peruvian

Butterflied chicken with a vinegar and spice rub gets slow-cooked on the grill, then quickly cooked directly over the coals to crisp the skin. It comes out tender and juicy, and goes perfectly with a simple spicy and creamy sauce made with jalapeños and ají amarillo peppers.

Peruvian-Style Grilled Chicken With Green Sauce Recipe

For the Sauce:

jalapeño chilies, roughly chopped (see note)

(15 milliliters) ají amarillo pepper paste (see note)

cilantro leaves (1 ounce; 28 grams)

garlic

(120 milliliters) mayonnaise

(60 milliliters) sour cream

lime

(5 milliliters) distilled white vinegar

(30 milliliters) extra virgin olive oil

salt and black pepper

For the Chicken:

whole chicken, 3 1/2 to 4 pounds (1.6 to 1.8kg)

(20 grams) kosher salt

(30 grams) ground cumin

(30 grams) paprika

(5 grams) black pepper

(30 milliliters) white vinegar

(30 milliliters) vegetable or canola oil

For the Sauce: Combine jalapeños, ají amarillo (if using), cilantro, garlic, mayonnaise, sour cream, lime juice, and vinegar in the jar of a blender. Blend on high speed, scraping down as necessary, until smooth. With blender running, slowly drizzle in olive oil. Season to taste with salt and pepper. Sauce will be quite loose at this point, but will thicken as it sits. Transfer to a sealed container and refrigerate until ready to use.

For the Chicken: Pat chicken dry with paper towels and place on a large cutting board, breast side down. Using sharp kitchen shears, remove backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten chicken. For added stability, run a metal or wooden skewer horizontally through chicken, entering through one thigh, going through both breast halves, and exiting through other thigh. Tuck wing tips behind back.

Combine salt, cumin, paprika, pepper, garlic, vinegar, and oil in a small bowl and massage with fingertips until homogeneous. Spread mixture evenly over all surfaces of chicken.

Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

Place chicken, skin side up, on cooler side of grill, with legs facing toward hotter side. Cover grill, with vents on lid open and aligned over chicken. Open bottom vents of grill. Cook until an instant-read thermometer inserted into thickest part of breast registers 110°F (43°C). Carefully flip chicken and place, skin side down, on hotter side of grill, with breasts pointed toward cooler side. Press down firmly with a wide, stiff spatula to ensure good contact between bird and grill grates. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 145 to 150°F (63 to 66°C), about 10 minutes longer. If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave the lid off for longer than it takes to check temperature, or chicken will burn.

Transfer chicken to a cutting board and allow to rest for 5 to 10 minutes. Carve and serve with sauce.

Pisco is a clear brandy that is popular in both Peru and Chile. The white muscat grapes, from which pisco is distilled, were first grown in Peru by the Spaniards in the 16th century (at that time Peru &amp; Chile were both part of Spain’s American empire.) When they became independent countries, both claimed the liquor as their own. Therefore the national drink of both Peru and Chile, is the rich “Pisco Sour.” However there is a difference in sweetness and the fruit used between the two countries’ piscos. I have posted both recipes so be sure to try the Chilean Pisco Sour as well.

Peruvian Pisco Sour

peruvian Pisco

key lime juice

egg white

simple syrup

Angostura bitters

In a blender, combine key lime juice with the egg white.

Add simple syrup, pisco, and ice and blend at high speed until frothy.

Pour into a sour glass, top with a few drops of bitters and serve.

I couldn’t drink this without tweaking it. It was too bitter. It needed a bit more simple syrup. We bought pisco in a liquor store in NJ. Yay!

Seco De Carne Con Frejoles

Peruvian canary beans

onion,

canola oil

garlic puree

salt

cumin

black pepper

aji panka paste

huacatay (Peruvian black mint)

cilantro

beef tenderloin,

onions,

ounces, garlic puree

aji amarillo paste

carrots,

peas,

jasmine rice,

Seco De Carne Con Frijoles as Served at Inca's Peruvian Cuisine in Tucson, Arizona as seen on Diners, Drive-Ins and Dives episode 2808.

