Craving a flavorful and satisfying meal that's both easy to make and bursting with authentic Bolivian taste? Look no further than our Baked Chicken in Green Sauce recipe! This dish is a comforting classic, featuring tender chicken baked to perfection in a vibrant, herbaceous green sauce. The unique blend of fresh cilantro, aji amarillo peppers, and other aromatic spices creates a complex and unforgettable flavor profile that will transport your taste buds to the heart of Bolivia. It's a perfect weeknight dinner that's both impressive and surprisingly simple to prepare.
This recipe marries the juicy richness of baked chicken with the bright, zesty notes of a traditional Bolivian green sauce, resulting in a meal that’s as visually appealing as it is delicious. We'll also show you how to perfectly roast potatoes alongside the chicken, creating a complete and balanced meal. Ready to embark on a culinary journey to Bolivia? Let's dive into the step-by-step instructions!
Tools Needed
- Blender
- Oven
- Ovenproof container
Ingredients
- Whole chicken (2 kg): 2 kg
- White vinegar: 1/3 cup
- Olive oil: 1/3 cup
- Broken chili (seeds): 1 teaspoon
- Ground black pepper: 1/2 teaspoon
- Coriander powder: 1/2 teaspoon
- Garlic cloves: 8 cloves
- Onion: 1/2
- Serrano peppers: 3
- Cilantro: 1 bunch
- Potatoes: 4
- Salt
- Garlic powder: 1 teaspoon
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Blend cilantro, vinegar, onion, serrano peppers (adjust amount based on spice preference), chili seeds, black pepper, coriander powder, garlic, and salt.
- Wash the chicken thoroughly. Lift the skin and make cuts to allow for better marinade penetration.
- Rub the chicken inside and out with salt and black pepper.
- Cut potatoes into slices or squares. Season with salt, pepper, garlic powder, and a splash of olive oil. Add some of the reserved green sauce.




Step 2. Marinate and Assemble
- Place the chicken in an ovenproof container and pour the green sauce over it. Marinate for at least 30 minutes, or preferably overnight.
- Arrange the potatoes in the ovenproof container around the chicken. Add remaining green sauce.


Step 3. Bake the Chicken and Potatoes
- Bake in the oven at 380°F (193°C) for approximately 1 hour 15 minutes, covering after it starts to brown.

Step 4. Serve
- Serve the baked chicken with rice or your favorite side dish. Drizzle extra sauce from the baking pan over the chicken and potatoes.

Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- For a milder flavor, remove the chili seeds from the serrano peppers.
- Marinating overnight enhances the flavor significantly.
Nutrition
- N/A
FAQs
1. Can I use different peppers instead of aji amarillo?
Yes! While aji amarillo provides the signature flavor, you can substitute with poblanos or Anaheim peppers for a milder heat, or serranos for a spicier kick. Just adjust the amount based on the pepper's heat level.
2. How can I make this recipe ahead of time?
You can prepare the green sauce a day in advance and store it in the refrigerator. Assemble the chicken and potatoes the night before, then bake as directed. This helps the flavors meld.
3. What side dishes pair well with Baked Chicken in Green Sauce?
This dish is hearty on its own, but you could add a simple side salad with a lime vinaigrette or some fluffy rice to absorb the delicious sauce.
This Baked Chicken in Green Sauce with Potatoes recipe offers a delightful taste of Bolivia, bringing the vibrant flavors of the Andes to your kitchen table. Enjoy the simple yet satisfying combination of tender chicken, perfectly roasted potatoes, and a zesty, herbaceous sauce. Buen provecho!