Baked Peruvian Chicken with Cumin Butter Rice

Here's an easy oven recipe for Baked Peruvian Chicken Style that's bold in flavor with minimal prep and easy cleanup.

If you haven't tried Baked Peruvian Chicken(Pollo a la Brasa), I got the ultimate guide for putting a perfectly Peruvian seasoned roasted chicken.

Traditionally, Pollo a la Brasa is roasted over charcoals. Today's version I'm sharing is my take on Pollo a la Brasa. The result is an incredibly juicy chicken with a super-flavorful crispy crust. Make these feasts a stress-free solution for busy weeknights!😉😋

How to Make Peruvian Chicken

Note: The full instructions are provided in the recipe card below.

Place the Marinade ingredients in a small bowl and mix until thoroughly combined. Place the Baked Peruvian Chicken in a Ziplock bag or non-reactive bowl. Pour marinade over the chicken and thoroughly coat it with the Marinade.

Cover and let marinate the chicken in the refrigerator for 3 hours, ideally overnight. Preheat the oven to 350 F. Line the rimmed baking sheet with parchment paper and place the Baked Peruvian Chicken on top.

Slather any leftover marinade onto the skin of the Baked Peruvian Chicken. Roast for 45 minutes or until deep burnt-red golden brown. Rest for 5 minutes before serving. Combine all ingredients in a blender or food processor and blend into a smooth sauce.

Transfer the sauce to a bowl, cover, and refrigerate until ready to serve. Heat the oil in a large pot over medium heat. Add the garlic and onions. Cook for 3 to 4 minutes. Reduce the heat to low, and add the rice.

Cook over low heat for 2 to 3 minutes, constantly stirring to prevent the rice from burning. Add the water, cumin, and bouillon; stir and bring it to a boil. Cover and reduce the heat to low.

Simmer for about 7 to 10 minutes or until the liquid has just evaporated, then remove from stove and allow to rest for 5 minutes. After resting, stir the rice with a fork to fluff it up.

Serve the Baked Peruvian Chicken with the rice and drizzle some spicy Peruvian green sauce. Enjoy our Baked Peruvian Chicken.

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Recipe

Easy Peruvian Chicken

by Camila Benitez

Here's an easy oven recipe for Baked Peruvian Chicken Style that's bold in flavor with minimal prep and easy cleanup. If you haven't tried Baked Peruvian Chicken(Pollo a la Brasa), I got the ultimate guide for putting a perfectly Peruvian seasoned roasted chicken. Traditionally, Pollo a la Brasa is roast over charcoals.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Peruvian

Servings 10

Calories 449 kcal

Equipment

• small bowl
• Ziplock Bag
• Baking  Sheet
• Parchment paper
• Measuring cups

Ingredients

  

1x2x3x

• ▢ 3 lb to 4 lb chicken drumsticks , skin on*(whole chicken or chicken pieces )

For the Marinade:

• ▢ 4 garlic cloves , finely minced, or 1 tablespoon of garlic powder
• ▢ 2 tablespoons cumin powder
• ▢ 3 tablespoons pasta de achiote or smoked paprika powder or regular paprika
• ▢ 4 tablespoons soy sauce
• ▢ 1 tablespoon rice vinegar
• ▢ Juice of 2 limes
• ▢ 5 tablespoons olive oil
• ▢ 1 teaspoon ground black pepper
• ▢ 1 teaspoon red pepper flakes
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon dried oregano
• ▢ 1 teaspoon brown sugar
• ▢ ¼ cup finely chopped cilantro
• ▢ 2 Tablespoons ají Amarillo paste
• ▢ 1 tablespoon Huacatay paste , optional
• ▢ 1 teaspoon liquid smoke

For the Cumin Butter Rice:

• ▢ 4 fresh garlic cloves , finely minced
• ▢ 1 medium onion , finely diced
• ▢ 1-2 teaspoons ground cumin
• ▢ 4 Tablespoons unsalted butter * ( I love using Smart Balance Original)
• ▢ 3 cups rice , jasmine rice
• ▢ 1 Tablespoon Knorr chicken flavored bouillon
• ▢ 5 cup hot water

For the Aji Verde:

• ▢ 3 whole jalapeño , seeded and
• ▢ roughly chopped
• ▢ 1 tablespoon ají Amarillo pepper paste
• ▢ 1 cup fresh cilantro leaves * (stems are ok mixed in here)
• ▢ 1 fresh garlic clove
• ▢ ½ cup mayonnaise
• ▢ ¼ cup sour cream
• ▢ juice of 1 lime
• ▢ 1 teaspoon rice or distilled white vinegar
• ▢ 2 tablespoons extra virgin olive oil
• ▢ ½ teaspoon Kosher salt , to taste
• ▢ ground black pepper to taste

Instructions

 

• Place the Marinade ingredients in a small bowl and mix until thoroughly combined.
• Place the Baked Peruvian Chicken in a Ziplock bag or non-reactive bowl. Pour marinade over the chicken and thoroughly coat with the Marinade. Cover and let marinate the chicken in the refrigerator for a least 3 hours, or ideally overnight.
• Preheat the oven to 350 F. Line the rimmed baking sheet with parchment paper and placed the Baked Peruvian Chicken on top. Slather any leftover marinade onto the skin of the Baked Peruvian Chicken. Roast for 45 minutes or until deep burnt-red golden brown. Rest for 5 minutes before serving.

