Although we’ve been in DC for over 3 years now, I don’t feel like it will be my forever home. There are some wonderful things however that we love about DC, one of those is Peruvian chicken, trust me once you’ve had it you will never want a boring old roast chicken again. I figured it was time to start tweaking a homemade version. To start we decided to use a recipe from America’s Test Kitchen and although it’s not exact, it came pretty darn close!
Notes for next time: make the paste less liquid and get more paste on the thighs and drumsticks, could make in a roast pan with cut up chicken
Original Recipe here
- 4 tbsp extra virgin olive oil
- 1/3 cup of fresh mint leaves
- 2 tbsp kosher
- 8 medium garlic cloves, minced
- 1 tbsp black pepper
- 1 rounded tbsp cumin
- 1 rounded tbsp sugar
- 2 1/2 tsp smoked paprika
- 2 1/2 tsp dried oregano
- 3 tsp lime zest
- 1/4 cup lime juice
- 1 small habanero seeded , minced
- 1 (5 lbs) chicken
- Blend the ingredients until a smooth paste. Smear half the paste under the breast, thighs and drumstick. Place chicken in a ziploc bag, pour the rest of the paste over the chicken, after closing the back massage the paste over the chicken. Refrigerate for up to 24 hours.
- Preheat oven to 350, place chicken on a chicken roaster, we have this one we love it. The legs of the chicken should be at the bottom. Roast the chicken on the lowest oven rack. Roast the chicken for 1 hour, or until the breast is 140 degrees.
- Take the chicken out of the oven. and heat the oven to 500 degrees.
- Roast the chicken for 20-30 minutes, rotating halfway. The breast should be 160 degrees and the thigh 175 degrees.
- Let the chicken rest for 20 minutes before lifting the chicken off unto a cutting board and carving. Serve with spicy mayo and tostones.
To round it out we’re still working on the perfect fried rice, plantanos and stewed veggies.