Rotisserie Chicken
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I’ll post mine a little later. I make my own Aji Amarillo Sauce. I also make a drip pan potatoes underneath.
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i live in a neighborhood with a lot of yeminis...
this is put on everything they make or eat
https://en.wikipedia.org/wiki/Zhug
this is not for wimps
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Making Peruvian Chicken today from the NYT recipe. The marinade is off the hook good. I made it with less hot peppers as Janet doesn't care for too spicy.
“I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill
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Making Peruvian Chicken today from the NYT recipe. The marinade is off the hook good. I made it with less hot peppers as Janet doesn't care for too spicy.
@Mik said in Rotisserie Chicken:
Making Peruvian Chicken today from the NYT recipe. The marinade is off the hook good. I made it with less hot peppers as Janet doesn't care for too spicy.
Please post the recipe.
Here’s the marinade I use
3 cloves garlic, peeled
½-inch piece of fresh ginger, peeled and cut into quarters
2 tablespoons aji amarillo pepper paste (or 1 jalapeno, stemmed, seeded and minced)
1 tablespoon soy sauce
1 tablespoon kosher salt or 2 teaspoons fine sea salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon fresh ground black pepper
Juice of ½ Lime -
@Mik said in Rotisserie Chicken:
Making Peruvian Chicken today from the NYT recipe. The marinade is off the hook good. I made it with less hot peppers as Janet doesn't care for too spicy.
Please post the recipe.
Here’s the marinade I use
3 cloves garlic, peeled
½-inch piece of fresh ginger, peeled and cut into quarters
2 tablespoons aji amarillo pepper paste (or 1 jalapeno, stemmed, seeded and minced)
1 tablespoon soy sauce
1 tablespoon kosher salt or 2 teaspoons fine sea salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon fresh ground black pepper
Juice of ½ Lime@LuFins-Dad said in Rotisserie Chicken:
@Mik said in Rotisserie Chicken:
Making Peruvian Chicken today from the NYT recipe. The marinade is off the hook good. I made it with less hot peppers as Janet doesn't care for too spicy.
Please post the recipe.
Here’s the marinade I use
3 cloves garlic, peeled
½-inch piece of fresh ginger, peeled and cut into quarters
2 tablespoons aji amarillo pepper paste (or 1 jalapeno, stemmed, seeded and minced)
1 tablespoon soy sauce
1 tablespoon kosher salt or 2 teaspoons fine sea salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon fresh ground black pepper
Juice of ½ LimeI make my own paste. Pretty simple, except for finding the peppers
2 aji amarillo peppers
1 tablespoon onion
1 garlic clove
Pinch of salt
1 tablespoon olive oilToss in a food processor until paste…
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I ordered Peruvian Amarillo and Planca pepper paste from Amazon. Recipe is in The Cookbook. Just using boneless chicken breast for this round as Janet doesn't like bone in chicken like I do. I prefer it.
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I ordered Peruvian Amarillo and Planca pepper paste from Amazon. Recipe is in The Cookbook. Just using boneless chicken breast for this round as Janet doesn't like bone in chicken like I do. I prefer it.
@Mik said in Rotisserie Chicken:
I ordered Peruvian Amarillo and Planca pepper paste from Amazon. Recipe is in The Cookbook. Just using boneless chicken breast for this round as Janet doesn't like bone in chicken like I do. I prefer it.
Oh man, 2/3 of the goodness of Pollo La Brasa is the skin.
