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Skillet-Roasted Peruvian-Style Chicken
Ingredients
  • 3 TABLESPOONS  EXTRA-VIRGIN OLIVE OIL, DIVIDED
  • ½ CUP BEER (SEE HEADNOTE)
  • 4 MEDIUM GARLIC CLOVES, FINELY GRATED
  • 2 TABLESPOONS  SOY SAUCE
  • 2 TABLESPOONS  RED WINE VINEGAR
  • 2 TABLESPOONS AJÍ PANCA PASTE (SEE HEADNOTE) OR 1 TABLESPOON SWEET PAPRIKA, PLUS 1 TABLESPOON  SMOKED PAPRIKA
  • 2 TEASPOONS DRIED OREGANO
  • 2 TEASPOONS GROUND CUMIN
  • KOSHER SALT AND GROUND BLACK PEPPER
  • 4 BONE-IN, SKIN-ON CHICKEN LEG QUARTERS (ABOUT 3 POUNDS), TRIMMED
  • 1½ POUNDS YUKON GOLD POTATOES, UNPEELED, SLICED INTO ½-INCH ROUNDS
  • ½ CUP LIGHTLY PACKED FRESH CILANTRO, CHOPPED
  • AJÍ VERDE, TO SERVE (OPTIONAL)
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