Best 5 Peters Whole Roasted Avocado Chicken Recipes
Are you looking for a flavor-packed and hassle-free dinner option? Look no further than Peter's Whole Roasted Avocado Chicken. This mouthwatering dish combines succulent chicken with the creamy richness of avocado, resulting in a culinary masterpiece that will tantalize your taste buds. With its simple preparation and minimal ingredients, this recipe is perfect for busy weeknights or effortless entertaining. Whether you're a seasoned cook or a beginner in the kitchen, you'll find this dish both enjoyable to make and incredibly satisfying to savor.
Here are our top 5 tried and tested recipes!
OVEN-ROASTED CHICKEN BREASTS STUFFED WITH AVOCADO AND BACON
These oven-roasted chicken breasts are stuffed with a mixture of avocado and bacon, then brushed with pesto to hold a layer of panko breadcrumbs. Get ready for meaty juices, and crispy deliciousness!
Provided by Diana71
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Lightly spritz bottom and sides of a medium baking pan with olive oil spray.
- Using a sharp knife, carefully slice into the side of each chicken breast to form a pocket but do not slice all the way through. Season the insides and outsides with salt and pepper.
- In a small bowl, combine diced avocado and the bacon. Divide the mixture in half and stuff each chicken breast. Use toothpicks to secure the pockets and place into baking pan.
- Mix together panko, mozzarella cheese, and olive oil in a small bowl. Brush 1 tablespoon pesto on top of each breast. Cover each breast with the panko mixture, pressing into the pesto so mixture adheres.
- Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 827.3 calories, Carbohydrate 26.8 g, Cholesterol 165.5 mg, Fat 53.7 g, Fiber 5.2 g, Protein 65.5 g, SaturatedFat 12.5 g, Sodium 898.4 mg, Sugar 0.8 g
PERUVIAN ROASTED CHICKEN THIGHS WITH CREAMY AVOCADO SAUCE
Rotisserie chicken, "pollo a la brasa" in Spanish, is hands-down one of the staple foods consumed in cities across Peru. Typically served with a simple side salad, French fries and the equally famous aji verde-a sauce made with Peruvian aji amarillo (yellow chile) and huacatay (a variety of black mint)-this dish is loved by those seeking a highly seasoned and very juicy chicken at affordable prices. The key to the recipe is in the marinade; restaurants in Peru keep their ingredients secret, but here I share my family recipe alongside an updated recipe for the aji verde. Roasting chicken thighs on a sheet pan makes it an easy dish to do at home. And since aji amarillo and huacatay are difficult ingredients to find in the States, I created a different but equally delicious green sauce that pairs great with the chicken. The sauce can also be used as a spread, dip or salad dressing.
Provided by Food Network
Categories main-dish
Time 4h
Yield 4 to 8 servings
Number Of Ingredients 21
Steps:
- For the chicken thighs: Whisk the beer, soy sauce, vinegar, garlic, oregano, cumin, salt, paprika, black pepper, cinnamon and sugar together in a large bowl or baking dish. Add the chicken thighs and toss to coat all sides. Cover and refrigerate the chicken for a minimum of 3 hours and up to overnight.
- When ready to roast, set an oven rack in the middle of the oven and preheat to 375 degrees F.
- Meanwhile, discard the marinating liquid from the bowl or baking dish and drizzle the oil over the chicken to fully coat. Transfer chicken thighs skin-side up to a rimmed sheet pan. Roast until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, about 35 minutes.
- While the chicken roasts, make the avocado green sauce: Combine the queso fresco, mayonnaise, jalapeño, garlic, cilantro, lemon juice, salt and 1/2 cup of water in a blender. Blend until the ingredients are minced. Turn off the blender, add the avocado and blend until the sauce becomes smooth and uniform in color, about 1 minute. Be careful to not over blend as the sauce will break. Serve immediately or refrigerate for up to 3 days.
- Remove the chicken from the oven and allow to rest 5 minutes. Serve with the avocado sauce.
PETER'S WHOLE ROASTED AVOCADO CHICKEN
This is a slight change to his Recipe #247766. He uses a whole chicken in this recipe and adds some more ingredients.
Provided by CulinaryQueen
Categories Whole Chicken
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 180C/350°F.
- Line a roasting pan with foil (makes for easier clean-up).
- Rinse and pat dry the chicken. Sit the chicken in the pan and season with salt and pepper.
- Cut the avocados in half, remove the stones and scoop out the flesh with a spoon into a bowl.
- Roughly mash the avocado so that you still have some small chunks. Add the remaining stuffing ingredients, mix together and taste for seasoning.
