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Smoked Paprika & Ancho Peruvian Rotisserie Chicken

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)506.2599
Energy (kCal)5923.242
Carbohydrates (g)20.5645
Total fats (g)409.6894
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 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. | 2. Remove giblets from inside of chicken and pat outside dry with paper towels. | 3. 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. | 4. Adjust oven to lower-middle position, preheat to 425°F Line roasting pan with aluminum foil. Tie chicken legs together with kitchen string. | 5. 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. | 6. 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rawspicebar peruvian rub seasoning 1 piece - - - -
    chicken 6 lbs 5848.0133 0.0 505.9211 409.6329
    extra virgin olive oil 4 tablespoons - - - -
    lime juice 1/3 cup 20.1667 6.7921 0.3388 0.0565
    garlic clove 5 crushed - - - -
    kosher salt 1 1/2 1/2 - - - -
    sugar 3 teaspoons 55.062 13.7724 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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