Peruvian Chicken (Super Chicken) is a flavorful dish that will delight your taste buds. This recipe offers a perfect balance of spices and tender meat, making it a favorite in many households.
Why Make This Peruvian Chicken Recipe
Making Peruvian Chicken (Super Chicken) is an excellent choice for several reasons:
- Easy Preparation: The recipe requires simple ingredients and straightforward steps.
- Rich Flavor: The combination of spices provides a robust flavor that is both comforting and exciting.
- Versatile Dish: This chicken pairs well with various sides, making it suitable for any occasion.
How to Make Peruvian Chicken (Super Chicken)
Creating your own Peruvian Chicken (Super Chicken) at home is simple and satisfying. Follow these easy steps to bring this delicious dish to your table.
Ingredients
- 1 whole chicken
- 4 cloves garlic, minced
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/4 cup olive oil
- 1 lemon, juiced
- Fresh cilantro, for garnish
Directions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix the garlic, paprika, cumin, oregano, salt, pepper, olive oil, and lemon juice to create a marinade.
- Rub the marinade all over the chicken, making sure to get it under the skin as well.
- Place the chicken on a roasting pan and bake for 1 hour, or until the chicken is cooked through and the juices run clear.
- Let the chicken rest for 10 minutes before carving.
- Garnish with fresh cilantro and serve.
How to Serve Peruvian Chicken (Super Chicken)
Peruvian Chicken (Super Chicken) can be served in various ways:
- With Rice: Serve it alongside white or yellow rice for a complete meal.
- In Tacos: Shred the chicken and use it as a filling for tacos.
- Salad Topper: Slice and add it to a fresh salad for a hearty lunch option.
How to Store Peruvian Chicken (Super Chicken)
To keep your Peruvian Chicken (Super Chicken) fresh:
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: For longer storage, freeze the chicken in a freezer-safe container for up to 3 months.
Tips to Make Peruvian Chicken (Super Chicken)
- Marinate Longer: For more flavor, marinate the chicken overnight in the refrigerator.
- Use a Meat Thermometer: Ensure the chicken is cooked through by checking that it reaches an internal temperature of 165°F (75°C).
- Add Vegetables: Roast some vegetables in the pan along with the chicken for a one-pan meal.
Variation
You can customize your Peruvian Chicken (Super Chicken) by adding different herbs or spices, such as:
- Chipotle for Heat: Add chipotle powder for a smoky flavor.
- Other Citrus: Use lime juice instead of lemon for a different tang.
FAQs
What sides go well with Peruvian Chicken?
Popular sides include rice, beans, or grilled vegetables.
Can I use chicken parts instead of a whole chicken?
Yes, you can use thighs, legs, or breasts, adjusting the cooking time as needed.
Where can I buy the ingredients for Peruvian Chicken?
You can find all the necessary ingredients at your local grocery store or order online. Buy it here.
Now, enjoy making this delightful Peruvian Chicken (Super Chicken) and savor the rich tastes of Peru in your kitchen!
Peppered Sea Scallops With Spinach
Ingredients
For the Spinach Purée
- 2 tablespoons butter or mild oil Use butter for richer flavor or oil for a lighter option.
- 1/2 teaspoon cumin seeds
- 1 small onion, finely diced
- 2 cloves garlic, grated
- 1 whole jalapeño, halved, seeds removed and thinly sliced
- 2 teaspoons grated fresh ginger
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 6 ounces roughly chopped spinach leaves
- Salt Salt To taste.
- 1 speck ground cayenne Adjust for spice level.
- 2 tablespoons dry white wine
- 1 cup water for blending Use as needed for desired consistency.
For the Scallops
- 12 large sea scallops, trimmed and patted dry About 1 pound.
- Salt Salt To taste.
- 1 pinch coarsely ground black pepper To season.
- 2 tablespoons mild oil For cooking scallops.
- 1 whole lemon, zest and juice For serving.
Instructions
Prepare the Spinach Purée
- In a wide skillet or wok over medium heat, melt the butter and add cumin seeds. Cook until they begin to pop, about 1 minute.
- Add the diced onion and cook until softened and lightly browned, about 3 minutes.
- Stir in garlic, jalapeño, ginger, garam masala, and turmeric. Cook for another 2 minutes while stirring often.
- Add the chopped spinach and stir well. Increase heat to medium-high, season with salt and cayenne. Pour in the wine and cook until the spinach is barely wilted. Remove from heat and let cool.
- Transfer the sautéed spinach to a blender, adding enough water to make a medium-thick purée. Adjust seasoning as needed, pour into a small saucepan and set aside.
Cook the Scallops
- Season scallops with salt and black pepper on both sides.
- Heat a heavy skillet over medium-high heat, add oil and swirl to coat the pan.
- Place scallops in the pan without crowding them. When they start sizzling, reduce heat to medium and cook undisturbed for at least 5 minutes.
- Turn one scallop gently. If it isn’t nicely browned, cook another minute before flipping all scallops and cooking for about 2 minutes more until opaque.
- Turn off heat.
Serve the Dish
- Reheat the spinach purée over low heat and spoon it into warmed shallow plates.
- Top each plate with a few scallops, browned side up, and sprinkle with lemon zest and drizzle with lemon juice.
