Whole Peruvian Spiced Chicken

Photography by Bill Milne

Whole Peruvian Spiced Chicken

This super-easy spice combination is easy to double or triple and have on hand for chicken, steak, or fish. The mix of spices comes from our wonderful nanny, Betty Supo. She is from Arequipa, Peru, and has nourished our family for many years.

GLUTEN-FREE, MEAT, PASSOVER

HANDS-ON TIME: 17 Minutes

TIME TO PRESSURE: 10 Minutes

COOKING TIME: 25 Minutes

RELEASE TYPE: Natural Release for 15 Minutes

BUTTONS TO USE: Sauté and Pressure Cook

ADVANCE PREP: May be made 2 days in advance

SERVES 4–6

• 4 teaspoons cumin
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons extra virgin olive oil, divided
• 1 whole chicken, about 3–4 pounds (1.3–2kg)
• 1 cup (236ml) boiling water
• 1 tablespoon cornstarch or potato starch, optional

In a small bowl, combine the cumin, paprika, garlic powder, salt, and pepper. Drizzle 1 tablespoon of the oil over the chicken and rub to coat. Shake the spice mixture onto the chicken and rub all over.

Press Sauté and when the display reads “Hot,” add the remaining oil. Place the chicken into the inner pot, breast-side down, and cook for 4 minutes, or until browned. Turn over and brown for another 4 minutes. Remove the chicken to a plate.