Wednesday, October 24, 2012

Peruvian Style Roasted Chicken - Caity


I found this recipe at Whole Foods. It's easy to prepare and its really big on flavor without using a thousand ingredients. If you're a sick puppy like me and live for the chicken and turkey skin, you'll really like this chicken! 

Roasting a whole chicken is easier than it sounds and it gives you good leftovers that you can reheat or use to make sandwiches or salads with. I really like making roast chicken on Sunday because then I know I will have lunch ready to go that week. Plus it makes my apartment smell amaaaaaaaaazing! 

Its up to you if you want to truss the chicken or not. Trussing the chicken helps prevent the extremities from cooking faster than the rest of the chicken. We learned how to truss a chicken with this helpful video (warning: man in video makes lame jokes). 

Serve with potatoes or rice and a salad. Makes about 6 servings. 



what you'll need:

1 1/2 tsp olive oil
1 1/2 Tbsp sweet Spanish paprika
1 Tbsp cumin
1 1/2 tsp kosher salt
1 1/4 tsp fresh ground pepper
 5 cloves of garlic, finely chopped
2 1/2 Tbsp red wine vinegar 
2 large yellow onions
1 whole chicken (3 1/2 - 4 1/2 lbs)
2 bell peppers, cut into chunks
1 lemon sliced

Preheat the oven to 425 F. 

In a small bowl combine paprika, cumin, salt, pepper, garlic, vinegar and oil. 


Peel and thickly slice the onions. 


Toss the onion slices with 2 Tbsp of the paprika paste. 


Remove the giblets from the cavity if the chicken. Rinse and pat the chicken dry with paper towels. If you decide to truss the chicken, do so now. Make sure you're using something that won't discolor or melt (basically, make sure it's something that is fit to come in contact with food). 

Rub the chicken with the remaining paste until it's completely covered. 


Stuff the cavity with a handful of onion slices and a couple lemon slices. Place the chicken on a baking sheet and surround with the remaining onions, peppers and lemon. 


Place in the oven and roast until the chicken is cooked through and the juices run clear (about an hour and 20 minutes). 

Let rest for 5 minutes before slicing and serving with the roast vegetables. 




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