The best chicken spot in New York is Pio Pio. They make amazing Peruvian Rotisserie Chicken with Aji Verde Sauce. They are very secretive about what goes into their sauce but this is pretty close. Since I don't have a rotisserie I roasted mine in the oven and cut it in half to make sure all the skin gets crispy. Serve this with a simple avocado salad or this is also great with tostones or rice and beans. For best results, marinate chicken overnight.
Peruvian Roasted Chicken
Gina's Weight Watcher Recipes
Servings: varies
Points+ with Skin: drumstick 2 pts, wing 3 pts, thigh 4 pts, 4 oz breast 5 pts
Ingredients:
- 1 whole chicken
- 4 oz beer (I used Corona light)
- 1/4 cup white vinegar
- 1 lime, juice of
- 2 tsp cumin
- 2 tsp garlic powder
- 1 tsp dried oregano
- salt
- paprika
Directions:
Remove chicken from bag, cut chicken in half and place both halves on a large oven safe baking dish, skin side up. Discard marinade. Sprinkle chicken with paprika and a little more garlic powder and salt and bake at 425° for about 50 minutes, basting with the pan juices half way through. To test for doneness, insert a meat thermometer into the thickest part of the chicken; the thermometer should read about 160°F. The chicken needs to reach an internal temperature of 165°F, but after the chicken is taken out of the oven it should rise to 165°. Let the chicken rest for 5 minutes before carving.
**TO BBQ- If you want to make this chicken on the grill, I would recommend cutting the chicken into individual pieces before you marinate. Position the grill rack 4-6 inches above the fire. Cook covered turning often about 20-25 minutes, until juices run clear when the thigh is pierced with a knife.
Aji Verde Sauce
Servings: 4 • Points: 1.5 pts
- 2-3 jalapeños, seeded
- 3 tbsp fresh cilantro
- 2 tbsp olive oil
- 1 clove garlic
- 1 tbsp white vinegar
- pinch cumin
- salt and pepper
- 2 tbsp fat free sour cream
oh my goodness...i am so making this!!!! It looks divine and a perfect spring/summer recipe - YUM!!!!!
ReplyDeletemmm, this looks so tasty, I love food from other cultures
ReplyDeleteGina....do you think this would be ok without skin on? Boneless, skinless chicken breasts? I'm not a fan of chicken skin. Please let me know!
ReplyDeleteI wish I wasn't a fan of chicken! Sure, but the cooking time would be a lot shorter.
ReplyDeleteI will definitely be trying this one out one of these days. LOVE new chicken recipes that are just a little bit different.
ReplyDeleteI actually just made this last night and I used a recipe similiar to your aji sauce. It called for mayo instead, but i'm sure the non fat half/half would be healthier. I love Pio Pio! Will definitely try this version soon, thnx.
ReplyDeleteSounds wonderful. Think I will marinate it and let hubby cook it on the grill
ReplyDelete@waisze Yeah, not sure if it's mayo, cream or cojita cheese, I've seen recipes using different ingredients but why add more points I figured. If I could kidnap one of the cooks at Pio Pio, I would!
ReplyDelete@MaryBeth, I'm sure this would be amazing on the grill!
Gina, I love your blog, just wanted to tell you that.
ReplyDeleteWhat size chicken did you use?
Thanks!!
I have been forever trying to find a recipe for the green sauce. It is sooo addicting and I swear they must put crack in it too. haha. My boyfriend is Peruvian and he doesn't know how to make it either. I'm going to try this recipe and hope it's yummy. :)
ReplyDeletehttp://www.seriouseats.com/2010/03/peruvian-aji-amarillo-green-sauce-recipe-pio-pio-restaurant-nyc.html
DeleteThis sauce tastes exactly like Pio Pio's. However, it has mayo and cotija cheese, making it less healthy than the sauce listed here.
This looks amazing! Love peruvian chicken and actually just had it on Saturday. Great photo!
ReplyDeleteMmm, this sounds really good. Great picture, too :)
ReplyDeleteThis looks fantastic. I haven't had Peruvian chicken in years (since I lived in NYC) and now I'm craving it!
ReplyDeleteJust curious if you have ever considered including calories for your recipes in addition to WW points? I am a calorie counter and have made several of your recipes, but I always have to go back and enter all of the ingredients into Mastercook to come up with the calories. Thanks for all of your wonderful recipes! :)
ReplyDelete@ Caligirl, yes I have considered adding calories. Can you tell me what Mastercook is?
