Peruvian Chicken
Slow-roasted chicken cooked in a fragrant Latin-style vegetable broth with aji amarillo chiles, garnished with orange slices, Dijon mustard and a drizzle of olive oil.
Ingreadient
| 1 each | Chicken, whole, roaster, cut, pcs |
| 2 oz | Aji Amarillo Puree |
| 10 oz | Latin-style Vegetable Broth |
| 1 each | Orange, naval, sliced |
| 1 Tbsp | Mustard, Dijon |
| 1 Tbsp | Oil, olive, extra virgin |
Direction
- Place chicken and the ingredients into a large stainless-steel bowl.
- Let marinate for 12-24 hours.
- Once marinated, arrange the chicken and all the marinade in an oven safe baking dish.
- Cook in a 350° F oven for 45 minutes to 1 hour.
- Once cooked, arrange the chicken and all the cooking liquids onto a large service platter.
- Serve immediately with your favorite Peruvian style sides.
