South american roast chicken with guacamole
Experience the vibrant flavors of South America with this succulent roast chicken, marinated in lime juice, paprika, and white wine, served alongside a spicy, fresh guacamole made with avocados, chili peppers, and coriander. Perfect for a festive meal that will delight your taste buds!
- 12 Apr 2024
- Cook time 75 min
- Prep time 285 min
- 4 Servings
- 13 Ingredients
This South American roast chicken with guacamole recipe is a flavorful and vibrant dish that combines the juicy tenderness of roast chicken with the fresh and creamy texture of homemade guacamole. Perfect for a family dinner or a special gathering, this recipe brings together the aromatic spices and ingredients from South American cuisine to create a culinary experience you won't forget.
Ingredients:
Instructions:
- In a small bowl, combine the minced garlic, lime juice, vinegar, olive oil, paprika, ground cumin, and dried oregano. Mix well to form a marinade.
- Rinse the whole chicken under cold running water and pat it dry with paper towels.
- Rub the marinade all over the chicken, ensuring it’s well coated, including under the skin and inside the cavity.
- Let the chicken marinate for at least 1 hour, or preferably overnight in the refrigerator for the best flavor.
- Preheat your oven to 375°F (190°C).
- Place the marinated chicken in a roasting pan.
- Pour the white wine into the bottom of the pan.
- Roast the chicken in the preheated oven for approximately 1 hour and 20 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- While the chicken is roasting, prepare the guacamole.
- In a mixing bowl, mash the avocados until creamy but with some chunks remaining for texture.
- Add the finely chopped red chili peppers and red onion.
- Stir in the chopped coriander leaves.
- Mix well until all the ingredients are combined. Set aside.
- Once the chicken is cooked through and beautifully roasted, remove it from the oven and let it rest for about 10 minutes before carving.
- Serve hot pieces of roasted chicken with a generous scoop of guacamole on the side.
Enjoy this delicious South American Roast Chicken with fresh and spicy guacamole!
Tips:
- Make sure to marinate the chicken for at least a couple of hours, or preferably overnight, to allow the flavors to fully penetrate the meat.
- For a crispier skin, pat the chicken dry with paper towels before applying the marinade.
- Roast the chicken on a rack to allow the heat to circulate evenly and to prevent the bottom from becoming soggy.
- When preparing the guacamole, use ripe avocados for the best texture and flavor. You can tell an avocado is ripe when it yields to gentle pressure.
- Adjust the amount of red hot chili peppers in the guacamole according to your preferred level of spiciness.
- Serve the roast chicken immediately after it comes out of the oven to ensure it remains juicy and tender, and don't forget to garnish with fresh coriander leaves for an extra burst of flavor.
With its combination of savory roast chicken and zesty guacamole, this South American-inspired dish is sure to be a hit at your table. The marinade infuses the chicken with rich flavors while the guacamole provides a refreshing counterpoint. Follow these tips for the best results, and enjoy a delicious meal that celebrates the vibrant elements of South American cuisine.
| Nutrition Facts | |
|---|---|
| Serving Size | 550 grams |
| Energy | |
| Calories 1260kcal | 50% |
| Protein | |
| Protein 90g | 62% |
| Carbohydrates | |
| Carbohydrates 20g | 5% |
| Fiber 11g | 28% |
| Sugar 3.87g | 4% |
| Fat | |
| Fat 90g | 111% |
| Saturated 24g | 77% |
| Cholesterol 300mg | - |
| Vitamins | |
| Vitamin A 560ug | 63% |
| Choline 240mg | 43% |
| Vitamin B1 0.34mg | 28% |
| Vitamin B2 0.93mg | 71% |
| Vitamin B3 27mg | 161% |
| Vitamin B6 1.51mg | 89% |
| Vitamin B9 120ug | 29% |
| Vitamin B12 0.92ug | 38% |
| Vitamin C 44mg | 47% |
| Vitamin E 6mg | 38% |
| Vitamin K 60ug | 48% |
| Minerals | |
| Calcium, Ca 150mg | 11% |
| Copper, Cu 0.57mg | 0% |
| Iron, Fe 9mg | 80% |
| Magnesium, Mg 130mg | 31% |
| Phosphorus, P 630mg | 51% |
| Potassium, K 1560mg | 46% |
| Selenium, Se 80ug | 142% |
| Sodium, Na 320mg | 21% |
| Zinc, Zn 9mg | 81% |
| Water | |
| Water 340g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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