For the beans: In a large pot, boil the beans in 1 gallon of water until soft, about 1 hour over medium heat or 1 hour 45 minutes over low heat.

In a separate pan, caramelize the onions in the oil. Add the garlic puree, salt, cumin, black pepper and the aji panca paste. Then add 1/2 cup water and bring to a simmer. Pour off some of the water from the fully cooked beans. Add the onion mixture to the beans and cook, covered, over low heat for 15 minutes.

For the beef: Meanwhile, combine the huacatay and cilantro in a blender and fill halfway with water. Blend until pureed. Set aside.

Sprinkle the beef cubes with salt and pepper and sear on all sides in a large skillet. Transfer the beef to a braising pot. Next, add the onions to the skillet and cook until caramelized. Stir in the garlic puree, pepper, salt, cumin and half of the cilantro-huacatay water. Pour the contents of the skillet over the beef. Add the remaining cilantro-huacatay water and an additional 1 cup water. Cover the pot and cook over medium heat for 15 minutes and then over very low heat for 1 hour 45 minutes.

Add the aji amarillo, carrots and green beans to the pot and cook for another 5 minutes.

Serve the beef with jasmine rice and canary beans. Garnish with red onions, cilantro and salsa criollo.

Empanadas are very popular as a street food in South America. Essentially, it is a crescent-shaped pastry with a filling, which may vary greatly by region or preference. Empanadas can be fried or baked, and may use a variety of fillings from meat or seafood to fruit or cheese. While this recipe uses the filling most popular in Buenos Aires, you can fill an empanada with virtually anything you please, so experiment!

Tip: A recipe for empanada dough is given here, but they can be found in the frozen pastry section of many specialty or Hispanic groceries.  If you are in a rush or just feeling lazy, frozen puff pastry can serve as an adequate substitute.
Note:  To the reviewer who said the flavor did not seem authentic, you probably haven't had meat empanadas from Argentina then!  I am Argentine, and the ground beef empanadas you find there *always* have cumin.  Other cultures may have different fillings.

Argentinean Empanadas

all-purpose flour

margarine

eggs

water

white vinegar

beef

olive

onion

cumin powder

chili pepper flakes

salt and pepper

Sift the flour, mix the sifted flour and salt in a large bowl.

Mix in the solid margarine or butter with your fingers, (best to cross cut with two knives). The flour should have an even, coarse texture, with the margarine lumps no larger than a pea.

Beat together the water, eggs, and vinegar in a bowl. Slowly mix into the flour mixture, until you have the desired consistency (it should not be too sticky, but still malleable).

Place the mixture on a floured surface. Knead with the heel of your hand to bring the dough together.

Cover the dough and allow to sit in a cool place for at least an hour.

Roll out the dough until it is about 1/8 of an inch (0.3 cm) thick. Cut into circles about 4-6 inches (10 - 15 cm) in diameter and lightly flour them.

Heat some oil in a large saucepan. Mince the onions and garlic, and add to the pan. Cook until the onions become translucent.

Add the ground meat. Break it up with with a spoon and cook, stirring until lightly browned. Drain off fat.

Mix in the cumin, pepper flakes, and sugar. Adjust to taste.

Chop the hard boiled eggs and halve the stuffed olives. Carefully mix into the meat mixture. Add salt and pepper to taste.

Preheat the oven to 375&ordm;F/200&ordm;C.

Stuff the empanada dough wrappers. Place 2-3 tablespoons of the filling in the center of each wrapper. Dampen the outer perimeter of the dough.

Fold over, forming a semicircle. Pinch a corner of the dough, and then fold that section onto itself. Pinch and pull out another 1/2-inch (1.2 cm) section and fold over, so that it slightly overlaps the first piece. Repeat along the length of the folded side, until you create a braided or twisted seal.

If desired, brush the tops of the empanadas with beaten egg yolk for a nice golden color.

