Monday, November 17, 2014

Peruvian-Style Chicken with Rice & Beans

This is my take on Peruvian-style roasted chicken, served with my favorite - I mean absolute FAVORITE - beans and rice recipe. The chicken is so tender from the marinating process and the beans have a bacon-garlic flavor that will just make you me.

Ingredients for chicken
1 3-4 lb roaster chicken
2 tbsp extra virgin olive oil
1 lime
3 large garlic cloves, minced
1 tbsp salt
1 tsp pepper
3 tsp paprika
1 tbsp cumin
1 tsp oregano
2 tsp sugar
dash of red pepper flakes

Ingredients for beans & rice
2 tbsp canola oil
1 cup rice (I prefer brown)
2 ¾ cups chicken broth or water
1 tsp salt (omit if using chicken broth)
2 slices bacon, cut into small pieces
¼ cup sweet onion, diced
3 garlic cloves, minced
1 15 oz can pinto beans, rinsed & drained
1 tsp salt


Step One
Make sure to wash chicken thoroughly, removing everything from inside; pat dry and set aside in a large roasting pan (I also like to tie the legs up).

Step Two
Stir together remaining ingredients (or use food processor if you have one). Spread over chicken and underneath skin. Cover with saran wrap and marinate - preferably for 6 hours - but if you are short on time 1 hour will do : )

Step Three
Preheat oven to 375°. Cook chicken for 1 hour and 15 minutes.

Step Four
In a non-stick saucepan, heat 1 tbsp oil on medium high heat. Add in rice and 
sauté until golden brown, about 4-5 minutes (this gives it some additional flavor).

Step Five
Add in 2 cups chicken broth and bring to a boil. Simmer until broth is absorbed (following package instructions for rice). When done, turn to low to keep warm.

Step Six
In another non-stick saucepan, heat remaining oil on medium-high heat. Add in bacon and onion, cooking for about 5-6 minutes or until translucent. Add in garlic and cook an additional minute.

Step Seven
Add in beans, and cook about 1 minute, stirring constantly. Take a fork and smash about
¼ of the beans in the pan (this will help to create a good texture).

Step Eight
Add in remaining chicken broth, bring to a boil, then set to medium-low and cook for 10-15 minutes, or until most of the liquid is absorbed. When done, turn to low to keep warm.

Step Nine
Turn oven to 400
° and cook chicken for an additional 15 minutes or until crispy golden brown. Let sit for 10-15 minutes before serving.

Enjoy, y'all!


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