Peruvian Roasted Chicken, Sauteed Veggies, Cilantro Rice, and Green Sauce

Chicken with Marinade:

1 Whole Free-Range Chicken (3 1/2 - 4 pounds), Butchered

1/3 cup Soy Sauce

2 Limes, Juiced

3 Tablespoons of Minced Garlic

1 Tablespoon of Cumin

1/2 Teaspoon of Cayenne Pepper

1 Tablespoon of Paprika

2 Teaspoons of Dried Oregano

1/2 Cup of Canola Oil

Veggies and Rice:

1 Vidalia Onion, Thinly Sliced

1 Red Bell Pepper, Thinly Sliced

2 Limes, Juiced

2 Cups of Cooked Rice

1 Cup of Cilantro Leaves, Chopped

Green Sauce:

3 Jalapeños, Roughly Chopped

1 Cup of Cilantro Leaves

1/4 cup mayonnaise

1/4 cup sour cream

2 Limes, Juiced

1/2 Teaspoon of Cayenne

Olive Oil

Serves: 2

Combine soy sauce, lime juice, canola oil, minced garlic, cumin, cayenne, paprika, and oregano in a zip top bag. Pat the chicken dry with paper towel and season all over with salt and pepper. Place the butchered chicken in the bag and allow to marinade for at least 2 hours or even over night. The longer you marinate the more flavor. 

Preheat the oven to 450 degrees. Line a baking sheet with foil and place the chicken pieces skin side up. Feel free to pour a little extra marinade on top. Roast for 20 to 30 minutes until the skin is golden brown and the internal temp of the breast piece is 160 degrees. 

While the chicken is roasting cook the rice and heat a skillet with a little bit of oil over medium high heat. Add the onion and pepper to the skillet and season with salt and pepper. Cook until softened and lightly charred. When the rice is done stir in the lime juice, cilantro, and season with salt and pepper.

In a food processor or blender combine all of the sauce ingredients, adding more olive oil as necessary to obtain the right consistency. Season with salt and pepper to taste.