Peruvian Chicken

KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > posts > 2021 > 03 > 2021-03-20_Peruvian_Chicken.html

Peruvian Chicken

/posts/2021/03/2021-03-20_Peruvian_Chicken.html

You are viewing revision 7eda064d from 2021-06-02 13:14:07 -0600. See current version and other versions

Links are to the current pages which may not exist or have changed. ID-based links may not work. Internal links have ^[@rev] links to this revision or add ?rev=7eda064d to a URL. See the help page for more information.

I made Peruvian Chicken for our friends. I mostly following The Food Lab / Serious Eats (LOCAL^[@rev]) but I also read some others including America's Test Kitchen. Also, the Food Lab Website version is slightly different with the spices bumped up.

I finally settled on the following for one chicken. I decided to use two (4.74 lsb and 4.34 lbs) so I doubled the following:

4-6 cloves garlic (more than The Food Lab)
1 tbsp cumin
1 tbsp paprika (75% smoked, 25% reg)
1 tbsp vinegar
1 to 1.5 tbsp oil
2 tsp black pepper, freshly ground (well, using the mortal and pestle).
- I used about a tbsp whole
2 tsp oregano
1.5 tsp kosher salt

All of the spices except the salt. Used all but one of the garlic cloves

The Food Lab one has you dry-brine the bird and then add the spices right before cooking. The America's Test Kitchen has you make a saltier paste and apply that for at least 6 hours. So I kind of did both. I used salt (under and on top of the skin) to dry-brine for about 24+ hours. Then the next day, I made the spice mixture (again both under and on the skin) for another 5-6 hours.

I debated grilling or baking the chicken but eventually decided on the oven. I cooked it at 475°F with the thermometer set to 153°F (a bit of a compromise of a few different sources). Of course, at that point, my instant read showed everywhere was much hotter. Not sure what is going on with that...

Rubbed with the paste under and on top of the skin

Note: It put out a ton of smoke while cooking! I wonder if turning off convection would help with that filling the kitchen so much?

For the sauce, I followed the recipe^[@rev] with no major changes. For the three jalapenos, I de-ribbed and de-seeded two of them. Also for the "salt to taste", I did about 1/2 tsp. Next time a little bit less salt. I also may have gone a tad high on the garlic. I used the little bits leftover from the microplane for the spices. I did not have ají Amarillo paste.

We also served it with roasted asparagus and our friends made sweet-potatoes