Mouthwatering Pollo a La Brasa Recipe from Peru
Are you craving a delicious and flavorful meal that will transport your taste buds to Peru? Look no further than Pollo a La Brasa, the beloved Peruvian roasted chicken dish that is one of the country’s most consumed dishes.
This recipe has become famous all over the world for its perfect combination of spices and herbs like cumin, garlic, and yellow chiles, as well as its unique Peruvian green sauce, Aji Verde.
I have honed my skills as a chef specializing in both Brazilian and American cuisine, and I am excited to share with you my recipe for Pollo a La Brasa. So get ready to taste the juicy and tender flavors of this iconic dish from Peru that will instantly take you on a virtual trip to South America.
Why You’ll Love This Recipe
Get ready to have your taste buds transported to the vibrant streets of Peru with this delicious Pollo a La Brasa recipe! If you’re a fan of roasted chicken or grilled chicken, then you’re going to love this traditional Peruvian chicken dish. Trust me when I say that this is one of the most consumed dishes in Peru, and for a good reason.
What sets Pollo a La Brasa apart from your average roast chicken recipe is the delicious blend of spices and ingredients that give it its signature flavor. The blend of cumin, paprika, garlic, and yellow chiles creates a unique and aromatic seasoning mix that will leave your mouth watering.
At the heart of this recipe is the succulent chicken – bone-in, skin-on – roasted to perfection in a rotisserie oven La Brasa-style. The soy sauce and lime juice marinade seeps into the meat during roasting, making each bite flavorful and juicy.
But that’s not all; we haven’t even talked about the green sauce yet! The aji verde sauce made with yellow chile peppers, cilantro, garlic, and lime juice is the perfect spicy complement to the roasted chicken. Trust me; you’ll want to put it on everything!
Not only is this recipe bursting with flavor, but it’s also quite easy to make. You can easily whip it up at home for a weeknight dinner or impress guests with an authentic Peruvian dish at your next gathering.
Give this Pollo a La Brasa recipe a try, and you’ll see why it’s one of Peru’s most popular dishes. It’s like taking your taste buds on a vacation to Peru without ever having to leave your kitchen!
Ingredient List
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1 whole chicken (about 4 pounds), bone-in and skin-on
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2 tablespoons olive oil
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2 garlic cloves, finely chopped
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1 tablespoon ground cumin
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1 tablespoon paprika
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1 tablespoon of ground black pepper
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1 tablespoon salt
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1/2 cup soy sauce
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2 teaspoons aji amarillo paste or chopped yellow chiles
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2 tablespoons vegetable oil
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juice of one lime
For the Green Sauce (Aji Verde):
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3/4 cup mayonnaise
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1/2 cup chopped cilantro leaves
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2 tablespoons vegetable oil
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2 garlic cloves, roughly chopped
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juice of one lime
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salt and pepper to taste
The Recipe How-To
Now that we have gathered all the necessary ingredients, pre-heated La Brasa or oven to 425°F (220°C), and prepared the chicken, we can proceed with cooking.
Step 1: Make the marinade
In a bowl, mix ½ cup of olive oil, 2 tablespoons of soy sauce, 2 tablespoons of lime juice, 3 garlic cloves (minced), 1 tablespoon of ground cumin, and 1 tablespoon of paprika. Whisk until well combined.
Step 2: Marinate the chicken
Rub the marinade all over the chicken pollo. Don’t forget to marinate under the skin and inside the cavity as well. Place it on a roasting tray or in your grill if using La Brasa. Let it marinate for at least 30 minutes or overnight in the refrigerator.
Tip: Using a plastic bag to marinate the chicken is a great way to ensure that every area is coated evenly.
Step 3: Cook the chicken
Roast in the oven for around an hour and a half or until cooked through. If using La Brasa, cook for about 1 hour or until slightly charred and crispy on the outside.
Tip: To avoid drying out your chicken, make sure to baste regularly with pan drippings or reserved marinade during roasting.
Step 4: Prepare Aji Verde and Aji Amarillo Sauce for Serving
While the chicken is roasting/grilling, let’s prepare two classic Peruvian sauces – Aji Verde (green sauce) and Aji Amarillo (yellow chili paste). Here’s how:
For Aji Verde:
Blend 2 yellow chiles (seeds removed), 1 garlic clove, one cup of cilantro leaves, one fourth cup of vegetable oil, two teaspoons of lime juice, one-fourth cup of mayonnaise, and salt to taste until smooth.
For Aji Amarillo:
In a blender, combine 2 tablespoons of Amarillo paste with 2 cloves finely minced garlic and ½ cup of vegetable oil. Pulse until the mixture has a smooth consistency.
