Peruvian Roasted Chicken With Sweet Onions Recipes

PERUVIAN STYLE ROASTED CHICKEN W/ SWEET ONIONS RECIPE - (4.2/5)

Peruvian Style Roasted Chicken w/ Sweet Onions Recipe - (4.2/5) image

Provided by soccercat

Number Of Ingredients 12

Ingredients

1-1/2 teaspoons canola oil, plus more for oiling the pan
1-1/2 tablespoon sweet paprika
1 tablespoon ground cumin
1-1/2 teaspoon fine sea salt
1-1/4 teaspoons ground black pepper
5 cloves garlic, finely chopped
2-1/2 tablespoons white wine vinegar
2 large sweet onions, peeled and thickly sliced
1 chicken, cut into 10 serving pieces
2 red or yellow bell peppers, cored, seeded and cut
into chunks
1 lemon sliced

Steps:

Preheat oven to 425 degrees. Oil a large roasting pan and set aside. In a small bowl, combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste. Place onions in a large bowl and toss with 2 tablespoon of the paste. Rub chicken pieces with remaining paste and place in prepared pan, then cover with onions, peppers and lemon. Roast, basting occasionally with pan juices, until chicken is cooked through and vegetables are very tender, about 45 minutes. Remove from oven and let rest 5 minutes before serving.

PERUVIAN ROASTED CHICKEN WITH SWEET ONIONS

Peruvian Roasted Chicken with Sweet Onions image

This recipe came from The Latin Kitchen

Provided by Lynn Clay

Categories Chicken

Time 55m

Number Of Ingredients 11

Ingredients

1/2 tsp canola oil, plus more
1 1/2 Tbsp sweet paprika
1 Tbsp ground cumin
1 1/2 tsp fine sea salt
1 1/4 tsp ground black pepper
5 cloves garlic, finely chopped
2 1/2 Tbsp white wine vinegar
2 large sweet onions, peeled and thickly sliced
1 chicken, cut into 10 serving pieces
2 red or yellow bell peppers, cored, seeded and cut into chunks
1 lemon, sliced

Steps:

1. Preheat oven to 425°F. Oil a large roasting pan and set aside. In a small bowl, combine paprika, cumin, sea salt, pepper, garlic, vinegar and oil to make a paste. Place onions in a large bowl and toss with 2 tablespoons of the paste.
2. Rub chicken pieces with remaining paste and place in prepared pan, then cover with onions, peppers and lemon. Roast, basting occasionally with pan juices, until chicken is cooked through and vegetables are very tender, about 45 minutes.
3. Remove from oven and let rest 5 minutes before serving.

PERUVIAN-STYLE ROAST CHICKEN WITH SWEET ONIONS

Peruvian-Style Roast Chicken With Sweet Onions image

This wonderfully aromatic chicken dish is short on prep and big on flavor. It's also a great dish to make ahead the day before and reheat - it's even tastier after the flavors meld. Serve with rice and salad. From Whole Foods Market.

Provided by Pinay0618

Categories Whole Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 tablespoons paprika
1 tablespoon ground cumin
1 1/2 teaspoons fine sea salt
1 1/4 teaspoons ground black pepper
5 garlic cloves, minced
2 1/2 tablespoons white wine vinegar
1 1/2 teaspoons canola oil
2 large vidalia onions, peeled and thickly sliced
2 bell peppers, sliced into thick chunks
1 chicken, cut into 8 serving pieces
1 lemon, sliced

Steps:

Heat oven to 425°F Grease a 9 x 13-inch roasting pan and set aside.
In a small bowl, combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste.
Place onions in a large bowl and toss with 2 tablespoons of the paste. Rub chicken pieces with remaining paste and place in pan, then cover with onions, peppers and lemon. Roast until chicken is cooked through and onions are very tender, about 35 minutes.
Spoon pan juices over the entire mixture halfway through roasting.
Remove chicken from oven and let rest 5 minutes before serving.

Nutrition Facts : Calories 325, Fat 19.7, SaturatedFat 5.2, Cholesterol 85, Sodium 961.5, Carbohydrate 14.9, Fiber 4, Sugar 5.3, Protein 23.5

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