ReplyDelete@AidensMom Thank you! I don't recall the size of the chicken. Sorry, I should have noted that.
ReplyDeleteI am loving that sauce!
ReplyDeleteLook at that chicken... wow! Looks delicious, Gina!
ReplyDeleteOnly 4 points for this dish?! Wow! this is great, thanks for sharing it! It looks so hearty and satisfying. Beer is great for marinating chicken, it goes right into the meat, tenderizes it and adds so much flavours. The sauce must be dynamite!
ReplyDelete@Marta, points vary depending on which chicken part you eat. See the points at the top. I couldn't decide what to label it so I went in the middle.
ReplyDeleteHi! PBSwine here. Chicken looks beyond awesome! The sauce sounds WAY too hot for me. I can't eat hot/spicy sauces or salsas. What if I substituted avocado for some or most of the jalapenos?
ReplyDeleteholy moley this is making me drool!!!
ReplyDeleteI really like the sound of the aji verde sauce and the chicken looks tasty!
ReplyDelete@PBSwine, I don't like anything too spicy either, it has a little fire, but not an out of control heat. If you remove the seeds and the membrane it's not that hot. I'm sure making an avocado sauce instead would be fabulous!!
ReplyDelete@LK & Kevin It's great!
I just may have to go to PIO PIO for a fix, love, LOVE their chicken. Thanx for the recipe will try it soon. Sauce looks close, not sure about the half and half tho.
ReplyDeleteI tried it this weekend with tostones and a salad, it was so delicious! thank you!
ReplyDeleteThis chicken recipe is just tempting. I can't resist my appetite. Keeps me pushing into the kitchen.
ReplyDeletePoi Poi is totally the BEST spot for chicken! I went there for the first time, less than a month ago. :) I can hardly wait to try out your recipe and put it to the test.
ReplyDeleteVERY good recipe. I just made the chicken (without the sauce). Marinated it overnight and then cooked it "beer can chicken" style in the oven. Took 2 hours, but the chicken came out deliciously moist on the inside and wonderfully crisp on the outside. My husband and son loved it! They tore apart a 5 lb chicken and only left 1 drumstick, 1/2 a breast and 1 thigh. Thanks for another yummy recipe, Gina!
ReplyDeleteThis looks great! Do you think it could be made in the crock pot while I'm at work during the day?
ReplyDelete@Melanie, I'm not sure how it would turn out in a crock pot. The skin wont be crispy but the flavor would be good. Let me know how it turns out if you make it in the crock pot!
ReplyDeleteWell, I pulled out a frozen chicken to make this in my crock pot the other day only to find my chicken had gone bad. I already made the marinade for it, but didn't have any other chicken in the house. I did have a skirt steak though, so I used that instead. The flavor was awesome! I will definitely be making it with chicken at some point!
ReplyDeleteI made this chicken and the sauce and YUMMY!!! Hubby and I just loved it. Thanks for the great recipe!
ReplyDeleteYou're welcome! I must make this again soon, love this recipe :)
ReplyDeleteThis chicken turned out great! Thanks for the recipes. I cooked it with no skin but exactly as the recipe says and it came out very moist.
ReplyDeleteThanks for reminding me, I need to make this again really soon!
ReplyDeleteThe chicken had great flavor even though I only had 2 hours to marinate it. I grilled it "under a brick" and it was delicious.
ReplyDeleteI thought the sauce was a bit thin and 3 jalapeños made it too hot. I researched Aji Verde and see that the original peruvian sauce uses white cheese and evaporated milk, so I added fat free cottage cheese to thicken it and cut the heat a bit. It turned out yummy.
Hi and sorry but this recipe is confusing, the picture shows it being cooked with the skin on but your instructions state to remove all the fat, so I did and am marinading it now, will let you know how it cooks up without skin on it :)
ReplyDeleteSorry for the misunderstanding. I trim all the excess fat on it, but I leave the skin on. Let me know how it comes out, it will be lower in points without the skin.
ReplyDeleteI made this on Sunday and it was fabulous! My family loved it and the chicken very moist! Thanks for all the great recipes Gina!
ReplyDeleteI noticed that you said to "remove that fat does that mean the skin too??? In your pic it's seems like the chicken still has the skin on?
