Peruvian chicken known as pollo a la brasa is a popular dish of spice-rubbed and roasted chicken that is juicy, flavorful, and incredibly tasty. However, finding the perfect side dishes to complement the rich flavors of Peruvian chicken can sometimes be challenging. In this article, I will share 14 delicious side dish ideas and pairings that will take your Peruvian chicken meal to the next level.
Aji Verde Sauce
Aji verde sauce is a must-have condiment for Peruvian chicken. This vibrant green sauce is made with fresh cilantro, spicy jalapeño peppers, garlic, lime juice, olive oil, and salt. It has a bold, zesty flavor that enhances the Peruvian chicken beautifully. The freshness of the cilantro balanced with the heat of the jalapeños is simply amazing. Drizzle this sauce generously over your Peruvian chicken or use it as a dip. It’s easy to make in a blender or food processor too.
Quinoa Salad
A light and fresh quinoa salad is a fantastic complement to juicy Peruvian chicken. Quinoa offers a wonderful nutty texture and plenty of protein. Make it colorful by adding diced bell peppers tomatoes, red onion and fresh herbs like cilantro or parsley. Dress it with a tangy vinaigrette made with lime juice, olive oil, garlic, and cumin for a perfect flavor pairing. The brightness of the salad balances the rich chicken wonderfully.
Fried Plantains
Crispy, caramelized fried plantains are an authentic and tasty side dish for Peruvian chicken. Their sweetness offsets the spicy heat of the chicken. Make sure to use very ripe, black plantains for the best flavor and texture after frying. Fried ripe plantain chips also pair amazingly well for some added crunch. Serve with a creamy dipping sauce like aioli or avocado crema.
Sweet Potato Fries
For a healthier and delicious side, baked sweet potato fries are a great choice with Peruvian chicken. Their natural sweetness complements the bold spices of the chicken. Toss the fries in olive oil, salt, and pepper and bake until crispy. Sweet potato fries are also packed with vitamin A, vitamin C, potassium and fiber.
Cilantro Lime Rice
No Peruvian chicken meal is complete without fluffy cilantro lime rice. The fresh flavor of cilantro and lime zest gives a wonderful fragrance and brightness to balance the richness of the chicken. It’s easy to make – just add chopped cilantro and lime zest when cooking white rice. For more flavor, use chicken broth instead of water. The rice soaks up all the delicious juices too!
Roasted Vegetables
A platter of roasted vegetables like carrots, potatoes, bell peppers, onions, and garlic cloves makes a delicious and healthy accompaniment. The natural sweetness of the vegetables contrasts the strong spices of Peruvian chicken wonderfully. Roast them in the oven with some olive oil, salt, pepper, and cumin for a perfect flavor pairing. Add some diced jalapeños for a touch of heat too.
Black Beans
No Peruvian meal is complete without nutritious and protein-packed black beans. Their earthy flavor and creamy texture complements the chicken perfectly. Cook up a flavorful batch with onions, garlic, cumin, and epazote. Add some diced jalapeños, red bell peppers or cilantro for extra flavor. The beans pair wonderfully on the side or over cilantro lime rice.
Elote (Mexican Grilled Corn)
Grilled corn on the cob, known as elote, adds a sweet, smoky contrast to Peruvian chicken. Grilling the corn in the husk enhances its natural sweetness. Slather it generously with creamy mayonnaise, sprinkle with crumbled cotija cheese, lime juice and chili powder. The corn pairs wonderfully with the spices of the chicken.
Avocado Salad
A fresh avocado salad adds creaminess and nutrition to your Peruvian chicken meal. Dice avocados and combine with juicy tomato, red onion, cilantro, lime juice and a pinch of salt. The richness of the avocado balances the strong flavors of the chicken. You can also add black beans or corn to the salad for more protein and fiber.
Yuca Fries
For something different, try crispy baked yuca fries. Yuca has a mild flavor similar to potatoes. Toss yuca sticks in oil, salt and pepper and bake until golden brown. Yuca offers a delicious crunch and absorbed the spices nicely. Serve the fries with aji verde sauce for dipping.
Steamed Broccoli
Fresh, steamed broccoli florets make a healthy, vibrant side to Peruvian chicken. The bright green color and fresh flavor complements the spices perfectly. Drizzle some lime juice and olive oil over the steamed broccoli for added flavor.
Coleslaw
A crispy, creamy coleslaw adds crunch and freshness to balance the juicy Peruvian chicken. Use a combination of shredded green and red cabbage along with grated carrots. Toss in a creamy dressing of mayo, lime juice, salt, pepper and a touch of honey. Garnish with cilantro for extra flavor and color!
Lentils
Warm and protein-packed lentils pair wonderfully with Peruvian chicken. Cook them with aromatic onions, garlic, cumin and chicken broth until tender. Their earthy flavor and soft texture contrasts the crispy chicken skin. Sprinkle some feta cheese on top for added flavor.
Pickled Onions
Quick pickled red onions add a tangy, crunchy kick to complement Peruvian chicken. Simply soak sliced red onions in hot water, then toss in white vinegar, lime juice, salt and pepper. Let them pickle for 30 minutes to an hour. They provide the perfect pungent counterpart to cut through the rich chicken.
