Braised Peruvian Chicken Food

PERUVIAN CHICKEN

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.

PERUVIAN BRAISED CHICKEN (ESTOFADO DE POLLO)

Steps:

• Add oil to medium-hot pan and brown chicken, about 3-5 minutes each side. Set aside. In the same pan add onion, garlic and sautee until onion is translucent, about 5 minutes. Add wine and allow to simmer until reduced, about 5 minutes. Add tomato paste, salt and pepper. Stir to incorporate well. Add the browned chicken and all remaining ingredients. Simmer on stovetop until chicken is cooked, at least 30 minutes.

GARLIC ROASTED CHICKEN WITH SPICY CILANTRO SAUCE

Steps:

• For Chicken: Preheat oven to 425 degrees F. Remove 5 cloves from garlic head; halve remaining head horizontally. Season chicken cavity with salt and pepper; stuff with halved garlic head. Crush garlic cloves, sprinkle with 2 teaspoons salt, and, mash with flat side of a large knife to a coarse paste. Transfer to a small bowl and stir in 1 tablespoon vinegar, 1/2 teaspoon black pepper, and cumin. Rub garlic mixture over chicken. Whisk soy sauce and sugar together and brush over bird. Tuck wings under back, cross and tie legs with kitchen twine. Brush chicken with oil and place, breast side down on a rack set in a roasting pan.
• Roast chicken until back is golden brown, 35 to 40 minutes. Remove pan from oven and turn chicken, breast side up. Remove kitchen twine and slightly open legs. Baste bird with pan drippings, return to oven, and roast until breast is golden brown and a meat thermometer inserted in thigh registers 170 degrees F, 20 to 25 minutes more. Transfer chicken to a carving board; let rest for 10 minutes before carving.
• For Aji Verde: Puree cilantro, cheese, olive oil, water, jalapenos, garlic, vinegar, and salt in a blender until smooth. Carve chicken and serve drizzled with sauce.

BRAISED PERUVIAN CHICKEN

Steps:

• Finely chop jalapeno, including seeds.
• Slice onion into wedges.
• Thickly slice pepper.
• Cut each chicken thigh into 2 or 3 bite-sized pieces and place chicken in a bowl. Sprinkle chicken with cumin and pinches of salt and toss to coat.
• Melt garlic butter in a large pot over medium-high heat.
• When hot, add half of chicken and cook until light golden, (1 to 2 min per side).
• Remove to a plate and repeat with remaining chicken, adding more garlic butter if needed.
• When all chicken is removed, add broth to pot.
• Using a wooden spoon, scrape up and stir in any bits from pot bottom.
• Add jalapeno, onion, pepper and carrots.
• Return chicken and any juices to pot and bring to a boil, then reduce heat to medium-low.
• Cover and simmer, stirring occasionally, until chicken is springy when pressed, (10 to 12 min).
• Sprinkle with cilantro.
• If you like a thicker sauce, ladle chicken and veg into bowls and boil sauce until reduced slightly, (3 to 4 min).
• Spoon over chicken.
• Serve with rice.

PERUVIAN SPICY CHICKEN

Steps:

• Place chicken in a shallow dish and season with salt and pepper.
• In a food processor, process chilies, garlic, oregano or marjoram, bay, lime zest and juice, paprika and about 1/4 cup olive oil into a paste. Slather all over the chicken pieces, coating them evenly. Chill several hours or overnight.
• Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
• Add cumin seeds and swirl a few seconds to toast then add chicken pieces and lightly brown, 10 minutes.
• Sprinkle sugar over the chicken and add stock. Partially cover and cook 10 minutes more.
• Toss with mint and cilantro, and serve with mashed blue potatoes alongside.

PERUVIAN GARLIC CHICKEN

Steps:

• Heat oil in large pan and sauté onions and garlic until transparent.
• Add jalapenos, cinnamon, cumin, basil, peanuts, cheese and chicken; stir well.
• Simmer for 30 minutes or until chicken is done.
• Just before serving add yogurt and stir.

BILL'S PERUVIAN CHICKEN AND RICE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix vinegar, 2 tablespoons olive oil, 2 tablespoons garlic, paprika, 1 tablespoon cumin, lemon juice, 1 teaspoon salt, 1/4 teaspoon black pepper, and chile powder in a large bowl. Add onions and chicken; stir to coat.
• Transfer chicken mixture to a casserole dish.
• Roast in the preheated oven, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Combine chicken broth, basmati rice, 1 1/2 teaspoon garlic, 1 1/2 teaspoon olive oil, 1/2 teaspoon cumin, cilantro, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper in a saucepan. Bring to a boil; reduce heat, cover, and simmer until rice is tender, 20 to 25 minutes.
• Bring a small pot of water to a boil; add frozen peas. Cook and stir until bright green, 3 to 5 minutes. Stir peas into the rice. Serve rice alongside chicken.

PORTUGUESE BRAISED CHICKEN

Steps:

• Heat oil in a Dutch oven over medium heat. Add sausage, onion, and bell pepper; saute until vegetables are softened and sausage is browned, about 10 minutes. Remove with a slotted spoon to a plate, leaving drippings in the pot.
• Combine oregano, basil, salt, and pepper in a small bowl and rub on chicken. Add chicken to the pot, raise heat to medium-high, and brown on all sides, about 10 minutes.
• Stir sausage and vegetable mixture into the pot with wine, broth, bay leaves, and red pepper flakes. Bring to a boil; reduce heat to medium-low and let simmer, covered, until chicken is no longer pink in the centers, 35 to 45 minutes.
• Remove and discard bay leaves. Serve chicken with orange wedges.

PERUVIAN CHICKEN

Steps:

• Heat olive oil and place chicken breasts in skillet. Brown on medium heat turning as needed. As soon as chicken is brown add garlic and saute 1 minute. Pour Coca Cola and lime juice over chicken and simmer uncovered on low heat, approximately 20 minutes. Serve over rice along with your favorite vegetable.

PERUVIAN CHICKEN WITH SPICY RICE

Steps:

• Season chicken pieces with salt and pepper and shallow fry in oil until golden.
• Remove chicken.
• In the same pan, sauté garlic, onion, the chopped hot pepper and cilantro.
• Return chicken pieces to pan, add beer and continue cooking until chicken is tender.
• Remove pieces, keep them warm.
• Add rice, peas, corn and peppers.
• Pour water and cook at medium heat for 20 minutes more or until rice is done.
• Serve rice with chicken pieces and garnish with pepper strips.