Peruvian Roasted chicken with peruvian home fries and spinach

SATURDAY
Peruvian Roasted Chicken
By Derrick Riches, About.com Guide

This great rotisserie chicken1 recipe became hugely popular along the East Coast of the United States a few years back. Know as Super Chicken, El Pollo Rico, or Peruvian Chicken this is a tasty way to make a bird with enough flavor to satisfy anyone, but mild enough for everyone.
Personal note: I have tried this type of chicken at our El Pollo Rico here in Maryland and it's fabulous! Very moist and flavorful! I cannot resist trying to make it myself! Our local restaurant serves it with pureed jalepenos which makes this dish even tastier!
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 50 minutes
Yield: Serves 6
Ingredients:
•1 whole chicken (about 4 pounds)
•4 tablespoons white vinegar
•3 tablespoons white wine
•3 tablespoons canola oil
•2 1/2 tablespoons garlic powder
•2 tablespoons paprika
•1 1/2 tablespoons cumin
•2 teaspoons black pepper
•1 teaspoon salt
•juice of 1 lemon
•1 quart cold water
Preparation:
Combine vinegar, wine, oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well to form a paste. Add lemon juice to cold water. Trim chicken of any excess or loose fat. Wash chicken thoroughly with lemon water. Place chicken in zip-top bag. Pour spice paste over chicken. Coat chicken completely with mixture rubbing into every surface. Try to get the paste under the skin as much as possible.
Seal bag and place chicken in refrigerator for at least 2 hours. The chicken will have more flavor the longer it "marinates" in the spice mixture. Do not refrigerator more than 24 hours however.

Preheat grill and prepare rotisserie. Place chicken on rotisserie and on the grill for approximately 1 1/2 hours at a temperature around 300 degrees F. (150 degrees C.) Test chicken for doneness by measure in the temperature in the thickest part of the thigh. Chicken is done at 165 degrees F. (75 degrees C.).

This chicken is frequently served with dipping sauce. A simple version of this sauce is made from combining 1/2 cup of mayonnaise with 2 tablespoons mustard and 2 tablespoons lime juice


Peruvian Home Fries Recipe
Potatoes actually originated in South America. This is a traditional Peruvian combination of potatoes and peanuts and will be even more authentic if you can find blue potatoes.
by Sharon123at RecipeZaar.com
1 hour 20 min prep

SERVES 4
3 tablespoons olive oil
2 lbs potatoes (chopped in 1/2-inch cubes and boiled until just tender)
3/4 teaspoon salt (or more to taste)
1-2 teaspoon butter (optional- leave out to make vegan)
1 1/2-2 cups minced onions
1 cup minced anaheim chili (or poblano chiles)
1 cup chopped red bell pepper (or use a mix of red and yellow peppers)
1-2 tablespoon minced garlic
3/4 cup grated monterey jack cheese (or cheddar cheese-packed)
3 tablespoons fresh lemon juice
1 cup lightly toasted peanuts, coarsely chopped
minced cilantro (or a mix of cilantro and parsley, or just parsley if you prefer)
lemon wedge
1.Place a 10" skillet or saute pan over medium heat. When hot, add 1 tbls. oil, wait about 10 seconds, then swirl to coat pan. Turn heat up to medium high and add half the cooked potatoes, spreading them into a single layer in the hot oil. Let them cook without stirring 5 minutes.
2.Sprinkle in 1/8 teaspoons salt and turn potatoes over, using a metal spatula. Spread them into a single layer again. Let them cook 5-8 more minutes, or until golden. Scrape from the bottom to loosen potatoes and toss them around in the pan. Cook for another few minutes, then move to a plate, scraping out and saving all the tasty brown tidbits from the bottom of the pan. Repeat this procedure with the remaining potatoes, using another tbls. of the oil and anohter 1/8 teaspoons salt.
3.After cooking the potatoes, scrape out the pan, saving the scrapings, and wipe it out with a damp paper towel. Return the pan to the heat and when it is hot, add remaining tbsl. of oil You may also melt in a little butter. Wait 10 seconds, then swirl the pan. add the onion and saute over medium heat 5-8 minutes, or until it becomes very soft. Add the chiles and bell peppers, along with the remaining 1/2 teaspoons salt. Continue to cook, stirring often, for another 5-8 minutes.
4.Return the potatoes to the pan and stir them into the onion mixutre, along with the garlic. Saute over medium heat for another 10-20 minutes, or until everything is done to your liking. Sprinkle in the cheese and lemon juice during the last few minutes of cooking, and if needed, adjust the salt.
5.Serve hot or warm, with peanuts and minced cilantro or parsley, and with lemon wedges on the side. Enjoy!
6.Note:.
7.If prepping the potatoes in advance, store them in fresh water in a tightly covered container in the fridge. Drain and dry completely before using.

This doesn't exactly go with the whole "country based dish" but we have fresh spinach that really needs to be used up so we're going with sauteed spinach. Very simple. Just saute a clove (or two if you like more spice) of garlic in some olive oil.(about a tbsp) Once they're just starting to get browned toss in fresh spinach and cook till wilted. Yum!