How to Make Aji Verde

• Combine all of the ingredients in a blender or food processor and blend into a smooth sauce. Transfer the sauce to a bowl, cover, and refrigerate until ready to serve.

How to Make Garlic Butter Rice

• Heat the oil in a large pot over medium heat. Add the garlic and onions. Cook for 3 to 4 minutes. Reduce the heat to low, and add the rice. Cook over low heat for about 2 to 3 minutes, constantly stirring to ensure the rice doesn't burn.
• Add the water, cumin, and bouillon; stir and bring it to a boil. Cover and reduce the heat to low. Simmer for about 7 to 10 minutes or until the liquid has just evaporated, then remove from stove and allow to rest for 5 minutes. After resting, stir the rice with a fork to fluff it up.
• Serve the Baked Peruvian Chicken with the rice and drizzle with a little bit of the spicy Peruvian green sauce on top.
• Enjoy our Baked Peruvian Chicken

Notes

How to Store & Re-Heat

To store: Let it cool down to room temperature, and then transfer it to an airtight container or sealable plastic bag. Place it in the refrigerator and consume it within 3 to 4 days. It's important to separate any leftover chicken from the bones and store it separately from any rice or sauce to prevent them from getting soggy.

To reheat: Preheat your oven to 350°F. Place the chicken in a baking dish and cover it with aluminum foil. Reheat for 15-20 minutes or until the internal temperature reaches 165°F. You can also reheat individual portions in the microwave for 1-2 minutes or until heated. When reheating the rice, sprinkle a few drops of water on top and cover it with a damp paper towel before microwaving for about 1-2 minutes. Make sure to stir and fluff the rice before serving. The Aji Verde sauce can be served cold or at room temperature.

Make-Ahead

Here are some tips for making parts of the Baked Peruvian Chicken recipe ahead of time:

• Marinade: You can prepare it up to 3 days in advance and store it in an airtight container in the refrigerator until ready to use.
• Chicken: You can marinate the chicken up to 24 hours in advance, which can help to enhance the flavor. Simply transfer the chicken to an airtight container or a large resealable plastic bag and pour the marinade over it. Store it in the refrigerator until ready to bake.
• Cumin Butter Rice: You can cook the rice in advance and store it in an airtight container in the refrigerator for up to 4 days. When ready to serve, add a splash of water or chicken broth to it and reheat it in the microwave or on the stovetop.
• Aji Verde sauce: You can prepare the sauce up to a week in advance and store it in an airtight container in the refrigerator until ready.

By preparing some parts of the recipe ahead of time, you can cut down on prep time and make it easier to get dinner on the table. When you're ready to serve, bake the marinated chicken and serve it with the reheated Cumin Butter Rice and Aji Verde sauce.

How to Freeze

Allow the Peruvian Chicken to cool completely to room temperature. Wrap the chicken tightly in plastic wrap, aluminum foil, or freezer paper to prevent freezer burn and air exposure. Alternatively, you can place the Chicken in airtight freezer bags, removing as much air as possible before sealing. Label the chicken with the date and contents before storing it in the freezer. The Baked Peruvian Chicken can be frozen for up to 3 months.

When you're ready to serve the frozen Peruvian Chicken, you can defrost it in the refrigerator overnight and then reheat it in the oven or microwave until heated. You can also cook the Chicken from frozen by baking it in the oven at 350°F for 45-60 minutes or until heated through and golden brown. However, keep in mind that cooking from frozen may result in uneven heating and affect the texture of the Chicken.

Nutrition

Nutrition Facts

Easy Peruvian Chicken

Amount per Serving

Calories

449

% Daily Value*

Fat

 

25

g

38

%

Saturated Fat

 

6

g

38

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

7

g

Monounsaturated Fat

 

11

g

Cholesterol

 

20

mg

7

%

Sodium

 

847

mg

37

%

Potassium

 

226

mg

6

%

Carbohydrates

 

50

g

17

%

Fiber

 

2

g

8

%

Sugar

 

2

g

2

%

Protein

 

6

g

12

%

Vitamin A

 

1481

IU

30

%

Vitamin C

 

8

mg

10

%

Calcium

 

61

mg

6

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.