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Tuesday, January 4, 2011

Recipe! Peruvian Roasted Chicken

It's not often that I take a recipe as it is written and make it exactly to specifications...honestly, I like intense flavor combinations and unexpected spices, and even if I don't throw a huge spin on things, I usually try to enhance what's there. Cooking intuitively is one of the best skills to develop in the kitchen, and I often use it to create new recipes or put a twist on what's already there.

But every once and while, I find a recipe that needs no major improvement or change, and when I find those...well, I pass them along to you! This particular recipe came from the Whole Foods Recipe website. Generally speaking, the recipes on that site are a good place to start...but rarely delicious as-written. This chicken recipe is an exception.

Because my family dislikes bone-in chicken (and I'm no fan either, truth be told) we used boneless, skinless chicken thighs. The only other change that I would make would be to add a few tablespoons of brown sugar to the spice mix...but only if you like a little sweet with your spice! This recipe is easy, simple, fairly quick, and most of all, absolutely delicious. Enjoy!



Peruvian Roasted Chicken

1 1/2 t canola oil
1 1/2 T sweet paprika
1 T cumin
1 1/2 t fine sea salt
1 t ground black pepper
5 cloves garlic, finely chopped
2 1/2 T white wine vinegar
2 large sweet onions, peeled and thickly chopped
1 chicken, cut into 10 pieces OR 6 boneless chicken thighs, trimmed
2 red or yellow bell peppers, seeded and chopped
1 lemon sliced

1. Preheat oven to 425 degrees and oil a large roasting pan.

2. Combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste. Toss onions with 2 T of the spice mix until well-coated. Rub the remaining paste into the chicken and place each piece into the pan. Cover with onions and peppers, then add lemon.

3. Roast for about 45 minutes, basting with pan juices every 15 minutes or so. When chicken is well done and vegetables are tender, remove from the oven and allow to rest for five minutes. (The original recipe says this is better the next day!!) Serve with brown rice and a salad!

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