Best 3 Peters Whole Roasted Avocado Chicken Recipes

Embark on a culinary adventure with Peter's Whole Roasted Avocado Chicken, a dish that tantalizes taste buds with its unique blend of flavors and textures. This mouthwatering main course features a succulent roasted chicken stuffed with a creamy avocado mixture, resulting in a juicy and flavorful combination that is sure to impress. The article provides a comprehensive guide to preparing this delectable dish, along with three additional recipes that elevate the avocado chicken experience:

1. **Peter's Whole Roasted Avocado Chicken:** Discover the art of roasting a whole chicken to perfection, complemented by a creamy avocado filling.

2. **Avocado Salsa:** Enhance your meal with a vibrant and refreshing avocado salsa, adding a pop of color and a burst of flavor to each bite.

3. **Mashed Avocado:** Create a creamy and versatile mashed avocado that can be enjoyed as a side dish or as a spread for sandwiches and wraps.

4. **Avocado Dressing:** Elevate your salads and dishes with a luscious avocado dressing that adds a creamy texture and a delightful nutty flavor.

These recipes offer a range of options to suit diverse tastes and preferences. Whether you're looking for a hearty main course, a zesty salsa, a creamy side dish, or a flavorful dressing, this article has you covered. Get ready to tantalize your taste buds and embark on a culinary journey with Peter's Whole Roasted Avocado Chicken and its accompanying recipes.

Let's cook with our recipes!

PERUVIAN ROASTED CHICKEN THIGHS WITH CREAMY AVOCADO SAUCE

Peruvian Roasted Chicken Thighs with Creamy Avocado Sauce image

Rotisserie chicken, "pollo a la brasa" in Spanish, is hands-down one of the staple foods consumed in cities across Peru. Typically served with a simple side salad, French fries and the equally famous aji verde-a sauce made with Peruvian aji amarillo (yellow chile) and huacatay (a variety of black mint)-this dish is loved by those seeking a highly seasoned and very juicy chicken at affordable prices. The key to the recipe is in the marinade; restaurants in Peru keep their ingredients secret, but here I share my family recipe alongside an updated recipe for the aji verde. Roasting chicken thighs on a sheet pan makes it an easy dish to do at home. And since aji amarillo and huacatay are difficult ingredients to find in the States, I created a different but equally delicious green sauce that pairs great with the chicken. The sauce can also be used as a spread, dip or salad dressing.

Provided by Food Network

Categories main-dish

Time 4h

Yield 4 to 8 servings

Number Of Ingredients 21

Ingredients

1/2 cup lager-style beer
1/4 cup low-sodium soy sauce
2 tablespoons red wine vinegar
4 cloves garlic, minced or grated
2 tablespoons dried oregano
1 tablespoon ground cumin
4 teaspoons kosher salt
2 teaspoons smoked paprika
2 teaspoons freshly ground black pepper
1 teaspoon ground cinnamon
1 teaspoon granulated sugar
8 bone-in skin-on chicken thighs (3 1/2 to 4 pounds)
3 tablespoons vegetable oil
1/2 cup whole-milk queso fresco (4 ounces)
1/2 cup mayonnaise
1 large jalapeño pepper, seeded and roughly chopped
4 large garlic cloves
1/2 cup cilantro leaves and stems, roughly chopped
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
1 medium avocado, peeled, pitted and chopped (or 1/2 cup mashed)

Steps:

For the chicken thighs: Whisk the beer, soy sauce, vinegar, garlic, oregano, cumin, salt, paprika, black pepper, cinnamon and sugar together in a large bowl or baking dish. Add the chicken thighs and toss to coat all sides. Cover and refrigerate the chicken for a minimum of 3 hours and up to overnight.
When ready to roast, set an oven rack in the middle of the oven and preheat to 375 degrees F.
Meanwhile, discard the marinating liquid from the bowl or baking dish and drizzle the oil over the chicken to fully coat. Transfer chicken thighs skin-side up to a rimmed sheet pan. Roast until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, about 35 minutes.
While the chicken roasts, make the avocado green sauce: Combine the queso fresco, mayonnaise, jalapeño, garlic, cilantro, lemon juice, salt and 1/2 cup of water in a blender. Blend until the ingredients are minced. Turn off the blender, add the avocado and blend until the sauce becomes smooth and uniform in color, about 1 minute. Be careful to not over blend as the sauce will break. Serve immediately or refrigerate for up to 3 days.
Remove the chicken from the oven and allow to rest 5 minutes. Serve with the avocado sauce.

PETER'S AVOCADO CHICKEN

Peter's Avocado Chicken image

Another of hubby's experiments that we really enjoyed. He used a Jamie Oliver method of putting the mixture under the skin of the chicken. We used thighs but you could also use chicken breasts.

