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Peruvian Roast Chicken with rice and beans, and Avocado with Red onion Salad


If you’re in the mood for South American cuisine, try this easy satisfying meal. Even though Peruvian chicken is typically made on a rotisserie I’ve got a great way to roast it that gives you the same great rotisserie flavor. I’ve got a recipe for a great Peruvian inspired green sauce that will be great with this chicken or with beef.

1 4-5 lb Roasting whole roasting chicken
4-5 garlic cloves
2 tsp coarse sea salt
3 Tbsp distilled white vinegar
1/4 cup of white wine
2 Tbsp of extra virgin olive oil
2 1/2 Tbsp of sweet paprika
1 Tbsp of ground cumin
2 tsp of black pepper
3/4 tsp of dried oregano
*Wash your chicken with lemon juice and cold water, then blot excess water with paper towels

Avocado and Red onion salad
2 just ripened Hass avocados
1/4 of a small red onion (sliced thinly)
juice of a small lime
2 Tbsp of extra virgin olive oil
chopped cilantro (as much as you can stand)
coarse sea salt

Green sauce
1 jalapeno (seeded and ribbed)
2 cloves of garlic
3/4 cup of cilantro
1 Tbsp of vinegar (white)
1 Tbsp of extra virgin olive oil
2 tsp lime juice (freshly squeezed is best)
2 tsp of lime zest
1/2 tsp of kosher salt

Rice and Beans
1 cup of cooked long grain white rice
15 oz of pinto beans (these could be canned)
3 Tbsp of coconut oil
1/2 of a red onion diced
1/2 tsp of coarse sea salt
2 Tbsp of jalapeno and achiote oil paste (1 jalapeno, 1 clove of garlic all put in a food processor and pulse while streaming oil until all combined)


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