Best Peruvian Roasted Chicken With Sweet Onions Recipes

Peruvian-Style Roast Chicken With Sweet Onions image

Provided by Pinay0618

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons paprika
1 tablespoon ground cumin
1 1/2 teaspoons fine sea salt
1 1/4 teaspoons ground black pepper
5 garlic cloves, minced
2 1/2 tablespoons white wine vinegar
1 1/2 teaspoons canola oil
2 large vidalia onions, peeled and thickly sliced
2 bell peppers, sliced into thick chunks
1 chicken, cut into 8 serving pieces
1 lemon, sliced

Steps:

Heat oven to 425°F Grease a 9 x 13-inch roasting pan and set aside.
In a small bowl, combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste.
Place onions in a large bowl and toss with 2 tablespoons of the paste. Rub chicken pieces with remaining paste and place in pan, then cover with onions, peppers and lemon. Roast until chicken is cooked through and onions are very tender, about 35 minutes.
Spoon pan juices over the entire mixture halfway through roasting.
Remove chicken from oven and let rest 5 minutes before serving.

Nutrition Facts : Calories 325, Fat 19.7, SaturatedFat 5.2, Cholesterol 85, Sodium 961.5, Carbohydrate 14.9, Fiber 4, Sugar 5.3, Protein 23.5

Peruvian Roasted Chicken with Sweet Onions image

Provided by Lynn Clay

Categories Chicken

Time 55m

Number Of Ingredients 11

1/2 tsp canola oil, plus more
1 1/2 Tbsp sweet paprika
1 Tbsp ground cumin
1 1/2 tsp fine sea salt
1 1/4 tsp ground black pepper
5 cloves garlic, finely chopped
2 1/2 Tbsp white wine vinegar
2 large sweet onions, peeled and thickly sliced
1 chicken, cut into 10 serving pieces
2 red or yellow bell peppers, cored, seeded and cut into chunks
1 lemon, sliced

Steps:

1. Preheat oven to 425°F. Oil a large roasting pan and set aside. In a small bowl, combine paprika, cumin, sea salt, pepper, garlic, vinegar and oil to make a paste. Place onions in a large bowl and toss with 2 tablespoons of the paste.
2. Rub chicken pieces with remaining paste and place in prepared pan, then cover with onions, peppers and lemon. Roast, basting occasionally with pan juices, until chicken is cooked through and vegetables are very tender, about 45 minutes.
3. Remove from oven and let rest 5 minutes before serving.

Peruvian Style Roasted Chicken w/ Sweet Onions Recipe - (4.2/5) image

Provided by soccercat

Number Of Ingredients 12

1-1/2 teaspoons canola oil, plus more for oiling the pan
1-1/2 tablespoon sweet paprika
1 tablespoon ground cumin
1-1/2 teaspoon fine sea salt
1-1/4 teaspoons ground black pepper
5 cloves garlic, finely chopped
2-1/2 tablespoons white wine vinegar
2 large sweet onions, peeled and thickly sliced
1 chicken, cut into 10 serving pieces
2 red or yellow bell peppers, cored, seeded and cut
into chunks
1 lemon sliced

Steps:

Preheat oven to 425 degrees. Oil a large roasting pan and set aside. In a small bowl, combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste. Place onions in a large bowl and toss with 2 tablespoon of the paste. Rub chicken pieces with remaining paste and place in prepared pan, then cover with onions, peppers and lemon. Roast, basting occasionally with pan juices, until chicken is cooked through and vegetables are very tender, about 45 minutes. Remove from oven and let rest 5 minutes before serving.

Peruvian Roasted Chicken With Spicy Cilantro Sauce image

Provided by Melissa Clark

Time 50m

Yield 4 servings

Number Of Ingredients 24

6 garlic cloves, finely grated or minced
3 tablespoons soy sauce
1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal
1 tablespoon lime juice
1 teaspoon aji panca paste or 1 teaspoon pasilla chile powder
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
1 (3 1/2- to 4 1/2-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts
Extra-virgin olive oil, as needed
1 cup cilantro leaves and tender stems
3 to 4 jalapeños, seeded and diced
1/4 cup/1 ounce crumbled feta cheese
1 garlic clove, chopped
1 1/2 tablespoons lime juice, more to taste
2 teaspoons chopped fresh oregano or basil
3/4 teaspoon fine sea salt, more to taste
1/2 teaspoon Dijon mustard
1/2 tablespoon aji amarillo or other chile paste (see headnote)
1/2 teaspoon honey
1/2 teaspoon ground cumin
1/2 cup extra-virgin olive oil
Lime wedges, for garnish

Steps:

For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
Carve the chicken and serve with the sauce and lime wedges on the side.