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.
BRAISED PERUVIAN CHICKEN
Delicious chicken, smothered with a mildly spicy chili sauce dish that tastes as though it's been braised for hours even though it takes less than 1/2 hour to prepare. Recipe from Chatelaine Magazine and posted for ZWT 7
Provided by Dreamer in Ontario
Categories Chicken Thigh & Leg
Time 24m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Finely chop jalapeno, including seeds.
- Slice onion into wedges.
- Thickly slice pepper.
- Cut each chicken thigh into 2 or 3 bite-sized pieces and place chicken in a bowl. Sprinkle chicken with cumin and pinches of salt and toss to coat.
- Melt garlic butter in a large pot over medium-high heat.
- When hot, add half of chicken and cook until light golden, (1 to 2 min per side).
- Remove to a plate and repeat with remaining chicken, adding more garlic butter if needed.
- When all chicken is removed, add broth to pot.
- Using a wooden spoon, scrape up and stir in any bits from pot bottom.
- Add jalapeno, onion, pepper and carrots.
- Return chicken and any juices to pot and bring to a boil, then reduce heat to medium-low.
- Cover and simmer, stirring occasionally, until chicken is springy when pressed, (10 to 12 min).
- Sprinkle with cilantro.
- If you like a thicker sauce, ladle chicken and veg into bowls and boil sauce until reduced slightly, (3 to 4 min).
- Spoon over chicken.
- Serve with rice.
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.
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.
PERUVIAN ROASTED CHICKEN!
Make and share this Peruvian Roasted Chicken! recipe from Food.com.
Provided by Talal B.
Categories Poultry
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Spatchcock the chicken and cut slits into the flesh of the muscles.
- Place all remaining ingredients in food processor till smooth.
- Marinate chicken in the paste for at least 15 minutes.
- Bake in a 12" pan at 375* for 45 - 60 minutes, basting every 15 minutes.
- Serve with your favorite roasted root vegetables. (Can be done with the same marinade, in the same baking dish.).
Nutrition Facts : Calories 562.4, Fat 42.3, SaturatedFat 11.1, Cholesterol 162.6, Sodium 1317.6, Carbohydrate 5.1, Fiber 0.8, Sugar 2.4, Protein 38.8
PERUVIAN GARLIC CHICKEN
Make and share this Peruvian Garlic Chicken recipe from Food.com.
Provided by Charlotte J
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large pan and sauté onions and garlic until transparent.
- Add jalapenos, cinnamon, cumin, basil, peanuts, cheese and chicken; stir well.
- Simmer for 30 minutes or until chicken is done.
- Just before serving add yogurt and stir.
Nutrition Facts : Calories 915.4, Fat 66.2, SaturatedFat 13.6, Cholesterol 154.4, Sodium 305, Carbohydrate 18.1, Fiber 5.4, Sugar 6.9, Protein 65.7
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
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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