Peruvian roast chicken

Peruvian Roasted Chicken with Aji Verde

Since I don't have a rotisserie I roasted mine in the oven and cut it in half to make sure all the skin gets crispy. Serve this with a simple avocado salad or this is also great with tostones or rice and beans. For best results, marinate chicken overnight.


Peruvian Roasted Chicken
Gina's Weight Watcher Recipes
Servings: varies
Points+ with Skin: drumstick 2 pts, wing 3 pts, thigh 4 pts, 4 oz breast 5 pts

Ingredients:
1 whole chicken
4 oz beer (I used Corona light)
1/4 cup white vinegar
1 lime, juice of
2 tsp cumin
2 tsp garlic powder
1 tsp dried oregano
salt
paprika
Directions:

Wash chicken and remove all fat. Place in a large bowl and season generously with beer, vinegar, lime juice, salt, garlic powder, cumin and oregano. Place in a large bag and marinate overnight.

Remove chicken from bag, cut chicken in half and place both halves on a large oven safe baking dish, skin side up. Discard marinade. Sprinkle chicken with paprika and a little more garlic powder and salt and bake at 425° for about 50 minutes, basting with the pan juices half way through. To test for doneness, insert a meat thermometer into the thickest part of the chicken; the thermometer should read about 160°F. The chicken needs to reach an internal temperature of 165°F, but after the chicken is taken out of the oven it should rise to 165°. Let the chicken rest for 5 minutes before carving.


White sauce - aji amarillo
1/2 c mayo
1/4 c sour cream
1 Tbsp ketchup
chopped green onion
juice from 1-2 limes
salt and pepper


Aji Verde Sauce
Servings: 4 • Points: 1.5 pts
2-3 jalapeños, seeded
3 tbsp fresh cilantro
2 tbsp olive oil
1 clove garlic
1 tbsp white vinegar
pinch cumin
salt and pepper
2 tbsp fat free sour cream
Place all ingredients in a blender and puree until smooth. Serve over chicken, rice, beans or plantains.