ReplyDeleteSooooo good! Marinated over night and it was worth the wait. I want to put that sauce on everything! Not hot at all, just tasty. I doubled the garlic in mine. Ate it with brown rice and black beans and I'm stuffed
ReplyDelete@Janet- You're welcome!
ReplyDeleteKeep the skin on, just remove any excess fat if there is any.
@mini- I know, it's not too spicy but so much flavor!
I made this for Easter dinner. It was terrific - very moist and DEElish!
ReplyDeleteGina, this was so good!! We grilled marinated chicken breasts and the sauce was unbelievable. Thank you for this recipe!! I'm going to make the roasted broccoli w/ smashed garlic tonight. :)
ReplyDeleteholy freakin cow! made this last night and followed the recipe exactly, well except i didnt marinate over night, only four hours and it still came out amazing! definetly a repeater, skin was crispy and chicken was so moist. best thing ive had so far out of all your recipes, and i love them all but this one took the cake!
ReplyDeleteYou share my love of Peruvian chicken!!
ReplyDeleteGina,
ReplyDeleteMy hubby is so happy with you tonight! I made this dish along with the Southwestern Black Bean Salad, and he was in heaven! I completely forgot about the sauce though, but I will definitely do it next time...because there WILL be a next time very soon (and I have the ingredients for it too). :)
You're husband has good taste! I know, I love this chicken! And it's good with the sauce, gives it a little kick!!
ReplyDeleteIs there an alternative to the beer?
ReplyDeleteYou could always use a non alcoholic beer if you don't drink alcohol. Or leave it out but it won't be the same.
ReplyDeleteThis was SO good! We used a non alcoholic beer. I usually do not like chicken for leftovers but the aji verde sauce was so good!!! Hubby and I loved it. A definite keeper! :O)
ReplyDeleteI was in shock how good this was! My hubby said he should buy me a bigger ring after I fed this to him... Thanks Gina!
ReplyDelete@Steffy- LOL!!
ReplyDeleteDo u cover the chicken or leave it uncovered? I dont want it to dry out lol
ReplyDeleteI cook it uncovered.
ReplyDeleteThis was incredible.. I felt like I was eating at a Peruvian restaurant! If I hadn't made it myself, I would have never believed it was a home-cooked meal. Everything was so flavorful & moist & I could have drank that Aji Verde sauce, YUM!! I served this along with your cilantro-lime rice which was also incredible & corn on the cob which I rolled in the Aji Verde sauce.. SO good! Thanks for a great recipe!!
ReplyDeleteGina... what can I use instead of beer to make this meal?
ReplyDeleteI don't know that using something else will give you the same results. If it's about the alcohol, maybe you could use a non alcoholic beer.
ReplyDeleteHi Gina,
ReplyDeleteInstead of a whole chicken, could I just use bone-in chicken breasts? If so, how long do you think I should roast them for?
Sure, you could also use chicken pieces if you wish. Use a thermometer, the chicken needs to reach an internal temperature of 165°F when it is done.
ReplyDeleteYUMM jUST MADE IT FOR LUNCH , MY HUSBAND WANTS IT FOR LUNCH EVERY SUNDAY , WE ARE BOTH FANS OF PIP PIO BUST SINCE MOVEING TO FLORIDA CAN GET TO ENJOY MY CHICKEN AND Aji Verde CAME OUT PERFECT , THANKS FOR THE RECIPE
ReplyDeleteAwesome!! I'm glad a Pio Pio lover approves!!
ReplyDeleteHi Gina,
ReplyDeleteI made this last weekend and it was incredibly yummy, I even ate the chicken skin which I never do. Lol. My friend is Peruvian so I've enjoyed authentic Aji sauce for years and now I'm glad I can make it at home. Yay!
Love the skin :)
ReplyDeleteOh my gosh, I'm so excited about this. I want to make it tonight but I'll try to hold off until tomorrow so it can marinate overnight. I just started weight watchers and you (and this site) have been a life saver! My super diet food phobic husband is constantly asking for your lighter saltimbocca and cordon bleu :). THANK YOU!
ReplyDeleteExcellent! :)
ReplyDeleteI made this tonight and it was SO delicious!! I used the larger recipe for the Aji Verde (White beans are on our dinner list too!) and oh my gosh, I love it! I'm fighting from honestly eating it by the spoonful!
ReplyDeleteI only used 10 jalapeños but next time I will definitely use at least 12!
