Wednesday, May 9

Peruvian Style Roasted Chicken

Peruvian cooking is filled with warm spices, savory herbs, and hearty home cooked dishes. I love using Peruvian spice combinations on a week night to add an extra zest to the week. Most dishes can be served along side rice or a simple grain, seasoned with similar spices.

This will serve 4-6
Full time: 1 to 1 1/2 hours
You will need:

1 whole chicken, cut into parts (some grocery stores sell pre-cut packages)
1 bell pepper, sliced (I like to use yellow)
1 lemon, sliced
1 small onion, sliced

For seasoning paste:

1/4 cup distilled vinegar
3 tbsp paprika
2 tbsp ground cumin
1 tbsp minced garlic
3 tsp sea salt
3 tsp ground black pepper
3 tsp olive oil

Let us begin:

Pre-heat oven to 425 degrees

Spray a roasting pan with cooking spray and set aside

In a large bowl blend all paste ingredients together

Fold in onions

Carefully, one at a time place chicken into paste mix and rub into the skin

Move rubbed pieces to the roasting tray
When all pieces are rubbed, top chicken with peppers and lemons

Bake in oven 45-75 minutes or until chicken reaches 170 degrees, basting every 15 minutes with juices that cook out

Remove from oven and bast one last time, let sit 5 minutes before serving.

A great accompaniment to this is a roasted pepper chutney.