Peterswholeroastedavocadochicken Food

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PERUVIAN CHICKEN

2022-06-16



Peruvian Chicken image

Provided by Food Network

Categories     main-dish

Time P1DT1h20m

Yield 4 servings

Number Of Ingredients 12

Ingredients:

  • 1/2 tablespoon chopped fresh rosemary
  • 1 tablespoon ground cumin
  • 3 cloves garlic
  • 3 tablespoons soy sauce
  • 1 tablespoon white vinegar
  • 1 tablespoon fresh oregano
  • Juice of 1/2 lime
  • 1 tablespoon hoisin sauce
  • 1 bottle beer (lager)
  • 1/2 tablespoon salt
  • 1 tablespoon freshly ground black pepper
  • One 3- to 4-pound chicken

Steps:

  • Combine the rosemary, cumin, garlic, soy sauce, vinegar, oregano, lime juice, hoisin sauce, beer, salt and pepper in a blender and blend until completely combined. Pour the marinade over the chicken in a container and let it marinate, refrigerated, for 24 hours.
  • Preheat the oven to 400 degrees F.
  • Remove the chicken from the marinade (discard the marinade) and put on a rack in a roasting pan. Roast until the internal temperature registers 165 degrees F on an instant-read thermometer, about 1 hour. Let the chicken rest for 15 minutes before slicing and serving.

OVEN-ROASTED CHICKEN AL PASTOR TACOS

2022-06-16



Oven-Roasted Chicken al Pastor Tacos image

Provided by Eddie Jackson

Time 4h45m

Yield 6 servings

Number Of Ingredients 31

Ingredients:

  • Juice of 1 orange
  • 1/4 cup cider vinegar
  • 2 tablespoons ancho chile powder
  • 2 tablespoons honey or agave nectar
  • 2 teaspoons ground cumin
  • 1 teaspoon ground oregano
  • 4 cloves garlic, crushed
  • 2 chipotle chiles in adobo
  • 1 small red onion, chopped
  • Kosher salt
  • 2 tablespoons vegetable oil, plus more for drizzling
  • 2 1/2 pounds boneless skinless chicken thighs, trimmed of excess fat
  • 1 ripe pineapple
  • Juice of 1 orange
  • Juice of 1 lime
  • 1 teaspoon honey
  • Kosher salt
  • 6 slices pickled jalapenos, chopped, plus 1 tablespoon brine from the jar
  • 3 tablespoons vegetable oil
  • 6 cups finely shredded green cabbage
  • 1 cup cilantro leaves
  • 1/2 small red onion, thinly sliced
  • 10 hard taco shells
  • Diced avocado, for serving
  • Crumbled queso fresco, for serving
  • Cilantro leaves, for serving
  • Pickled jalapeno slices, for serving
  • Thinly sliced radishes, for serving
  • Fire-roasted corn, for serving
  • Pico de gallo, for serving
  • Lime juice, for finishing

Steps:

  • For the chicken al pastor: Put the orange juice, vinegar, chile powder, honey, cumin, oregano, garlic, chipotles, onion and 1 teaspoon salt in a blender. Pulse several times until chunky. Add the oil and pulse to make a smooth marinade. Pour the marinade into a large resealable plastic bag and add the chicken. Marinate in the refrigerator at least 2 hours and up to 8 hours.
  • Remove all but the bottom oven rack and preheat the oven to 400 degrees F.
  • Cut the top off the pineapple and reserve. Cut off the peel from the pineapple. Cut a 1-inch slice off the top of the peeled pineapple, chop and reserve for garnish. Slice the remaining pineapple in half. Put the bottom of the pineapple on a rimmed baking sheet and insert a long skewer, pointy side up.
  • Drain the chicken from the marinade and pat dry. Season with salt and drizzle with a little vegetable oil.
  • Thread the chicken on top of the pineapple, then top with the top half of the pineapple. Transfer to the bottom oven rack and roast until the chicken is tender and caramelized on the edges and the internal temperature measures 165 degrees F on an instant-read thermometer, about 1 1/2 hours. Transfer the chicken to a cutting board and let rest 15 minutes.
  • For the spicy cabbage slaw: While the chicken roasts, make the slaw. Whisk together the orange juice, lime juice, honey and 1/2 teaspoon salt in a large bowl. Stir in the jalapenos and brine. Whisk in the oil in a slow stream to make a smooth dressing. Add the cabbage, cilantro and red onion and toss well. Refrigerate until the chicken is done.
  • For the tacos: Heat the taco shells according to the package directions.
  • Put the reserved pineapple top on the chicken and pineapple stack, pushing it through the skewer. This will allow you to hold the stack steady while you cut the chicken and pineapple.
  • Use a sharp knife to make thin vertical slices.
  • Serve the sliced chicken and slaw in the taco shells with toppings of your choice. Finish with a squeeze of lime.

PETER'S WHOLE ROASTED AVOCADO CHICKEN

2009-09-20



Peter's Whole Roasted Avocado Chicken image

This is a slight change to his Recipe #247766. He uses a whole chicken in this recipe and adds some more ingredients.

Provided by CulinaryQueen

Categories     Whole Chicken

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients:

  • 1 roasting chicken
  • salt
  • fresh ground pepper
  • 2 avocados
  • 1 lime, juice and zest of
  • 1 lemon, juice and zest of
  • 2 garlic cloves, finely minced
  • 1 teaspoon dried chili pepper flakes
  • 2 teaspoons parsley
  • 1/2 teaspoon Tabasco sauce
  • 1/4 teaspoon salt
  • 3 tablespoons honey
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Tabasco sauce
  • salt & freshly ground black pepper, to taste

Steps:

  • Preheat oven to 180C/350°F.
  • Line a roasting pan with foil (makes for easier clean-up).
  • Rinse and pat dry the chicken. Sit the chicken in the pan and season with salt and pepper.
  • Cut the avocados in half, remove the stones and scoop out the flesh with a spoon into a bowl.
  • Roughly mash the avocado so that you still have some small chunks. Add the remaining stuffing ingredients, mix together and taste for seasoning.
  • Stuff the mixture between the skin and flesh as best you can all over the chicken. It's OK if some is sticking out.
  • Mix the ingredients for the coating and drizzle or brush the honey mixture all over the chicken skin.
  • Bake the chicken for 1 1/2 to 2 hours, depending on its size, basting occasionally with any juices in the pan or with any leftover honey mixture.
  • Remove from oven when done and allow to rest 5-10 minutes before carving.

Top Asked Questions

  1. Can chickens eat avacado?
    With that being said, Avacado is one fruit a chicken should not eat. In truth, there are parts of the avocado that a chicken can eat, and there are parts that are toxic and deadly to chickens.
  2. How to cook chicken and avocados in a pan?
    Heat the oil in a skillet over medium-high heat and place the chicken in it in a single layer, cooking about 4 minutes on each side. Remove the chicken from the skillet and place in a shallow baking dish. Cut the avocado in half (removing the pit of course), and then cut into quarters.
  3. Can chickens eat a chicken carcass?
    Can Chickens Eat A Chicken Carcass Yes, chickens can eat cooked chicken. While it may sound cannibalistic, chickens are omnivores and can safely eat and digest most meats. For safety, any chicken you offer your flock should be cooked.
  4. What do Justin Rhodes’ chickens eat?
    You can see what Justin Rhodes feeds his chickens for free right here, including onions and garlic: Of course, you’ll want to use good judgment when feeding your chickens for free. Don’t give them food that is moldy, spoiled, or that has been tainted with chemicals or poisonous substances.

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