Peruvian Cola Chicken Recipes

Steps:

• Gently separate the skin of the chicken from the meat with your fingers.
• Whisk together the soy, sambal, mustard, pasilla/ancho powder, cumin, salt, lime zest and juice and a few cracks of black pepper. Pour into a ziptop bag, add the chicken and marinate, refrigerated, overnight.
• When ready to cook, place a cast-iron skillet on the bottom rack of the oven and preheat the oven to 500 degrees F.
• Remove the chicken from the marinade and pat dry.
• Carefully remove the hot skillet and lower the oven temperature to 450 degrees F. Add the vegetable oil to the skillet, place the chicken breast-side down in it and return it immediately to the oven. Roast until well browned, 20 to 30 minutes. Gently flip the chicken and cook until the breast registers 160 degrees F, about another 10 minutes. Let rest for 10 minutes on a cutting board. Slice and serve with Creamy Cilantro Sauce.
• Put the cilantro, oregano, honey, mustard, cumin, serrano, lime zest and juice and garlic in a food processor. Process until smooth, scraping down the sides to evenly distribute. Add the mayo and pulse until combined. Season with salt and pepper.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the chicken pieces into a 9x13 inch baking dish. Season with salt and pepper. In a medium bowl, mix together the Worcestershire sauce, ketchup and cola. Pour over the chicken. Cover with a lid or aluminum foil.
• Bake for 50 minutes in the preheated oven, until the chicken is no longer pink.

Steps:

• Melt the butter/margarine in the pot at medium heat.
• Add the garlic.
• Once the garlic is browning, add your chicken pieces.
• When chicken is lightly browned on both sides, add the onions diced.
• Once onions are almost fully cooked, add the oxtail soup.
• Stir lightly to spread the oxtail over the chicken pieces, then add half the can of coke and continue stirring at medium heat.
• Boil your potatoes and carrots (seperately) in the meantime. I prefer to do them in the microwave which is fairly quick.
• When the sauce has begun to thicken, add the potatoes and carrots cut into bite sizes.
• Simmer at low-medium heat.
• Add the bay leaf.
• Taste it, if it's too sour still, add a bit more coke.
• Serve warm over a bed of rice or pasta.

Steps:

• Brine the chicken by soaking the chicken (giblets removed) in salt water for 12 hours in the refrigerator . Remove from salt water and rinse.
• Peel and mash the garlic, and mix it with the vinegar and the vegetable oil. Stir in the chile powder, cumin, paprika, garlic salt, and soy sauce.
• Place the chicken in a ziplock bag, and pour in the marinde. Seal the back and toss to coat the chicken with the marinade.
• Marinate chicken, refrigerated, for 12-24 hours.
• Preheat oven to 375 degrees. Peel the potatoes and cut into small wedges.
• Place the potatoes in a roasting pan. Place the chicken, breast side up, on top of a rack over the potatoes.
• Roast chicken uncovered for 30-45 minutes. If the skin is getting too brown, cover loosely with foil. Flip and stir the potatoes with a spatula. Continue to roast until chicken has an internal temperature of about 165 degrees, about 1 hour and a half total oven time, depending on the size of the chicken. (Read more here about how to roast chicken).
• Remove chicken from oven and let cool for 10-15 minutes before carving.