Name: Peruvian Style Baked Chicken
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Yield: 6 Portionen
Ingredients: 6 piece chicken pieces (leg with thigh); 6 tbsp ají panca paste; 3 tsp ground garlic; 0.5 tbsp ground black pepper; 3 tsp salt; 1 tsp ground dry oregano; 25 centímetros cúbicos soy sauce; 1 tsp mustard; 1 pinch thyme; 2 tbsp vinegar; 0.25 tsp grated ginger; 1 kilogramo boiled, golden or roasted potatoes; 1 container dark beer (optional)

Cook Time

4 h

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This Peruvian style baked chicken is a recipe that I have made for a long time and it is always a success at home. The secret is in the marinade, which gives it an incredibly juicy and flavorful taste. The combination of ají panca, garlic, spices and a touch of dark beer (optional) creates an explosion of flavor that will transport you directly to Peru. It is perfect for a family meal or a special celebration. Maceration for at least 3 hours is crucial for the chicken to absorb all the flavors. Dare to try it and you will see how it becomes one of your favorite dishes!

Ingredients (13 ingredients)

6 piece chicken pieces (leg with thigh)
6 tbsp ají panca paste
3 tsp ground garlic
0.5 tbsp ground black pepper
3 tsp salt
1 tsp ground dry oregano
25 centímetros cúbicos soy sauce
1 tsp mustard
1 pinch thyme
2 tbsp vinegar
0.25 tsp grated ginger
1 kilogramo boiled, golden or roasted potatoes
1 container dark beer (optional)

Preparation (6 steps)

Marinade preparation

Thermomix® Setting

10 sec/keine/Speed 4

In the Thermomix bowl, add the ají panca, ground garlic, salt, black pepper, ginger, ground dry oregano and thyme. Add the mustard, soy sauce and vinegar. Mix all the ingredients for 10 seconds at speed 4.

Marinade flavor adjustment

Thermomix® Setting

5 sec/keine/Speed 3

Remove the marinade from the bowl and taste it. Adjust the salt if necessary. Put the marinade back in the bowl and mix for 5 seconds at speed 3 to integrate the ingredients.

Chicken marinating

Place the chicken pieces in a large container. Pour the marinade over the chicken and make sure all the pieces are well covered. Massage the chicken with the marinade so that it is well impregnated.

Chicken maceration

Pour the dark beer (if using) over the marinated chicken. Cover the container and refrigerate for at least 3 hours, or preferably overnight.

Preparation for baking

Preheat the oven to 180°C. Grease a baking tray with melted butter or oil.

Chicken baking

Place the chicken pieces on the baking tray. Bake for approximately 1 hour, basting the chicken with its own juices every 15 minutes. If necessary, turn the chicken over to ensure even cooking. If the skin is not crispy, extend the baking between 30 minutes and 1 hour more.