10m
PREP TIME
1hr 30m
COOK TIME
484
CALORIES
16
INGREDIENTS
Servings: 8
Ingredients
- Green Chile Sauce
- 2 jalapeño peppers, seeded
- 1 cup packed cilantro leaves
- 1/2 cup mayonnaise
- 2 tablespoons water
- 1 tablespoon lime juice
- 3/4 teaspoon McCormick® Ground Cumin
- 3/4 teaspoon McCormick® Oregano Leaves
- 3/4 teaspoon McCormick® Smoked Paprika
- Peruvian Chicken
- 1 1/2 teaspoons McCormick® Ground Cumin
- 1 teaspoon McCormick® Oregano Leaves
- 1 teaspoon McCormick® Smoked Paprika
- 1/2 teaspoon salt
- 1 whole chicken, about 5 pounds
- 1 pound baby red potatoes, halved or quartered
- 2 tablespoons vegetable oil
- 1 lime, cut into wedges
INSTRUCTIONS
- 1 For the Green Chile Sauce, place all ingredients in blender container; cover. Puree until smooth. Refrigerate until ready to serve.
- 2 For the Peruvian Chicken, preheat oven to 375°F. Mix spices and salt in small bowl. Place chicken in foil-lined baking pan sprayed with no stick cooking spray. Arrange potatoes around chicken. Brush chicken and potatoes with oil. Sprinkle with seasoning mixture.
- 3 Roast 1 1/4 to 1 1/2 hours or until chicken is cooked through. Serve chicken and potatoes with Green Chile Sauce and lime wedges. (Cover and store any remaining sauce in refrigerator for another use.)
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