BHE is out of town this week so I have been alternating between hanging out with friends and attempting to sleep solo. The latter hasn't been too successful. That said, I still have time (aka, caffeine coursing through my veins for the next 15 minutes) to quickly post a recipe recap for some kick ass Peruvian Roasted Chicken.
PRC is hands down my favorite take out meal option. If you haven't had it yet, go. NOW. There's a place called Crisp n' Juicy or Pollo Loco or something similar selling this delectable, fall-off-the-bone charbroiled poultry near you, I'm sure. (FYI: If you're in Baltimore, just hit up Chicken Rico in Highlandtown. Wear loose-fitting pants. Bring a friend.)
The recipe I used came courtesy of Cooks Illustrated, a great site that unfortunately requires users to pay a fee to access videos and such. Which is kind of bullshizz in my opinion, but whatevs.
That said, these guys know what they're doing. The recipe is actually quite easy to throw together. You just need a good 24hrs for the dry rub to do its thing before you put anything in the oven.
Easy-to-use ingredients. Rubber gloves are a must have prior to handling the habaneros, especially if you wear contact lenses. (Just trust me on this one.)
The key seems to be low-temperature cooking and a vertical roaster or, barring that, a hall-full can of beer or soda crammed up the bird's special place. Ultimately, you end up with this AMAZING dinner that comes together in about 80 minutes, complete with spicy aioli and (assuming you remember to make it) chimichurri sauce.
If you're willing to pay, you can find the recipe (official title: Peruvian Roast Chicken with Garlic and Lime) here.
Or, if you ask nicely, I'll be happy to share it with you. Probably. :)