Peruvian Roasted Chicken
Peruvian Roasted Chicken
By
Published: May 17, 2008
[recipe]
Ingredients
- 1 1/2 tsp coconut oil (plus more for oiling the pan)
- 1 tbsp paprika
- 1 1/2 tsp paprika
- 1 tbsp cumin (ground)
- 1 1/2 tsp sea salt (unrefined)
- 1 1/4 tsp black pepper (ground)
- 3 tsp garlic (minced)
- 2 tbsp apple cider vinegar
- 1 1/2 tsp apple cider vinegar
- 2 large sweet onions (peeled and thickly sliced)
- 2 lbs chicken breast (cut into 10 pieces)
- 2 red bell peppers (cored, seeded, cut into chunks)
- 1 lemon (sliced into thin, circular pieces)
Instructions
- Preheat oven to 425°F.
- In a small bowl mix paprika, cumin, salt, pepper, garlic, vinegar and oil to form a paste.
- In a large bowl toss onions with 2 tablespoons of the paste.
- Rub chicken pieces with remaining paste and place in a well-oiled large roasting pan.
- Cover chicken with onions, peppers and lemon.
- Place in the oven and cook, occasionally basting with pan juices, until chicken is fully cooked and vegetables are tender (about 45 minutes) occasionally with pan juices.
- Cuisine: South American
- Course: Entrée
- Skill Level: Easy
Peruvian Roasted Chicken
By
Published: May 17, 2008
Peruvian Roasted Chicken
By
Published: May 17, 2008
[recipe]
Ingredients
- 1 1/2 tsp coconut oil (plus more for oiling the pan)
- 1 tbsp paprika
- 1 1/2 tsp paprika
- 1 tbsp cumin (ground)
- 1 1/2 tsp sea salt (unrefined)
- 1 1/4 tsp black pepper (ground)
- 3 tsp garlic (minced)
- 2 tbsp apple cider vinegar
- 1 1/2 tsp apple cider vinegar
- 2 large sweet onions (peeled and thickly sliced)
- 2 lbs chicken breast (cut into 10 pieces)
- 2 red bell peppers (cored, seeded, cut into chunks)
- 1 lemon (sliced into thin, circular pieces)
Instructions
- Preheat oven to 425°F.
- In a small bowl mix paprika, cumin, salt, pepper, garlic, vinegar and oil to form a paste.
- In a large bowl toss onions with 2 tablespoons of the paste.
- Rub chicken pieces with remaining paste and place in a well-oiled large roasting pan.
- Cover chicken with onions, peppers and lemon.
- Place in the oven and cook, occasionally basting with pan juices, until chicken is fully cooked and vegetables are tender (about 45 minutes) occasionally with pan juices.
- Cuisine: South American
- Course: Entrée
- Skill Level: Easy
Ingredients
- 1 1/2 tsp coconut oil (plus more for oiling the pan)
- 1 tbsp paprika
- 1 1/2 tsp paprika
- 1 tbsp cumin (ground)
- 1 1/2 tsp sea salt (unrefined)
- 1 1/4 tsp black pepper (ground)
- 3 tsp garlic (minced)
- 2 tbsp apple cider vinegar
- 1 1/2 tsp apple cider vinegar
- 2 large sweet onions (peeled and thickly sliced)
- 2 lbs chicken breast (cut into 10 pieces)
- 2 red bell peppers (cored, seeded, cut into chunks)
- 1 lemon (sliced into thin, circular pieces)
Instructions
- Preheat oven to 425°F.
- In a small bowl mix paprika, cumin, salt, pepper, garlic, vinegar and oil to form a paste.
- In a large bowl toss onions with 2 tablespoons of the paste.
- Rub chicken pieces with remaining paste and place in a well-oiled large roasting pan.
- Cover chicken with onions, peppers and lemon.
- Place in the oven and cook, occasionally basting with pan juices, until chicken is fully cooked and vegetables are tender (about 45 minutes) occasionally with pan juices.
- Cuisine: South American
- Course: Entrée
- Skill Level: Easy
So many great things coming so soon! Wish you the best of...
greenmama
I made these tonight for my family, and my husband LOVED it. He went back for seconds and even had thirds on the onions – rarely have I seen him enjoy a vegetable that much. Thank you so much. My children weren’t huge fans, I think the spice rub was a bit much for them. Next time (and there will certainly be a next time) I will probably not rub theirs with the spices and just let it drip down from the onions and soak up from the juices. Thank you for the great GAPS-friendly dinner recipe!
nicole
some of the ingredients are listed twice — but in different amounts — should i use both measurements?