Friday, July 12, 2019

Ric Orlando's Peruvian Chicken Recipe

The Legendary Peruvian Chicken with “Green Sauce”
·   I’ve eaten “Peruvian” Rotisserie chicken in Lima, Buenos Aires, Montreal, Boston and New York
and I attest that the places are packed full of Peruvians eating chicken. That seals the deal!
This is a play on your classic Latin Adobo chicken, garlicky, citrusy and delish. The green sauce
adds even more to savor. This rub is great on shrimp, pork, salmon and even tofu too.
·   Since most of us do not have a rotisserie on hand, we are going to spatchcock the chicken and
roast em good in an oven, or on a grill with a lid.
·       Serves 6
·       Ingredients
·   For the chicken Rub:
·   6 garlic cloves
·   2 tablespoon ground cumin
·   1/4 cup neutral oil like safflower or sunflower
·   2 tablespoon paprika
·   1 tbls smoked paprika
·   1 teaspoon freshly ground black pepper
·   2 teaspoon dried oregano
·   2 tablespoons kosher salt
·   Juice of 2 limes and two lemons
·   Two 3 ½ lb whole chickens, butterflied or spatchcocked*
 
Peruvian chicken with green sauce and papas Huancaina
·   Do the bird: Put all rub ingredients in a blender and make a paste. Reserve.
·   To Spatchcock the chicken, use a heavy knife or poultry sheers to remove the back of each bird.
·   Open it up like a butterfly and with the palm of your hand press it down to flatten it.
>>>Or you can just split the breast and leave in the backbone, open it up and press it down,
I for one like the back. It's delish! Score the leg and the thigh all the way to the bone. Rub the paste
all over the bird on both sides. Wrap in plastic wrap or in a ziplock bag and allow to marinate for one
hour or up to 24 hours refrigerated.
·   When ready to cook, fire up your grill to high or preheat convection oven to 450.
·   Put chicken on a roasting pan, skin side up. Sprinkle with kosher or coarse salt.
Place on grill (close the lid after putting the chicken in there or in oven.
Roast at high heat for 20-30 minutes at high heat.
Check on the chicken. When the skin is sizzling and getting nicely colored (the birds will still be raw
on the bone) turn down the heat to low on a grill or 300 in an oven and allow the chicken to finish
slowly for another 20-30 minutes or until a probe thermometer reads 165 at the deepest part of the
thigh.
·   When done, remove from oven, let rest 5 minutes then carve and enjoy with green sauce on the side.

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Eat my food at New World Bistro Bar
and find out about my cooking classes and pop up events at Ricorlando.com

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