I have a tendency to become infatuated with food blogs. First it was Pioneer Woman. Then it was Noble Pig. And I will always and forever have a love affair with Wandering Chopsticks.
Confession: the Pho Bo broth is cooking on my stove right now.
The only downfall is that most of the food blogs don't cater to healthier eating. You might occasionally get a light recipe thrown in the mix but the vast majority of the recipes do nothing for your health. That was until I discovered Skinny Taste.
Gina is out of this world awesome! I have a group of friends on Facebook who share my appreciation for ST. We have a group and post reviews as we try each recipe. It is nice to get a friend's perspective on recipes and not have to try every recipe yourself.
I have made a few of her recipes but tonight's was by far the best.
Peruvian Roasted Chicken with Aji Verde
Don't let the title fool you, this was simple. I did split the whole chicken in half. Save yourself time and buy a whole chicken cut up or ask your butcher to cut a whole chicken up for you. Make sure you have a roasting bag or some other vessel that can fit a whole chicken and marinate overnight. You can also make the sauce the night before.
The day of cooking, all you need to do is throw it in the oven and your done, besides occasional basting. I cooked the chicken skin up in a metal baking dish. I basted every 15 minutes or so. Probably a bit more frequently towards the end. Basting is KEY in this recipe.
There is beer in the marinade. I used a St Arnold's Spring Bock because my husband is a beer snob and that is what we have in the house. I think a Corona would be great too. If you aren't a regular beer drinker, check your grocery store for single serving bottles. I know that my local HEB has single Coronas for sale.
The Aji Verde.
The Aji Verde.
Even if that shouldn't be capitalized, I'm capitalizing it.
If you do nothing else, make this sauce and put it on grilled chicken breast, eggs in the morning, tacos, a tortilla chip, or a spoon and drink. The sauce was the highlight of the meal. And it isn't spicy. My 18 month old son ate it. It is garlicy though, so eat it with people you love and that love you.
I used 3 cloves of garlic instead of one because that's just how we do things in this house, when it comes to garlic. Also, I used FF Greek yogurt instead of sour cream.
Here is how I served it:
(excuse the smudged lens)
That would be the thigh/leg combo and sauce on top. It is a beautiful color of green. I served it with red quinoa and steamed vegetables. I then proceeded to dump more sauce on my plate.
Next time your grocery store has whole chickens on sale or even split breasts (HEB has them for $1 a pound this week), buy one and make this. You won't regret it!