I made this tonight and it was so delicious!!! My family loved it!!! Definately a keeeper!! Thank you for sharing!!!
ReplyDeleteI LOVE this recipe, and the aji verde sauce!! Isn't it addicting!! Now this is my kind of meal!
ReplyDeleteI'm so beyond thrilled to have found your site to begin with but now this?!?!?! Pio Pio's sauce is like crack to me and it's one thing I miss about living in NY. I've always wanted to find a similar recipe (if not THE recipe). THANK YOU!!!
ReplyDeleteTiffany, I know!!! This is pretty damn close to the real deal!
ReplyDeletejust made this for dinner along with a red beans and rice dish. the sauce was so delicious that people started fighting over it! thanks for a delicious and healthy recipe. also, i subbed plain yogurt for the sour cream and noone seemed to notice.
ReplyDeleteSuper-tasty. I used 4 drumsticks with thighs attached, and marinated for 24 hours. I treated myself to having one thigh with skin for dinner tonight, then removed the skin from the rest of the chicken for leftovers - the skin only gets limp when reheated in the microwave anyway. Very flavourful and moist chicken. Oh, almost forgot, the sauce was great too!
ReplyDeleteI could eat this every night!!
ReplyDeleteJust wondering if you can make the Aji Verde sauce the night before too? I'm so excited to try this recipe tomorrow night!
ReplyDeleteYes, absolutely!
ReplyDeleteWow, this was so tasty - even reheated! I just used chicken breasts w/ skin & bones. TY again, Gina!
ReplyDeleteCan this be updated to see the points plus values? I love Pio Pio and if the sauce tastes just like theirs I am going to want to put it on everything! it looks amazing!
ReplyDeleteThis was off the chart! After me and the husband finished the wings, legs etc - i cut up the breast and threw it over a salad! The favor of the beer added a little something extra to the salad. I am not a beer drinker and i truly enjoyed this dish. Thanks Gina!
ReplyDeleteI loved this! I can't wait to make it again very soon. I have not been disappointed in any recipe I tried from your site. Thank you!
ReplyDeleteI made this last night for dinner and it was amazing. It tasted just like the chciken from Pio Pio, actually I am going to say better because the last time I was there the chicken was not as flavorful as it usually is. After I devoured it I called my mom and bff to let them how delicous it was. The chicken was so tender even though it stayed in the oven longer than you recommended because my 7 month old was screaming his off.
ReplyDeleteThis chicken will become part of my Sunday dinner rotation. I cannot wait to have guest over to taste my Pio Pio chicken.
Thanks for your recipes.
Soly
Isn't it wonderful!! As someone who knows Pio Pio, I'm so happy you approve!
ReplyDeleteGina everything in your blog looks amazing! Pio Pio is one of my fav restaurant in the city mainly because of the green sauce and chicken! Going to try your Pio Pio style roasted chicken tonight..
ReplyDeleteI made this last night with your Cuban rice with black bean recipe. It was amazing! I subsituted the chicken with turkey legs and it came out great.
ReplyDeleteHow much salt do you put??
ReplyDeleteI don't measure the salt, I just generously sprinkle the chicken all over with it.
ReplyDeleteI made this last night and it was amazing! I bought the chicken already cut up so it was easier to marinade (and fit in my fridge) in a cassarole dish. I used 2 Tbsp Greek yogart instead of the sour cream. Great recipe, thanks!!
ReplyDeleteI made this tonight and it is PHENOMENAL!!! Thank you Gina! I normally don't post on this type of thing - but it was so good - and I noticed that a lot of people comment on how good your recipes sound but they haven't actually made them yet. So - here I am posting. Also - my dish looked just like the photo - it is annoying to me when recipe pictures posted have obviously been taken by a food stylist and look nothing like the actual dish. This was great all the way around!
ReplyDeleteThanks for all the recipes. I can't wait to try this one. Would it effect the points if I don't use a light beer?
ReplyDeleteI'm sure it's fine since most of it gets tossed before cooking.
ReplyDeleteI'm so glad you all enjoyed this! And that it looked like my photo. I eat what I photograph :)
ReplyDeleteJust came from Pio Pio for lunch...perfectly cooked chicken every time. I need to log the nutrition content and came cross your recipe. Can't wait to try it myself this weekend for the family. I'm also curious about your other recipes as I'm now on a low fat, low salt and full of life diet. Keep 'em coming. Krys
ReplyDeleteHi Gina,
ReplyDeleteThis recipe looks delicious...can't wait to make it. Can you use Heineken instead of Corona Light? Will it change the points? Thanks, Ashley
You could use any light beer, enjoy!
