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Recipes: back

Peruvian Roasted Chicken

  • 2 tablespoons garlic powder
  • 1 tablespoon plus 1 teaspoon ground cumin
  • 4 tablespoons white vinegar
  • 2 tablespoons paprika
  • 2 teaspoons freshly ground black pepper
  • 3 tablespoons white wine
  • 3 tablespoons soya or canola oil
  • teaspoon salt
  • 1 3 to 4 pound chicken
  • Juice of 1 lemon, mixed with 1 quart cold water

In medium sized bowl, mix first eight ingredients. Wash chickens thoroughly with lemon water and remove excess fat from inside chickens. With a large carving fork poke deep holes all over chicken, including under wings. Rub the marinade thoroughly inside and outside the chicken. Seal chicken in a large plastic bag and marinate for at least 2 hours (but preferably up to 24 hours) in refrigerator. Remove chicken from bag and dilute marinade left behind in bag with a tablespoon of water. Place the chicken on a rotisserie spit and roast at a medium heat for 45 to 55 minutes.

If broiling, cut chicken in half lengthwise and broil for 30 to 40 minutes, basting with marinade every 10 minutes.

Yield: 4 servings