Peruvian Roast Chicken with Garlic Butter Rice Recipe

Flavour infused and juicy on the inside. Deep crimson and crispy on the surface. AND garlicky buttery rice. For simply 10 minutes of energetic effort? Sure please!

I do know I shared a baked chicken recipe final week however that is so good, I didn’t have the persistence to attend longer!

I noticed Peruvian rotisserie chicken being made on a cooking present as soon as and unsurprisingly, it was added to my ever rising record of “issues to make”.

Do you retain an inventory of “issues to make”? I even have 4 5 lists. “Make for weblog”, “Purchasers” (being recipes I create and shoot for purchasers), “Meals” (being my regular meals), “Concepts” (that record the place 95% of the issues on it by no means get made) and “ABSOLUTELY MUST TRY”.

This chicken made the “ABSOLUTELY MUST TRY” record immediately. Straight to the highest of the queue! As quickly as I noticed the recipe, I knew it was my sort of meals. Straightforward to make, every single day substances and kapow! flavours.

I’ve by no means been to Peru, however from the analysis I’ve accomplished, this chicken is called Pollo la Brasa (Peruvian Blackened Chicken) and is by far the most well-liked chicken dish in Peru.

Historically, that is made like a rotisserie chicken over charcoals. So this model I’m sharing doesn’t have that pretty smokey flavour however there’s definitely loads of flavour from the marinade to make up for it!

Soy sauce is a stunning ingredient within the marinade for this recipe. I used to be very to examine Chinese language and Japanese affect on Peruvian delicacies owing to waves of immigration beginning within the 1900’s. I really like that Peruvians embraced the brand new substances the early immigrants launched, like soy sauce.

I made a decision to serve this with a buttery garlic rice. Undecided if it’s strictly Peruvian, however truthfully, it goes with it so properly and is so scrumptious that you would be able to eat it plain. Severely!

I should have learn 20+ recipes for Peruvian Roast chicken. And unsurprisingly, each single recipe is totally different! As with each conventional dish, there is no such thing as a single recipe. The important thing substances which are widespread throughout all recipes are soy sauce, garlic, paprika, cumin and one thing so as to add tag (lime or vinegar).

So I made my very own guided by these recipes I learn – I’ve referenced a couple of within the recipe. The marinade is definitely very straight ahead and it’s a matter of simply getting the proportions proper to fit your palette. I like sturdy flavours so the marinade for mine might be stronger than different recipes. I additionally up the flavour a bit to compensate for the absence of the charcoal flavour.

Hope you think about making an attempt this!! 

Peruvian Roast Chicken with Garlic Butter Rice Recipe

Print

Serves: 4 Prep Time: 10 minutes Cooking Time: 45 minutes 45 minutes

Nutrition facts: 445 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2.5 lb (1.2 kg) chicken pieces (Note 1)
• 1 tbsp garlic powder OR 3 garlic cloves , minced
• 2 tsp cumin powder
• 1 tbsp paprika powder (preferably smoked but plain is ok)
• 4 tbsp soy sauce (Note 2)
• 2 tbsp lime juice , fresh (1 lime)
• 1 tbsp olive oil
• 4 garlic cloves, minced
• 1/2 onion , finely diced (white, brown, yellow)
• 1 tbsp olive oil
• 2 cups long grain rice , uncooked
• 2 cups chicken broth / stock
• 1 cup water
• 2 - 4 tbsp butter (Note 3)
• Salt and pepper

Instructions

1. Place the Marinade ingredients in a small bowl and mix until lump free.
2. Place the chicken in a ziplock bag (my preferred method) or non reactive bowl and coat with Marinade. Marinade for at least 3 hours, preferably overnight (24 hours) OR freeze it straight away, then it will marinade while it defrosts.
3. Preheat oven to 180C/350F. Place chicken in a baking dish, skin side up. Slather leftover marinade onto the skin. Roast for 45 minutes or until deep burnt-red golden brown in colour.
4. Rest for 5 minutes before serving with Garlic Butter Rice and a green salad.
5. Heat oil in a saucepan over medium heat. Add garlic and onion and cook for 5 minutes until onion is translucent and sweet.
6. Add rice and stir so the rice becomes translucent. Add broth and water, then cover and turn heat down to medium low.
7. Cook for 12 to 15 minutes until the liquid has JUST evaporated, then remove from stove and allow to rest for 10 minutes.
8. After resting, add the butter and stir the rice to fluff it up and disperse the butter.

Notes

1. This recipe is best made with skin on, bone-in chicken to achieve the beautiful golden brown surface with juicy flesh. I purchased mixed chicken pieces for this recipe. You can either cut up a whole chicken yourself or otherwise use bone in, skin on chicken thigh fillets and/or drumsticks - same baking time.
I don't recommend making this with breast fillets because it doesn't have skin which you need to get the beautiful golden crust on this.
But if you really want to make this with skinless bones breast fillets, add 1 tbsp olive oil into the marinade and bake for 25 minutes. For boneless thigh fillets, I'd recommend cooking this on the stove rather than baking - about 8 minutes. Also great for the BBQ.
2. Normal all purpose soy sauce (I use Kikkoman), not light or dark thick soy sauce.
3. I know this is stating the obvious....but the more butter you use, the more buttery the flavour. I recommend a minimum of 2 tbsp of butter for 2 cups of rice. I usually start with 2 tbsp - attempting restraint - but end up adding an extra dollop (around 3 tbsp).
4. This can be roasted (this recipe) OR cooked on the BBQ or stove (best to use thigh fillets).
5. This recipe is my interpretation after reading many recipes for Peruvian Chicken. I must've read 20+ so I can't list them all, but here are some of the ones I read:- Peruvian Roasted Chicken with Yellow Potatoes - Pollo a la Brasa- Peruvian Grilled Chicken- The Food Lab: Peruvian-Style Whole Grilled Chicken
6. Nutrition for chicken assuming 5 servings. This does not take into account the fat that renders out during roasting that remains in the pan so the actual calories will be considerably less. I estimate it is between 60 and 100 calories less, assuming you don't drink the pan juices!
Nutrition per serving for the rice, assuming 6 servings (that's quite generous servings!).