PERU: Peruvian Grilled Chicken with Potatoes and Cheese Sauce
Peruvian Grilled Chicken
1/3 cup soy sauce
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
Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 24 hours.
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
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.
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.
Cut potatoes crosswise into 1/4-inch-thick slices.
Spoon some sauce onto dinner plates, then top with sliced potatoes. Serve remaining sauce on the side.
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.