El Pollo Restaurant Peruvian Roasted Chicken |
|
 |
Prep Time: 15 Minutes Cook Time: 1440 Minutes |
Ready In: 1455 Minutes Servings: 4 |
|
Source: El Pollo Restaurant, NY - I used to go there all the time when I lived on the upper east side. It was on 1st ave. and 90th street and it had the BEST Peruvian rotisserie chicken and terrific fried plaintain. Mmmm. I miss this! Note: It's not the El Pollo Loco chain recipe. Ingredients:
2 1/2 tablespoons garlic powder |
1 tablespoon ground cumin, plus |
1 teaspoon ground cumin |
4 tablespoons white vinegar |
2 1/2 tablespoons paprika |
2 teaspoons fresh ground black pepper |
3 tablespoons white wine |
3 tablespoons canola oil |
3/4 teaspoon salt |
1 (3 -4 lb) roasting chickens |
1 lemon, juice of, and mixed with the water |
1 quart water, cold |
Directions:
1. In medium-size bowl, mix first eight ingredients.
2. Wash chickens thoroughly with lemon water and remove excess fat from inside chickens.
3. With a large carving fork, poke deep holes all over chicken, including under wings. Rub the marinade thoroughly inside and outside the chicken. Seal chicken in a large plastic bag and marinate for at least 2 hours (but preferably up to 24 hours) in refrigerator.
4. Remove chicken from bag and dilute marinade left behind in bag with a Tablespoon of water. (Place marinade in a small saucepan, bring to a boil and simmer 2-3 minutes. Set aside.).
5. Place chicken on a rotisserie spit, and roast at medium heat for 45 to 55 minutes. If broiling, cut chicken in half lengthwise and broil for 30 to 40 minutes, basting with marinade every 10 minutes.
|
|