PERUVIAN-STYLE ROAST CHICKEN WITH TANGY GREEN SAUCE
This cumin- and paprika-spiced number gets added punch from an addictively tangy green sauce and a crisp, bright avocado and cucumber salad. Spatchcocking-an easy and fun technique that involves removing the backbone to "flatten" the bird before cooking-makes for quick roasting and produces juicy results.
Provided by Mindy Fox
Categories Dinner Peru Chicken Roast Cilantro Oregano Garlic
Yield Serves 4
Number Of Ingredients 26
Steps:
- Roast the chicken:
- Arrange rack in middle of oven; preheat to 400°F. Mix garlic, cumin, oil, paprika, pepper, oregano, 1/2 tsp. salt, and finely grated zest from 1 lemon in a medium bowl. Quarter zested lemon; set aside 2 quarters. Squeeze juice from 1 whole lemon and remaining 2 quarters to yield 2 Tbsp. juice; stir into spice mixture.
- Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears. Remove backbone; reserve for stock. Turn chicken breast side up and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Pat chicken dry with paper towels. Rub chicken all over with 2 reserved lemon quarters. Squeeze juice over bird, then rub skin all over with inside of rinds.
- From both edges of cavity, loosen skin from breasts and thighs, being careful not to tear skin. Using your fingers, gently spread 2 heaping Tbsp. spice mixture under skin (reserve remaining spice mixture), then season chicken all over with remaining 1 tsp. salt. Transfer chicken, spread flat and skin side up, to a roasting pan or large skillet.
- Roast chicken 20 minutes, then brush with spice mixture and pan juices. Continue roasting, basting with spice mixture and pan juices every 20 minutes, until juices run clear when thigh is pierced with a fork or an instant-read thermometer inserted into thickest part of thigh registers 165ºF, 50-60 minutes total.
- Transfer chicken to a cutting board and let rest 15 minutes, reserving pan juices.
- Make the green sauce:
- Purée cilantro, jalapeños, garlic, oil, lime juice, and salt in a blender until combined. Add mayonnaise and purée until well blended. Transfer to a small bowl, cover, and chill until ready to use.
- Make the salad:
- Gently toss cucumbers, avocado, scallions, lime juice, oil, salt, and 1/2 cup cilantro in a large bowl. Sprinkle with more cilantro.
- Carve chicken and transfer to a platter; baste with reserved pan juices. Serve with green sauce and salad alongside.
- Do Ahead
- Green sauce can be made 5 days ahead. Cover and chill.
PERUVIAN CHICKEN WITH SPICY RICE
An all-in-one dish to tempt your tastebuds. The originaly recipe calls for frying the chicken, to give it a golden skin, but you could also try crisping it in the oven, to cut the fat.
Provided by Sackville
Categories Chicken
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Season chicken pieces with salt and pepper and shallow fry in oil until golden.
- Remove chicken.
- In the same pan, sauté garlic, onion, the chopped hot pepper and cilantro.
- Return chicken pieces to pan, add beer and continue cooking until chicken is tender.
- Remove pieces, keep them warm.
- Add rice, peas, corn and peppers.
- Pour water and cook at medium heat for 20 minutes more or until rice is done.
- Serve rice with chicken pieces and garnish with pepper strips.
Nutrition Facts : Calories 433.8, Fat 14.3, SaturatedFat 1.9, Sodium 6.2, Carbohydrate 68, Fiber 3.3, Sugar 3.3, Protein 6.9
PERUVIAN SPICY CHICKEN
This is a recipe from Rachel Ray - it sounds so yummy and I didn't want to lose it! I am in an area where many varieties of chili peppers are not available, so I will be limited to jalapeno peppers.
Provided by Linky
Categories Poultry
Time 8h25m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Place chicken in a shallow dish and season with salt and pepper.
- In a food processor, process chilies, garlic, oregano or marjoram, bay, lime zest and juice, paprika and about 1/4 cup olive oil into a paste. Slather all over the chicken pieces, coating them evenly. Chill several hours or overnight.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Add cumin seeds and swirl a few seconds to toast then add chicken pieces and lightly brown, 10 minutes.
- Sprinkle sugar over the chicken and add stock. Partially cover and cook 10 minutes more.
- Toss with mint and cilantro, and serve with mashed blue potatoes alongside.
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