Peruvian Spicy Chicken

"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."
 
Download
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by teresas photo by teresas
photo by anniesnomsblog photo by anniesnomsblog
Ready In:
8hrs 25mins
Ingredients:
16
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • Place chicken in a shallow dish and season with salt and pepper.
  • 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.
  • Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
  • Add cumin seeds and swirl a few seconds to toast then add chicken pieces and lightly brown, 10 minutes.
  • Sprinkle sugar over the chicken and add stock. Partially cover and cook 10 minutes more.
  • Toss with mint and cilantro, and serve with mashed blue potatoes alongside.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. JustJanS
    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!
     
  2. Susie D
    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.
     
  3. teresas
    This is extremely yummy...I used pheasant breast...it cooks just like chicken but it needs to cook in a sauce because it can be on the dry side...due to no fat...this worked excellent...I did follow another reviewer and increased the cooking time...I cook it 10 mins on both sides before the 10 min partial cover...I used the cilantro and not the mint...the hubby doesn't care for it...served this with smashed red potatoes and corn...made for "Autumn Fever" tag game...
     
  4. anniesnomsblog
    This was fantastic! Loved all the spices, they went so well together. Chicken was lovely and tender with ever so slightly crisp skin; just beautiful!
     
  5. loof751
    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
     
Advertisement

Tweaks

  1. Susie D
    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.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes