Chicken Laguna Food

PERUVIAN-STYLE ROAST CHICKEN WITH GREEN SAUCE

Steps:

• Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth. Remove the giblets from the inside of the chicken and pat the outside of the chicken dry with paper towels; place in a bowl, breast side up with the legs facing you. Using the handle of a wooden spoon or your fingers, loosen the skin from the flesh over the breasts and legs, being careful not to tear the skin or push all the way through (you want the marinade to stay inside the bird). Spoon about ⅔ of the marinade evenly underneath the skin, and spread the remaining ⅓ evenly over the skin. Marinate the chicken in the refrigerator for at least 6 hours or overnight.
• Adjust the oven rack to the lower-middle position, and preheat the oven to 425 degrees. Line a roasting pan with aluminum foil for easy clean-up. Spray a rack (preferably a v-shape) with non-stick cooking spray and place the chicken on top. Tie the legs together with kitchen string. Roast for 20 minutes, until the skin is golden. Turn the heat down to 375 degrees, and continue to roast for about an hour and ten minutes more, or until the juices run clear when you cut between the leg and thigh. (Keep an eye on it -- if it's browning too quickly, cover it loosely with foil.) Tent the chicken with foil and let rest for about 20 minutes. Tilt the chicken over the roasting pan to release the juices, then transfer to a cutting board. Carve the chicken and serve with green sauce.
• Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point but, don't worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
• Note: Be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.
• Note: The nutritional information does not include the green sauce.

CHICKEN LAGUNA

Steps:

• Grind the garlic, ginder and chilies into fine paste.
• Add 4 tablespoon oil into the wok and set the fire at high.
• Add the ground paste.
• Once garlic starts to brown, cut the onion into small pieces and add to the mixture.
• Once onions go soft, add the spices and the chickpea flour onto the wok.
• Reduce the gas to medium and add the balance 2 tablespoons of oil.
• Stir well until the spices and the chickpea flour start browning.
• Cut the tomatoes into small pieces and add to the wok.
• Add a glass of water and deglaze the wok.
• When the water starts boiling, cover the wok and turn the gas to low.
• Soon the oil starts separating and the tomatoes starts to disintegrate.
• Once the oil has seperated, remove the lid, turn the fire to medium and add 2 more glasses of water.
• Once the mixture starts to thicken, add the chicken breast (cut into small cubes of 1 cm each).
• Mix well and increase the fire to high.
• Again the mixture will start to thicken and when that happens, add another glass of water, cover the wok and set the fire to low.
• Let the chicken simmer and cook slowly for 30mts.
• Remove the lid, set the fire to medium, add the curry leaves and let it simmer for another 15mts.
• Serve with hot Chappatis or Rice.

LOUISIANA CHICKEN

Steps:

• Preheat oven to 350°. Place flour in oven bag; shake to coat. Place oven bag in a 13x9-in. baking pan or larger roasting pan. Sprinkle chicken with salt and cayenne pepper; place in bag. , Surround chicken with onions, potatoes, carrots and green peppers. Place one garlic clove inside the chicken and one with the vegetables. Sprinkle parsley and mint over vegetables and chicken. Combine broth, Worcestershire sauce and bitters if desired. Pour under chicken inside of bag., Fasten the bag. Puncture the top of the bag five or six times with a fork. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, 1 to 1-1/2 hours.