|Servings||Prep Time||Cook Time|
|4||0 mins||0 mins|
|1.||Rinse the chicken very well, and cut off all the fat. Tuck the wings under the back of the chicken.|
|2.||Make a paste by mixing the garlic, huacatay, pepper, salt, aji, cumin, lemon or lime juice and achiote. Spread paste on the chicken and rub well from outside to inside.|
|3.||Let stand in the refrigerator for 2 hours or more, for a good flavor.|
|4.||Preheat oven to 350° F (175° C).|
|5.||Put the chicken in the roasting pan with lid. Cook, covered, for 1 1/2 hours, or until it is golden brown.|
|6.||Actually, grilling this chicken would be even better. Use charcoal or wood.|
|7.||Note: Huacatay, pronounced wah-kah-tye, also Peruvian black mint, is a herb used in Peruvian cuisine. The fresh leaves are ground into a paste, which is then used to add flavor to recipes. It can be found at Spanish stores.|
|8.||Note: Annatto is a derivative of the achiote trees of tropical regions of the Americas, used to produce a red food coloring and also as a flavoring. Its scent is described as "slightly peppery with a hint of nutmeg" and flavor as "slightly sweet and peppery. It is a major ingredient in the popular spice blend Sazón made by Goya Foods.|
There are 409 calories in 1 serving of Peruvian Rotisserie Chicken.
Calorie split: 22% fat, 8% carbs, 70% protein.
|Serving Size||1 serving|