Garlic Bread
Warm, crusty garlic bread is a delicious addition for dipping and soaking up the flavorful juices of Peruvian chicken. Bake a loaf of your favorite artisan bread after rubbing it generously with butter and minced garlic. Sprinkle some parsley on top for extra flavor and color. It helps balance the richness of the chicken beautifully.
Step-by-Step Instructions For Peruvian Chicken with Green Sauce
Begin by making the marinade. Combine the lime juice, olive oil, salt, pepper, sugar, paprika, cumin, and oregano in a blender or mini food processor.
Using your fingers or a wooden spoon, loosen the skin over the breasts and legs of the chicken.
Spoon about two-thirds of the marinade under the skin.
Then rub the rest of the marinade over top. Place the chicken in a bowl and refrigerate at least 6 hours or overnight—the longer the better!
Preheat the oven to 425°F, and set the chicken on a rack in a roasting pan. I like to tuck the wings underneath the bird and tie the legs together so the bird holds its shape.
Roast the chicken for 20 minutes, until the skin is golden, and then turn the heat down to 375°F and roast for about an hour and ten minutes more. Let the chicken rest, covered with foil, for about 20 minutes before carving.
While the chicken marinates, make the spicy green sauce.
Simply combine the mayonnaise, sour cream, cilantro, jalapeños, garlic, lime juice salt and pepper in a blender or food processor and process until smooth. With the motor running, drizzle in the olive oil. It will seem thin at first but, don’t worry, it will thicken up as it sits.
Keep in mind that the heat in the sauce comes from the ribs and seeds in the jalapeño peppers. I use about half of the seeds and ribs for a medium-hot sauce. If you’re worried about the heat, you can always leave them out at first and then blend them in to taste. Transfer the sauce to a bowl and refrigerate until ready to serve.
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Enjoy tender, juicy Peruvian chicken drizzled with a spicy and irresistibly good green sauce.
- 3 tablespoons extra virgin olive oil
- ¼ cup lime juice, from 2 limes
- 4 large garlic cloves, roughly chopped
- 1 tablespoon kosher salt
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 2 teaspoons sugar
- 4 pound whole chicken
- 3 jalapeño chili peppers, seeded if desired (I use about half the seeds for a medium-hot sauce), and roughly chopped (see note)
- 1 cup packed fresh cilantro leaves
- 2 cloves garlic, roughly chopped
- ½ cup mayonnaise, best quality such as Hellmanns
- ¼ cup sour cream
- 1 tablespoon fresh lime juice, from one lime
- ½ teaspoon salt
- &frac18 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth. Remove the giblets from the inside of the chicken and pat the outside of the chicken dry with paper towels; place in a bowl, breast side up with the legs facing you. Using the handle of a wooden spoon or your fingers, loosen the skin from the flesh over the breasts and legs, being careful not to tear the skin or push all the way through (you want the marinade to stay inside the bird). Spoon about &frac23 of the marinade evenly underneath the skin, and spread the remaining &frac13 evenly over the skin. Marinate the chicken in the refrigerator for at least 6 hours or overnight.
- Adjust the oven rack to the lower-middle position, and preheat the oven to 425 degrees. Line a roasting pan with aluminum foil for easy clean-up. Spray a rack (preferably a v-shape) with non-stick cooking spray and place the chicken on top. Tie the legs together with kitchen string. Roast for 20 minutes, until the skin is golden. Turn the heat down to 375 degrees, and continue to roast for about an hour and ten minutes more, or until the juices run clear when you cut between the leg and thigh. (Keep an eye on it — if its browning too quickly, cover it loosely with foil.) Tent the chicken with foil and let rest for about 20 minutes. Tilt the chicken over the roasting pan to release the juices, then transfer to a cutting board. Carve the chicken and serve with green sauce.
- Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point but, dont worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
- Note: Be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.
- Note: The nutritional information does not include the green sauce.
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- Per serving (4 servings)
- Calories: 614
- Fat: 43 g
- Saturated fat: 10 g
- Carbohydrates: 7 g
- Sugar: 3 g
- Fiber: 1 g
- Protein: 49 g
- Sodium: 694 mg
- Cholesterol: 340 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if youre following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
My Family is OBSESSED with This Peruvian Recipe
FAQ
What is a good side dish for Peruvian chicken?
| Dish | Main Ingredients | Difficulty |
|---|---|---|
| Cilantro Lime Rice | Rice, cilantro, lime, garlic | Easy |
| Quinoa Salad with Avocado and Black Beans | Quinoa, avocado, black beans, lime | Medium |
| Peruvian-Style Roasted Potatoes | Potatoes, paprika, garlic, olive oil | Medium |
| Choclo con Queso | Peruvian corn, queso fresco | Easy |
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What is the yellow sauce served with Peruvian chicken?
Peruvian yellow sauce, also known as salsa a la huancaína, is a creamy, mildly spicy sauce made with aji amarillo peppers, nonfat yogurt, garlic, salt, and pepper. It is a popular accompaniment for Peruvian-style grilled or roasted chicken, and is often served with boiled potatoes (papas a la huancaína).