Peruvian-Inspired Whole Roast Chicken with Creamy Herb Sauce
This recipe offers a tender, flavorful whole chicken infused with spices like cumin and paprika, finished with a creamy herb sauce for an exquisite balance of flavors. Perfect for a satisfying meal that doesn't require constant attention.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 Whole chicken 4 to 5 pounds
- 2 tablespoons Olive oil
- 1 tablespoon Ground cumin
- 1 tablespoon Paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 1 Lemon juice from
- ¼ cup Fresh cilantro chopped fine
- ¼ cup Fresh parsley chopped fine
- ½ cup Sour cream
- ¼ cup Mayonnaise
Instructions
Instructions
- Preheat your oven to 425°F. Mix olive oil, cumin, paprika, garlic powder, salt, and pepper in a small bowl to make marinade. Rub all over the chicken, including under the skin.
- Place the chicken in your pressure cooker. Drizzle lemon juice over it. Close the lid and set the valve to seal.
- Cook on high pressure for 25 minutes, then natural release for 10 minutes.
- After natural release, perform a quick release of remaining pressure.
- Carefully remove chicken and transfer to a roasting pan. Place in oven for 10-15 minutes to crisp skin.
- Meanwhile, blend cilantro, parsley, sour cream, and mayonnaise to make herb sauce.
- Serve chicken with the creamy herb sauce drizzled over or on the side.
Notes
Ensure the chicken fits snugly in the pressure cooker to avoid drying out. Reserve a portion of the herb sauce for serving later.