Diary Recipes

PERUVIAN CHICKEN

Peruvian chicken is very different from the regular spicy Indian chicken curries or fries. If you love middle-eastern dishes or similar culture dishes, you are sure to love this. The cumin flavor in this chicken takes the whole flavor to a different level. My husband always brings a takeout for me from a Peruvian restaurant, which is very close to his office. The box usually consists of a big portion of broiled chicken, Peruvian style, served with baked beans and a salad. This time I tried to recreate the same at home with some skinless chicken breasts. I did see a few sites and included some of own ingredients also. I baked the chicken instead of broiling it and the color was a little bit light but the taste was very similar to the original one. I think this can also be grilled, may be I should try that next time :)

INGREDIENTS:

1. Chicken, any type and cuts, 1 pound.

2. Vinegar, 1 tablespoon.

3. Garlic paste, 1 teaspoon.

4. Fresh coriander powder, ½ teaspoon.

5. Fresh cumin powder, ½ teaspoon.

6. Cracked pepper, ½ teaspoon.

7. Salt, ½ teaspoon.

8. Paprika powder, ½ teaspoon.

9. Oil, 1 teaspoon.

10. Dried or fresh oregano, ¼ teaspoon.

PREPARATION:

Wash and clean the chicken and keep aside. Mix all the ingredients except the chicken in a separate bowl. Add the chicken pieces to this mixture and mix well until all the pieces are well coated with the spices. Let it marinade for about an hour or overnight in the fridge. Preheat the oven to 400 degrees and bake the chicken lined in a baking sheet for around 25-30 minutes depending on the cuts. Serve hot as a starter or as a whole meal with some salads and accompaniments.

The chicken can also be cooked stove top in a heavy-bottomed pan with some oil. Keep flipping the chicken for a few minutes on each side until the chicken is cooked through.