Place the folded empanadas on a greased cookie sheet. Bake 15-20 minutes, or until golden brown.

I made this last night and WOW - my mother is from Argentina and this reminded me of my grandmothers empanadas! ( we used the rasins so when I seen this recipe I thought spot on! ) the only thing different is I needed to cook mine about 22-24 mins as maybe my over is a little different but you can use good judgment and keep checking them until they are the golden color you want. ALSO you can use a fork to help you fold and pinch the empanadas shut. THANK YOU SEPHARDI!

An homage to my favorite Peruvian dinner recipes, this Peruvian chicken bowl with potatoes is a flavorful experience of contrasting textures.

Peruvian Chicken Bowl with Potatoes

boneless, skin-on chicken thighs (or boneless, skinless)

extra virgin olive oil

mandarin (juiced (or use 1 lime))

Aji rocoto (optional)

wild mountain cumin

paprika

smoked paprika

garlic powder

white pepper (optional)

Mexican oregano

neutral oil (for frying)

russet potatoes

butter

Salt

avocado

Roma tomato (diced)

jalapeño (trimmed and minced)

cilantro leaves (minced)

lime (juiced)

Salt and pepper

white rice

butter (optional)

Salt (to taste)

Aji verde

In a large bowl, combine all the ingredients for the marinade and stir until well-combined. Add the chicken and toss to coat. Transfer to the refrigerator for 30 minutes as you prepare the rest of the recipe.

Marinate the Chicken:

Preheat oven to 425ºF. Cover the peeled and cut potatoes with water in the medium pot. Add salt and bring to a boil. Cook until the potatoes are almost cooked through, about 8-9 minutes. Drain and transfer to a baking sheet to dry. Sprinkle with salt.

Parboil the Potatoes:

While the potatoes parboil, prepare the avocado salad. Peel and remove the seed from the avocado. Dice the avocado and transfer to a bowl with the lime juice, minced jalapeño, cilantro, and salt and pepper. Do not add the tomato until ready to serve.

Prepare the Avocado Salad:

Rinse out the pot used to cook the potatoes. Combine the white rice with water, butter, and salt and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Turn off the heat and allow the rice to rest for 5-10 minutes.

Cook the Rice:

Melt the butter in a small bowl and use a brush to brush the tops and sides of the potatoes on the baking sheet. Transfer to the oven for 25-30 minutes or until they are fork-tender and golden brown. Once the potatoes start to turn golden brown, turn on the broiler for 3-5 minutes until the tops are crispy and well-browned. Remove from the oven and keep warm.

Roast the Potatoes:

While the potatoes are roasting, prepare the chicken. Heat the neutral oil in a large ovenproof skillet over medium-high heat until very hot. Add the chicken in an even layer–cooking in batches if needed–skin-side down. Cook without moving for 5 minutes until the skin is very crispy and well-browned. Transfer to a plate and brown the remaining chicken.

Nestle all the chicken thighs, skin-side up, in the skillet. It&#039;s okay if the skillet is a bit crowded since you&#039;ve already browned the skin. Transfer to the oven with the potatoes and roast for 15 minutes until completely an instant-read thermometer reaches 165ºF.

You may broil the tops with the potatoes, as well, if you&#039;d like to further crisp up the skin. Remove the chicken from the oven and transfer it to the stove top. Turn off the heat.

Cook the Chicken:

Right before serving, stir the tomatoes into the avocado salad. Season once more with salt to taste. Slice up the chicken thighs. Divide the cooked rice between shallow bowls and pile the chicken on top. Spoon the avocado salad on the other side of the bowl and arrange one or two butter-roasted potatoes on each plate. Garnish with more minced cilantro, if you like.

To Serve:

Peruvian-style grilled chicken—spice- and vinegar-rubbed, then slow-grilled—is great on its own, but add some of that addictively creamy jalapeño sauce, and you've got a meal that's hard to top. This recipe starts with those classic components, simplifies them for quicker cooking, and puts them between two pieces of bread. Meet the Peruvian grilled-chicken sandwich—you're gonna want to get to know it well.

