The 9×13 Life: Peruvian Chicken

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!).

Print

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

Serve with roasted potatoes (curry, paprika, salt and pepper) and green beans (minced garlic, salt, and olive oil!).

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