Best Smoked Paprika Ancho Peruvian Rotisserie Chicken Recipes

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SMOKED PAPRIKA & ANCHO PERUVIAN ROTISSERIE CHICKEN



Smoked Paprika & Ancho Peruvian Rotisserie Chicken image

One of the most popular dishes in Peru, pollo la brasa, or peruvian rotisserie chicken, is marinated in smoky spices including smoked paprika and freshly ground ancho chiles as well as olive oil and lime juice. The key to this dish- which can now be found in major cities around the world- is in the spice blend and marinade. Marinade for at least 6 hours for a smoky, rich and perfectly browned roasted chicken.

Provided by Raw Spice Bar

Categories     < 4 Hours

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 7

1 piece rawspicebar's peruvian dry rub seasonings
6 lbs whole chickens
4 tablespoons extra virgin olive oil
1/3 cup lime juice
5 garlic cloves, crushed
1 1/2 tablespoons kosher salt
3 teaspoons sugar

Steps:

  • Combine the lime juice, olive oil, salt, garlic cloves, sugar and RawSpiceBar's Peruvian Spice Rub in a blender or mini food processer. Blend until smooth.
  • Remove giblets from inside of chicken and pat outside dry with paper towels.
  • Place in a bowl breast side up with legs facing toward you. Loosen skin from the flesh and spoon 2/3 of the marinade under the skin. Rub the rest over the top. 4. Place chicken in a bowl and refrigerate at least 6 hours.
  • Adjust oven to lower-middle position, preheat to 425°F Line roasting pan with aluminum foil. Tie chicken legs together with kitchen string.
  • Roast chicken for 20 minutes, until the skin is golden, and then turn the heat down to 375°F Roast for about an hour, or until the deepest part of the breast is 140°F.
  • Tent chicken with foil and let rest for about 20 minutes. Transfer to a cutting board and carve chicken. Serve with RawSpiceBar's aji amarillo potatoes.

Nutrition Facts : Calories 545.7, Fat 41.6, SaturatedFat 10.9, Cholesterol 160.4, Sodium 1458.2, Carbohydrate 3, Fiber 0.1, Sugar 1.8, Protein 37.8

SMOKED PAPRIKA AND ROSEMARY MARINADE



Smoked Paprika and Rosemary Marinade image

A great, flavorful marinade for chicken, lamb, or salmon! Smoked paprika is the best!!! Buy it onlihe or at specialty stores. This recipe makes enough to marinade 2 lbs., chicken, lamb or salmon.

Provided by FLArtist

Categories     Low Protein

Time P1DT30m

Yield 2 lbs.

Number Of Ingredients 6

2 tablespoons spanish smoked paprika
1 tablespoon finely chopped fresh rosemary
1/2 onion, finely chopped
1/2 cup olive oil
1 pinch salt
fresh ground black pepper

Steps:

  • 1. Whisk all the ingredients together.
  • 2. Place in a bowl with the food to be marinated, cover with cling film and leave in the fridge overnight.
  • 3. Pour off excess marinade before grilling, roasting or frying.

Nutrition Facts : Calories 510, Fat 55, SaturatedFat 7.6, Sodium 82, Carbohydrate 6.8, Fiber 3.1, Sugar 1.9, Protein 1.3

SMOKED PAPRIKA CHICKEN



Smoked Paprika Chicken image

Make and share this Smoked Paprika Chicken recipe from Food.com.

Provided by KelBel

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons oil
1 lb chicken breast, cut into bite sized pieces
1 onion, chopped
1 garlic clove, minced
1 1/2 teaspoons smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chicken stock
1/2 cup sour cream

Steps:

  • Heat oil in large skillet.
  • Add chicken and lightly brown for 5 minutes.
  • Add onions and garlic and cook 5 more minutes.
  • Season with smoked paprika, salt, and pepper.
  • Stir in chicken broth and simmer on low for 10 minutes.
  • Remove from heat and stir in sour cream.
  • Serve with buttered wide egg noodles.

Nutrition Facts : Calories 343.5, Fat 23.8, SaturatedFat 7.9, Cholesterol 86.2, Sodium 421.7, Carbohydrate 6, Fiber 0.8, Sugar 1.8, Protein 25.8

POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)



Pollo a La Brasa (Peruvian Grilled Chicken) image

This is a regional dish from Peru that I found on Epicurious. Many versions of this recipe abound, though soy sauce is the common ingredient in all of them. The title suggests it's grilled, but this dish can be oven roasted, too. But please plan accordingly though, as the chicken needs to marinate for 8 to 24 hours.

