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  • Published
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    Peruvian Baked Chicken Recipe

    Traditionally, the chicken is prepared with the skin on but in this recipe, it’s been removed in order to keep the chicken low in fat and calories.

  • Baked_Chicken_1
    Ingredients ⅓ cup white vinegar 3 tablespoons white wine or chicken stock 3 tablespoons canola oil 2 ½ tablespoons garlic powder 2 tablespoons paprika 1 ½ tablespoons cumin ½ teaspoon dried oregano 2 teaspoons black pepper 1 teaspoon salt 4 chicken leg quarters (between 4-5 pounds) juice of 1 lemon cold water
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    Elizabeth Carrion
  • Baked_Chicken_2
    Step 1 Half fill a large pot with cold water and lemon juice. Then prepare chicken by removing the skin and any excess fat and place in the lemon water. Set aside.
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    Elizabeth Carrion
  • Baked_Chicken_3
    Step 2 Using a dish large enough to accommodate chicken, combine first nine ingredients until it forms a paste.
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    Elizabeth Carrion
  • Baked_Chicken_4
    Step 3 Place chicken in dish and coat completely with spice mixture. Cover with plastic wrap and refrigerate for at least two hours or overnight.
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    Elizabeth Carrion
  • Baked_Chicken_5
    Step 4 Preheat oven to 300 degrees. Place chicken in baking pan. Loosely cover with aluminum foil and bake for two hours.
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    Elizabeth Carrion
  • Baked_Chicken_6
    Step 5 Remove foil and bake for an additional 30 minutes at 400 degrees.
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    Elizabeth Carrion
  • Baked_Chicken_7
    Step 6 Serve with sides such as rice and beans with broccoli.
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    Elizabeth Carrion
  • Published
    7 Images

    Peruvian Baked Chicken Recipe

    Traditionally, the chicken is prepared with the skin on but in this recipe, it’s been removed in order to keep the chicken low in fat and calories.

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  • Peruvian Baked Chicken Recipe
  • Baked_Chicken_1
  • Baked_Chicken_2
  • Baked_Chicken_3
  • Baked_Chicken_4
  • Baked_Chicken_5
  • Baked_Chicken_6
  • Baked_Chicken_7