Best Smoked Paprika Ancho Peruvian Rotisserie Chicken Recipes

SMOKED PAPRIKA & ANCHO PERUVIAN ROTISSERIE CHICKEN

Steps:

• Combine the lime juice, olive oil, salt, garlic cloves, sugar and RawSpiceBar's Peruvian Spice Rub in a blender or mini food processer. Blend until smooth.
• Remove giblets from inside of chicken and pat outside dry with paper towels.
• Place in a bowl breast side up with legs facing toward you. Loosen skin from the flesh and spoon 2/3 of the marinade under the skin. Rub the rest over the top. 4. Place chicken in a bowl and refrigerate at least 6 hours.
• Adjust oven to lower-middle position, preheat to 425°F Line roasting pan with aluminum foil. Tie chicken legs together with kitchen string.
• Roast chicken for 20 minutes, until the skin is golden, and then turn the heat down to 375°F Roast for about an hour, or until the deepest part of the breast is 140°F.
• Tent chicken with foil and let rest for about 20 minutes. Transfer to a cutting board and carve chicken. Serve with RawSpiceBar's aji amarillo potatoes.

ALTON BROWN'S SMOKED PAPRIKA CHICKEN AND POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Combine the olives, lemon zest and garlic in a small bowl. Set aside.
• Mix the smoked paprika, olive oil, 3/4 teaspoon of the salt and pepper into a paste in a large bowl.
• Lay the chicken thighs skin-side down. Using a pair of kitchen shears, make a cut down the length of the bone to expose it, then cut the meat away from the bone. Discard the bone.
• Stuff about 2 tablespoons of the olive mixture under the skin of each chicken thigh and rub paprika paste on each. Arrange the chicken thighs, skin-side up, on a cooling rack.
• Arrange the potato slices and onion pieces in an even layer on a foil-lined half sheet pan. (I also sprinkled left over paste on potatoes.).
• Place cooling rack over potatoes and bake until the skin is crispy and the potatoes are tender, 55 to 60 minutes. If you prefer the potatoes crispy, remove the rack with the chicken and return to the oven for an additional 5 to 10 minutes. Serve immediately.

MULTI-COOKER SMOKED PAPRIKA CHICKEN

Steps:

• Add onion to inner pot of large multi-cooker; top with chicken. In a small bowl, combine flour and broth until smooth. Whisk in tomato paste, garlic, paprika, salt, thyme and hot pepper sauce. Pour over chicken. Lock pressure lid. Press pressure function; select poultry setting. Set to medium cook time (30 minutes). Start. , Quick-release pressure. Remove chicken. Stir sour cream into cooking juices; remove and keep warm. Wipe inner pot clean., Place chicken on wire rack with handles; lower into inner pot. Cover with air frying lid. Press air fry function; select poultry setting. Press timer; set to short cook time (25 minutes). Cook until lightly browned. Serve chicken with reserved sauce.

SMOKED PAPRIKA CHICKEN

Steps:

• Heat oil in large skillet.
• Add chicken and lightly brown for 5 minutes.
• Add onions and garlic and cook 5 more minutes.
• Season with smoked paprika, salt, and pepper.
• Stir in chicken broth and simmer on low for 10 minutes.
• Remove from heat and stir in sour cream.
• Serve with buttered wide egg noodles.