Peruvian Marinated Chicken

Peruvian Marinated Chicken

Peruvian Marinated Chicken is easy to make and very delicious. The Peruvian marinade is what makes the flavor come alive, made with traditional spices like paprika, cumin, garlic, oregano, soy sauce, and others. They are all balanced so no one flavor dominates.

We pan cook the chicken in this recipe, but you can also bake, or grill them if you like. Pan cooking is easier and faster so you can feed your family and dinner guests sooner.

Serve your dish with some roasted potatoes, or wild rice dish, and a seasonal vegetable to complete your meal. The flavor combination will have your guests ask for your recipe and seconds. Enjoy!

Serves 2 to 4

Ingredients:
2 Boneless Skinless Chicken Breasts (about 1 to 1 1/2 pounds)
3 Tablespoons Sheffield’s Peruvian Marinade Seasoning
¼ Cup Water
3 Tablespoons Olive Oil, divided
1 Tablespoon Butter

Directions:
Cut the chicken breasts in half horizontally so you have 2 cutlets per chicken breast. Pound them a bit thinner so they are more tender and cook faster. Cut in half if the cutlets are too large.

In a resealable freezer bag, add the Peruvian Marinade Seasoning, and the ¼ cup water. Knead to combine well. Put the chicken breasts in the bag and knead to coat. Add 2 tablespoons of the oil, seal the bag and knead again to coat evenly. Refrigerate for 1 to 4 hours to let the flavors develop. You can use just water if you prefer.

In a large non-stick skillet, heat the remaining tablespoon of oil and the tablespoon of butter over medium heat. When the butter is melted, add the chicken pieces. Cook for 5 minutes. Turn over and cook for another 5 minutes, or until the internal temperature reaches 165ºF. The pieces should be golden brown on both sides. Watch so they don’t burn.

Serve with a side of roasted potatoes, or wild rice, and a seasonal vegetable. We like the roasted potatoes or wild rice, as they compliment any pan roasted chicken, Enjoy!