POLLO A LA BRASA - PERUVIAN ROASTED CHICKEN WITH YELLOW POTATOES
The third Sunday in July is "Pollo a la Brasa Day" in Peru (Día del Pollo a la Brasa). Like pisco and ceviche, pollo a la brass is a very important component of Peru's culinary heritage, though it is a relatively modern dish. (Peru also celebrates Pisco Sour Day in February and National Ceviche Day on June 28). Pollo a la brasa is a delectable roasted chicken flavored with uniquely Peruvian herbs and spices. it has really started to catch on in the United States, so much so that many areas have several competing restaurants. Peruvian roasted chicken is popular for a reason - the unique combination of spices gives the meat exceptional flavor. The dish has an interesting history: it was made famous by a couple of Swiss expats in the 1950's at their restaurant La Granja Azul (which is still a popular Lima restaurant). They designed and patented the mechanical spit that roasts multiple chickens simultaneously (el rotombo). Peruvian roasted chicken always comes with delicious hot pepper sauces. The red sauce typically has quite a kick, but the green sauce and the creamy yellow aji sauce tend to be milder and sweet. The green sauce is typically prepared with queso fresco or mayonnaise and the Andean herb called huacatay, or Peruvian black mint. The creamy yellow sauce is made with aji amarillo chile peppers. Pollo a la brasa always comes with sides - usually thick cut french fries, fried yuca, corn on the cob, and onion salad/relish. Some places offer tortillas and beans and rice, a more Central American touch. For the complete Peruvian experience, wash everything down with an Inca Cola. If your takeout place has desserts, be sure to try them too! Alfajores or tres leches are some of the most popular.
Provided by JackieOhNo
Categories Whole Chicken
Time 13h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brine the chicken by soaking the chicken (giblets removed) in salt water for 12 hours in the refrigerator . Remove from salt water and rinse.
- Peel and mash the garlic, and mix it with the vinegar and the vegetable oil. Stir in the chile powder, cumin, paprika, garlic salt, and soy sauce.
- Place the chicken in a ziplock bag, and pour in the marinde. Seal the back and toss to coat the chicken with the marinade.
- Marinate chicken, refrigerated, for 12-24 hours.
- Preheat oven to 375 degrees. Peel the potatoes and cut into small wedges.
- Place the potatoes in a roasting pan. Place the chicken, breast side up, on top of a rack over the potatoes.
- Roast chicken uncovered for 30-45 minutes. If the skin is getting too brown, cover loosely with foil. Flip and stir the potatoes with a spatula. Continue to roast until chicken has an internal temperature of about 165 degrees, about 1 hour and a half total oven time, depending on the size of the chicken. (Read more here about how to roast chicken).
- Remove chicken from oven and let cool for 10-15 minutes before carving.
Nutrition Facts : Calories 1094.3, Fat 67.2, SaturatedFat 17, Cholesterol 243.8, Sodium 546.5, Carbohydrate 56.1, Fiber 8.9, Sugar 4.2, Protein 64
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Birju Ram
[email protected]This is my go-to recipe for Peruvian chicken. It's always a hit with my family and friends. I love the crispy skin and the flavorful meat.
Rk Bro
[email protected]This recipe is a bit bland for my taste. I would recommend adding more spices and herbs to the marinade.
Taijul Islam ALamim
[email protected]I'm not a big fan of Peruvian food, but I really enjoyed this recipe. The chicken was moist and flavorful, and the potatoes were perfectly roasted. I would definitely make this again.
George Duvenage
[email protected]This recipe is a bit time-consuming, but it's worth it. The chicken is so flavorful and tender. I highly recommend this recipe for a special occasion dinner.
hyder Tanwari
[email protected]I've made this recipe several times and it's always a hit. The chicken is so moist and flavorful, and the potatoes are perfectly roasted. I highly recommend this recipe!
Sandra Brown
[email protected]This recipe is a bit spicy for my taste, but it's still very good. I would recommend using less chili powder if you don't like spicy food.
Farid Ahmad
[email protected]I made this recipe for a potluck and it was a huge hit! Everyone loved the chicken and potatoes. I will definitely be making this again.
Presh Beauty
[email protected]I followed the recipe exactly and the chicken turned out perfectly. The skin was crispy and the meat was juicy and flavorful. I highly recommend this recipe!
Lynne Paget
[email protected]This chicken is amazing! The flavor is incredible and the meat is so moist. I will definitely be making this again.
david do
[email protected]I made this recipe for my family and they loved it! The chicken was so tender and juicy, and the potatoes were perfectly roasted. I will definitely be making this again.
Eri Imolee
[email protected]This recipe is a bit time-consuming, but it's worth it. The chicken is so flavorful and juicy. I highly recommend this recipe for a special occasion dinner.
Andrews Fankoro
[email protected]This dish was a hit at my last party. Everyone raved about the chicken and potatoes. I'll definitely be making this again for my next party.
Md Afnan
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it. The chicken was amazing! I loved the combination of spices and herbs. I will definitely be making this again.
HAMZEH YT
[email protected]I've tried many Peruvian chicken recipes, but this one is by far the best. The marinade is so flavorful, and the chicken is cooked to perfection. I highly recommend this recipe!
Md Abdul Awal
[email protected]This chicken recipe is a real winner! The flavors are incredible, and the chicken is so moist and tender. I especially love the crispy skin. I'll definitely be making this again.