ReplyDeleteThe Heineken is a regular beer not light...will that change the points?? Sorry I didn't clarify that before. Ashley
ReplyDeleteWe loved this sauce! Hubby was amazed when I told him this was a WW recipe!
ReplyDeleteI live in CA and have never even heard of Pio Pio, but I knew I wanted to try this recipe just from seeing your picture! Wow... I can't even begin to tell you how wonderful that sauce is... it certainly IS addicting! I only used 1 jalapeno, because my husband is a wimp, and had to use apple cider vinegar since I was out of white, but it was still delicious! I can't stop daydreaming about the endless possible foods to put that sauce on! It's way too hot here to roast a chicken again anytime soon, but when the weather cools off, this will be top on my list to make again, and I think I may double, or even triple, the sauce recipe.
ReplyDeleteIsn't it wonderful! We love it over rice and beans!
ReplyDeleteI have this in the fridge marinating!! As a previous New Yorker I am VERY excited! I have a hankering for Pio Pio! I hope this is the fix as we now live in Minneapolis! :)
ReplyDeleteHi, i wanted to say that i feel honored with this recipe. i'm from Peru and this is a very authentic peruvian dish. It's called Pollo ala brasa or Roasted chicken. i'm so making your recipe this weekend and have it with avocado salad. I just wanted to mention that the sauce is made with aji Verde, a Peruvian spicy chili, but it actually looks orange on the outside, so the sauce is yellow-orange. You can find it in the frozen section in any latin store. Thanks for sharing this recipe with everyone.
ReplyDeleteKatherhan- interesting! Here in ny they use jalepeno, probably since they are more available here.
ReplyDeleteThis was my first ever Skinnytaste recipe to try out (visited the website thanks to a friend's suggestion). I really cannot stress enough how much my whole family loved this, and it was very affordable! The sauce was so amazing, and honestly one of the best things I've made...I told so many people about it!! Thank you!! This website is a really great resource!
ReplyDeleteGina-- my boyfriend are vegan New Yorkers and we both LOVE your site-- a friend referred me here and I think I made like, 4 recipes in one week. Every dish you have is a knock-out, and I was SO HAPPY to see the Pio Pio green sauce on here-- before when we were just vegetarian (not very strict, since I'm sure it was made with stock) we'd get the black beans, rice, green sauce and the garlic sauce and tostones for a meal. Now we have to figure out a sub for the sour cream, but we will DEFINITELY be making this. When I told my boyfriend I found this he was REALLY excited, and was curious if you had a recipe for the garlic sauce, as well? We would be SO grateful for tips on that one, the brightness of that sauce just complements the green sauce so nicely!
ReplyDeleteJust made this. Amazing!!!! Had it with the avocado salad and a bit of couscous. Looking forward to leftovers tomorrow.
ReplyDeleteThis is really delicious!! I served it with white rice and the baked tostones. Can't wait for the leftovers.
ReplyDeleteOMG. So delicious. Super amazing recipe. One i will make over and over again.
ReplyDeleteDon't know if this has been covered (so many comments!), but this was listed under gluten free recipes and beer is not gluten free.
ReplyDeleteHi Gina. I've been trying some of your recipes this past week and wanted to tell you that I am really enjoying them. I am also from NY and also Hispanic so I'm especially enjoying your spanish recipes. This recipe here looks amazing but i'm wondering if you can actually taste the beer thats in it or does that kind of cook off?? Thanks again for sharing all of these wonderful recipes.
ReplyDeleteYou cannot taste the beer used in the marinade. It's I believe used to tenderize the chicken....it's really a wonderful recipe to try.
DeleteHey Guys. Just incase you are wondering this recipe is NOT gluten Free. The Beer contains barley and hopps which contain gluten! Hope no one got sick from eating this thinking it was Gluten Free!!!
ReplyDeleteThis was delicious! The green sauce is spot on. Next time I may try injecting some of the marinade, because the flavor was great, but it didn't penetrate the meat like I hoped it would. Thanks for this recipe! It's a keeper.
