Peruvian Chicken with Garlic Butter Rice
Known as Peruvian Blackened Chicken ("Pollo a la Brasa"), this chicken is traditionally made on a rotisserie. As with every ethnic dish, there are many many versions but the common ingredients in all are soy sauce, garlic and paprika. I served this with a garlic butter rice on the side. The rice recipe makes enough for around 6 servings and you'll be thankful for this because it's so yummy, you will want leftovers for the next day!
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
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 cup long grain rice (, uncooked)
- 2 cup 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.