Pollo asado peruano con ají verde

Ingredientes

• 6 garlic cloves, grated or smashed to a paste
• 2 teaspoons ground cumin
• 2 teaspoons dry oregano
• 2 teaspoons kosher salt
• 2 teaspoons finely chopped fresh rosemary
• 1 teaspoon freshly ground black pepper
• 1 teaspoon granulated sugar
• 1 tablespoon soy sauce
• 1 tablespoon red wine vinegar
• 2 ounces lager style beer
• 4.5 lb. whole chicken, innards removed
• 3 tablespoons avocado oil or other neutral oil
• 1 cup loosely packed cilantro, leaves and stem
• 1 small jalapeno, stemmed and seeded
• 1/3 cup mayo
• 1/4 cup avocado oil or other neutral oil
• 2 cloves garlic
• 1 tablespoon fresh lime juice
• 1 teaspoon red wine vinegar
• 1/2 teaspoon kosher salt

Preparación

1. 1

   Make the marinade by whisking together all the ingredients except for the chicken and oil in a large bowl. Put the chicken in the bowl and rub the marinade over the chicken, inside and out. Cover the bowl with plastic wrap and place in the refrigerator for 3 hours, or overnight (preferred).

2. 2

   Remove the chicken from the bowl, shaking off any extra marinade. Put the chicken on the bake pan and rub with the 3 tablespoons of oil. Tuck the wings back and tie the legs together with kitchen twine (optional).

3. 3

   Place the bake pan in the large Wonder Oven® bottom slot and set the oven to 350°F on Roast for 60 minutes. No need to preheat the oven! At the 30-minute mark, reduce the temperature to 325°F and continue to roast for the remaining 30 minutes. The chicken is fully cooked when its internal temperature reaches 165°F.

4. 4

   Make the aji verde: While the chicken is roasting, make the aji verde. Add all the ingredients into the Splendor Blender and blend on high speed until the sauce is loose but creamy in texture. You can store it in the refrigerator for up to 3 days! Makes about ¾ cups.

5. 5

   Remove the chicken: When the hour is complete, remove the chicken from the oven and allow it to rest for 15 minutes before cutting. Serve with aji verde.