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Peruvian-style Chicken
Peruvian-style Chicken
"This dish covers all of the taste bases. It’s got the umami of crispy chicken skin, the herbaceousness of cilantro and onions, and even a hint of vinegar. This is a satisfying chicken dish. If you want to add more flavor, try adding a bit of cumin while the chicken is cooking. It will give a nice earthy note to the dish. Chicken is excellent with white wine. I’d suggest an aromatic white with this dish. Here are our suggestions below. *Torrontes *Viognier *Albariño *Roussanne *Marsanne "
Serves4
Preparation Time15 min
Cooking Time30 min
Cooking MethodSkillet
Ingredients
- 1 pound bone-in, skin-on chicken thighs
- 1 tomato
- 1 cup fresh cilantro
- 1 cup lime juice
- 1 cup sliced onion
- 1 cup red wine vinegar
- 1 teaspoon grapeseed oil
- 4 cloves garlic
- 1 teaspoon salt
- 1 teaspoon paprika
Instructions
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Crush garlic
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Chop Cilantro
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Dice tomato
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Slice onions into crescents and place in a bowl with vinegar. Set aside for 30 minutes
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Brown chicken skin side down on high heat in the oil until the skin is crisp and browned. About 5 minutes. The skin should release from the pan when cooked through.
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Turn chicken over, reduce heat to medium and add garlic. paprika and salt. Cook for about 25 minutes until the meat is cooked through.
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Before serving, toss chicken with tomatoes, drained onions, lime juice, and cilantro or serve salsa on the side
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