Provided by CulinaryQueen

Categories Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

8 chicken thighs
salt and pepper
1 avocado
1 lime, juice and zest of
1 garlic clove, finely minced
1 teaspoon dried chili pepper flakes
1 teaspoon parsley
2 tablespoons honey

Steps:

Preheat oven to 180C/350°F.
Line a roasting pan with foil large enough so that you can fold it over as you will be enclosing the chicken.
Remove any excess fat and overhanging skin from the chicken. Rinse and pat dry with kitchen towels. Season with salt and pepper and lay the chicken pieces, skin side up, on the foil in the roasting pan.
Cut the avocado in half, remove the stone and scoop out the flesh with a spoon into a bowl.
Roughly mash the avocado so that you still have some small chunks then add the zest and juice of lime, garlic, chili flakes and parsley. Mix together and taste for seasoning.
Stuff the mixture between the skin and flesh of each chicken piece. It's OK if some is sticking out.
Drizzle or brush the honey over the skin of each piece.
Bring the ends of the foil up and fold over to enclose the chicken, leaving some space for circulation of steam.
Bake for 45 minutes.
Remove from oven and let sit 5 minutes. Carefully open foil to allow steam to escape.
Serve and enjoy!

Nutrition Facts : Calories 513.2, Fat 36.1, SaturatedFat 9.3, Cholesterol 157.9, Sodium 147.5, Carbohydrate 14.1, Fiber 3.5, Sugar 9.2, Protein 33.6

PETER'S WHOLE ROASTED AVOCADO CHICKEN

Peter's Whole Roasted Avocado Chicken image

This is a slight change to his Recipe #247766. He uses a whole chicken in this recipe and adds some more ingredients.

Provided by CulinaryQueen

Categories Whole Chicken

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 roasting chicken
salt
fresh ground pepper
2 avocados
1 lime, juice and zest of
1 lemon, juice and zest of
2 garlic cloves, finely minced
1 teaspoon dried chili pepper flakes
2 teaspoons parsley
1/2 teaspoon Tabasco sauce
1/4 teaspoon salt
3 tablespoons honey
1/4 teaspoon paprika
1/4 teaspoon Tabasco sauce
salt & freshly ground black pepper, to taste

Steps:

Preheat oven to 180C/350°F.
Line a roasting pan with foil (makes for easier clean-up).
Rinse and pat dry the chicken. Sit the chicken in the pan and season with salt and pepper.
Cut the avocados in half, remove the stones and scoop out the flesh with a spoon into a bowl.
Roughly mash the avocado so that you still have some small chunks. Add the remaining stuffing ingredients, mix together and taste for seasoning.
Stuff the mixture between the skin and flesh as best you can all over the chicken. It's OK if some is sticking out.
Mix the ingredients for the coating and drizzle or brush the honey mixture all over the chicken skin.
Bake the chicken for 1 1/2 to 2 hours, depending on its size, basting occasionally with any juices in the pan or with any leftover honey mixture.
Remove from oven when done and allow to rest 5-10 minutes before carving.

Tips:

Choose ripe avocados: The riper the avocado, the creamier and more flavorful it will be. Look for avocados that are deep green or black in color, and that yield to gentle pressure. Avoid avocados that are bruised, dented, or have brown spots.
Prepare the avocados properly: Cut the avocados in half lengthwise and remove the pits. Drizzle the avocado halves with olive oil and season with salt and pepper. If you like, you can also add other seasonings, such as garlic powder, onion powder, or chili powder.
Roast the avocados at a high temperature: Roasting the avocados at a high temperature will help to caramelize the avocado flesh and give it a slightly smoky flavor. Roast the avocados at 425 degrees Fahrenheit for 15-20 minutes, or until they are slightly browned and tender.
Stuff the avocados with chicken: Once the avocados are roasted, stuff them with cooked chicken. You can use any type of cooked chicken you like, such as rotisserie chicken, grilled chicken, or baked chicken. Shred the chicken into small pieces before stuffing it into the avocados.
Top the avocados with cheese: Top the stuffed avocados with shredded cheddar cheese or crumbled feta cheese. The cheese will melt and become gooey when it is baked.
Bake the avocados until the cheese is melted: Bake the stuffed avocados at 350 degrees Fahrenheit for 10-15 minutes, or until the cheese is melted and bubbly.
Serve the avocados immediately: Serve the stuffed avocados immediately, while they are still hot. They can be served as an appetizer, main course, or side dish.

Conclusion:

Peter's whole roasted avocado chicken is a delicious and easy-to-make dish that is perfect for any occasion. The avocados are roasted until they are slightly browned and tender, and then stuffed with cooked chicken and cheese. The dish is then baked until the cheese is melted and bubbly. The result is a creamy, flavorful, and satisfying dish that is sure to please everyone at the table.