Peruvian Style Roast Chicken

Peruvian Style Roast Chicken

This recipe is for a whole roast chicken with Peruvian style flavors called "pollo al horno". As long as you have an oven and aji panca (Peruvian red pepper paste), it's as easy as pie!

Ingredients: 4 servings

1 whole (about 2.5 kg)
Aji panca (Perivian red pepper paste)
2 tablespoons
Grated garlic
2 tablespoons
Ground cumin
1/2 teaspoon
1 tablespoon
1 tablespoon
a small amount
Dried oregano, coriander (or Krazy Salt))
to taste


1. If you are using turkey, brine the turkey in salt water (about as salty as sea water, not included in ingredients) for 24 hours. You can omit this step if you are using chicken.
2. Combine all of the ingredients except for the chicken or turkey, mix well, then generously rub into the bird.
3. Roast in the oven. I have a "roast" function on my oven, so I use that. I have no idea what to do otherwise...
4. When the skin starts to brown, and when a knife is inserted the juices run clear, then it's done!
5. This is aji panca; it comes in a jar as a paste. You can find it at South American or ethnic food specialty stores. Since it can get moldy easily, I keep it in the freezer and scrape it out when I need some.
6. Cut up the chicken and serve it with salad on a single plate.
7. This was our Christmas turkey. For a 6.5 kg turkey, it took about 4 hours to roast. Maybe it was a bit well-done?? Well that's the way the Peruvian in our family likes it.
8. If you're cooking turkey, you can brine the bird for for up to a week in salt water. It will turn out amazingly juicy!!

Story Behind this Recipe

I wanted to eat a home cooked whole roast chicken.