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Peruvian Chicken: how's my plan?

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I've been looking at Peruvian Rotisserie chicken recipes online, and I've come up with the following plans. I would appreciate any feedback -- also, is there a good veggie to serve with this?

So the chicken itself -- washed in lemon water and rubbed with this paste:

4 tablespoons white vinegar
3 tablespoons white wine
3 tablespoons canola oil
2 1/2 tablespoons garlic powder
2 tablespoons paprika
1 1/2 tabelspoon cumin
2 teaspoons black pepper
1 teaspoon salt

It looks like I can get away with broiling it in my oven for 30-40 minutes. Any thoughts on how to cook in a regular oven?

Served over rice -- is there anything special I have to put in my rice?

And it seems like there are a few types of sauce that people like but I'm thinking of making two:

Huacatay
1/4 cup fresh lime juice
1/4 cup vegetable oil
3 tablespoons huacatay paste (or mint/coriander mix)
3 tablespoons shredded mint
2 cloves garlic

Aji
2 different reasonably hot chile peppers (looks like 1 red 1 yellow?)
1 cup of huacatay leaves (black mint)
light olive oil
salt

Please help me refine my recipe.
Thanks!

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  1. Sounds great to me. I love Peruvian food, especially papas a la Huancaina. From my experience in Peruvian restaurants, I don't remember a vegetable other that potatoes. Let us know how the chicken comes out. I think I may try it next week.

    1 Reply
    1. re: Kate is always hungry

      I'm not sure whether this will happen before next week but I will definitely post when it does :)

    2. The Peruvian places I have been to serve the chicken with potatoes and a green salad.