It’s a version of Peruvian chicken, and my good friend from Peru taught me how to cook this recipe (and a few other tasty ones as well). It is so good and pretty easy to make……… and did I mention how yummy it is! It’s very flavorful but not overpowering or too spicy. I make this a lot and it’s always a hit.
2-6 bone-in, skin-on chicken pieces (I usually use breasts but any pieces would do, or a whole chicken even)
1/2 –1 cup of red wine vinegar
1/4 –1/2 cup of olive oil
1-2 T paprika (sweet)
1 T cumin
1/4 t salt and freshly ground pepper (more or less depending on your tastes)
3 or 4 garlic cloves, crushed and diced finely
1 T of freshly ground ginger (peel and freeze your ginger and it grates easily whenever you need it, plus it stays good for a long time)
a few splashes of water
**add more of the vinegar, oil, and seasonings depending on what you like and depending on how much you make
Mix all of the above ingredients together into a large ziploc bag, and let the chicken marinate for at least an hour but preferably overnight.
Heat an over safe pan (cast iron is my fav for this) on the stovetop with a little olive oil and preheat the over to 375 degrees or so.
Put the chicken in the hot pan, skin side down. Let it cook until the skin is crispy. Flip the chicken then pour the marinade into the pan. Sometimes (especially if it didn’t marinate too long) I’ll put some paprika, cumin, and salt on the chicken. Put the pan into the oven and let it cook until the chicken is properly cooked. The liquid is so tasty so save that to put over the chicken… or the rice…. or the veggies even. The water keeps the liquid from getting too concentrated.
Serve with rice and your favorite veggies.
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