Peruvian roasted chicken

Peruvian Roasted Chicken


This recipe is super easy. The spices are wonderful together and it makes a great family meal. You won’t believe how great this smells. Enjoy!

Ingredients
* 1 1/2 teaspoons olive oil, plus more for oiling the pan
* 1 1/2 tablespoons sweet paprika
* 1 tablespoon ground cumin
* 1 1/2 teaspoons salt
* 1 1/4 teaspoons ground black pepper
* 4 cloves garlic, finely chopped
* 2 1/2 tablespoons red wine vinegar
* 2 large sweet onions, peeled and thickly sliced
* 1 chicken, cut into pieces
* 3 medium red or yellow bell peppers, cored, seeded and cut into chunks
* 1 lemon sliced

Preheat oven to 425°F. Oil a large roasting pan and set aside. In a small bowl, combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste. Place onions in a large bowl and toss with 2 tablespoons of the paste. Rub chicken pieces with remaining paste and place in prepared pan, then cover with onions, peppers and lemon. Roast, basting occasionally with pan juices, until chicken is cooked through and vegetables are very tender, about 45 minutes. Remove from oven and let rest 5 minutes before serving. Serve with white rice. If you are making 2 chickens (as pictured) double the paste recipe.

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6 Responses to Peruvian roasted chicken

  1. Karan Johnson says:

    That looks great – how many would 1 chicken serve? 2 chickens? Would you also double the veggies?

  2. Servings are kind of hard to determine Karan. There are eight pieces per chicken. I made 2 chickens here and used the same amount of veggies in the recipe. I guess it all depends on what you like more or less of.

  3. Inrid says:

    That looks yummy

  4. Susan Lind says:

    Definitely gonna give this a whirl, but how do I print it? I mean, is there a printable version?

    Thanks, and keep cooking, Carol 😉

  5. Lucy Rasmussen says:

    Do you think this could be done on a Weber gas grill?? It looks fantastic!

  6. Lucy you can certainly use the paste and grill the chicken by itself. I’ve done that many times. BTW, that paste is great on any meat or fish. Another way for the Weber would be to follow the recipe as is and place in a large foil pan, place it in the middle of the grill and have the heat surround it for cooking. 🙂

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