peruvian-style chicken
Updated on May 11, 2020
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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prep time
15 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 454 grams bone-in, skin-on chicken thighs
- 1 tomato
- 1/2 cup fresh cilantro
- 1/4 cup lime juice
- 1/2 cup sliced onion
- 1/2 cup red wine vinegar
- 1 teaspoon grapeseed oil
- 4 cloves garlic
- 1/4 teaspoon salt
- 1 teaspoon paprika
How To Make peruvian-style chicken
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Step 1Crush garlic
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Step 2Chop Cilantro
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Step 3Dice tomato
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Step 4Slice onions into crescents and place in a bowl with vinegar. Set aside for 30 minutes
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Step 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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Step 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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Step 7Before serving, toss chicken with tomatoes, drained onions, lime juice, and cilantro or serve salsa on the side.
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