Peruvian Chicken with Creamy Rocoto and Fresh Green Chilli Lime Sauce

Number of Portions
Peruvian Chicken with Creamy Rocoto and Fresh Green Chilli Lime Sauce


- For the chicken and marinade
- 100 ml white wine vinegar
- 100 ml water
- 1 lime juice, juiced
- For the Green Sauce
- Jalapeno Chilli peppers (or medium heat green chillies), chopped
- 2 tbsp Aji Amarillo paste
- 25 grams fresh coriander
- 1 tsp Schwartz Garlic Puree
- 1 lime, juiced
- 50 ml white wine vinegar
- 10 chicken portions
- 100 ml olive oil
- Rocoto Sauce
- 100 grams rocoto chilli paste
- 2 tsp Schwartz Ground Cumin
- 2 tsp Schwartz Oregano
- 2 tbsp lime juice
- 1 tbsp lime zest
- 2 tsp Schwartz Coarse Ground Black Pepper
- 2 tsp Schwartz Ground Cumin
- 2 tsp Mustard Seed , ground in pestle & morter
- 150 grams Schwartz Garlic Puree
- 50 grams Peruvian Panca Chilli paste
- 50 grams Peruvian Aji Amarillo paste
- 100 ml light soy sauce
- 450 ml mayonnaise


For the marinade combine all ingredients in a medium bowl, add chicken pieces, turn to coat, then cover and allow to marinate for 3 hours, or preferably overnight in the refrigerator.

Pre-heat oven to 180°C, 350°F, Gas Mark 4. For a charred effect on the chicken also heat a griddle pan over a high heat. Remove chicken from its marinade, (if charring chicken cook pieces on griddle pan for 2-3 minutes on each side until skin is lightly charred) place chicken pieces onto a roasting tray and cook for around 45 minutes, or until juices run clear on the thickest part.

Meanwhile for the green sauce place all ingredients in a blender, blend until smooth and transfer to a serving dish. For the Rocoto sauce mix all ingredients in a bowl until well mixed.

Serve the cooked chicken with the sauces on the side.


Peruvian chilli pastes are available online from specialist ingredient shops or delis.

Products used in this recipe: