This week I wanted to share my weekday comfort dish. For those long days, I can hunker down with this meal, and my day is brightened. Over the years this dish has developed from how I saw my family prepare chicken to what always accompanied it, rice and lots of vegetables.
It is a super easy dish to put together and very well-rounded. The Peruvian potatoes have become popular, but if you can’t find them, use red potatoes. I usually use two Habanero peppers but the farmers market had other options equally tempting. Serve with rice and a basic salad of lettuce and tomatoes with a simple dressing of olive oil and lime.
Happy eating friends!
Serves 4 – 6
5 – 6 Whole Chicken Legs, 4 – 5 lbs.
2 Hot Peppers – Poblano, Habanero, or Jalapeño, seeded & roughly chopped
1 medium Onion, roughly chopped
2 medium Peppers, seeded & roughly chopped
5-6 small Potatoes – Peruvian Purple or Red, cut into 1/2 inch pieces
4 Garlic cloves, divided
1-2 Beer – Corona or other inexpensive kind is good
1 tablespoon Cilantro, chopped & divided
1 tablespoon Canola Oil
1/2 tablespoon of Salt
Salt & Pepper to taste
1/2 tablespoon Cumin powder
1/2 tablespoon Adobo powder
- Rinse the chicken and place in a medium-sized container. Sprinkle with salt and add pepper to taste. Add 1/2 tablespoon cilantro and 2 whole garlic cloves smashed. Cover with plastic and refrigerate for 1 hr minimum. Hint: The longer you leave it the better it will taste.
- Set oven-rack to lower middle. Pre-heat oven to 450°.
- In a medium-sized baking dish add vegetables. Drain the chicken and arrange among the vegetables. Mince the last of the garlic and sprinkle on top with the rest of the cilantro. Season with adobo, cumin, salt and pepper to taste. Pour oil over chicken and vegetables. Roast for 40 to 45 minutes, until chicken skin is browned and cooked through. Baste halfway through at 20 minutes with remainder of beer, about 2 tablespoon.
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