Peruvian Style Roasted Chicken W Sweet Onions Recipe 425

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PERUVIAN STYLE ROASTED CHICKEN W/ SWEET ONIONS RECIPE - (4.2/5)



Peruvian Style Roasted Chicken w/ Sweet Onions Recipe - (4.2/5) image

Provided by soccercat

Number Of Ingredients 12

1-1/2 teaspoons canola oil, plus more for oiling the pan
1-1/2 tablespoon sweet paprika
1 tablespoon ground cumin
1-1/2 teaspoon fine sea salt
1-1/4 teaspoons ground black pepper
5 cloves garlic, finely chopped
2-1/2 tablespoons white wine vinegar
2 large sweet onions, peeled and thickly sliced
1 chicken, cut into 10 serving pieces
2 red or yellow bell peppers, cored, seeded and cut
into chunks
1 lemon sliced

Steps:

  • Preheat oven to 425 degrees. Oil a large roasting pan and set aside. In a small bowl, combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste. Place onions in a large bowl and toss with 2 tablespoon of the paste. Rub chicken pieces with remaining paste and place in prepared pan, then cover with onions, peppers and lemon. Roast, basting occasionally with pan juices, until chicken is cooked through and vegetables are very tender, about 45 minutes. Remove from oven and let rest 5 minutes before serving.

PERUVIAN-STYLE ROAST CHICKEN WITH POTATOES



Peruvian-Style Roast Chicken with Potatoes image

Fair warning: It will be hard determine if your favorite part of this dish is the fragrant spice-rubbed chicken, the crispy potatoes, or the bright and creamy green sauce. But you're in luck-you don't have to choose! All three components work in perfect harmony for this company-worthy winner of a roast chicken dinner.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 2h10m

Number Of Ingredients 12

1 tablespoon ground cumin
1 tablespoon sweet paprika
1 teaspoon dried oregano
Kosher salt and freshly ground pepper
1 whole chicken (about 4 pounds)
5 tablespoons extra-virgin olive oil
4 cloves garlic, 3 finely grated, 1 chopped
2 1/2 pounds russet potatoes (about 4), peeled and cut crosswise into 3/4-inch rounds
1/2 cup packed fresh cilantro leaves, plus more for serving
1 jalapeño, stemmed, seeded, and chopped
1/2 cup mayonnaise
2 tablespoons fresh lime juice, plus wedges for serving

Steps:

  • Combine cumin, paprika, oregano, 1 tablespoon salt, and 1/2 teaspoon pepper. With kitchen shears, cut chicken along its backbone along one side; open like a book. Place on a rimmed baking sheet, breast-side up; press down flat. Rub all over with 2 tablespoons oil and grated garlic. Sprinkle with spice mixture. Let stand 1 hour (or refrigerate, covered, overnight).
  • Preheat oven to 425 degrees. In a saucepan, cover potatoes with 2 inches of water and bring to a boil; add a generous amount of salt. Boil until just tender, 11 to 13 minutes. Drain and immediately return to pan; toss with remaining 3 tablespoons oil and season with salt and pepper. (Potatoes will break apart slightly.)
  • Scatter potatoes around chicken. Roast until chicken is golden and a thermometer inserted into thickest part of breast registers 160 degrees, 45 to 50 minutes. Transfer chicken to a plate. Flip potatoes and continue to roast until golden and crisp, 5 to 10 minutes more.
  • Meanwhile, purée cilantro, jalapeño, chopped garlic, mayonnaise, lime juice, and 1 tablespoon water in a blender until smooth. (If sauce is too thick, add more water, 1 teaspoon at a time.) Season with salt.
  • Carve chicken and arrange on platter with potatoes. Sprinkle with cilantro leaves and serve with cilantro sauce and lime wedges on the side.

PERUVIAN-STYLE ROAST CHICKEN WITH SWEET ONIONS



Peruvian-Style Roast Chicken With Sweet Onions image

This wonderfully aromatic chicken dish is short on prep and big on flavor. It's also a great dish to make ahead the day before and reheat - it's even tastier after the flavors meld. Serve with rice and salad. From Whole Foods Market.

Provided by Pinay0618

Categories     Whole Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons paprika
1 tablespoon ground cumin
1 1/2 teaspoons fine sea salt
1 1/4 teaspoons ground black pepper
5 garlic cloves, minced
2 1/2 tablespoons white wine vinegar
1 1/2 teaspoons canola oil
2 large vidalia onions, peeled and thickly sliced
2 bell peppers, sliced into thick chunks
1 chicken, cut into 8 serving pieces
1 lemon, sliced

Steps:

  • Heat oven to 425°F Grease a 9 x 13-inch roasting pan and set aside.
  • In a small bowl, combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste.
  • Place onions in a large bowl and toss with 2 tablespoons of the paste. Rub chicken pieces with remaining paste and place in pan, then cover with onions, peppers and lemon. Roast until chicken is cooked through and onions are very tender, about 35 minutes.
  • Spoon pan juices over the entire mixture halfway through roasting.
  • Remove chicken from oven and let rest 5 minutes before serving.

Nutrition Facts : Calories 325, Fat 19.7, SaturatedFat 5.2, Cholesterol 85, Sodium 961.5, Carbohydrate 14.9, Fiber 4, Sugar 5.3, Protein 23.5

PERUVIAN STYLE OVEN ROASTED CHICKEN



Peruvian Style Oven Roasted Chicken image

This is awesome served with the Aji Verde Sauce......I found a stand that allows you to cook the chicken upright. It is used for making beer can chicken, however I soak wood chips in water for an hour and place them in the center of the stand instead of the beer can. This gives the chicken more of a rotisserie style finish and comes out tasting even better.

Provided by David04

Categories     Chicken Thigh & Leg

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

4 lbs whole chickens
4 tablespoons white vinegar
3 tablespoons white wine
3 tablespoons canola oil
2 1/2 tablespoons garlic powder
2 tablespoons paprika
1 1/2 tablespoons cumin
salt and pepper
1 tablespoon lemon juice
1 quart cold water

Steps:

  • Combine vinegar, wine, oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well and form a paste.
  • Add lemon juice to cold water.
  • Clean chicken of any loose fat.
  • Use the lemon water to wash chicken.
  • Coat the chicken completely with spice paste, rubbing into every surface. Rub the paste under the skin as much as possible.
  • Place the chicken in refrigerator for at least 2 hours.
  • Preheat the oven to 425°F
  • Tuck the wings under the back, cross the legs, and tie with kitchen twine.
  • Place the chicken, breast side down, in a roasting pan and roast 35 to 40 minutes, until the back is golden brown.
  • Flip the chicken over. Cut the string and to open up the legs.
  • Baste the chicken with the drippings and roast 20 to 25 minutes more, until the whole chicken is golden brown.
  • Let rest for 10 minutes before carving.

Nutrition Facts : Calories 387.3, Fat 29, SaturatedFat 7.1, Cholesterol 107, Sodium 105.8, Carbohydrate 3.7, Fiber 1, Sugar 1, Protein 26

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