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The chicken, sauce and beans are enough for a delicious Peruvian-style meal—but for a real feast, serve them with Rach's Charred Corn, too.  

Pro Tips from Rach: If you're using dried beans, soak them the night before. Before making the salad the next day, rinse the soaked beans, cover them with plenty of water, add salt, a halved onion and bay leaf and cook at a rolling simmer until tender. Drain and cool.  

If you don't have time to marinate the chicken overnight, it's fine. Just do it for at least a few hours. 

Aji amarillo and aji panca, in both fresh and paste forms, are staples in Peruvian cooking. Look for them at international and South American markets and online. 

For more roast chicken recipes, check out Jalapeno Roasted Chicken and Chicken Marbella. 

Ingredients

For the Marinade:
  • About ¼ cup soy sauce (eyeball the amount)
  • 2 tablespoons aji amarillo (yellow chili) paste or sriracha
  • 1 tablespoon aji panca (red chili) paste or 1 tablespoon chili powder (a blend) or pasilla, ancho, harissa or chipotle paste
  • 1 tablespoon prepared mustard (brown or Dijon)
  • 1 tablespoon Worcestershire
  • 1 tablespoon each ground cumin, pimento or paprika and oregano
  • 8-10 cloves garlic, grated or chopped
  • Two 3 ½ pound chickens, quartered
  • EVOO non-aerosol cooking spray
  • 2 limes, cut into wedges
For the Pepper-Herb Sauce:
  • 1 cup each parsley and cilantro
  • 12 aji peppers, stemmed and seeded or 4 jalapenos, stemmed and seeded
  • 2 cloves garlic, crushed
  • Juice of 2 limes
  • 2 tablespoons fresh oregano or 2 teaspoons dried
  • 1 tablespoon aji amarillo paste or Tabasco Green Pepper Sauce
  • 1 tablespoon honey or agave
  • 2 teaspoons ground cumin
  • ½ cup grated Cotija cheese or feta
  • Pinch of salt
  • About ½ cup EVOO
For the Peruvian Bean Salad:
  • ½ pound dried or 28 ounces canned Mayocoba/Canary beans (or canned butter or pinto beans); if using dried beans, see Tip
  • 2 medium tomatoes, seeded and diced
  • 1 small red onion, chopped
  • 4 aji chilies or 2 jalapeno peppers, seeded and finely diced
  • ½ cup chopped cilantro and parsley combined
  • 1 large or 2 medium avocado, still almost firm/a bit underripe, scooped and diced
  • Juice of 1 lemon or 2 limes
  • About ¼ cup EVOO
  • Salt and pepper

Yield

Serves: 4 to 6

Preparation

For the marinade, combine ingredients and the garlic in a large food storage bag, add the chicken and turn to coat. Let sit overnight in the refrigerator.  

Preheat oven to 450°F.  

Line a rimmed baking sheet with foil and parchment, arrange chicken, pat skin a bit and spray with EVOO. Roast until 160 to 165°F internal temp and deeply browned or shellacked looking. 

Meanwhile, make the sauce. Place all ingredients in food processor or blender except for EVOO, then process to smooth, streaming in the EVOO.    

For the Peruvian bean salad, combine all ingredients and chill or serve. 

Serve the chicken with pan drippings poured on top, lime wedges and the pepper-herb sauce on the side, along with the bean salad.