Monday, October 11, 2010
My Apartment Never Smelled So Good!
Here in New York, Pio Pio is the place to go to for Peruvian chicken.
It is amazing, moist, succulent chicken served with delicious sides and a great sauce. The dish I made tonight was not quite Pio Pio style, but just as good and had a lot of kick. The marinade also made sure that the meat stayed moist - no risk of drying out even though it was white meat. I can't pinpoint the ingredient that sent this dish over the edge. Was it the chipotle in adobo? Honey? Fresh lime juice? White wine?
I gave up trying to figure it out and just enjoyed it. I hope you do, too!
Peruvian-Style Chicken Breasts (courtesy of Weight Watchers)
1/4 cup dry white wine
2 garlic cloves, peeled
2 tablespoons soy sauce
2 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
1 chipotle pepper from a can (en adobo)
2 teaspoons honey
2 teaspoons fresh thyme
2 teaspoons paprika
6 (8 oz) bone-in, skinless chicken breasts (I also scored them so the marinade would penetrate better)
1/4 teaspoon salt
1) Combine the wine, garlic, soy sauce, lime juice, olive oil, chipotle, honey, thyme, and paprika in a blender; pulse on high speed until the mixture is smooth, about 2 minutes. Reserve two tablespoons of the marinade and pour the rest into a zip-lock bag and add the chicken.
2) Refrigerate, turning the bag occasionally, for 45 minutes.
3) Preheat the oven to 350 degrees and lightly spray a jelly-roll pan with nonstick cooking spray.
4) Remove the chicken from the bag and discard the marinade. Arrange the chicken on the pan and sprinkle with salt. Baste the chicken every 10 minutes with the reserved marinade, cooking about 45 minutes. Remove from the oven and brush chicken with all of the pan juices.