Skillet-Roasted Peruvian-Style Chicken | Christopher Kimball’s Milk Street | Recipes, TV and Cooking

Name: Skillet-Roasted Peruvian-Style Chicken | Christopher Kimball’s Milk Street | Recipes, TV and Cooking
Ingredients: 3 tablespoons extra-virgin olive oil, divided; ½ cup beer (see headnote); 4 medium garlic cloves, finely grated; 2 tablespoons soy sauce; 2 tablespoons red wine vinegar; 2 tablespoons ají panca paste (see headnote) or 1 tablespoon sweet paprika, plus 1 tablespoon smoked paprika; 2 teaspoons dried oregano; 2 teaspoons ground cumin; Kosher salt and ground black pepper; 4 bone-in, skin-on chicken leg quarters (about 3 pounds), trimmed; 1 ½ pounds Yukon Gold potatoes, unpeeled, sliced into ½-inch rounds; ½ cup lightly packed fresh cilantro, chopped; Ají verde , to serve (optional)

www.177milkstreet.com

Our take on Peruvian rotisserie chicken (pollo a la brasa) roasts marinated chicken legs directly on top of sliced potatoes that have been lightly browned first

Keywords

Milk Street
Food
Biscuits

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Ingredients

3 tablespoons extra-virgin olive oil, divided
½ cup beer (see headnote)
4 medium garlic cloves, finely grated
2 tablespoons soy sauce
2 tablespoons red wine vinegar
2 tablespoons ají panca paste (see headnote) or 1 tablespoon sweet paprika, plus 1 tablespoon smoked paprika
2 teaspoons dried oregano
2 teaspoons ground cumin
Kosher salt and ground black pepper
4 bone-in, skin-on chicken leg quarters (about 3 pounds), trimmed
1 ½ pounds Yukon Gold potatoes, unpeeled, sliced into ½-inch rounds
½ cup lightly packed fresh cilantro, chopped
Ají verde , to serve (optional)