- Stuff the mixture between the skin and flesh as best you can all over the chicken. It's OK if some is sticking out.
- Mix the ingredients for the coating and drizzle or brush the honey mixture all over the chicken skin.
- Bake the chicken for 1 1/2 to 2 hours, depending on its size, basting occasionally with any juices in the pan or with any leftover honey mixture.
- Remove from oven when done and allow to rest 5-10 minutes before carving.
PETER'S AVOCADO CHICKEN
Another of hubby's experiments that we really enjoyed. He used a Jamie Oliver method of putting the mixture under the skin of the chicken. We used thighs but you could also use chicken breasts.
Provided by CulinaryQueen
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180C/350°F.
- Line a roasting pan with foil large enough so that you can fold it over as you will be enclosing the chicken.
- Remove any excess fat and overhanging skin from the chicken. Rinse and pat dry with kitchen towels. Season with salt and pepper and lay the chicken pieces, skin side up, on the foil in the roasting pan.
- Cut the avocado in half, remove the stone and scoop out the flesh with a spoon into a bowl.
- Roughly mash the avocado so that you still have some small chunks then add the zest and juice of lime, garlic, chili flakes and parsley. Mix together and taste for seasoning.
- Stuff the mixture between the skin and flesh of each chicken piece. It's OK if some is sticking out.
- Drizzle or brush the honey over the skin of each piece.
- Bring the ends of the foil up and fold over to enclose the chicken, leaving some space for circulation of steam.
- Bake for 45 minutes.
- Remove from oven and let sit 5 minutes. Carefully open foil to allow steam to escape.
- Serve and enjoy!
Nutrition Facts : Calories 513.2, Fat 36.1, SaturatedFat 9.3, Cholesterol 157.9, Sodium 147.5, Carbohydrate 14.1, Fiber 3.5, Sugar 9.2, Protein 33.6
TONGDAK GUI (WHOLE ROASTED CHICKEN)
This recipe draws inspiration from the old-fashioned rotisserie chickens sold along Seoul's streets in the 1970s - before Korean fried chicken entered the scene in the next decade. Cornish game hens are an excellent substitute for the smaller, younger birds often used in South Korea for this succulent poultry dish. A simple soy-sauce brine, made even more fragrant with ground white pepper, ensures inimitably juicy, tender meat that, after roasting in the oven for an hour, truly falls off the bone. A nod to pa dak ("scallion chicken"), an early-2000s trend in which shaved scallions were served atop fried chicken to cut the fattiness, this recipe calls for lightly dressed scallions for a verdant counterpoint.
Provided by Eric Kim
Categories dinner, poultry, main course
Time 9h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place a gallon-size resealable plastic bag in a large bowl. To the bag, add the soy sauce, salt, sugar, white pepper and 6 cups cold tap water; stir to dissolve the salt and sugar. Nestle the Cornish game hens into the liquid, seal the bag set in the bowl and place in the refrigerator to brine for at least 8 hours and up to 48 hours.
- When ready to cook, heat the oven to 350 degrees. Drain the hens in the sink and pat very dry with a clean towel (the drier the hen, the crispier the skin). Using your hands, massage the olive oil all over the birds and place on a sheet pan, breast side up. Roast, rotating the pan halfway through, until golden brown and the legs, when jostled, feel like they're about to fall off (a sign that the meat is tender and cooked through), about 1 hour.
- Meanwhile, in a small bowl, toss the scallions with the rice vinegar and a pinch of salt and sugar to taste. To serve, top each roasted hen with a mound of the scallion garnish and enjoy with steamed white rice and yangnyeom sauce (if using), for dipping.
Tips for Cooking Peter's Whole Roasted Avocado Chicken:
- Choose ripe avocados: Use ripe avocados for the best flavor and texture. Ripe avocados will be slightly soft to the touch and will have a deep green color.
- Use a variety of seasonings: Don't be afraid to experiment with different seasonings to create your own unique flavor profile. Some popular options include garlic, salt, pepper, paprika, cumin, and chili powder.
- Roast the chicken until it is cooked through: The chicken is cooked through when the internal temperature reaches 165 degrees Fahrenheit. You can check the temperature using a meat thermometer.
- Let the chicken rest before serving: Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Conclusion:
Peter's Whole Roasted Avocado Chicken is a delicious and easy-to-make dish that is perfect for any occasion. The avocado adds a creamy and rich flavor to the chicken, while the seasonings create a flavorful crust. This dish is sure to be a hit with your family and friends.
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