Best 5 Peruvian Style Roast Chicken With Sweet Onions Recipes

Peruvian style roast chicken with sweet onions is a flavorful and juicy dish that captures the essence of Peruvian cuisine. This recipe involves marinating a whole chicken in a mixture of traditional Peruvian spices, such as cumin, oregano, paprika, and garlic, before roasting it in the oven. The sweet onions play a crucial role in adding a hint of sweetness and depth to the dish. The result is a golden-brown chicken with tender meat and crispy skin, complemented by the caramelized onions that infuse the dish with a subtle sweetness. This recipe promises an explosion of flavors and is sure to delight your taste buds, making it a perfect choice for a comforting meal or a special occasion.

Here are our top 5 tried and tested recipes!

PERUVIAN STYLE ROASTED CHICKEN W/ SWEET ONIONS RECIPE - (4.2/5)

Peruvian Style Roasted Chicken w/ Sweet Onions Recipe - (4.2/5) image

Provided by soccercat

Number Of Ingredients 12

Ingredients

1-1/2 teaspoons canola oil, plus more for oiling the pan
1-1/2 tablespoon sweet paprika
1 tablespoon ground cumin
1-1/2 teaspoon fine sea salt
1-1/4 teaspoons ground black pepper
5 cloves garlic, finely chopped
2-1/2 tablespoons white wine vinegar
2 large sweet onions, peeled and thickly sliced
1 chicken, cut into 10 serving pieces
2 red or yellow bell peppers, cored, seeded and cut
into chunks
1 lemon sliced

Steps:

Preheat oven to 425 degrees. Oil a large roasting pan and set aside. In a small bowl, combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste. Place onions in a large bowl and toss with 2 tablespoon of the paste. Rub chicken pieces with remaining paste and place in prepared pan, then cover with onions, peppers and lemon. Roast, basting occasionally with pan juices, until chicken is cooked through and vegetables are very tender, about 45 minutes. Remove from oven and let rest 5 minutes before serving.

PERUVIAN-STYLE ROAST CHICKEN WITH SWEET ONIONS

Peruvian-Style Roast Chicken With Sweet Onions image

This wonderfully aromatic chicken dish is short on prep and big on flavor. It's also a great dish to make ahead the day before and reheat - it's even tastier after the flavors meld. Serve with rice and salad. From Whole Foods Market.

Provided by Pinay0618

Categories Whole Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 tablespoons paprika
1 tablespoon ground cumin
1 1/2 teaspoons fine sea salt
1 1/4 teaspoons ground black pepper
5 garlic cloves, minced
2 1/2 tablespoons white wine vinegar
1 1/2 teaspoons canola oil
2 large vidalia onions, peeled and thickly sliced
2 bell peppers, sliced into thick chunks
1 chicken, cut into 8 serving pieces
1 lemon, sliced

Steps:

Heat oven to 425°F Grease a 9 x 13-inch roasting pan and set aside.
In a small bowl, combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste.
Place onions in a large bowl and toss with 2 tablespoons of the paste. Rub chicken pieces with remaining paste and place in pan, then cover with onions, peppers and lemon. Roast until chicken is cooked through and onions are very tender, about 35 minutes.
Spoon pan juices over the entire mixture halfway through roasting.
Remove chicken from oven and let rest 5 minutes before serving.

Nutrition Facts : Calories 325, Fat 19.7, SaturatedFat 5.2, Cholesterol 85, Sodium 961.5, Carbohydrate 14.9, Fiber 4, Sugar 5.3, Protein 23.5

PERUVIAN-STYLE ROAST CHICKEN WITH TANGY GREEN SAUCE

Peruvian-Style Roast Chicken with Tangy Green Sauce image

This cumin- and paprika-spiced number gets added punch from an addictively tangy green sauce and a crisp, bright avocado and cucumber salad. Spatchcocking-an easy and fun technique that involves removing the backbone to "flatten" the bird before cooking-makes for quick roasting and produces juicy results.

Provided by Mindy Fox

Categories Dinner Peru Chicken Roast Cilantro Oregano Garlic

Yield Serves 4

Number Of Ingredients 26

Ingredients

For the chicken:
3 garlic cloves, finely chopped
1 tablespoon ground cumin
1 tablespoon olive oil
1 tablespoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1 1/2 teaspoons kosher salt, divided
2 lemons
1 (4-4 1/2-pound) whole chicken
For the green sauce:
1 cup (packed) cilantro leaves with tender stems
1-2 medium jalapeños, coarsely chopped
1 garlic clove, finely chopped
1 tablespoon extra-virgin olive oil
2 1/2 teaspoons fresh lime juice
1/4 teaspoon kosher salt
1/3 cup mayonnaise
For the salad:
1 English hothouse or 2 Persian cucumbers, cubed
1 firm-ripe avocado, cubed
3 scallions, thinly sliced
1 tablespoon plus 1 teaspoon fresh lime juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon kosher salt
1/2 cup cilantro leaves with tender stems, coarsely chopped, plus more for serving

Steps:

Roast the chicken:
Arrange rack in middle of oven; preheat to 400°F. Mix garlic, cumin, oil, paprika, pepper, oregano, 1/2 tsp. salt, and finely grated zest from 1 lemon in a medium bowl. Quarter zested lemon; set aside 2 quarters. Squeeze juice from 1 whole lemon and remaining 2 quarters to yield 2 Tbsp. juice; stir into spice mixture.
Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears. Remove backbone; reserve for stock. Turn chicken breast side up and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Pat chicken dry with paper towels. Rub chicken all over with 2 reserved lemon quarters. Squeeze juice over bird, then rub skin all over with inside of rinds.
From both edges of cavity, loosen skin from breasts and thighs, being careful not to tear skin. Using your fingers, gently spread 2 heaping Tbsp. spice mixture under skin (reserve remaining spice mixture), then season chicken all over with remaining 1 tsp. salt. Transfer chicken, spread flat and skin side up, to a roasting pan or large skillet.
Roast chicken 20 minutes, then brush with spice mixture and pan juices. Continue roasting, basting with spice mixture and pan juices every 20 minutes, until juices run clear when thigh is pierced with a fork or an instant-read thermometer inserted into thickest part of thigh registers 165ºF, 50-60 minutes total.
Transfer chicken to a cutting board and let rest 15 minutes, reserving pan juices.
Make the green sauce:
Purée cilantro, jalapeños, garlic, oil, lime juice, and salt in a blender until combined. Add mayonnaise and purée until well blended. Transfer to a small bowl, cover, and chill until ready to use.
Make the salad:
Gently toss cucumbers, avocado, scallions, lime juice, oil, salt, and 1/2 cup cilantro in a large bowl. Sprinkle with more cilantro.
Carve chicken and transfer to a platter; baste with reserved pan juices. Serve with green sauce and salad alongside.
Do Ahead
Green sauce can be made 5 days ahead. Cover and chill.

PERUVIAN-STYLE ROAST CHICKEN WITH POTATOES

Peruvian-Style Roast Chicken with Potatoes image

Fair warning: It will be hard determine if your favorite part of this dish is the fragrant spice-rubbed chicken, the crispy potatoes, or the bright and creamy green sauce. But you're in luck-you don't have to choose! All three components work in perfect harmony for this company-worthy winner of a roast chicken dinner.

