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Peruvian Chicken Recipes Showcase Modern Peruvian Cuisines
Peruvian cuisine reflects local practices and the indigenous Inca food. But there have been major influences immigrants and modern cuisine is heavily influenced by Spanish, Chinese, Japanese, Italian, German and African cuisines.
The three traditional staples are potatoes, corn and chili peppers. Introduced staples include quinoa, rice, wheat, beef, pork and chicken.
Modern Peruvian foods and adapted culinary techniques has created unique tastes and styles that have becomes popular in the UK, Europe and America. Many people enjoy Peruvian style chicken the way that it has been adapted for restaurants in foreign countries.
This article provides three chicken recipes for grilled and roasted chicken and a chicken stew recipe as well for you to make and experience modern Peruvian cuisine.
Peruvian Chicken and Vegetable Stew
For Boiling the Chicken
- 3 cups boiling water
- 1 carrot, finely chopped
- 1 kg (500g) chicken, jointed
- 1 white onion, finely chopped
- 1 large stick of celery, chopped
- 1 garlic clove, peeled and chopped
For the Stew
- Olive oil
- 25g (1oz) garlic
- 4 pecans, grated
- 1 tablespoon cumin
- 1 cup chicken stock
- 2 small tins (400g) evaporated milk
- 100g (3.5oz) Parmesan cheese
- 1kg cooked chicken meat (as above)
- 60g (2oz) finely chopped white onion
- 250g (8oz) of crushed cream crackers
- 3 amarillo chillies (or similar), finely chopped
Add the chicken pieces to a pan with the boiling water. Add the carrot, celery, onion and chopped garlic. Bring the water back to the boil and then lower the heat to a vigorous simmer. Cook uncovered for about 40 minutes, or until the meat is cooked in the center of the pieces. Remove and cool the meat and separate into strips. Sieve and then keep the stock for later use.
Soak the cream crackers in the evaporated milk and blend to a smooth paste. Set aside. To make the stew, sauté the garlic, onion and chillies in a large pan with a little olive oil until the onions soften and start to go golden brown in color. Add the chicken stock, cumin and pecans. Cook gently for about 5-10 minutes. Add the cream cracker mixture to the pan and bring it to the boil. Add the shredded chicken and Parmesan cheese and cook gently for 5-10 minutes, until the flavors have started to blend.
Peruvian Barbecued or Grilled Chicken Recipe
- 5 garlic cloves
- 1/3 cup soy sauce
- 1 teaspoon paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1 tablespoon vegetable oil
- 2 tablespoons fresh lime juice
- 1 whole chicken (about 3 1/2 pounds), quartered
Prepare the marinade, add the oil, 1/2 teaspoon pepper, oregano, paprika, cumin, garlic, lime juice and soy sauce to a blender, and pulse until well combined. Put chicken in a large sealable bag, add marinade, mix to combine. Seal the bag and marinate in the refrigerator for 8 to 24 hours.
Heat the barbecue or grill to medium hot. Remove the chicken and discard the marinade. Wipe the chicken to remove excess marinade and this pat the chicken dry with paper towels. Oil the grill or barbecue rack. Place the chicken pieces on the rack skin side down first, turning once. It will take 30-35 minutes to properly cook the chicken and brown the outer surfaces. Let rest briefly and then serve.
Peruvian Style Roast Chicken
- 3 garlic cloves
- 1/2 tsp ground cumin
- 2 tablespoon peanut oil
- 2/3 teaspoon black pepper
- 2/3 teaspoon dried oregano
- 1 teaspoon granulated sugar
- 3 tablespoons fresh lime juice
- 1 whole chicken (about 3 lb; 1.5kg)
- 4 tablespoons good-quality soy sauce
- 1 teaspoon ground coriander (cilantro)
- 1 heaped teaspoon sweet paprika powder
Combine the oil, lime juice, soy sauce and garlic in a small bowl. Add the cumin, sugar, oregano, coriander, paprika and black pepper, and mix well.
Loosen the skin from the chicken and insert about half the marinade into cavities under the skin. Hold the skin closed and squeeze to forces the marinade into the cavities. the dark color of the marinade helps you to see how well the liquid is spreading under the skin. Rub the remainder of the marinade over the outside of the chicken. Place the chicken in a sealable bag and let it marinade in the fridge for at least 5 hours.
Preheat the oven to 355 degrees F (180 degrees C). Roast the chicken for about 60 minutes. Test for doneness using a meat thermometer (internal temperate should be 165 degrees F (74 degrees C). Use foil to cover the chicken if the skin gets too dark before the inside is cooked. When cooked remove from the oven and let rest for 15-20 minutes before carving and serving.
© 2014 Dr. John Anderson