Peruvian Roast Chicken & Potatoes

with Green Beans & Creamy Jalapeño Sauce

Peruvian Roast Chicken & Potatoes

with Green Beans & Creamy Jalapeño Sauce

In Peruvian cuisine, “pollo a la brasa” is a popular dish of spiced (and traditionally spit-roasted) chicken, paired with a deliciously creamy, spicy and tangy sauce. In this simple adaptation, we’re slathering our chicken with a rub of smoky spices and vinegar, then roasting it in the oven for succulent results. The chicken finds a perfect counterpoint in our sauce, which gets an extra kick from pickled jalapeño. In lieu of fries (the classic side), we’re serving roasted potatoes—and, for a seasonal touch, lime-dressed green beans.

30 minutes

Ingredients

2 Boneless, Skin-On Chicken Breasts
4 oz Green Beans
1 Lime
1 lb Russet Potatoes
1 Cilantro
3 tbsp Mayonnaise
1 tbsp White Vinegar
1/2 oz Sliced Pickled Jalapeño Pepper
1 tbsp Peruvian Chicken Spice Blend (Smoked Paprika, Ground Cumin & Onion Powder)

Instructions

Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Medium dice the potatoes. Snap off and discard the stem ends of the green beans. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Keeping a few leaves whole, finely chop the cilantro leaves and stems. Finely chop the jalapeño; thoroughly wash your hands immediately afterwards.

Start the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer on 1 side of the sheet pan. Roast 6 to 8 minutes, or until lightly browned. Remove from the oven, leaving the oven on.

Make the spice rub & coat the chicken:

While the potatoes roast, in a bowl, combine the spice blend and vinegar; season with salt and pepper. Stir in enough olive oil to create a paste. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to a plate. Using your hands, thoroughly coat both sides of the seasoned chicken with an even layer of the spice rub.

Roast the chicken & potatoes:

Carefully transfer the coated chicken, skin sides up, to the other side of the sheet pan of lightly browned potatoes. Roast 18 to 20 minutes, or until the chicken is cooked through and the potatoes are browned and tender when pierced with a fork. Remove from the oven.

Cook & dress the green beans:

While the chicken and potatoes roast, add the green beans to the pot of boiling water and cook 3 to 4 minutes, or until bright green and slightly softened. Drain thoroughly and pat dry with paper towels; transfer to a bowl. Add the juice of 2 lime wedges; season with salt and pepper to taste. Drizzle with olive oil and toss to coat.

Make the sauce & plate your dish:

While the chicken and potatoes continue to roast, in a bowl, combine the mayonnaise, lime zest, chopped cilantro, the juice of the remaining lime wedges and as much of the jalapeño as you’d like, depending on how spicy you’d like the sauce to be; season with salt and pepper to taste. Divide the roasted chicken and potatoes and dressed green beans between 2 dishes. Garnish with the whole cilantro leaves. Serve with the sauce on the side. Enjoy!