Recipe: Peruvian Roasted Chicken

Here is our favourite discoveries....I always loved Peruvian Roasted Chicken and had been missing it for years.  Here is the closest we have found - Pollo a la Brasa!!!

Ingredients:

  • 1 whole chicken (about 4 pounds)
  • 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
  • 2 teaspoons black pepper
  • 1 teaspoon salt
  • juice of 1 lemon
  • 1 quart cold water

Preparation:

Combine vinegar, wine, oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well to form a paste. Add lemon juice to cold water. Trim chicken of any excess or loose fat. Wash chicken thoroughly. Place chicken in zip-top bag. Pour spice paste over chicken. Coat chicken completely with mixture rubbing into every surface. Try to get the paste under the skin as much as possible.
Seal bag and place chicken in refrigerator for at least 2 hours-4 hours. The chicken will have more flavor the longer it "marinates" in the spice mixture. Do not refrigerate more than 24 hours however.
Place chicken in oven for approximately 1  at a temperature around 375 degrees F. FIrst bake covered, for about 45 min, then open for 15 min.  Test chicken for doneness by measure in the temperature in the thickest part of the thigh. 
This chicken is frequently served with dipping sauce. A simple version of this sauce is made from combining 1/2 cup of mayonnaise with 2 tablespoons mustard and 2 tablespoons lime juice.

Comments

Popular posts from this blog

When it is all stripped away...

The little boy and his sister

Just do it ... and bring along your kids