Courtesy of Steve Gonzalez, executive chef, Baro
Ingredients
- 1 whole chicken
- 1 jar Aji Panca paste
- 1 tin of paprika
- 1 jar Achiote paste
- corn
- carrots
- potatoes
- soy sauce
- butter
- 1 can (473ml) Baldwin Street Fish Eye I.P.A.
Method
Preheat Oven to 400°F.
In a medium-size bowl, mix 3 Tbsp. of paprika, 2 Tbsp. of Achiote paste, 3 Tbsp. of Aji Panca and 3 oz. of soy sauce.
Put the chicken in the bag and place on a cooking tray. Using your fingers or a spoon, lift the skin up from the meat of the breast and place 1 Tbsp. slab of butter underneath the skin of each breast. Rub the marinade under the skin of the breast, legs, thighs and then spread the rest of the marinade on the outside of the skin.
Open the beer and pour out a quarter of the can. Place the can in a wide, deep pan on top of your cooking tray. Remove chicken from bag and mount it on top of the beer can. Make sure to take off the plastic wrap on your beer can. Place the tray in the oven on the lower rack and cook for 15 minutes.
While the chicken is cooking, chop up your carrots, corn and potatoes. After 15 minutes, take the chicken out of the oven, place your vegetables in the pan and place back in the oven for another 45 minutes.
Let chicken sit for five minutes. Remove the beer can, chop up the chicken and serve.
