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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Peruvian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chicken:. | 2. Preheat the oven to 425*F. | 3. Remove 5 cloves from the head of garlic, then halve the remaining head horizontally. | 4. Season the chicken cavity with salt and pepper to taste, then stuff with the halved garlic. Smash the garlic cloves, sprinkle with 2 teaspoons salt, and with the side of a large knife, mash and smear with the mixture to a coarse paste. Put the garlic in a bowl and mix with the vinegar, 1/2 teaspoons black pepper, and cumin. Rub the garlic mixture on the outside of the chicken. | 5. Whisk the soy sauce and sugar together and brush all over the outside of the bird. Tuck the wings under the back, cross the legs, tie them with kitchen twine. Set a v-rack or regular rack in a roasting pan and brush with the oil. | 6. Place the chicken breast side down on the rack and roast until the back is golden brown, about 35-40 minutes. Remove the pan from oven and turn the chicken breast side up. Cut the string where it holds the legs together and gently open up the legs a bit. Baste the chicken with the pan drippings and roast again until the breast is golden brown and a meat thermometer inserted in the thigh registers 170*F., 20-25 more minutes. | 7. Move the chicken to a carving board and let it rest for 10 minutes before carving. | 8. To make the Aji Verde sauce:. | 9. Puree the cilantro, cheese, olive oil, water, jalapenos, garlic, vinegar, and salt in a blender or food processor until smooth. Carve the chicken and serve drizzled with the sauce. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic	1			4.47	0.9918	0.1908	0.015
chicken	1		trimmed	-	-	-	-
kosher salt	2	teaspoons		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
cilantro	3/4	cup		2.76	0.4404	0.2556	0.0624
cotija cheese	1/3	cup	called	146.4	1.588	8.0	12.0
extra virgin olive oil	1/3	cup		-	-	-	-
water	1/3	cup		0.0	0.0	0.0	0.0
jalapeno pepper	2 -3		stemmed seeded diced	0.0	0.0	0.0	0.0
garlic clove	1			-	-	-	-
red wine vinegar	1/2	teaspoon		2.8310000000000004	0.0402	0.006	0.0
kosher salt	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.