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    You are in: Home / Recipes / Peruvian Spicy Chicken Recipe
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    Peruvian Spicy Chicken

    Peruvian Spicy Chicken. Photo by loof

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    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 25 mins

    8 hrs

    25 mins

    Linky1's Note:

    This is a recipe from Rachel Ray - it sounds so yummy and I didn't want to lose it! I am in an area where many varieties of chili peppers are not available, so I will be limited to jalapeno peppers.

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    Units: US | Metric


    1. 1
      Place chicken in a shallow dish and season with salt and pepper.
    2. 2
      In a food processor, process chilies, garlic, oregano or marjoram, bay, lime zest and juice, paprika and about 1/4 cup olive oil into a paste. Slather all over the chicken pieces, coating them evenly. Chill several hours or overnight.
    3. 3
      Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
    4. 4
      Add cumin seeds and swirl a few seconds to toast then add chicken pieces and lightly brown, 10 minutes.
    5. 5
      Sprinkle sugar over the chicken and add stock. Partially cover and cook 10 minutes more.
    6. 6
      Toss with mint and cilantro, and serve with mashed blue potatoes alongside.

    Browse Our Top Poultry Recipes

    Ratings & Reviews:

    • on June 09, 2011


      What great chicken! I cut up leg quarters so had a mixture of thighs & drumsticks to marinate and subbed chipotles in adobe for the listed peppers. The smoked paprika & chipoltes added such a nice smoky flavor & the spices are what make this such a great dish. I will definitely be using the recipe again. Made for ZWT7.

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    • on October 10, 2012


      OMG, OMG, OMG, this recipe should be right up there in the top chicken recipes on this site-it's SO good! I made about 2/3rds of the recipe with skinless chicken and managed to reduce the oil to 1 tablespoon in the marinade and 2 teaspoons in the frying of the dish (worked perfectly for us).It had around 5 hours marinating time. I live in a land where chillies are just chillies, so used as many as I thought we'd enjoy of some nameless variety (once again perfect). I think the marinade would work well with pork or salmon (a shorter marinating time) and highly recommend ths simple, stunning recipe!

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    • on March 05, 2012


      Wonderful chicken recipe! I used boneless skinless breasts and only left "marinade" on for about an hour before cooking and the results were excellent. The spicing on this is so flavorful but not really hot; I didn't use the cilantro but really loved the addition of the mint. Thanks for sharing a great recipe! Made for the Best of 2011 event, recommended by Mikekey

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    Read All Reviews (10)


    Nutritional Facts for Peruvian Spicy Chicken

    Serving Size: 1 (222 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 615.4
    Calories from Fat 422
    Total Fat 46.9 g
    Saturated Fat 10.6 g
    Cholesterol 159.7 mg
    Sodium 235.6 mg
    Total Carbohydrate 13.9 g
    Dietary Fiber 2.2 g
    Sugars 6.1 g
    Protein 35.4 g

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