• Lisa Jarvis

Peruvian Chicken with Creamy Jalapeno Sauce

Updated: Oct 3, 2019



I have recently started back for my final semester of culinary school and one of my classes is Meats, Seafood and Poultry. So the other day I cooked a Peruvian Roasted Chicken with this beautiful rub and a creamy jalapeno sauce....and it was amazing! I was worried that it might turn out too spicy for me, but it wasn't at all. In fact it was perfect! The jalapeno in the sauce is blended with sour cream among other ingredients, so even the sauce isn't too spicy. So I decided to go home and make it with individual boneless, skinless chicken breasts and thighs. Again.....it was perfect! The family loved it! In fact, I am making it again this weekend! I just enjoyed it so much. I know you will too! I roasted the chicken on a wire rack on top of a large baking sheet. This allows the heat to cook all the way around each piece of chicken cooking it evenly. If you will line the baking sheet with foil, it makes for a very easy clean up!

The jalapeno sauce can be made in a blender or a food processor and you can make it up ahead and put it in the fridge. This sauce is so good with the chicken, but one of my sons loved it with tortilla chips dipped in it as well!

I hope you will try this soon! Beautiful and delicious!

Here's what you need:

For the chicken:

3 lbs or so of boneless, skinless chicken breasts or thighs ( I did both)

1 T ground cumin

1 T paprika

3 cloves garlic minced

1 T white vinegar

2 t salt

1 t black pepper

1 T vegetable oil

For the jalapeno sauce:

3 jalapenos (seeded and chopped)

1 cup of fresh cilantro leaves

2 cloves garlic

1/2 cup light mayonnaise

1/4 cup light sour cream

Juice of one lime

1 t white vinegar

2 T extra virgin olive oil

salt and pepper to taste

Let's make the sauce first. ***( This can be made ahead or made while the chicken is waiting to bake with the rub on it. See the next step for the chicken ) Place all ingredients for the jalapeno sauce in a blender or a food processor except the olive oil. Blend on high until smooth. While it is running, drizzle in the olive oil. Season to taste with salt and pepper. Set the sauce aside or in the fridge if you are making it up ahead.

For the chicken:

Combine all 7 ingredients under chicken ( listed above ) in a bowl to form the rub. Trim the chicken and rub each piece with the rub. Place the chicken pieces on the wire baking rack sitting on the large baking sheet lined with foil. Let this sit at room temperature for 20-30 minutes. Roast in a 400 degree oven for 25-30 minutes or until the fattest part of one of the pieces of chicken has an internal temperature of 160. Pull it out of the oven and cover the entire thing loosely with foil to rest. The chicken will continue to cook while resting and should at least reach a temperature of 165. Let the chicken rest about 10 minutes. Serve with the jalapeno sauce and torn cilantro leaves for garnish. I served this with roasted brussels sprouts and quinoa. YUM!!!!!!


#Chicken

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