Ingredients
Scale
- 4 lbs whole chicken, spatchcocked
- 1/4 cup Aji Amarillo paste
- 2 tablespoons ground cumin
- 1/4 cup fresh lime juice
- 4 cloves garlic, minced
- 2 cups long-grain white rice
- 1 teaspoon ground turmeric
- Salt and black pepper, to taste
Instructions
- Step 1: Prepare the Chicken Marinade. In a bowl, combine the Aji Amarillo paste, ground cumin, lime juice, minced garlic, salt, and pepper. Rub the marinade thoroughly over the spatchcocked chicken, ensuring the marinade gets under the skin. Marinate for at least 30 minutes or up to 4 hours in the refrigerator.
- Step 2: Roast the Chicken. Preheat oven to 425°F (220°C). Place the marinated chicken skin-side up on a baking sheet. Roast for 45 to 60 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, ensuring the skin is crisp and browned.
- Step 3: Prepare the Yellow Rice. While the chicken roasts, heat 1 tablespoon of oil in a saucepan. Add the rice and turmeric, stirring constantly for 2 minutes. Add 4 cups of water or chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until all liquid is absorbed.
- Step 4: Make the Zesty Sauce. While the rice cooks, prepare the Zesty Sauce (often Aji Verde) separately by blending ingredients like mayonnaise, fresh cilantro, lime juice, and jalapeño until creamy and smooth. Chill until ready to serve.
- Step 5: Finish and Serve. Remove the chicken from the oven and allow it to rest for 10 minutes before carving. Serve the carved Peruvian chicken hot, alongside the turmeric yellow rice, and drizzle generously with the chilled Zesty Sauce.
Notes
- Keep the highly perishable Zesty Sauce separate from the chicken and rice, refrigerating it in an airtight container for up to five days, as its fresh flavors tend to deepen overnight.
- To perfectly reheat leftover chicken without sacrificing the crispy skin, place carved pieces skin-side up on a rack over a baking sheet and bake at 350°F (175°C) until warmed through.
- For optimal plate balance, serve this hearty meal with a fresh, crisp side salad like thinly sliced cucumber or simple avocado and tomato lightly dressed with olive oil.
- Chef's Tip: Use a quality chicken broth instead of water when preparing the turmeric rice in Step 3—the added savoriness dramatically improves the overall flavor complexity of the final dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American