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.

Add the boiling water to the pot and use a wooden spoon to scrape the bottom of the pot clean. Place the steam rack into the pot, and place the chicken on the rack, breast-side up. Secure the lid, ensuring that the steam release handle is in the Sealing position. Press the Pressure Cook button and set the cooking time for 25 minutes.

When the cooking time is complete, let the pot sit for another 15 minutes to naturally release the pressure. Turn the steam release handle to the Venting position to release any remaining pressure. Press Cancel.

Remove the lid, take out the chicken, and place onto a serving platter. Press Sauté and cook the drippings for 4 minutes or more, to reduce the sauce. To thicken the sauce further, you can scoop up about ¼ cup (59ml) of the drippings into a small bowl, add the cornstarch, and mix, and return to the pot and stir.

Cut the chicken into serving pieces. Pour some sauce over the chicken and serve the remaining sauce in a bowl alongside. If you make this the day before you are serving it, you can remove the fat from the reserved sauce before reheating.

(Originally featured in Family Table, Issue 733)