My husband and I used to live in the greater Washington DC metropolitan area and one of our favorite restaurants was a little place located in Falls Church, Virginia called “El Pollo Rico”….unfortunately where we live we have nothing like this and when I get in the mood for some peruvian chicken I want to eat some NOW! So I am going to try my own version of Peruvian Chicken and see how it goes….I have looked at some recipes online but none of them have exactly the flavors I am looking for so I am going to have to make my own of course 🙂
Not only was the chicken amazing at El Pollo Rico but the sauce is just as amazing too not sure I can duplicate it! I know without a spit I can’t completely duplicate the wonderful results of that chicken but I’m going to try.
So step No. 1 I had to marinate the chicken so the wonderful flavor could soak in for about 24 hours if you are impatient by the way just don’t even read on any further this recipe is not for you. Yes I tell you all the time I like simple but simple does not cut it with Peruvian chicken if you know what I mean 😉
Preparation:
Wash chicken with lemon slices and cold water.
Poke chicken all over yes all over even under the wings!
Marinade:
2 minced garlic cloves
1 TBSP. cumin
4 TBSP. white balsamic vinegar
2 TBSP. paprika
1/2 TBSP. fresh ground red pepper
3 TBSP. white wine
dash of salt
1 5 lb. roasting chicken approx.
Mix all ingredients in marinade and then soak chicken in mixture overnight. Cover with plastic wrap.
Cook at 350 degrees for 2 to 3 hours in a 13 X 9 baking pan or larger if your bird is bigger. Check and make sure you are following temperature guidelines for poultry. You could broil at the end if you want a darker skin.
Oh and don’t forget to take all those bones, neck, liver, etc…..after you eat this wonderful chicken and throw them in the pot for a fabulous chicken broth!
I hope you enjoy sitting down to eat a wonderful meal of this it was delicious! Oh and by the way I served it with my homemade guacamole and a Cilantro Aoli which was amazing too! This was not exactly Pollo Rico but it was absolutely delicious and it was different.
Fondly,
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Okay, that looks really good…and I’ll bet that skin is really crispy tasty!!! Love and hugs from the ocean shores of California, Heather 🙂
Heather it was wonderful! Thanks so much for your comment!
That looks amazing! I’m shopping today, so this might be Sunday dinner! 😀
Kristi you will love it even if you change it to suit your particular tastes it was yummy I had it for lunch today!
I can’t wait. I ended up getting chicken leg quarters and will marinade those. I will also need to use regular balsamic rather than white (I couldn’t find it). I am so ready to taste this! 😀
We were in Annapolis, MD about 6 months ago…I LOVE that place or at least the chicken! I am so trying this. Oh, by the way. I know this sounds dorky, but get you one of those Ronco rotersseri things. My inlaws got me one for Christmas & I love that thing…Believe it or not it makes your ordinary recipes for baked or grilled foods better.
Sherri I love kitchen appliances but I don’t have one of those but you could try it with this recipe I would love to know how it turns out! The closest Peruvian chicken restaurant to me that I know of is 2 hours away so I will be working on perfecting this recipe! Thanks for commenting Sherri!