Just the right spice is the easiest way to fast flavor.
In my house, aside from our Between Carpools favorites, I have my “top three go-to fast prep dinners.” One is my side of salmon, simple seasoned (curry + cumin + dill + garlic + salt + pepper) roasted at 425°F until crispy at the edges and soft in the middle. I serve that with roasted broccoli.
Another is a super quick version of meatballs. I cook tomato sauce with a few dashes of honey or agave, garlic, oregano, salt and pepper (and sometimes some tomato paste). I form the protein into balls (works with chicken, turkey, or ground beef) and simply drop it in. Serve over any rice or pasta.
Then there’s this Peruvian Chicken, which is the quickest and easiest of them all.
It’s also a 9×13 dinner.
In the pan, combine equal part cumin, paprika, vinegar,
and oil. Add some salt and pepper.
Mix into a paste.
Add your chicken (we used thighs and legs here) skin side down, rubbing them into the paste, then turn skin side up. Easy peasy.
Bake at 425°F uncovered until the chicken reaches an internal temperature of 160F, this takes about 75 minutes.
Serve with roasted potatoes (curry, paprika, salt and pepper) and green beans (minced garlic, salt, and olive oil!).
9×13 Peruvian Chicken
Ingredients
- 8 bone-in skin-on chicken pieces (we used legs and thighs)
- 1 tbsp smoked paprika
- 1 tbsp cumin
- 1 tbsp oil
- 1 tbsp vinegar
- Salt and black pepper, for sprinkling
Instructions
- Preheat oven to 425°F.
- Combine paprika, cumin, oil, vinegar, salt, and pepper in a 9×13. Mix to form a paste.
- Dredge chicken in paste skin side down, then turn chicken skin side up. Make sure all the chicken pieces are well-coated in paste.
- Bake uncovered for about 1 hour and 15 minutes, until crispy on top or until chicken reaches an internal temperature of 160°F.
Notes
Thanks for another delicious 9×13 meal! Just wondering which vinegar you used? Balsamic or white?
From the photo that looks like a bottle of regular white vinegar.
White vinegar is the kind we use here.
Vinegar balances the flavors – not sure the cooking science behind it but this recipe is a never fail so I trust it.
OK this is what we’re having for supper tonight! Just bought the chicken
And the cumin!
Why is the vinegar necessary in this recipe
Yum can’t wait to try! Thanks for sharing! Just wondering can I add potatos to the pan under the chicken?
Also I think potatoes under would be amazing.
looks delicious! any idea what I can substitute the cumin for?
This was delicious! I put onions and potatoes under the chicken.
Update: I made it Tuesday night, exactly as instructed. My husband felt it wasn’t particularly spicy one way or the other (and I generally never DO really spicy). I found that when reheated the next night, the spicy flavor had intensified. I actually liked it better as leftovers. Incidentally, I had the same experience with the Lemon Herb Chicken from Best of Kosher —- the flavor intensified and was better as leftovers.
I made this with but removed the skin and kept covered in the oven. It was dried out anyway. Next time, I would either bake on a lower temp or for a shorter amount of time.
A different style of chicken recipe that I have never tried before. I will try it immediately.
Great recipe! Chicken was devoured
Thank you for the great and easy chicken recipe
Thank you so much for this recipe – my husband loved it! And it was super easy to make!
Very good but i found that the baking time on that temp dried out the chicken. Next time i will bake on a lower temp for longer or for a shorter amt of time.