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.

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

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.



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

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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