Today is another below-freezing and windy day, a great day to do something in the oven and generate additional heat.
Searching the chill chest, I find a whole chicken. I think back to one of my favorite NYC restaurants, Pio Pio, specializing in rotisserie chickens and a green, medium hot, creamy, tangy, salty sauce called Pio Pio. (Thanks, Kleber, for introducing me.).
I’ll roast my chicken in the oven, with the most basic seasonings of salt and pepper, perhaps on a bed of thick-sliced potatoes. Then, of course, one can add a citrus-based cilantro and garlic marinade, but I am pressed for time this day and will proceed most expeditiously.
Whilst there is nothing wrong with roast, grilled, or rotisserie chicken, the star of this post is the sauce.
This does not need to be limited to chicken, beef, pork, fish, even fries are excellent carriers for this addicting flavor.
Pio Pio Sauce
- 1 Mini Blender
- 2 ea Jalapeno's Washed, Stemmed
- 1 cup Cilantro Washed, Leaves, stems
- 1 clove Garlic
- 1 tbsp Vinegar Cider or white
- 1 ea Lime Juiced and Zested
- 1/2 cup Mayonnaise
- Salt and Pepper To taste
- Add all to a mini blender or blending cup of a stick blender
- Blend until a smooth paste forms
- Transfer to a bowl and season to taste with salt and pepper.
- Serve with grilled or roasted chicken.
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