Bar Rafaeli and East-Meets-West Roast Chicken

When Marx Foods contacted me to participate in a recipe contest, I was psyched. I love cooking. I love chilies (what they specialize in). And I LOVE free stuff. You know what else I love? Breaking stereotypes. This recipe is for everyone who thought the only hot thing about being Jewish was Bar Rafaeli. This is for everyone who loves fusion dishes like Kimchi Quesadillas. This is East-meets-West Shabbat Chicken.
This roast chicken takes the flavors of Asia and Latin America and fuses them into one powerful roast chicken dish. Rice vinegar, a sweet and tangy vinegar used to give sushi rice its distinctive taste, blends with spicy Puya peppers and sweet Aji Amarillo chilies to create a sweet, hot and deep glaze for roast chicken. Fresh and pungent cilantro adds a final kick to the savory dish that is nothing like your mom’s roast chicken…unless, of course, your mom was WAY cooler than mine (sorry, Mom).
Serve it with mashed potatoes and challah at your next Shabbat dinner. It’s also delicious with coconut rice. And latkes. And I bet it would be amazing with some guacamole on a warmed flour tortilla…
So…what are you waiting for?! Time to prove that Natalie Portman isn’t the only hot Jewish dish.
2.5 Lb. whole chicken or chicken pieces
1 cup sesame oil
1 cup rice vinegar
1.5 Tbs. minced fresh, peeled ginger
1 Tbs. low sodium soy sauce
3 dried Marx Foods Puya Chiles
3 dried Marx Foods Aji Amarillo Chilies
1 cup fresh chopped cilantro leaves
2 Limes, zest and juice
1/3 cup honey
1 Tsp. togashari pepper
2 minced garlic cloves

1) Preheat your oven to 375 degrees F. 

2)Reconstitute dried chilies as according to Marx Foods website, and chop into small pieces -about 1/2 inch each. Be sure to keep the seeds. Throw away water used to reconstitute.
3)Combine all ingredients except chicken in  a large bowl and mix well. 
4)Place chicken in a large, foil lined baking sheet, skin side up and pour marinade over it, being careful to pat the peppers onto the skin of the chicken if they fall to the bottom of the dish. Once the peppers are on the chicken, they will stay put. 
5)Roast the chicken until a meat thermometer says it is done, basting every 20 minutes. Serves: 4-6.
*Disclaimer – I was sent these chilies courtesy of the company to participate in the recipe contest. The recipe is my own.*


  1. I would much rather have Fritos than Bar Rafaeli. I'm talking about the chips, of course. Or am I?…

  2. I really wanted to use the puya chiles but couldn't think of a great recipe for them. Roast chicken always feels like such an advanced recipe to me. Very gourmet.