Peruvian Chicken with Mexican Rice

I'm a huge fan of Mexican food even though I was only introduced to it much later on in my life.  I tend to make a lot of my Mexican food at home because I sometimes feel that the Montreal restaurant scene isn't so strong in that department.  I've made plenty of Mexican classics such as tacos, fajitas, enchiladas, and loads of guacamole (one of my ultimate snack foods).  I've even gone as far as making more complex stuff including empanadas, pork carnitas, and flour tortillas from scratch!  This chicken recipe is the first time I try something Latin that doesn't fall in the realm of Mexican and it was fantastic!  I paired this with my go-to Mexican rice and also had a spicy mayo that doubled as a dipping sauce for the chicken and as a salad dressing for my greens.  I'll admit that there's a little heat from the chicken and a mild kick in the rice but that what makes it interesting, right? 

NB: The recipe calls for the use of a vertical poultry roaster but I opted for the chicken sitting on a beer can method.  A 12-oz can of beer is best and with only half of the liquid in the can to ensure a moist chicken.

Peruvian Roast Chicken with Garlic and Lime

Serves 4

Ingredients

3 tablespoons extra-virgin olive oil

1/4 cup lightly packed fresh mint leaves

2 tablespoons kosher salt

6 medium garlic cloves, peeled and roughly chopped

1 tablespoon ground black pepper

1 tablespoon ground cumin

1 tablespoon sugar

2 teaspoon smoked paprika

2 teaspoons dried oregano

2 teaspoons finely grated zest and 1/4 cup juice from 2 limes

1 teaspoon minced habanero chile

1 (3 1/2 to 4 pound) whole chicken

Process all ingredients except chicken in blender until smooth paste forms, 10 to 20 seconds.  Using fingers or handle of wooden spoon, carefully loosen skin over thighs and breast and remove any excess fat.  Rub half of paste beneath skin of chicken.  Spread entire exterior surface of chicken with remaining paste.  Tuck wingtips underneath chicken.  Place chicken in gallon-size zipper-lock bag and refrigerate at least 6 hours and up to 24 hours.

Adjust oven rack to lowest position and heat oven to 325 degrees.  Place vertical roaster on rimmed baking sheet.  Slide chicken onto vertical roaster so chicken stands upright and breast is perpendicular to bottom of pan.  Roast until skin just begins to turn golden and instand-read thermometer inserted into thickest part of breast registers 140 degrees, 45 to 55 minutes.  Carefully remove chicken and pan from oven and increase oven temperature to 500 degrees.

When oven is heated to 500 degrees, place 1 cup water in bottom of pan and return pan to oven.  Roast until entire skin is browned and crisp and instant-read thermometer registers 160 degrees inserted in thickest part of breast and 175 degrees in thickest part of thigh, about 20 minutes (replenish water as necessary to keep pan from smoking), rotating bird 180 degrees halfway through cooking.  If the top of the chicken is becoming too dark during roasting, place a 7-inch square piece of foil over the neck and wingtips.

Carefully remove chicken from oven and let rest, still on vertical roaster, 20 minutes.  Using kitchen towel, carefully lift chicken off vertical roaster and onto platter or cutting board.  Care chicken and serve, passing Spicy Mayonnaise separately.

Source: Cook's Illustrated

Spicy Mayonnaise

Ingredients

1 large egg

2 tablespoons water

1 tablespoon minced onion

1 tablespoon juice from 1 lime

1 tablespoon minced fresh cilantro

1 tablespoon canned pickled jalapeno pepper, minced

1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)

1 teaspoon yellow mustard

1/2 teaspoon kosher salt

1 cup vegetable oil

Process all ingredients except oil in food processor until finely chopped, about 5 seconds.  With the machine running, slowly drizzle in oil in steady stream until mayonnaise-like consistency is reached scraping down bowl as necessary.

Source: Cook's Illustrated

Mexican Rice

Serves 6-8 as a side dish

Ingredients

2 ripe tomatoes (about 12 ounces), cored and quartered

1 medium onion, preferably white, peeled, trimmed of root end, and quartered

3 medium jalapeno chiles

2 cups long grain white rice

1/3 cup canola oil

4 cloves garlic, minced or pressed through a garlic press (about 4 teaspoons)

2 cups low-sodium chicken broth (or vegetable broth)

1 tablespoon tomato paste

1 1/2 teaspoons table salt

1/2 cup minced fresh cilantro leaves

1 lime, cut into wedges for serving

Adjust oven rack to middle position and heat oven to 350 degrees.  Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary.  Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equal 2 cups).  Remove ribs and seeds from 2 jalapenos and discard; mince flesh and set aside.  Mince remaining jalapeno, including ribs and seeds; set aside (I tend to use the food processor to mince the jalapeno and garlic together).

Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes.  Shake rice vigorously in strainer to remove all excess water.

 

Heat oil in heavy-bottomed ovensafe 12-inch straight-sided sauté pan or Dutch oven with a tight-fitting lid over medium-high heat, 1 to 2 minutes.  Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready.  Add rice and fry stirring frequently, until rice is light golden and translucent, 6 to 8 minutes.  Reduce heat to medium, add garlic and seeded minced jalapenos; cook, stirring constantly until fragrant, about 1 1/2 minutes.  Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil.  Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.

Stir in cilantro and reserved minced jalapeno with seeds to taste.  Serve immediately, passing lime wedges separately.

Source: Cook's Illustrated