| 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. |
