprika, garlic powder, onion powder, cumin, salt, and pepper.
Place the potatoes in the air fryer basket and air fry at 400°F for 15-18 minutes, shaking halfway through, until golden and crispy.
Blend all of the ingredients for the aji verde sauce in a food processor or blender, until smooth. Adjust seasoning to taste.
Serve the chicken with the crispy potatoes and drizzles of aji verde sauce, and enjoy!
Peruvian Roast Chicken with Crispy Potatoes & Aji Verde
By Stephanie Engoy
Serves
4-5 servings
Ingredients
For the chicken
- 2.5 - 3 lbs bone-in skin-on chicken thighs
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp + 1 tsp apple cider vinegar
- 4 cloves garlic, minced
- ½ tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp ground black pepper
- 1 ½ tsp salt
- 1 tbsp ají amarillo
- ½ tsp ground annatto (achiote molido)
- ½ tsp chili powder
For the potatoes
- 1 ½ lbs baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp ground cumin
For the aji verde sauce
- ½ cup mayonnaise
- ½ cup Greek yogurt or sour cream
- 1 cup fresh cilantro (stems included)
- 1 jalapeño, roughly chopped
- 2 cloves of garlic
- 2 tbsp lime juice
- 2 small green onions, white and green parts, ends trimmed
- 1 tbsp olive oil
- ¼ tsp ground cumin
- 1 tsp aji amarillo paste
- Salt and pepper, to taste
Procedure
In a large bowl, whisk together olive oil, soy sauce, lime juice, vinegar, garlic, cumin, paprika, oregano, salt, pepper, annatto, and chili powder.
Toss the chicken in the marinade, ensuring it’s well-coated. Cover and marinate in the fridge for at least 1 hour, preferably overnight.
Set the "Air Fry” function to 375°F. Place the chicken skin-side up on the air fryer tray over a baking sheet. Roast for 30-35 minutes, or until the thickest part reaches 165°F (use a meat thermometer). Remove from the air fryer and set aside to rest.
Toss potatoes with olive oil, paprika, garlic powder, onion powder, cumin, salt, and pepper.
Place the potatoes in the air fryer basket and air fry at 400°F for 15-18 minutes, shaking halfway through, until golden and crispy.
Blend all of the ingredients for the aji verde sauce in a food processor or blender, until smooth. Adjust seasoning to taste.
Serve the chicken with the crispy potatoes and drizzles of aji verde sauce, and enjoy!
Toss the chicken in the marinade, ensuring it’s well-coated. Cover and marinate in the fridge for at least 1 hour, preferably overnight.
Set the "Air Fry” function to 375°F. Place the chicken skin-side up on the air fryer tray over a baking sheet. Roast for 30-35 minutes, or until the thickest part reaches 165°F (use a meat thermometer). Remove from the air fryer and set aside to rest.
Toss potatoes with olive oil, paprika, garlic powder, onion powder, cumin, salt, and pepper.
Place the potatoes in the air fryer basket and air fry at 400°F for 15-18 minutes, shaking halfway through, until golden and crispy.
Blend all of the ingredients for the aji verde sauce in a food processor or blender, until smooth. Adjust seasoning to taste.
Serve the chicken with the crispy potatoes and drizzles of aji verde sauce, and enjoy!