Braisedperuvianchicken Recipes

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PERUVIAN CHICKEN



Peruvian Chicken image

Provided by Food Network

Categories     main-dish

Time P1DT1h20m

Yield 4 servings

Number Of Ingredients 12

1/2 tablespoon chopped fresh rosemary
1 tablespoon ground cumin
3 cloves garlic
3 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon fresh oregano
Juice of 1/2 lime
1 tablespoon hoisin sauce
1 bottle beer (lager)
1/2 tablespoon salt
1 tablespoon freshly ground black pepper
One 3- to 4-pound chicken

Steps:

  • Combine the rosemary, cumin, garlic, soy sauce, vinegar, oregano, lime juice, hoisin sauce, beer, salt and pepper in a blender and blend until completely combined. Pour the marinade over the chicken in a container and let it marinate, refrigerated, for 24 hours.
  • Preheat the oven to 400 degrees F.
  • Remove the chicken from the marinade (discard the marinade) and put on a rack in a roasting pan. Roast until the internal temperature registers 165 degrees F on an instant-read thermometer, about 1 hour. Let the chicken rest for 15 minutes before slicing and serving.

BRAISED BALSAMIC CHICKEN



Braised Balsamic Chicken image

This chicken is good with either rice or pasta. Green beans make a nice side dish.

Provided by MOONANDBACK

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 35m

Yield 6

Number Of Ingredients 11

6 skinless, boneless chicken breast halves
1 teaspoon garlic salt
ground black pepper to taste
2 tablespoons olive oil
1 onion, thinly sliced
1 (14.5 ounce) can diced tomatoes
½ cup balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
½ teaspoon dried thyme

Steps:

  • Season both sides of chicken breasts with garlic salt and pepper.
  • Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
  • Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 195.7 calories, Carbohydrate 7.6 g, Cholesterol 60.8 mg, Fat 7 g, Fiber 1.2 g, Protein 23.8 g, SaturatedFat 1.3 g, Sodium 510.9 mg, Sugar 5.4 g

EMERIL'S BRAISED CHICKEN THIGHS



Emeril's Braised Chicken Thighs image

"When I'm preparing this dish, it's all I can do to wait until it's finished simmering to get a taste of the awesome gravy. You've simply gotta cook some rice to eat with this, no doubt about it." Recipe courtesy of Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast".

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h10m

Number Of Ingredients 13

6 chicken thighs (about 2 pounds), trimmed of any excess skin or fat
1 tablespoon Emeril's Original Essence or Creole Seasoning
1 teaspoon salt
1/2 cup plus 1 tablespoon all-purpose flour
2 teaspoons olive oil
3 tablespoons unsalted butter
2 cups thinly sliced yellow onions
1 tablespoon minced garlic
6 sprigs fresh thyme, tied in a bundle, or 2 sprigs fresh rosemary
1/4 teaspoon freshly ground black pepper
3 cups chicken stock or canned, low-sodium chicken broth
1/4 cup chopped fresh parsley
Steamed white rice, for serving

Steps:

  • Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
  • Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
  • Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
  • Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
  • Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.
  • Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.

PERUVIAN CHICKEN



Peruvian Chicken image

Peruvian chicken made in an air fryer is quick to prep and packed with amazing flavor. This is a classic blackened chicken dish originating from Lima, Peru.

Yield 4-6 servings

Number Of Ingredients 10

1 whole chicken (4 lbs./1.8 kg or smaller)
2 tbsp (30 mL) vegetable oil
Juice from ½ small lime
2 tsp (10 mL) sugar
1½ tsp (7 mL) ground cumin
1 tsp (5 mL) ground paprika
1 tsp (5 mL) ground oregano
1 tsp (5 mL) salt
½ tsp (2 mL) black pepper
4 garlic cloves, pressed

Steps:

  • Pat the chicken dry with a paper towel. Combine the remaining chicken ingredients in a small bowl and coat the chicken with the mixture.Tie the legs together with a 12" (30-cm) piece of cooking twine. Tie the wings against the breasts with a 24" (61-cm) piece of twine. Insert the Deluxe Air Fryer spit though the legs where they are tied together and through the cavity, centering the bird on the spit. Insert the forks securely into the chicken and tighten the screws.Turn the wheel to select the ROTISSERIE setting; press the wheel to select. Turn the wheel to adjust the time to 45 minutes. Press the wheel to start. When the timer is up, use the retrieval tool to remove the spit.* Cook until the internal temperature reaches 165°F (74°C), adding more time, if needed.

