top of page

PERU: Peruvian Grilled Chicken with Potatoes and Cheese Sauce




Peruvian Grilled Chicken

1/3 cup soy sauce or tamari

2 tablespoons fresh lime juice

2 garlic cloves

2 teaspoons ground cumin

1 teaspoon paprika

1 tablespoon vegetable oil

1 whole chicken (about 3 1/2 pounds), quartered


  1. Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.

  2. Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 24 hours.

  3. Pat chicken dry and grill. If you cannot grill, place pieces in a 9x13 baking dish. Add 1 cup water and bake at 500 degrees for ½ hour. Tent with foil and cook for an additional 15 minutes.


Potatoes with Cheese Sauce

1 pound medium potatoes such as purple Peruvian or Yukon Gold (about 4)

1/4 teaspoon chopped garlic

½ cup crumbled queso fresco or feta

1/4 cup whole milk

1/2 tablespoon olive oil

a dash of pepper sauce, such as aji Amarillo, Sriracha, or Tabasco


  1. Cover potatoes with water in a medium pot and season well with salt, then briskly simmer, covered, until just cooked through, about 20 minutes. Drain and cool, then peel.

  2. Meanwhile, mince and mash garlic to a paste with a pinch of salt, then blend with remaining ingredients in a blender until very smooth and thicker than heavy cream (if necessary, thin with milk). Season with salt.

  3. Cut potatoes crosswise into 1/4-inch-thick slices.

  4. Spoon some sauce onto dinner plates, then top with sliced potatoes. Serve remaining sauce on the side.




FUN FACTS:

  • Incans were not considered officially married until they exchanged sandals

  • The potato is originally from Peru and Peru produces over 3000 varieties of it.

  • The national culinary dish is cuy, or roasted guinea pig. It is served whole, with the head and feet intact.

Comments


bottom of page