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Peruvian Stuffed Chicken Dinner

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  • Prep 25 min
  • Total 2 hr 0 min
  • Ingredients 25
  • Servings 6
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A Peruvian Christmas dinner is full of tradition and wonderful sabores that we can look forward to each year. The classic main dish is a baked turkey, but many families opt for roast lechón. Stuffed boneless chicken is also quite popular, filled with dried fruits and bacon and accompanied by a delicious sauce, apple-quince puree and arroz moro, among many other side dishes and salads. Christmastime here is synonymous with family get-togethers, abundant food and fireworks exploding overhead as children run and play while waiting for Santa Claus to arrive. Most families wait until midnight to dine, just before the Christmas mass or Misa de Gallo. A traditional Peruvian Christmas dinner can't be held without plenty of tamales, which are served after the main course. And at the end, there are always various desserts to choose from before finishing the feast with a generous slice of panetón, or sweet Christmas bread, topped with butter or jam and accompanied by a mug of hot chocolate. This may sound a little strange, considering that Christmas in Peru is during summertime! Most people would expect to have hot chocolate during the cold winter months, making this an odd habit for those not used to Peruvian customs.
by Morena Cuadra
Updated Sep 28, 2015
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Ingredients

  • 1 deboned chicken, approximately 4 lbs.
  • Salt and pepper to taste
  • Thyme, to taste
  • 6 prunes, seedless
  • 1/2 cup raisins
  • 3 strips of bacon
  • 1 tablespoon olive oil

For the sauce:

  • 2 cups chicken broth
  • 1 cup red wine, semi-sweet
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons sillao (Peruvian soy sauce)
  • 1 tablespoon ketchup
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste
  • 1 tablespoon potato starch
  • 1 tablespoon cold butter

Sautéed Mushrooms

  • 2 tablespoons olive oil
  • 2 lbs whole mushrooms, cut in half
  • 2 garlic cloves, finely diced
  • Salt and pepper to taste
  • 2 tablespoons diced parsley

Apple and Quince Puré

  • 2 lbs apples of various types
  • 1 large or 2 medium-sized quince
  • 1 cinnamon stick
  • 1/2 cup unrefined (raw) sugar

Directions

  •  
    1
    Flatten the chicken and season with salt, pepper and thyme. Then distribute the prunes, raisins and bacon over it and roll up to close. Use kitchen string to tie the chicken securely.
  •  
    2
    Pre-heat the oven to 350°F and spread the oil over the rolled chicken. Place in a roasting pan and bake for approx. 1 hour, 30 minutes. Turn the chicken over every 20 minutes.
  •  
    3
    Sauce: Meanwhile, boil the chicken broth and wine in a pot over medium heat. Continue to cook until the mixture reduces to two cups. Then add the worcestershire sauce, soy sauce, ketchup, balsamic vinegar, salt and pepper. Return to a boil.
  •  
    4
    In a separate container, dissolve the starch in cold water and mix into the sauce. Stir constantly until the mixture begins to thicken (a short amount of time.) After, remove from heat and incorporate the cold butter. Stir gently until all the butter has melted; this will add shine to the sauce.
  •  
    5
    Sautéed Mushrooms Heat the oil in a large skillet over medium heat before adding the mushrooms and garlic. Stir occasionally until the mushrooms begin to change color, then season with salt and pepper as desired. To finish, sprinkle with chopped parsley.
  •  
    6
    Apple and Quince Puree Chop the fruit in quarters and place in a large pot along with the cinnamon and plenty of water (enough to cover the fruit completely.) Bring the contents to a full boil before lowering the heat and covering with a lid. Cook until all the fruit is soft.
  •  
    7
    When ready, drain the water and mash the fruit until a puree is formed. You can leave the mixture a bit chunky or make it super smooth, as you prefer. To finish, pour in the raw sugar and mix well. Set aside.
  •  
    8
    To serve: Slice the rolled chicken into portions and dress with the savory-sweet sauce. Accompany with a side of apple-quince puree and garnish with sauteed mushrooms.

Expert Tips

  • tip 1
    While baking, sprinkle a little wine on top of the chicken to keep it moist.
  • tip 2
    I like to serve the mushrooms over a heaping plate of arroz moro (rice with beans).
  • tip 3
    This same recipe can be made with pork ribs or turkey breast—just make sure to remove all the bones.
  • tip 4
    Pumpkin or squash puree can also be made in place of apple and quince.
  • tip 5
    If you have any purple corn available, use it to make the sauce. It will lend it a vivid purple color and a riquísimo fruit flavor.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • A Peruvian Christmas dinner is full of tradition and wonderful sabores that we can look forward to each year. The classic main dish is a baked turkey, but many families opt for roast lechón. Stuffed boneless chicken is also quite popular, filled with dried fruits and bacon and accompanied by a delicious sauce, apple-quince puree and arroz moro, among many other side dishes and salads. Christmastime here is synonymous with family get-togethers, abundant food and fireworks exploding overhead as children run and play while waiting for Santa Claus to arrive. Most families wait until midnight to dine, just before the Christmas mass or Misa de Gallo. A traditional Peruvian Christmas dinner can't be held without plenty of tamales, which are served after the main course. And at the end, there are always various desserts to choose from before finishing the feast with a generous slice of panetón, or sweet Christmas bread, topped with butter or jam and accompanied by a mug of hot chocolate. This may sound a little strange, considering that Christmas in Peru is during summertime! Most people would expect to have hot chocolate during the cold winter months, making this an odd habit for those not used to Peruvian customs.
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