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Peruvian style roasted chicken with lentil rice

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Peruvian food is a wonderful example of fusion cuisine, with influences from the Inca and other cuisines brought to Peru from Europe, West Africa and Asia.  Although I have never been to Peru, I am told that almost every street stall sells versions of  Pollo a la braza and Tacu tacu, being roasted chicken and rice with beans and pulses.

This is my take on pollo a la braza with tacu tacu………. the chicken is marinated overnight with soy, lime, garlic and spices, giving it a blackish colour when roasted and my tacu tacu is a simmered in chicken stock with added cumin and brown lentils.

FOR THE MARINADE
1/3 cup soy
juice of 1 lime
1 table spoon olive oil
5 cloves garlic, crushed
1 tablespoon paprika
1 tablespoon cumin
1 teaspoon dried oregano1/2 teaspoon black pepper
1 whole free range chicken
1/2 cup hot water

WHAT YOU DO
Mix marinade ingredients in a bowl
Place whole chicken into a snap lock bag, pour in the marinade and refrigerate overnight

preheat oven to 200 degrees
chop a capsicum and an onion into wedges
place chicken in a roasting pan, surround with onion and capsicum,(stuff some onion into the chicken cavity for added flavour
pour 1/2 cup of hot water around the chicken

Bake for about 1 hour and 15 mins or until the chicken is done.
Remove and rest for 10 minutes before carving.

 

TACU TACU INGREDIENTS

1 cup long grain rice
2 cups stock (I use chicken)
1 onion chopped
1/2 chopped chilli
1 clove garlic chopped
1 1/2 teaspoon cumin
1 can brown lentils, rinsed

WHAT YOU NEED TO DO
Fry onion chilli and garlic
add rice and cumin and stir,
add stock and bring to the boil
Place lid on and simmer for 8 mins
Turn heat off ad steam for 10 mins
Stir the lentils through the rice as you fluff it with a fork

 

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