Peruvian Chicken with dipping sauce- from the Stay at Home Chef

We love a good Peruvian restaurant with their flavorful chicken, rice, vegetables, and dipping sauce. The chicken is usually grilled and sliced and served on a bed of cooked onions, bell peppers, and potato fries, and the flavorful juice drips down over all. Then the rice is molded artistically into a pyramid or round shape on the plate next to the chicken. Dipping sauce on the side. 

*You can make a whole chicken, or use the equivalent in breasts or thighs to marinate and grill. You can also use already cooked rotisserie meat with the seasonings below, toss to coat chicken, then cook together and serve with all the same accompaniments. 

• 3 to 4 pound whole chicken seasoned with this mixed together into a paste:
• 1/3 c. olive oil
• 1/3 cup lime juice (about 2 limes)
• 6 cloves garlic minced
• 2 tablespoon salt
• 1 tablespoon ground cumin
• 2 teaspoons paprika
• 2 teaspoons sugar
• 1 teaspoon black pepper
• 1 teaspoon dried oregano

• Preheat oven to 475 degrees. Place the chicken on a roasting pan rack.
• In a small bowl, combine the olive oil, lime juice, garlic, salt, cumin, paprika, sugar, pepper, and oregano. Use your fingers to loosen the skin around each end opening. Spoon some of the spice mixture under the skin so the flavors get in direct contact with the meat. Brush the outside of the chicken with some of the mixture as well. 
• Roast in the 475 degree preheated oven for 20 minutes.
• After 20 minutes, reduce temperature to 350 degrees. Continue roasting until chicken reaches an internal temperature of 165 degrees, about 1 hour, 15 minutes. Baste the chicken periodically for maximum moisture.
• Let chicken rest for 10 to 15 minutes before cutting and serving. Serve hot with Peruvian Dipping Sauce, rice, potato fries, and veg.

Peruvian Green Dipping Sauce: Combine all ingredients below in a food processor or blender. Puree. Store in refrigerator until ready to serve. (I always have to add a bit of water to my blender for it to blend, which makes the sauce thinner, but still good).

Peruvian Green Dipping Sauce

• 1 cup fresh cilantro loosely packed
• 1 small jalapeno, de-seeded, or more if you like it really spicy
• 1/4 cup peperoncinis from jar
• 2 tablespoons grated cotija cheese (or Parmesan)
• 1 clove garlic , minced
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1/2 cup mayonnaise
• 1/4 teaspoon salt

Blend ingredients  and store in fridge. Serve with chicken, potatoes, vegetables, and rice. It taste good on everything! Also serve with this red sauce below.

In place of the Peruvian  red sauce, I buy this Herdez Chipotle Salsa Cremosa. Super spicy!