Peruvian roast chicken with aji verde sauce, red potato and tomato and corn salsa

  By Petra  ,

July 19, 2018

This dish recently featured on the WOOP Foodie menu. At WOOP we handle the prep - roasting, blending, marinating, saucing and everything in between so you can easily and quickly cook dinner. The recipe below is the full recipe for you to create this dish from scratch which takes a fair bit longer than if you had enjoyed it with WOOP, where the time-consuming elements had already been prepared.

  • Prep: 40 mins
  • Cook: 15 mins

Directions

1Preheat the oven to 200⁰C (fan bake).

2To cook the potatoes: Cut the potatoes into 3cm cubes. Place in a pot of cold water over a high heat and bring to the boil. Once boiling cook for 6 mins then drain and allow to cool and steam out for 10 mins. Toss into 2tbsp of cooking oil and season with salt. Spread out on an oven tray lined with baking paper and roast in the preheated oven for 20 mins.

3To cook the chicken: Remove the chicken breasts from their packaging and pat dry with a paper towel. Combine spices and herbs with the olive oil and run all over the chicken breasts. Place chicken on an oven tray line with baking paper and cook for 18-20 mins.

4To make the aji verde sauce: Combine all the ingredients except the mayonnaise in a mini blender or in a jug. Blend or stick blend until smooth. Fold through the mayonnaise.

5To make the salsa: Cut tomato in half and scrape out seeds with a spoon. Cut the flesh into ¼ cm squares. Finely chop the spring onion and coriander including the stalks which have lots of flavour. Mix all together in a bowl with the corn, 2 tbsp olive oil and season with salt and pepper.

6To serve: Place potatoes on each plate and top with tomato and corn salsa. Cut chicken into 2-3 pieces. Arrange on plate and either drizzle over aji verde sauce or serve on the side.

Ingredients

For the chicken:

2 skinless chicken breasts

2 tbsp olive oil

1 tsp ground cumin

½ tsp paprika

¼ tsp ground ginger

¼ tsp garlic powder

½ tsp salt

Pinch dried oregano and rosemary

For the salsa:

2 tbsp olive oil

1 tomato

100g corn kernels

1 -2 spring onions

Handful of coriander

Salt and pepper to taste

For the aji Verde sauce:

3 tbsp mayonnaise

1 tbsp rice bran oil

1 tbsp lime juice

½ spring onion, minced

½ clove garlic, crushed

1 tbsp parmesan cheese

Small handful coriander

Pinch of chilli flakes

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