Peruvian-Style Grilled-Chicken Sandwiches With Spicy Green Sauce Recipe

garlic,

(15 grams) kosher salt

boneless, skinless chicken breasts

(15 milliliters) ají amarillo pepper paste (optional; see note)

(1 ounce) fresh cilantro leaves

(60 milliliters) extra-virgin olive oil

Four sturdy buns,

avocados, halved, pitted, and flesh scooped

red onion

Crisp lettuce leaves,

For the Chicken: In a large mortar and pestle, pound garlic and salt until a smooth, sticky paste forms. Add cumin, paprika, black pepper, and vinegar and grind them together to form a paste. Drizzle in vegetable oil while grinding (see note). Transfer chicken and marinade to a large bowl and massage with your hands until all the chicken is coated in the marinade. Set aside at room temperature while you make the sauce, or cover and place in the fridge up to overnight.

For the Sauce: Combine jalapeños, ají amarillo (if using), cilantro, garlic, mayonnaise, sour cream, lime juice, and vinegar in the jar of a blender. Blend on high speed, scraping down as necessary, until smooth. With blender running, slowly drizzle in olive oil. Season to taste with salt and pepper. Sauce will be quite loose at this point, but will thicken as it sits. Transfer to a sealed container and refrigerate until ready to use. 

To Cook: Light 1 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Place chicken directly over the hot side of the grill, cover, and cook, rotating the pieces occasionally (but not flipping them), until the chicken is almost completely cooked through and only a few pink spots remain on the top side, about 4 minutes. Flip chicken and cook on second side until just done, about 30 seconds. Transfer to a large plate.

To Assemble: Place buns cut side down over the hot side of the grill and cook, moving and rotating them occasionally, until well toasted and starting to char, about 1 minute. Transfer to a large cutting board. Use a fork to mash half an avocado on each bottom bun. Sprinkle with a little salt. Top with red onions, lettuce, and 2 pieces of chicken each. Spread top buns with sauce and close sandwiches. Serve immediately, with any extra green sauce on the side.

Tender slices of deeply seared beef, blister-y onions, juicy tomatoes, and crispy French-fried potatoes unite in this classic Chinese-Peruvian stir-fry.

Lomo Saltado (Peruvian Stir-Fried Beef With Onion, Tomatoes, and French Fries) Recipe

Kosher salt

(8-ounce 225 grams) red onion, cut into 1/2-inch slices

scallions

tomatoes

garlic, minced

ginger

soy sauce

(15 milliliters) apple cider vinegar

cilantro leaves and tender stems

French fries,

rice,

Cut the beef across the grain into roughly 1/2-inch-thick strips.

In a wok or large cast iron or stainless steel skillet, heat 2 tablespoons (30ml) oil over high heat until heavily smoking. Meanwhile, season beef all over with salt.

Working in batches, add just enough beef to the pan to sear it heavily without steaming in its own juices. Spread the beef around so the pieces are evenly spaced apart and allow to cook until very well seared and charred on one side, 30 seconds to 1 minute. Stir and toss beef so that it cooks all over, about 30 seconds longer; if you are working over a gas flame and aren't afraid of some fire, toss the beef near the flame so that the oil briefly combusts in big bursts. (If this makes you nervous, don't allow it to catch fire. Instead, manage the heat to prevent flare-ups.) Using a spatula, transfer beef to a platter to rest. Repeat with remaining beef, always getting the pan smoking-hot before the next batch and adding more oil if needed.

When all the beef is cooked, return the empty pan to high heat. Add 1 tablespoon (15ml) oil and heat until smoking. Working in batches, add just enough red onion so that it sears and browns rapidly without steaming, about 30 seconds. Toss a few times until the onion is crisp-tender. Using a spatula, transfer onion to a platter. Repeat with remaining onion, always heating the pan until smoking first and adding more oil if necessary.