Nutrition Facts : When served with Peruvian Green Sauce, U.S. nutrients per serving Calories 590, Total Fat 41 g, Saturated Fat 8 g, Cholesterol 145 mg, Sodium 1,230 mg, Carbohydrate 8 g, Fiber 1 g, Total Sugars 3 g (includes 2 g added sugars), Protein 47 g

BRAISED PERUVIAN CHICKEN



Braised Peruvian Chicken image

Delicious chicken, smothered with a mildly spicy chili sauce dish that tastes as though it's been braised for hours even though it takes less than 1/2 hour to prepare. Recipe from Chatelaine Magazine and posted for ZWT 7

Provided by Dreamer in Ontario

Categories     Chicken Thigh & Leg

Time 24m

Yield 4 serving(s)

Number Of Ingredients 9

1 jalapeno
1 red onion
1 red pepper
8 boneless skinless chicken thighs
1 tablespoon ground cumin
2 tablespoons garlic butter, store-bought
1/2 cup chicken broth
1 cup baby carrots or 1 carrot, sliced
1/2 cup cilantro, chopped (about 1 handful)

Steps:

  • Finely chop jalapeno, including seeds.
  • Slice onion into wedges.
  • Thickly slice pepper.
  • Cut each chicken thigh into 2 or 3 bite-sized pieces and place chicken in a bowl. Sprinkle chicken with cumin and pinches of salt and toss to coat.
  • Melt garlic butter in a large pot over medium-high heat.
  • When hot, add half of chicken and cook until light golden, (1 to 2 min per side).
  • Remove to a plate and repeat with remaining chicken, adding more garlic butter if needed.
  • When all chicken is removed, add broth to pot.
  • Using a wooden spoon, scrape up and stir in any bits from pot bottom.
  • Add jalapeno, onion, pepper and carrots.
  • Return chicken and any juices to pot and bring to a boil, then reduce heat to medium-low.
  • Cover and simmer, stirring occasionally, until chicken is springy when pressed, (10 to 12 min).
  • Sprinkle with cilantro.
  • If you like a thicker sauce, ladle chicken and veg into bowls and boil sauce until reduced slightly, (3 to 4 min).
  • Spoon over chicken.
  • Serve with rice.

PERUVIAN BRAISED CHICKEN (ESTOFADO DE POLLO)



PERUVIAN BRAISED CHICKEN (ESTOFADO DE POLLO) image

Categories     Chicken     Olive     Poultry     Tomato     Braise     Wheat/Gluten-Free     Healthy

Yield 4 servings

Number Of Ingredients 13

2 lb of your favourite cuts of chicken
2 medium onions, diced
1 cup frozen peas
1/3 cup vegetable oil
3/4 cup red wine
1 4 oz can tomato paste
3 cloves of garlic, diced
1 carrot, diced finley
1/4 cup whole black olives
1/4 cup raisins
1/2 cup chicken broth
Salt, pepper to taste
Serve with: boiled potatoes and rice.

Steps:

  • Add oil to medium-hot pan and brown chicken, about 3-5 minutes each side. Set aside. In the same pan add onion, garlic and sautee until onion is translucent, about 5 minutes. Add wine and allow to simmer until reduced, about 5 minutes. Add tomato paste, salt and pepper. Stir to incorporate well. Add the browned chicken and all remaining ingredients. Simmer on stovetop until chicken is cooked, at least 30 minutes.

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