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home > recipes > meat > peruvian roasted chicken
Recipe By : from - El Pollo Restaurant, NY Serving Size : 4 2 1/2 Tablespoons garlic powder 1 Tbs.+1tsp. ground cumin 4 Tablespoons white vinegar 2 1/2 Tablespoons paprika 2 teaspoons freshly ground black pepper 3 Tablespoons white wine 3 Tablespoons soya or canola oil 3/4 teaspoon salt 1 3 - 4 pound chicken Juice of 1 lemon, mixed with 1 quart cold water In medium-size bowl, mix first eight ingredients. Wash chickens thoroughly with lemon water and remove excess fat from inside chickens. With a large carving fork, poke deep holes all over chicken, including under wings. Rub the marinade thoroughly inside and outside the chicken. Seal chicken in a large plastic bag and marinate for at least 2 hours (but preferably up to 24 hours) in refrigerator. Remove chicken from bag and dilute marinade left behind in bag with a Tablespoon of water. Place chicken on a rotisserie spit, and roast at medium heat for 45 to 55 minutes. If broiling, cut chicken in half lengthwise and broil for 30 to 40 minutes, basting with marinade every 10 minutes. NOTES : * Recipe can be doubled to serve 8. Not too spicy and very tasty.

Peruvian Roasted Chicken


average rating = 3 stars(3.33333 comments available)
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(posted February 2, 1999)

Recipe By : from - El
Pollo Restaurant, NY
Serving Size : 4

2 1/2 Tablespoons
garlic powder
1 Tbs.+1tsp. ground
cumin
4 Tablespoons white
vinegar
2 1/2 Tablespoons
paprika
2 teaspoons freshly ground black pepper
3 Tablespoons
white
wine
3 Tablespoons soya or
canola oil
3/4 teaspoon
salt
1 3 - 4 pound
chicken
Juice of 1
lemon, mixed with 1 quart cold
water

In medium-size bowl, mix first eight ingredients. Wash chickens thoroughly with
lemon water and remove excess fat from inside chickens. With a large carving fork, poke deep holes all over chicken, including under wings. Rub the marinade thoroughly inside and outside the chicken. Seal chicken in a large plastic bag and marinate for at least 2 hours (but preferably up to 24 hours) in refrigerator. Remove chicken from bag and dilute marinade left behind in bag with a Tablespoon of water. Place chicken on a rotisserie spit, and roast at medium heat for 45 to 55 minutes. If broiling, cut chicken in half lengthwise and broil for 30 to 40 minutes, basting with marinade every 10 minutes.

NOTES : * Recipe can be doubled to serve 8.

Not too
spicy and very tasty.


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+3 comments


from Mississauga, United States wrote:0  0

This is a "No Big Deal" recipie yet, I do appreciate the individuality that the flavour and consistency of the spices represents. The spices are your tools of choice so use them generously and play with lime/lemon as much.
3 starsNovember 12, 2005


from Yardley, PA, United States wrote:0  0

I also tried this recently. I agree with you about the 'interesting' flavor but I liked it! It was strange at first but, like some other foods, after the first couple of bites, we were hooked. It's probabably a love or hate flavor.
4 starsJanuary 9, 2001


from phoenix, az, United States wrote:0  0

i made this and the flavor was very interesting (a very good interesting) but, i don't know, i guess i was disappointed with the results. it just seems with all the detailed instructions, the result could have been more spectacular.
3 starsJanuary 3, 2001


 
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