Blumes Peruvian Chicken Recipes
PERUVIAN CHICKEN
Provided by Food Network
Categories main-dish
Time P1DT1h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the rosemary, cumin, garlic, soy sauce, vinegar, oregano, lime juice, hoisin sauce, beer, salt and pepper in a blender and blend until completely combined. Pour the marinade over the chicken in a container and let it marinate, refrigerated, for 24 hours.
- Preheat the oven to 400 degrees F.
- Remove the chicken from the marinade (discard the marinade) and put on a rack in a roasting pan. Roast until the internal temperature registers 165 degrees F on an instant-read thermometer, about 1 hour. Let the chicken rest for 15 minutes before slicing and serving.
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
BLUME'S PERUVIAN CHICKEN
Make and share this Blume's Peruvian Chicken recipe from Food.com.
Provided by Chef LL
Categories Peruvian
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- in a blender, blend cilantro leaves, chicken broth, cumin, salt and pepper. set aside. in large pot, fry chicken breast pieces in 5 tbl. olive oil until lightly browned. take out and set aside. add 1 tbl. olive oil and add onions, garlic, chilies and fry until lightly browned. turn off flame. add raw rice, peas, corn and stir. place chicken pieces on top. add the blended cilantro mixture into pot and bring to a boil. lower heat to simmer, cover and cook for 20 minutes. remove from heat, let sit for 20 more minutes. do not lift lid. then stir with fork to fluff and serve.
Nutrition Facts : Calories 589.3, Fat 20.2, SaturatedFat 4.5, Cholesterol 69.6, Sodium 705.8, Carbohydrate 66.4, Fiber 3.6, Sugar 2.2, Protein 33
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