OMG, Rachael Ray’s Spicy Peruvian Chicken should be right up there in the top chicken recipes in the world-it’s SO good! The spices are what makes this such a great dish.
The chicken has a really nice smoky flavor!
The smoked paprika and chipotle add the smoky flavor to the dish. The spices are really flavorful but not really hot.
I think the marinade would work well with pork or salmon and highly recommend this simple, stunning recipe!
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Rachael Ray's Spicy Peruvian Chicken
Ingredients
- 8 chicken thighs bone in
- salt and pepper
- 1 chipotles in adobe pepper chopped
- 2 red fresno chiles chopped
- 6 garlic cloves chopped
- 1 tablespoon fresh oregano or 1 tablespoon marjoram leaves
- 4 bay leaves fresh if available
- 2 limes zest and juice
- 1 tablespoon sweet paprika smoked
- 1/4 cup olive oil plus
- 1 tablespoon olive oil divided
- 2 teaspoons cumin seeds
- 1 tablespoon sugar
- 1 cup chicken stock
- mint leaf to garnish
- cilantro leaf to garnish
Instructions
- Place the chicken in a shallow dish and season with salt and pepper.
- In a food processor, process the chilies, garlic, oregano or marjoram, bay, lime zest and juice, paprika and about 1/4 cup olive oil into a paste. Slather all over the chicken pieces, coating them evenly. Chill several hours or overnight.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the cumin seeds and swirl a few seconds to toast then add chicken pieces and lightly brown, 10 minutes.
- Sprinkle the sugar over the chicken and add the stock. Partially cover and cook 10 minutes more.
Recipe Notes
Toss with mint and cilantro, and serve with mashed potatoes alongside.
Enjoy!
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Recipe based on one by Linky
Photo by loof