Friday, September 28, 2012

Peruvian Roasted Chicken with Sweet Peppers, Onions & Lemons

Peruvian Roasted Chicken with Sweet Pepper, Onions & Lemons |
It's nearly the end of September, which means everyone's focus will soon begin drifting to fall flavors like pumpkin, apple, butternut squash and mushroom.
That's fine and dandy if it's 50-60 degrees in your area. We're still suffering through savoring 90+ degree weather in northern Texas.

So, if you're like me and want to cling to the summer produce before the chill steals it away (I wish), you still have options. You could buy piles of peaches to freeze away for holiday cobblers. Boil down pounds of strawberries for jam. Maybe fire roast and can tomatoes for soups and pastas.

OR, if you're not a plan-ahead, Type-A person, try incorporating seasonal cross-over foods like bell peppers.

They're in season during the summer and early fall, so their prices generally drop around this time.

Maybe you're thinking: Okay, so they're cheaper. What's the big deal? Well, if you've ever tried cooking with bell peppers in the winter and spring and had to pay upwards of $3-4 per pepper, even more if it's organic (yikes) then you'll appreciate these savings.

My favorite recipe using sweet bell peppers (red, orange and yellow) is a Peruvian Roasted Chicken. I nabbed the recipe online about three years ago and have been making it ever since. Unfortunately, I always crave it the most during January and February, when peppers are the most expensive. That said, I urge you to try this recipe soon!

Not only is this Peruvian chicken incredibly flavorful (roasting amplifies everything), but it fills your home with a refreshing, yet savory scent. Warning: guard the leftovers--they're twice as good. In fact, I recommend making it a day before and re-warming it the day you plan to serve it. I never have the patience to do this and eat a portion the very same evening.

Peruvian Roasted Chicken with Sweet Peppers, Onions and Lemons
Slightly adapted from Whole Foods' Peruvian-Style Roasted Chicken and Sweet Onions
Serves: 6

1 1/2 teaspoons extra-virgin olive oil + more for oiling 
1 1/2 tablespoons Hungarian sweet paprika (or regular sweet paprika)
1 1/2 tablespoons of ground cumin
1 tablespoon of garlic powder
1 1/2 teaspoons of sea salt
1 1/4 teaspoons of cracked black pepper
5 garlic cloves, finely diced
2 1/2 tablespoons of white wine vinegar
2 large sweet onions, sliced into thick or thin wedges (your preference)
8-10 skinless chicken pieces, bone-in (leg, thigh, quarter, and/or breast)
2 sweet bell peppers (red, orange or yellow), de-seeded and cut into chunks
1 lemon, cut into thin circular slices

Preheat oven to 425 degrees. Cover the roasting pan with a bit of olive oil. If you bought skin-on chicken, remove skin and additional fat with a sharp knife. Peel and dice garlic. Slice onions, sweet peppers and lemon. Mix paprika, cumin, garlic powder, sea salt, black pepper, raw garlic, vinegar and olive oil together in a bowl. This will form a paste. Place onions in a separate bowl and, using your hands, cover with 2 tablespoons of the paste. Using the same technique, rub the rest of the paste over the chicken pieces. 

Place the chicken into the pan. Cover with the seasoned onions then layer the peppers and lemon slices on top. Roast, basting the chicken and vegetables with juices every fifteen minutes. Cook for about 45 minutes, or until chicken is cooked through and vegetables are soft. When serving, make sure to ladle some pan juices on top for extra flavor.

If you're looking for more roasting recipes, try my Lemony Garlic Baked Chicken Thighs, Rosemary Roasted Chicken with Orange Wedges or Roasted Kielbasa Sausage and Potatoes. They're both easy on prep, letting the oven and seasonings do all the work.

Real Food Resources

Real Food Survival Guide For Busy Moms

"This e-book is perfect for busy folks who need help maximizing their time in the kitchen so they can fix nutritious, real food snacks and meals to eat at home and on the go. In addition to realistic advice, this book provides recipes for real food staples you can make in bulk ahead of time, which ensures you always have nutrient dense foods at hand. And it’s especially helpful if you’re interested in implementing homemade fermented foods into your diet."

From Scratch: Easy Recipes for Traditionally Prepared Whole-Food Dishes 

"If you're looking for a cookbook that is as entertaining as it is delicious, then look no further. From Scratch is a breath of fresh air when it comes to learning how to traditionally prepare and cook nutritious food. Shaye does not disappoint in her recipes and this cookbook reads like a letter from a close friend. These meals are easily prepared and yes, easily devoured." 

Question for Discussion: What's your favorite seasonal cross-over vegetable or fruit?

Answer in the comments section below or join the conversation on The Rising Spoon Facebook page. Prefer Twitter? And feel free to circle me on Google Plus or follow me on Pinterest.

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