← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 1 whole chicken (about 1.6 kg)
• 4 cloves Garlic
• 3 tbsp Soy sauce
• 2 tbsp lime juice
• 2 tbsp ají panca paste (or 1 tbsp paprika)
• 2 tsp ground cumin
• 1 tsp Dried oregano
• 1 tsp Black pepper
• 1 tsp Salt
• 2 tbsp Vegetable oil
• 60 ml dark beer (optional)
• 800 g chips (fries), to serve
• 1 crisp lettuce, for a side salad

Method

1. Blend all the marinade ingredients into a smooth paste.
2. Pat the chicken dry. Gently loosen the skin over the breast and thighs with your fingers and rub the marinade underneath, all over the outside and inside the cavity. Cover and refrigerate for at least 4 hours, ideally overnight.
3. Take the chicken out of the fridge 30 min before cooking and heat the oven to 200°C (180°C fan) / 400°F.
4. Sit the chicken on a rack in a roasting tin and pour a mug of water into the tin. Roast for 70–80 min, basting once halfway, until the skin is dark and glossy and the thickest part of the thigh reaches 75°C (165°F). If it darkens too fast, cover loosely with foil.
5. Rest the chicken for 10 min, then cut it into quarters.
6. Serve with fries, a crisp salad and plenty of sauces: mayonnaise, ketchup and a spicy green ají dip.

Tips

• Spatchcocking the chicken (cutting out the backbone and flattening it) cuts the roasting time to about 45–50 minutes.
• Contains soy and wheat; use tamari and leave out the beer for a gluten-free version.

Sources

Written in our own words after cross-checking these recipes:

Eat Peru Peru Delights