My Family is OBSESSED with This Peruvian Recipe

By Chef Billy Parisi · 90 min

Ingredients

Instructions

1. Toast the cumin and coriander seeds in a medium sauté pan over low to medium heat for 7 to 8 minutes, stirring now and then.
2. Grind the toasted seeds to a fine powder in a mortar and pestle.
3. Add the garlic and ginger and pound until finely minced; some larger pieces are fine.
4. Add the rosemary, huacatay, vinegar, soy sauce, oil and aji panca, and mix well. Season to taste with salt and pepper. If you have no huacatay, grind in 3 to 4 large fresh mint leaves instead.
5. If you have no aji panca, remove the stem and seeds from 1 dried ancho chili and cook it in a small pan on a middle rack at 275°F for 15 to 20 minutes. Let it cool until crunchy, then grind it finely with the other ingredients.
6. Rinse the chicken, pat it dry inside and out, and place it in a large bowl.
7. Pour all but 2 to 3 tablespoons of the marinade over the chicken and reserve the rest. Coat the cavity, outside and under the skin.
8. Cover and refrigerate for 12 to 72 hours.
9. Remove the chicken from the fridge and let it stand at room temperature for 30 minutes.
10. Tuck the wings behind the body and tie the legs together with butcher's twine. Set on a rack in a pan and add 2 cups of water or chicken stock.
11. Roast in a preheated oven on a middle rack at 400°F for 70 to 75 minutes, until well browned and cooked through. The juices should run clear and the thickest part should read 162°F to 163°F when removed.
12. Rest the chicken uncovered for 10 to 15 minutes, then brush with the reserved marinade.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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