peruvian-style chicken
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This dish covers all of the taste bases. It’s got the umami of crispy chicken skin, the herbaceousness of cilantro and onions, and even a hint of vinegar. This is a satisfying chicken dish. If you want to add more flavor, try adding a bit of cumin while the chicken is cooking. It will give a nice earthy note to the dish. Chicken is excellent with white wine. I’d suggest an aromatic white with this dish. Here are our suggestions below. Torrontes Viognier Albariño Roussanne Marsanne
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yield
4 serving(s)
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For peruvian-style chicken
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454 gbone-in, skin-on chicken thighs
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1tomato
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1/2 cfresh cilantro
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1/4 clime juice
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1/2 csliced onion
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1/2 cred wine vinegar
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1 tspgrapeseed oil
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4 clovegarlic
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1/4 tspsalt
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1 tsppaprika
How To Make peruvian-style chicken
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1Crush garlic
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2Chop Cilantro
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3Dice tomato
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4Slice onions into crescents and place in a bowl with vinegar. Set aside for 30 minutes
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5Brown chicken skin side down on high heat in the oil until the skin is crisp and browned. About 5 minutes. The skin should release from the pan when cooked through.
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6Turn chicken over, reduce heat to medium and add garlic. paprika and salt. Cook for about 25 minutes until the meat is cooked through.
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7Before serving, toss chicken with tomatoes, drained onions, lime juice, and cilantro or serve salsa on the side.
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