Peruvian Chicken + Potatoes


By Dane Feldman

Photo by Dane Feldman.

This recipe may have a ton of ingredients, but keep in mind that several of them are used simply to season the potatoes. Don’t let the sheer number of ingredients deter you from taking on this recipe because cooking it is fairly simple (and well worth it!).

Be sure to taste the jalapenos to see how spicy they are before you use three instead of two. The first time I made this recipe, I used three and it was almost too spicy.

What you’ll need:
1 whole chicken, cut into sections
4-6 yukon gold potatoes, cubed
2-3 jalapenos, roasted
10 oz plain nonfat Greek yogurt
1 cup fresh cilantro
1/2 cup lime juice
1/4 cup orange juice
2 tbsp olive oil
2 tsp garlic, chopped
1 tsp cumin
1 tsp paprika
1 tsp oregano
Penzey’s Mural of Flavor
Florida seasoned pepper
Black pepper
Olive oil

Place the chicken in a glass baking dish. Combine the cumin with the paprika, oregano, half of the lime juice, a quarter cup of olive oil, the orange juice, and one teaspoon of the Florida seasoned pepper. Mix well and then pour over the chicken to coat. Let sit for 4-6 hours.

Preheat the oven to 425.

Lay the cubed potatoes out on a baking sheet and sprinkle the Mural of Flavor, Florida seasoned pepper, and black pepper on top to taste. Drizzle olive oil on top.

Bake the chicken for 45 minutes to an hour. After 15 minutes, add in the potatoes to roast while the chicken bakes.

While the potatoes and chicken are cooking, blend the jalapenos with the yogurt, cilantro, and garlic, as well as the remaining lime juice until smooth.

When the chicken and potatoes are finished, plate both and either serve the green sauce on the side or drizzle it over the plate to serve.