Provided by Northwestgal

Categories     Chicken

Time 8h45m

Yield 4 serving(s)

Number Of Ingredients 10

1/3 cup soy sauce
2 tablespoons fresh lime juice
5 garlic cloves
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1 tablespoon vegetable oil
1 (3 1/2 lb) whole chickens, quartered
1 lime, quartered (for garnish)

Steps:

  • Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
  • Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours. Turn occasionally to assure even marinating.
  • Prepare grill for medium-high heat.
  • Discard marinade, then pat chicken dry. Oil grill rack.
  • Grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, about 30 to 35 minutes (add charcoal to maintain heat).
  • Garnish with lime wedges.
  • (IF OVEN ROASTING - Preheat oven to 500°F, and roast chicken for 30 minutes in a 13x9-inch roasting pan with 1 cup water. After 30 minutes of roasting time, tent with foil and continue roasting until browned and cooked through, or about 15 minutes longer.).

Nutrition Facts : Calories 617.2, Fat 44.4, SaturatedFat 12.1, Cholesterol 187.2, Sodium 1517, Carbohydrate 6, Fiber 1.2, Sugar 0.9, Protein 47.2

POLLO A LA BRASA - PERUVIAN ROASTED CHICKEN WITH YELLOW POTATOES



Pollo a La Brasa - Peruvian Roasted Chicken With Yellow Potatoes image

The third Sunday in July is "Pollo a la Brasa Day" in Peru (Día del Pollo a la Brasa). Like pisco and ceviche, pollo a la brass is a very important component of Peru's culinary heritage, though it is a relatively modern dish. (Peru also celebrates Pisco Sour Day in February and National Ceviche Day on June 28). Pollo a la brasa is a delectable roasted chicken flavored with uniquely Peruvian herbs and spices. it has really started to catch on in the United States, so much so that many areas have several competing restaurants. Peruvian roasted chicken is popular for a reason - the unique combination of spices gives the meat exceptional flavor. The dish has an interesting history: it was made famous by a couple of Swiss expats in the 1950's at their restaurant La Granja Azul (which is still a popular Lima restaurant). They designed and patented the mechanical spit that roasts multiple chickens simultaneously (el rotombo). Peruvian roasted chicken always comes with delicious hot pepper sauces. The red sauce typically has quite a kick, but the green sauce and the creamy yellow aji sauce tend to be milder and sweet. The green sauce is typically prepared with queso fresco or mayonnaise and the Andean herb called huacatay, or Peruvian black mint. The creamy yellow sauce is made with aji amarillo chile peppers. Pollo a la brasa always comes with sides - usually thick cut french fries, fried yuca, corn on the cob, and onion salad/relish. Some places offer tortillas and beans and rice, a more Central American touch. For the complete Peruvian experience, wash everything down with an Inca Cola. If your takeout place has desserts, be sure to try them too! Alfajores or tres leches are some of the most popular.

Provided by JackieOhNo

Categories     Whole Chicken

Time 13h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 whole chicken
3 lbs yellow potatoes
1/4 cup vegetable oil
1/4 cup vinegar
3 garlic cloves
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic salt
1 teaspoon paprika
1 tablespoon soy sauce
1 tablespoon chopped fresh oregano
1 tablespoon chopped of fresh mint (optional)

Steps:

  • Brine the chicken by soaking the chicken (giblets removed) in salt water for 12 hours in the refrigerator . Remove from salt water and rinse.
  • Peel and mash the garlic, and mix it with the vinegar and the vegetable oil. Stir in the chile powder, cumin, paprika, garlic salt, and soy sauce.
  • Place the chicken in a ziplock bag, and pour in the marinde. Seal the back and toss to coat the chicken with the marinade.
  • Marinate chicken, refrigerated, for 12-24 hours.
  • Preheat oven to 375 degrees. Peel the potatoes and cut into small wedges.
  • Place the potatoes in a roasting pan. Place the chicken, breast side up, on top of a rack over the potatoes.
  • Roast chicken uncovered for 30-45 minutes. If the skin is getting too brown, cover loosely with foil. Flip and stir the potatoes with a spatula. Continue to roast until chicken has an internal temperature of about 165 degrees, about 1 hour and a half total oven time, depending on the size of the chicken. (Read more here about how to roast chicken).
  • Remove chicken from oven and let cool for 10-15 minutes before carving.

Nutrition Facts : Calories 1094.3, Fat 67.2, SaturatedFat 17, Cholesterol 243.8, Sodium 546.5, Carbohydrate 56.1, Fiber 8.9, Sugar 4.2, Protein 64

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