Sheet-Pan Peruvian Polla a La Brasa

washingtonpost.com

ChefJeff

785 calories for 1 piece chicken 1 cup fries and 3 Tbs Sauce

subheading: For the chicken:

4 tablespoons olive or vegetable oil, divided

4 cloves garlic, minced or finely grated

2 tablespoons soy sauce, tamari or liquid aminos

2 tablespoons red wine vinegar

1 tablespoon aji panca paste or aji amarillo paste (may substitute with another chile or hot sauce, such as sambal oelek, sriracha or Valentina)

2 teaspoons jarred huacatay paste (may substitute with 1 tablespoon finely chopped fresh rosemary leaves)

1 teaspoon ground cumin

1 (4-pound) whole chicken, cut in half through the breastbone and backbone (see NOTE)

3 large russet potatoes or sweet potatoes (2 ½ to 3 pounds total), cut into ½-inch thick fries

¼ teaspoon fine sea salt or table salt

subheading: For the aji verde:

⅓ cup mayonnaise, Greek yogurt, crumbled queso fresco or feta

1 ounce fresh cilantro leaves and tender stems (about ½ bunch), roughly chopped

1 tablespoon jarred huacatay paste (may substitute with ½ ounce fresh mint leaves and tender sprigs)

4 cloves garlic

1 serrano or jalapeño, stemmed, deseeded and roughly chopped

1 tablespoon aji amarillo paste (optional)

1 teaspoon ground cumin

Finely grated zest and juice of 1 lime

Fine sea salt or table salt

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