Provided by Shira Bocar

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 2h10m

Number Of Ingredients 12

Ingredients

1 tablespoon ground cumin
1 tablespoon sweet paprika
1 teaspoon dried oregano
Kosher salt and freshly ground pepper
1 whole chicken (about 4 pounds)
5 tablespoons extra-virgin olive oil
4 cloves garlic, 3 finely grated, 1 chopped
2 1/2 pounds russet potatoes (about 4), peeled and cut crosswise into 3/4-inch rounds
1/2 cup packed fresh cilantro leaves, plus more for serving
1 jalapeño, stemmed, seeded, and chopped
1/2 cup mayonnaise
2 tablespoons fresh lime juice, plus wedges for serving

Steps:

Combine cumin, paprika, oregano, 1 tablespoon salt, and 1/2 teaspoon pepper. With kitchen shears, cut chicken along its backbone along one side; open like a book. Place on a rimmed baking sheet, breast-side up; press down flat. Rub all over with 2 tablespoons oil and grated garlic. Sprinkle with spice mixture. Let stand 1 hour (or refrigerate, covered, overnight).
Preheat oven to 425 degrees. In a saucepan, cover potatoes with 2 inches of water and bring to a boil; add a generous amount of salt. Boil until just tender, 11 to 13 minutes. Drain and immediately return to pan; toss with remaining 3 tablespoons oil and season with salt and pepper. (Potatoes will break apart slightly.)
Scatter potatoes around chicken. Roast until chicken is golden and a thermometer inserted into thickest part of breast registers 160 degrees, 45 to 50 minutes. Transfer chicken to a plate. Flip potatoes and continue to roast until golden and crisp, 5 to 10 minutes more.
Meanwhile, purée cilantro, jalapeño, chopped garlic, mayonnaise, lime juice, and 1 tablespoon water in a blender until smooth. (If sauce is too thick, add more water, 1 teaspoon at a time.) Season with salt.
Carve chicken and arrange on platter with potatoes. Sprinkle with cilantro leaves and serve with cilantro sauce and lime wedges on the side.

PAPRIKA ROAST CHICKEN WITH SWEET ONION

Paprika Roast Chicken With Sweet Onion image

This recipe is quick, easy, moist, and delicious! This recipe is modified from one in last month's "Gourmet Magazine" (February 2009).

Provided by blucoat

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons extra virgin olive oil
1 tablespoon honey (optional)
1 1/2 tablespoons paprika
1/2 teaspoon cinnamon
1/4-1/2 teaspoon cayenne (depending on how much spice you like)
1 1/2 teaspoons salt
1 teaspoon pepper
1 whole chickens, cut into serving pieces (about 3 1/2 pounds) or 3 1/2 lbs of cut chicken pieces (like chicken thighs or quarters)
1 sweet onion, cut into 1/2-inch wedges

Steps:

Preheat oven to 500°F with rack in upper third.
Mix oil with honey (if using), spices, salt, and pepper in a large bowl, then add chicken and onion, tossing to coat. Arrange chicken, skin side up, and onion in a 3-quart shallow baking dish. (If you have the time, let the chicken marinate for a while).
Bake until chicken is just cooked through and skin is golden, about 30 minutes. Skim any fat from pan juices in dish.

Nutrition Facts : Calories 534.6, Fat 40.1, SaturatedFat 10.8, Cholesterol 162.6, Sodium 734.9, Carbohydrate 3.1, Fiber 1.1, Sugar 1, Protein 38.7

Tips:

Choose the right chicken: Opt for a free-range or organic chicken for the best flavor and quality.
Use a flavorful marinade: The marinade not only adds flavor to the chicken but also helps keep it moist during cooking. Make sure to marinate the chicken for at least 30 minutes, or up to 24 hours for maximum flavor.
Roast the chicken at a high temperature: This will help create a crispy skin and juicy meat. Roast the chicken at 425°F (220°C) for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
Don't forget the sweet onions: These onions caramelize in the roasting pan and add a delicious sweetness to the chicken. Toss the onions with olive oil, salt, and pepper before adding them to the pan.
Let the chicken rest before serving: This allows the juices to redistribute throughout the chicken, resulting in a more tender and flavorful meat.

Conclusion:

This Peruvian-style roast chicken with sweet onions is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is juicy and flavorful, the onions are caramelized and sweet, and the whole dish is bursting with Peruvian flavor. Serve it with your favorite sides, such as rice, potatoes, or vegetables, and enjoy!