Super bowl is just in two days. This year we wanted to try something different with chicken, than making the traditional buffalo wings, and that’s when this recipe came to my mind. We first had Peruvian style chicken in Maryland while visiting a friend and oh my my, fell in love with it. It was juicy, slightly tangy and roasted to perfection and was fingerlickingly delicious. So I researched a lot and finally put together the ingredients which I found close to the one we had in Maryland and here you have it. This is a keeper and hope you all enjoy it as much as we did. Food is as important as the Super bowl match itself, so friends hope you all will have a fun and foodelicious Super bowl experience ahead..
- Chicken drumettes 10 nos
- Roasted cumin powder 1 TBSP
- Paprika 1 TBSP
- Black pepper powder ¾ tsp
- Garlic 4 large cloves, finely chopped
- Olive/canola oil 1 tsp
- Salt ¾ tsp or as needed
- White wine vinegar 2 TBSP
- Lemon 1 medium, sliced
- Yellow onions 1 medium, sliced thick
- Yellow bell pepper 1 no, cut to chunks
- Cooking oil spray
- In a small bowl, mix together paprika, cumin powder, black pepper powder, salt, garlic, vinegar and oil to make a paste. Reserve 1 TBSP for using with onions and rub the remaining onto the chicken drumettes evenly. Let it stand for 1 hour.
- Preheat oven to 425°F.
- Place onions in a large bowl and toss with 2 tablespoons of the paste
- Place the chicken drumettes into a oven safe dish sprayed with oil, then cover with onions, peppers and lemon.
- Bake this for about an hour, basting occasionally with pan juices or turning the chicken twice in between, until chicken is cooked through and vegetables are very tender.
- Remove from oven and let rest 5 minutes before serving.
- Serve over rice and a salad..