Latino food is a hot cusine all over right now . This winning dish comes from acclaimed chef Lucio Medina , of El Pollo in Soho and the upper west side in NYC. He has been quoted as saying ” the Incas ate preety well : potatoes , corn and peppers are native Peruvian vegetables ……..” Go ahead try this roasted chicken , its really worth a taste .
Lucio Medina , El Pollo
Serves 4
2 1/2 tbs garlic powder
1 tbs plus 1 tsp ground cumin
4 tbs white vinegar
2 1/2 tbs paprika
2 tsp freshly ground black pepper
3 tbs white wine
3 tbs Soya or Canola oil
3/4 tsp salt
1 3 to 4 lb chicken
juice of 1 lemon , mixed with 1 quart cold water
In a medium – size bowl , mix first 8 ingredients . Wash chickens throughly with lemon water and remove excess fat from inside chickens .With a large carving fork , poke deep holes all over chicken , including under the wings . Rub the marinade throughly inside and outside the chicken . Seal chicken inside a large plastic bag and marinate for at least 2 hours ( preferably up to 24 hours ) in refridgerator . Remove chicken from bag and dilute marinade left behind in bag with a tablespoon of water . Place chicken on a rotisserie spit , and roast at a medium heat for 45 to 55 minutes . If broiling , cut chicken in half lenghtwise and broil 30 to 40 minutes , basting with marinade every 10 minutes .
Filed under: Chicken Tagged: | Lucio Medina El Pollo NYC, Peruvian Roasted chicken, Quick and easy
