Monday Menu: A Taste Of Peru

There is a Peruvian restaurant near here, run by a couple who are from there. They get most of the more exotic ingredients shipped to them, so it really is a taste of Peru when we dine there.

Every plate is served with a side of this green sauce and the first time I had it, I was pretty sure I’d died and gone to heaven. I raved about it and Rosario was kind enough to stop by the table and explain the ingredients. The key ones were huacatay (black mint) and aji amarillo (yellow Peruvian chili), neither of which are available locally. But I did find paste versions online that I could order.

Once I had those, this menu was a breeze.

Pollo a la Brasa Chicken and Rice with Aji Verde Sauce

For the marinade:

• 1/4 cup soy sauce
• ¼ cup red wine vinegar
• 1 tbsp Huacatauy paste
• 1 tbsp Ají Amarillo paste
• 2 tsp ground ginger
• 2 tsp garlic powder (or crushed garlic)
• 2 tsp ground cumin
• 1 tbsp ground smoked paprika
• 1 1/2 tsp kosher salt
• 1 tsp freshly cracked black pepper

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• 4 to 6 bone-in chicken thighs (depending on size and how many people you are serving – more than thighs, double the recipe)

Grill, sealed container

Mix together all the marinade ingredients and place in a shallow covered dish or resealable plastic bag. Toss until all the chicken is well coated. Refrigerate at least 2 hours or up to 12 hours.

Before grilling: remove chicken from the refrigerator for about 30 minutes.

Grill on direct heat for 10 minutes each side, then move away from direct heat and grill for an additional 10 to 20 minutes, until thighs reach a temperature of 160F -they will reach 165F while resting.

Remove and tent with foil for 5-10 minutes.

Serve with steamed rice and Aji Verde sauce (recipe below)

Aji Verde Sauce

• 1/2 cup mayonnaise
• 2 tablespoons fresh lime juice (from 2 small limes)
• 1 large bunch fresh cilantro
• 1 tbsp Huacatauy paste
• 1 medium garlic clove
• 5 scallions or ½ yellow onion
• 1 tbsp Ají Amarillo paste
• 1/4 teaspoon kosher salt

Add everything to a blender and blend until smooth and creamy.

Spoon over rice and dip chicken pieces in it. It’s also great on french fries.