ReplyDeleteive made this half a dozen times and me and my husband always fight for the legs, so this time i made it with all chicken legs and it turned out just great, so dont be afraid to change it up! how ever once i made it with all skinless breasts, yea that came out way too dry.plus im really a dark meat kind of girl.
ReplyDeleteThis was really yummy! Very interesting, as I have never halfed a chicken!! I had no sour cream for the sauce, so I used the kraft mayo with olive oil and it turned out good!
ReplyDeleteI just found your site off of Pinterest and have been telling everyone about it (one of my friends already knew about your site and told me it's where she has been getting all her great recipes she has made during our family dinner swaps. - So, I was a bit peeved she didn't tell me about your site since she has known about it for so long! Stinker:-) Anyways, I am so glad I found your site and think it is amazing. Thank you for all the great recipes, recipe box, and shopping list. You are this stay at home mama's dreamboat! And I can't believe you have this peruvian sauce on here, we just had a dinner for some missionaries in Peru at our church and had this sauce and I was going to google the recipe. Great job! Thank you for all your hard work and great recipes!!
ReplyDeleteI just made this for dinner tonight and it came out DELISH! My husband and I are big fans of Peruvian chicken and I never thought it could be done at home. The green sauce also came out perfect! Thanks for sharing! This was my first Skinnytaste recipe and now I'm hooked! Keep sharing!
ReplyDeleteOh my goodness, I just got a flash back. Growing up, my parents use to send us to Peru for the summer. My Great-Aunt use to make it with HOMEMADE Mayo. If only, then I valued the meaning of her cooking. I crave and miss it so. I will need to try this. Thank you for bringing me back to the carefree days of having someone cook such wonderful Peruivan dishes.
ReplyDeleteI LOVE Pio Pio!!!! Their chicken is the best in town, hands down!!! I've been working on another recipe for this chicken that comes pretty close, but the taste doesn't penetrate much either. Wonder how the beer tasted will be...I add it to my pollo guisado, so this will be interesting. Off to buy some chickens tomorrow! Woot woot!
ReplyDeleteOne word: AMAZING! I have made this so many times and it is delicious. One of my favourites.
ReplyDeleteoh my goodness Gina! i cannot believe you know about Pio Pio! just went there over the holidays and the Arroz Chaufa is SO good! is there anyway to make a skinnier version of that and the Lomo Saltado????? thanks!
ReplyDeleteI made this chicken with the baked rice and peas for dinner last night...Gina, you are amazing!! It was SO delicious - my husband (who doesn't like rice) ate an entire plate of rice and went back for 2nds on both the chicken and the rice! The aji sauce was so fresh and tasty too! I did have to cook my chicken about 15 minutes longer than stated in the recipe, but it was worth the wait to get it just right! This is definitely a keeper - but then everything I have made from your recipies always is!!! Thank you!
ReplyDeleteCan someone please help telling me what i can use in substitution of the beer, or will this recipie not taste the same without it? we dont drink beer, so i was wonder what to sub for it before i try this recipie thanks
ReplyDeletehow about apple cider,cup non-alcoholic beer,or beef broth, hope this help and its not to late :)
DeleteThis recipe was a huge hit with my husband and I. Thank you, Gina! I want to add that this makes phenomenal chicken salad leftovers, too. We shredded the remaining chicken with the sauce...husband made a sandwich with it and I had it over salad. So, so good!
ReplyDeleteGina what sides can we serve with this? I have never experienced Peruvian food and I would like to keep the sides authentic.
ReplyDeleteThis was such a hit at out home. I did make some changes, I took out the back bone to chicken so that it'd lay flat and easier to cut into pieces. I have a family of 7 and everyone including my grandson who's quite a picky eater at it all including the sauce. I made it with black beans and white rice. I also did a brine on the chicken for about 8 hours before marinating the chicken in the suggested fashion. Overall I was told that it needs to be added to the dinner menu. Oh and I did 2 chickens for leftovers.
ReplyDeleteGina WOW you are an amazing person your recipes are just MAGNIFICENT. My mom name is Gina and well she is not good of a cook as you lol. Tried this recipe two nights ago and well me and the hubby feel in love with it,the flavors were so delicious, and the sauce well were to i begin it was SLAMMING!!!! Hubby had leftovers today for lunch and he said it taste good as when i first made it thank you... your such a genius.
