Ryguasu Ka'ẽ is a traditional Paraguayan roasted chicken dish made with whole chicken, herbs, spices, and sometimes menudencia (giblets), roasted until tender.
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It was traditionally cooked in a clay oven called a tatakua, but today it is commonly prepared in a regular home oven.
This Ryguasu Ka'ẽ recipe is made with a whole chicken roasted over onions, garlic, peppers, and herbs. As it cooks, the vegetables absorb the chicken juices while the skin turns golden.
Soy sauce adds depth to the roasting base, but can be replaced with white wine or omitted. Serve it with traditional sides like Sopa Paraguaya or Chipa Guazu.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Whole chicken: The main protein. Remove the giblets and any remaining organs, rinse inside and out, and pat dry before seasoning to help the skin roast evenly.
- Onion: Forms the aromatic base and adds sweetness while roasting.
- Carrot: Adds mild sweetness and balances the savory flavors.
- Garlic: Provides depth and savory aroma.
- Green bell pepper: Adds freshness and subtle vegetal flavor.
- Soy sauce: Adds saltiness and umami to the roasting base. Substitute with white wine or omit. If you omit the soy sauce, increase the salt to about 1½ tablespoons.
- Oregano, parsley, thyme, bay leaf: Classic herbs that season the chicken and vegetables.
- Butter: Helps the skin brown and adds richness.
- Salt and black pepper: Essential seasonings that enhance the natural flavors.
How to Make Ryguasu Ka'ẽ
Note: Full instructions are provided in the recipe card below.
- Remove the chicken giblets. Rinse the chicken inside and out, remove any excess fat and leftover pin feathers, and pat dry.
- In a medium bowl, combine the onions, carrot, garlic, green bell pepper, soy sauce, oregano, parsley, thyme, and bay leaf. Mix well.
- Spread the vegetable mixture, including the liquid, in the bottom of a roasting pan to form a base.
- Place the chicken on top of the vegetables. Brush the outside of the chicken with melted butter and season with salt and pepper. Tie the legs together with a kitchen string and tuck the wingtips under the body.
- Roast in a preheated oven at 220°C (425°F) for 1 to 1½ hours, until the skin is browned and crisp and an instant-read thermometer registers 160°F (71°C) in the thickest part of the breast and 175°F (79°C) in the thickest part of the thigh. Make sure to baste the chicken with the pan juices and rotate the pan every 20 minutes to help it brown evenly.
- Transfer the chicken and vegetables to a platter and cover loosely with aluminum foil. Let rest for 20 minutes before carving.
- Slice the chicken and serve it with the roasted vegetables and traditional sides such as sopa paraguaya.
Hint: Make sure to baste the chicken with the pan juices and rotate the pan every 20 minutes to help it brown evenly.
Storage
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Camila's Tips & Variations
- Chicken skin not browning: Increase oven temperature to 450°F (230°C) during the last 5-10 minutes.
- Vegetables sticking to the pan: Add a splash of water or broth to prevent burning.
- Chicken cooking unevenly: Make sure the chicken sits centered in the pan and rotate the pan halfway through roasting.
- Want stronger flavor: Season the chicken 30-60 minutes before roasting to allow the salt to penetrate the meat.
- Chicken drying out: Avoid overcooking and allow the chicken to rest before slicing to keep juices inside.
Frequently Asked Questions
How do I know when the roasted chicken is fully cooked?
The internal temperature should reach 165°F (74°C) at the thickest part of the thigh, or the juices should run clear when cut.
Can I make Ryguasu Ka'ẽ with chicken pieces instead of a whole chicken?
Yes. Bone-in thighs or drumsticks work well, but reduce cooking time because smaller pieces cook faster.
Why roast the chicken on top of vegetables?
The vegetables absorb the chicken juices during roasting, creating a flavorful base while preventing the chicken from sticking to the pan.
What sides are traditionally served with Ryguasu Ka'ẽ?
Common Paraguayan sides include Sopa Paraguaya, Chipa Guasu, boiled yuca, rice, or fresh tomato salad.
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Recipe
Ryguasu Ka'ẽ
Equipment
- Kitchen twine
- Carving knife or kitchen tongs
Ingredients
- 1 (5 to 6 pound) roasting chicken , giblets discarded and trimmed
- 2 large garlic cloves , minced
- 2 medium yellow onions thickly sliced
- 4 carrot cut into 2-inch chunks
- 1 green bell pepper , sliced into strips
- 1 tablespoon fresh oregano , chopped
- 1 tablespoon fresh parsley , chopped
- 1 teaspoon fresh thyme leaves , chopped
- 1 bay leaf
- 1 tablespoon butter , melted
- 4 tablespoons soy sauce for seasoning, or substitute with white wine if preferred If using soy sauce, reduce or omit the added salt
- 1 teaspoon Koher salt , adjust to taste
- ½ tablespoon Black pepper , adjust to taste
Instructions
- Remove the chicken giblets. Rinse the chicken inside and out, remove any excess fat and leftover pin feathers, and pat dry.
- In a medium bowl, combine the onions, carrot, garlic, green bell pepper, soy sauce, oregano, parsley, thyme, and bay leaf. Mix well.
- Spread the vegetable mixture, including the liquid, in the bottom of a roasting pan to form a base.
- Place the chicken on top of the vegetables. Brush the outside of the chicken with melted butter and season with salt and pepper. Tie the legs together with a kitchen string and tuck the wingtips under the body.
- Roast in a preheated oven at 220°C (425°F) for 1 to 1½ hours, until the skin is browned and crisp and an instant-read thermometer registers 160°F (71°C) in the thickest part of the breast and 175°F (79°C) in the thickest part of the thigh.
- Make sure to baste the chicken with the pan juices and rotate the pan every 20 minutes to help it brown evenly.
- Transfer the chicken and vegetables to a platter and cover loosely with aluminum foil. Let rest for 20 minutes before carving.
- Slice the chicken and serve it with the roasted vegetables and traditional sides such as sopa paraguaya.
Notes
Nutrition
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.
