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Peruvian-style Chicken

By: John Goins from
Peruvian-style Chicken
Peruvian-style Chicken

"This dish covers all of the taste bases. It’s got the umami of crispy chicken skin, the herbaceousness of cilantro and onions, and even a hint of vinegar. This is a satisfying chicken dish. If you want to add more flavor, try adding a bit of cumin while the chicken is cooking. It will give a nice earthy note to the dish. Chicken is excellent with white wine. I’d suggest an aromatic white with this dish. Here are our suggestions below. *Torrontes *Viognier *Albariño *Roussanne *Marsanne "


Preparation Time15 min

Cooking Time30 min

Cooking MethodSkillet


  • 1 pound bone-in, skin-on chicken thighs
  • 1 tomato
  • 1 cup fresh cilantro
  • 1 cup lime juice
  • 1 cup sliced onion
  • 1 cup red wine vinegar
  • 1 teaspoon grapeseed oil
  • 4 cloves garlic
  • 1 teaspoon salt
  • 1 teaspoon paprika


  1. Crush garlic

  2. Chop Cilantro

  3. Dice tomato

  4. Slice onions into crescents and place in a bowl with vinegar. Set aside for 30 minutes

  5. Brown chicken skin side down on high heat in the oil until the skin is crisp and browned. About 5 minutes. The skin should release from the pan when cooked through.

  6. Turn chicken over, reduce heat to medium and add garlic. paprika and salt. Cook for about 25 minutes until the meat is cooked through.

  7. Before serving, toss chicken with tomatoes, drained onions, lime juice, and cilantro or serve salsa on the side.

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