PERUVIAN CHICKEN
This flavorful Peruvian Chicken is marinated with aji amarillo, cumin, oregano, and more.
Provided by Joanne Ozug
Categories Main Course
Time 2h
Number Of Ingredients 14
Steps:
- While it's not required, I highly recommend you spatchcock the chicken. All this means is you cut the backbone out so it lays flat on the roasting pan. Spatchcock chicken cooks more evenly, more quickly, and is much easier to carve. My Spatchcock Chicken post shows you how do to this.
- In a small bowl, mix together the avocado oil, aji amarillo paste, lime juice, garlic, salt, cumin, oregano, and black pepper.
- Place the chicken on a sheet pan and pat the chicken dry with a paper towel. Then rub the marinade all over the chicken. Let sit at room temperature for one hour. Alternatively, you can marinate this up to 24 hours in advance in the fridge. Note: never leave meat out of the fridge for more than 2 hours.
- 15 minutes before cooking, preheat the oven to 425F.
- Roast the chicken for 40-45 minutes, basting the chicken in its own juices after 30 minutes, and again at 40 minutes. When the chicken is done, the breast should register at 160F when measured with a thermometer.
- Let the chicken rest for 5-10 minutes after roasting, so the juices don't run out while carving. Enjoy!
Nutrition Facts : Calories 478 kcal, Carbohydrate 1 g, Protein 36 g, Fat 36 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 143 mg, Sodium 1297 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE
Burnished-skinned, deeply flavored and more than just a little spicy, it's no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes - aji amarilla and aji panca - to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won't be traditional, but the chicken will still be tasty - especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.
Provided by Melissa Clark
Categories dinner, easy, weekday, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
- Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
- Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
- Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
- While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
- Carve the chicken and serve with the sauce and lime wedges on the side.
GARLIC RICE
Video can't convey how this Peruvian rice perfumes your kitchen: aromatic jasmine rice is first toasted in garlicky butter before steaming on the stove. Plus: Chef Ramirez has a trick for transforming the grains that stick to the pot into a crispy snack called concolón.
Provided by Erik Ramirez
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Peel garlic, then use a Microplane to grate cloves into a small bowl. Set aside. In a medium pot over medium-high heat, add oil and butter. Heat until butter is melted and frothy, 1-2 minutes, then add garlic and stir until fragrant and lightly golden, 1-2 minutes. Add rice and stir so each individual grain is coated in the butter and oil. Scrape down the sides of the pot and toast rice, 30 seconds.
- Add water and salt and bring to a boil. Once boiling, reduce to a simmer. Cover the pot with foil to prevent any steam from escaping, then place a lid over the foil and simmer, 20 minutes. Remove pot from heat and allow rice to continue steaming, covered, 10 minutes.
- Taste the rice. If rice is undercooked, drizzle 2-3 tablespoons water on top, but don't stir it in; cover the pot again and simmer on lowest heat, 5-10 minutes. Fluff the rice in the pot with a wooden spoon and serve.
- When serving, leave rice that sticks to bottom of the pot. Turn the heat to high and let the oil fry the rice till crispy, 5 minutes. (This is a special chef's snack called concolon!)
BILL'S PERUVIAN CHICKEN AND RICE
Pollo a la brasa-inspired dish that makes an enjoyable family meal, or a great addition to any potluck dinner.
Provided by Bill Jol
Categories World Cuisine Recipes Latin American South American Peruvian
Time 1h38m
Yield 4
Number Of Ingredients 20
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix vinegar, 2 tablespoons olive oil, 2 tablespoons garlic, paprika, 1 tablespoon cumin, lemon juice, 1 teaspoon salt, 1/4 teaspoon black pepper, and chile powder in a large bowl. Add onions and chicken; stir to coat.
- Transfer chicken mixture to a casserole dish.
- Roast in the preheated oven, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Combine chicken broth, basmati rice, 1 1/2 teaspoon garlic, 1 1/2 teaspoon olive oil, 1/2 teaspoon cumin, cilantro, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper in a saucepan. Bring to a boil; reduce heat, cover, and simmer until rice is tender, 20 to 25 minutes.
- Bring a small pot of water to a boil; add frozen peas. Cook and stir until bright green, 3 to 5 minutes. Stir peas into the rice. Serve rice alongside chicken.
Nutrition Facts : Calories 401.9 calories, Carbohydrate 51.2 g, Cholesterol 48.5 mg, Fat 11.9 g, Fiber 3.2 g, Protein 23.4 g, SaturatedFat 2.1 g, Sodium 712.2 mg, Sugar 5.2 g
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