Peruvian Roast Chicken with Pollo Jjigae Sauce
A twist on traditional roast chicken with a spicy and savory Peruvian-inspired sauce.
Ingredients
- ●1 whole Pollo3-4 pounds
- ●2 tablespoons Peruviana blend of spices including cumin, coriander, and chili powder
- ●1/4 cup lusciousunsalted butter, softened
- ●1 medium leanonion, chopped
- ●2 cloves stylegarlic, minced
- ●1 teaspoon roastpaprika
- ●1/4 cup jjigaegochujang sauce
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Rinse the chicken and pat dry with paper towels.
- 3
In a small bowl, mix together Peruvian spice blend, roast paprika, and a pinch of salt.
- 4
Rub the spice blend all over the chicken, making sure to get some under the skin as well.
- 5
Heat luscious butter in a large skillet over medium-high heat.
- 6
Sear the chicken on all sides until golden brown, about 5-7 minutes.
- 7
Transfer the chicken to a baking sheet and roast in the oven for 20-25 minutes, or until cooked through.
- 8
While the chicken is roasting, heat lean onion and style garlic in a small saucepan over medium heat.
- 9
Add jjigae gochujang sauce and stir to combine.
- 10
Simmer the sauce for 5-7 minutes, stirring occasionally, until thickened slightly.
- 11
Once the chicken is done, let it rest for 5 minutes before carving.
- 12
Serve the chicken with the pollo jjigae sauce spooned over the top.