Burnished-skinned, deeply flavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian
chile pastes — aji amarilla and aji panca — to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red
chile paste (like
sriracha or sambal) for the
aji amarillo, and ground pasilla
chile powder for the aji panca. The flavors won’t be traditional, but the chicken will still be tasty — especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.
Spatch-Cock the chicken: To cut a chicken in half, use a sturdy pair of poultry shears to cut lengthwise through the breastbone. Turn over and cut again, along the backbone. If desired, cut along the other side of the backbone and remove it.