ReplyDeleteAwesome recipe! This was super yummy and probably one of the best recipes I've ever made. I can't wait for the leftovers! The only thing I did differently was use FF greek yogurt in place of the FF sour cream. The green sauce is amazing! The chicken meat is so flavorful and moist. The skin was perfectly crispy and I probably ate more than I should have! Thanks so much for this recipe!
ReplyDeleteThat sauce sounds really yummy! Just a heads up - that peruvian sauce that Pio Pio uses is huacatay sauce (I'm peruvian and can never find the right stuff to make it!) Here's a link to the recipe from a site (this site isn't mine, but that recipe is about right) http://www.holypollo.com/post/Recipes-Aji-de-Huacatay.aspx
ReplyDeleteHi Gina! I am on your website every day! I absolutely love all of your recipes and love sharing them with my friends and family. I am Peruvian and was so excited to see this recipe. I can't wait to try it out. Do you have any others on your site? A lot of our dishes are so fattening (but delicious). I would love to try skinny versions of my favorite Peruvian recipes. :D And just letting you know that you ROCK! Gissell
ReplyDeletePio Pio is one of my favorite places, I love their chicken so I can't wait to make this. It looks just as delish as theirs.
ReplyDeleteThree words, or should I say three letters...OMG!!! SO good! Will make over and over again, even when hubby is off WW =) I've tried close to a dozen recipes now from your website and absolutely love EVERY one. Thank you again for what you do!
ReplyDeleteDoes anyone know how to make the white garlic sauce?
ReplyDeleteI wish I did, we love that sauce! They won't tell me what's in it!
DeleteI have never cooked with beer before and I am excited to try. However, all I have in the fridge is dark beer. Would this work or do you recommend something on the lighter side? Thanks!
ReplyDeleteThis is a delicious recipe! We are making it for the second time this week. We had something similar while in San Franciso recently on our honeymoon so this brings back lovely memories...
ReplyDeleteI live in Northern VA and we have tons of Peruvian Chicken places and I am always looking for a good recipe. This has come the closest and it is so good! Thank you for the great recipe
ReplyDeletePeruvian Baked Chicken from skinnytaste.com website and some homemade mac & cheese. I really liked the chicken Bt
ReplyDeleteJust made this and it was AWESOME!!! Thanks so much for the recipes:}
ReplyDeleteIs this ok to feed kids being that it has beer in it?
ReplyDeleteThank you! Thank you so very much! This was served to me once when I was fourth grade and I loved it so much. Unfortunately, I never had the chance to ask the host what kind of sauce she used. I'm so used to eating curry and this was different in a good way. No one could tell me yet I found out it was the aji verde! Her chicken and the sauce looks EXACTLY like the one you posted above!!! My search for what this sauce is over. :D
ReplyDeleteI have made this recipe probably 6 or 7 times. It is absolutely amazing. The chicken is so delicious and really hits the spot when you are craving pollo a la brasa. Also, the aji verde is amazing. My husband was floored that I was able to make the sauce, and make it so tasty. I always make extra aji verde and freeze it because it is great on almost every protein.
ReplyDeletemade this for our Sunday dinner today. It was a HIT. Thanks so much.
ReplyDeleteGina, I live in the mountains, where we have 1 decent restaurant - and they don't serve Peruvian food. I love good food (I'm from Fiji originally), and lived in LA for 3 years, where there was a great Peruvian restaurant near me. I used to love their roast chicken and aji verde sauce! I'm so glad I can eat it again. Thank you! This was so good last night with the Puerto Rican Beans.
ReplyDeleteWe have a pio pio here in Orlando FL and they have an amazing WHITE sauce along with the green. Have any of you tasted the white version? And, do you think if i just left out all the green ingriedients we'd be left with the white sauce instead? I must try.
ReplyDeleteAlso a quick question on the vinegar. You said white vinegar- do you mean regular white vinegar or white wine vinegar?
Hi Gina,
ReplyDeleteThis is listed as Gluten free but it has beer in it, which is not GF. Any substitutes to tenderize?
Sorry, but this is not gluten free. Beer contains gluten.
ReplyDeleteHi Gina, first of all I just want to say I love your site. I made this for today's dinner and it was such a hit. I made it with the aji verde step by step and your chipotle cilantro lime rice which by the way is my new way of cooking rice. My bf is loved it and was wondering if you had a recipe for their (Peruvian) white sauce or yellow sauce
ReplyDelete