Main Courses

Peruvian Chicken

I don’t mean to sour your kraut but there is nothing better than this chicken. It is juicy and spicy, and well, perfect. You need to set aside some time to marinate, so throw this together in the morning, and let the chicken hang out in the fridge during the day and bake the chicken at night. It might sound like a lot of work, but trust me, this chicken is worth it.

Peruvian Chicken

Peruvian Chicken

Peruvian chicken

6 pounds chicken (we used thighs and legs)

6 garlic cloves

5 tablespoons neutral flavored oil

2 tablespoons salt

1 tablespoon pepper

2 tablespoons cumin

2 tablespoons paprika

2 teaspoons oregano

the juice of one large lime

Throw everything except the chicken in a food processor and pulse until you have a paste. Spread the paste on the chicken and marinate for at least six hours.

Bake for an hour and fifteen minutes at 400.

Serve with Qomer Sauce.

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