Peruvian-style roast chicken with spicy jalapeño sauce

Time 1 hour 15 minutes
Yields Serves 3 or 4
Peruvian-style roast chicken with spicy jalapeño sauce
(Bob Chamberlin / Los Angeles Times)

Peruvian-style spicy jalapeño sauce


Combine the jalapeños, cilantro, garlic, mayonnaise, sour cream, chile paste, lime juice and vinegar in the jar of a blender and blend on high speed until smooth. With the blender running, slowly drizzle in the olive oil. Season to taste with one-half teaspoon salt and one-eighth teaspoon pepper, or to taste. This makes about 1 cup sauce, which can be stored in a sealed container in the refrigerator for up to 1 week.


Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees.


In a small bowl, combine the cumin, paprika, garlic, vinegar, salt, pepper and oil and massage together with your fingertips.


Dry the chicken thoroughly. Separate the chicken skin from the breasts. Spread the spice mixture evenly over the chicken and all under the skin.


Set a wire rack on a rimmed baking sheet lined with aluminum foil. Position the chicken so that the breasts are in the center of the baking sheet and the legs are close to the edges. Roast until the thickest part of the breast close to the bone registers 160 degrees on an instant-read thermometer, 35 to 45 minutes.


Transfer the chicken to a cutting board, tent loosely with foil, and rest for 10 minutes, then carve and serve with the spicy jalapeno sauce, if desired.

Adapted from recipes found in “The Food Lab” by J. Kenji López-Alt. Aji amarillo paste can be found in select gourmet and Latin markets, as well as online.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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