Return the empty pan to high heat, add 1 tablespoon (15ml) oil, and heat until smoking. Working in batches if necessary, add scallions and cook, without stirring, until seared on bottom side, about 30 seconds. Push scallions to the side and add peppers. Cook until seared, about 30 seconds longer.

Push scallions and peppers to the side and add tomatoes to the pan, allowing them to sear on one side, about 30 seconds. (If your burner isn't very strong, you can remove the scallions and peppers from the pan before adding the tomatoes to guarantee good searing. Otherwise, leave them in.) Try not to let the tomatoes grow too soft and pulpy; it's better that they retain their shape rather than brown to the point of becoming mushy.

Add garlic and ginger and cook, tossing and stirring constantly, until lightly sautéed and fragrant, about 15 seconds. Add soy sauce and vinegar and toss to combine.

Return beef and all accumulated juices to the pan along with the red onions. (If you've removed the scallions and peppers, add them back now, too.) Add cilantro. Toss over high heat to combine well, seasoning with salt and pepper as you go. Remove from heat.

Spoon stir-fry onto plates with a mound of cooked rice and French fries and serve right away.

Haven't you always wanted to make a dish that required Leche De Tigre? Well, in this Peruvian ceviche recipe, you can.

Peruvian Ceviche

lime juice

garlic cloves, smashed

(packed) chopped fresh cilantro leaves

ají limo

red onion, chopped

clam juice (optional)

sweet potato (about 8 ounces)

corn,

fluke, flounder,

red onion,

Cilantro leaves

Bon Appétit

Set a fine-mesh sieve over a small bowl. Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3–4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.

Pour water into a large pot fitted with a steamer basket to a depth of 1 inch; bring to a boil. Add sweet potato, cover, and cook until just fork-tender, about 30 minutes. Transfer to a plate; let cool.

Meanwhile, add more water to same pot, if needed, to measure 1 inch; bring to a boil. Add ear of corn to pot and steam until crisp-tender, 2–3 minutes. Transfer to a plate; let cool completely.

Halve potato lengthwise. Using a small melon baller, scoop out potato balls and place them in a small bowl; set aside. Cut kernels from cob. Reserve 1/3 cup kernels (save extra kernels for another use).

Rub a large bowl with cut sides of chile; discard. Place fluke, 2/3 of onion, leche de tigre, and 4 large ice cubes in bowl; stir well. Let marinate for 2 minutes; remove ice. Fold in potato and corn; season with salt.

Using a slotted spoon, divide ceviche into small bowls or onto plates. Drizzle ceviche with leche de tigre from bowl; garnish with remaining onion and cilantro.

Adapted from the Barbecue Bible Sauces Rubs and Marinades.  This is an adaptation of Aji Amarillo Sauce with ingredients that may be a little easier to find.  This is a good sauce to serve with grilled meat, poultry or seafood, or in recipes that call for Aji Amarillo Sauce.  You can substitute additional vinegar for the lime juice.

Top 19 peruvian recipes from across the web

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Seco de Pato

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Choros a la Chalaca

Peruvian Fish Ceviche

Garlic Quinoa

Peru's Chilcano

Pisco Sour

Top 19 peruvian recipes from across the web

The most viewed peruvian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peruvian-Style Grilled Chicken With...

Peruvian Pisco Sour

Seco De Carne Con Frejoles

Argentinean Empanadas

Peruvian Chicken Bowl with Potatoes

Peruvian-Style Grilled-Chicken Sand...

Lomo Saltado (Peruvian Stir-Fried B...

Peruvian Ceviche

Peruvian Yellow Pepper Sauce

Peruvian Anticuchos

Picarones With Fig Chancaca Syrup

Peruvian-Style Shrimp and Potatoes

Seco de Pato

Roasted Peruvian Potatoes

Choros a la Chalaca

Peruvian Fish Ceviche

Garlic Quinoa

Peru's Chilcano

Pisco Sour

The most viewed peruvian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine