For this roast chicken recipe, I was inspired by Portuguese chicken, also known as peri peri chicken. I have used ancho chilis to replace the peri peri peppers typically used, blended with smoked paprika, coriander, red pepper flakes, and lemon.
I have also brined the chicken overnight. Brining is the process of submerging meat into a salty liquid for the purpose of preserving and adding flavor. The roasted chicken becomes tender, juicy, and delicious. You may also want to try this brine recipe for chicken breasts or even pork chops. Happy cooking.
Chef notes:
Substitute sweet smoked paprika and leave out the chili flakes for a mild version of the marinade.
Specialty equipement:
Blender
Yield: serves 2–4
Preparation time: 45 minutes + overnight
Cook time: 1 hour
1 whole chicken
1 lb baby potatoes
Brine
3 tbsp salt (60g)
4 tbsp sugar (70g)
5 cloves garlic
2 bay leaves
¼ tsp red pepper flakes
½ tsp cracked black pepper
2½ liters water (10 cups)
Ancho Marinade
4 ancho chilis, soaked overnight
4 tbsp hot smoked paprika
6 cloves garlic
2 tbsp salt
2 tbsp coriander
1 tbsp red pepper flakes
1 tsp cracked black pepper
⅔ cup lemon juice
⅔ cup olive oil
For the brine
Place all the ingredients, except the water, for the brine in a large container.
Add 4 cups of warm water and mix to dissolve the salt and sugar.
Add the rest of the water, cold, and mix.
Remove the backbone from the chicken by placing a sharp knife inside the chicken to one side of the spine. The knife will easily cut through the small rib bones. Then cut the other side of the backbone and remove it.
Turn the chicken, breast down, make a small cut in the breastbone cartilage, and press both sides of the chicken to flatten it out.
Add the chicken and the backbone to the brine, cover it, and place it in the refrigerator overnight.
For the marinade
Soak the ancho chilis overnight in cold water. I do this at the same time as I brine the chicken.
Remove the seeds and stem from the anchos.
Place everything in a blender and puree until smooth.
This recipe will make enough for 2 or 3 chickens and will keep in the refrigerator for up to a month.
Finishing the plate
Preheat the oven to 375°F.
Cut the baby potatoes in half and add them to a roasting pan or large casserole dish.
Remove the chicken from the brine and dry it well.
Rub the chicken and backbone with about ⅓ of the marinade and place them in the pan on top of the potatoes.
Add about ½ cup of water to the bottom of the pan and place it in the oven.
Cook the chicken for 45 minutes to an hour, until the internal temperature reaches 165°F. Bast the chicken every 15 minutes with the liquid from the bottom of the pan.
Remove from the oven and let the chicken rest for 5–10 minutes.
Serve your chicken with the roasted potatoes and the juice from the pan for dipping.
©chefalisonbiebs