If there’s one thing about me, it’s that I’m gonna want aji verde with everything. It’s the sauce I was looking for my entire adolescence, but we were not eating aji verde my entire adolescence. You know what I mean? That was not one of the sauces on rotation in my household.
But here we are! With Peruvian-style pollo a la brasa-ish chicken made in the Crockpot! And it’s not sad or dry or gross or overcooked! It’s just a little bit smoky and the skin is crispy and the meat is juicy and not overcooked, and we’re smothering it in a creamy, herby, tangy sauce that I want to swim in.
Let’s make it.
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Are you an overcommitted Millennials, tired of answering the “what’s for dinner” question? You’ll love it here.
Crockpot Peruvian Chicken (Pollo a la Brasa-ish)
For the Chicken
3 lbs bone-in, skin-on chicken thighs
5 garlic cloves, smashed
2 tablespoons aji panca paste (sub: 1 tablespoon ancho chili paste + 1 teaspoon smoked paprika)
1 tablespoon soy sauce
