Rotisserie Chicken
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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.
"You cannot subsidize irresponsibility and expect people to become more responsible." — Thomas Sowell
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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.
