Peruvian Roast Chicken with Garlic Butter Rice
Delicious Peruvian Roast Chicken served with flavorful Garlic Butter Rice, perfect for a comforting meal.
Equipment
- Oven
- saucepan
- baking dish
- Ziplock bag
- Mixing bowl
Ingredients
Marinade
- 1 tablespoon Garlic Powder OR 3 garlic cloves, minced
- 2 teaspoon Cumin Powder
- 1 tablespoon Paprika Powder preferably smoked but plain is ok
- 4 tablespoon Soy Sauce
- 2 tablespoon Lime Juice fresh (1 lime)
- 1 tablespoon Olive Oil
- 2.5 lb Chicken Pieces skin on, bone in preferred
Garlic Butter Rice
- 4 Garlic Cloves minced
- 1 tablespoon Olive Oil
- 2 cups Long Grain Rice uncooked
- 2 cups Chicken Broth or stock
- 1 cup Water
- 2 - 4 tablespoon Butter
- Salt
- Pepper
Instructions
Chicken Preparation
- Place the Marinade ingredients in a small bowl and mix until lump free.
- Place the chicken in a ziplock bag or non reactive bowl and coat with Marinade. Marinade for at least 3 hours, preferably overnight.
- Preheat oven to 180C/350F. Place chicken in a baking dish, skin side up. Slather leftover marinade onto the skin. Roast for 45 minutes or until deep burnt-red golden brown in color.
- Rest for 5 minutes before serving with Garlic Butter Rice and a green salad.
Garlic Butter Rice Preparation
- Heat oil in a saucepan over medium heat. Add garlic and onion and cook for 5 minutes until onion is translucent and sweet.
- Add rice and stir so the rice becomes translucent. Add broth and water, then cover and turn heat down to medium low.
- Cook for 12 to 15 minutes until the liquid has JUST evaporated, then remove from stove and allow to rest for 10 minutes.
- After resting, add the butter and stir the rice to fluff it up and disperse the butter.
Notes
This recipe is best made with skin on, bone-in chicken to achieve the beautiful golden brown surface with juicy flesh.
Nutrition
Serving: 1serving
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