Peruvian Chicken

ali Bresnahan


this is a FABULOUS recipe, as beautiful as it is delicious!
house smells fantastic.

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★★★★★ 2 votes
1 Hr


1 1/2 tsp
cooking oil or olive oil (plus more for oiling the pan)
1 Tbsp
1 Tbsp
1 1/2 tsp
sea salt
1 1/2 tsp
fresh ground black pepper
4 clove
garlic, finely chopped
2 1/2 Tbsp
wine vinegar
2 large
sweet onions, peeled and thickly sliced
chicken, cut into 10 pieces (your choice)
1 each
red and yellow bell pepper, cored, seeded and cut into chunks
lemon, sliced


Step 1 Direction Photo

1Preheat oven to 425. Oil a large roasting pan and set aside.
Cut up onions and peppers.
In small bowl, combine paprika, cumin, salt and pepper, garlic, vinegar and oil, and mix well.
Place sliced onions in large bowl and toss with 2 Tbsp of the spice mixture.

Step 2 Direction Photo

2Brush chicken pieces with remaining mixture and place in prepared pan.

Step 3 Direction Photo

3Cover with onions, peppers and lemon.
Roast, basting occasionally with pan juices, until chicken is cooked through and vegetables are very tender - about 45 minutes.

Step 4 Direction Photo

4Remove from oven and let rest 5 minutes before serving.
Serve with rice and a nice green salad.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Latin American
Other Tag: Quick & Easy