Step 5: Serve
Once the chicken is done, let it rest for a few minutes before carving and serving with the two Peruvian sauces on the side. If you’re feeling brave, try it with some aji amarillo or aji verde for an extra spicy kick!
This recipe for Pollo a La Brasa (Peruvian Roast Chicken) is one I personally love to cook at home. It’s straightforward enough to make on any given weeknight or weekend dinner with family and friends. Enjoy!
Substitutions and Variations
If you’re looking to mix things up a bit, there are several substitutions and variations you can try with this Pollo a La Brasa recipe. Here are a few ideas:
– Instead of chicken thighs or breasts, you can use a whole chicken. This will give you the most authentic Peruvian chicken experience.
– If you’re in a hurry, you can substitute rotisserie chicken for the whole chicken. This will cut your cooking time significantly and still deliver the same delicious flavor.
– For those who prefer spicier food, add more yellow chiles or aji amarillo paste to the marinade. You could also try adding some red pepper flakes to the spice mix.
– If you don’t have cumin paprika on hand, use regular paprika instead. It won’t impact the flavor too much in this particular recipe.
– A popular Peruvian condiment is ‘aji verde’ or green sauce, which is made with cilantro, garlic, jalapeños, oil and lime juice. You can serve it alongside your Pollo a La Brasa to give it some extra zing.
– Finally, if you want to change up the pairing of this dish, consider serving it with some roasted vegetables or a side salad instead of rice.
Overall, there are plenty of ways to customize this dish to suit your taste buds or dietary restrictions. Whether you want to add more heat, swap out ingredients or serve it with different sides – feel free to experiment until you find the perfect combination for you!
Serving and Pairing
Once your Pollo a La Brasa is cooked and ready to serve, it’s important to choose the best way to present this delicious dish. The Pollo a La Brasa pairs well with a variety of sides and sauces, which makes it perfect for any occasion.
I recommend serving your Pollo a La Brasa with traditional Peruvian sides such as white rice, French fries or roasted corn on the cob. Additionally, you can create a tasty dipping sauce by combining mayonnaise, garlic and lime juice. For those who like spicy foods, green or yellow chili sauces like aji verde or aji amarillo are great condiments that add an extra burst of flavor to every bite.
If you’re looking for something more adventurous, you could try pairing the Pollo a La Brasa with some refreshing beverages that enhance its flavors. For example, tropical cocktails like a Pisco Sour or Inca Kola can be the perfect complement for this dish. If you prefer beer, I suggest trying out Cusqueña or Cristal: two popular Peruvian beers that can refresh your palate while you enjoy your meal.
For a healthier option or if you want to incorporate more vegetables in your diet, consider serving your chicken with grilled or roasted veggies such as asparagus, zucchini or bell peppers. This combination will create a well-balanced meal that’s both delicious and nutritious.
Overall, there’s no wrong way to serve and pair Pollo a La Brasa. Whether you like spicy sauces or refreshing drinks, this dish is sure to satisfy all taste buds!
Make-Ahead, Storing and Reheating
One of the best things about Pollo a La Brasa is that it is a dish that can be made ahead of time and still tastes delicious when reheated. This means that you can prepare the chicken hours in advance or even the day before your event and simply store it in your refrigerator until you are ready to serve.
To make-ahead, prepare the chicken as per the recipe instructions and allow it to cool down at room temperature. Once cooled, store it in an airtight container and refrigerate for up to two days.
When it comes to reheating, there are several ways to achieve fantastic results. One popular method is to reheat the chicken in an oven by placing it on an oven-safe dish or baking sheet and heating at 350°F for 10-15 minutes or until warmed through. You may also cover the dish with aluminum foil to avoid drying out the meat.
Another option is to use a microwave, although this can result in slightly uneven reheating. The chicken should be heated for 1-2 minutes on high heat per serving.
If you don’t have access to an oven or microwave, you can also reheat the chicken using a stovetop method. Heat up one tablespoon of vegetable oil in a non-stick frying pan over medium heat, then place the chicken in the pan to heat up for 5 minutes on each side.
However, Pollo a La Brasa tastes best when served fresh from the grill or rotisserie. So, if possible, keep this dish warm until ready to serve and serve immediately for optimal enjoyment.
Tips for Perfect Results
To ensure your Pollo a La Brasa comes out perfectly every time, follow these tips and tricks:
1. Seasoning is key
To achieve the distinctive flavor of Pollo a La Brasa, seasoning is everything. Don’t skimp on the salt, garlic, cumin, and paprika to create a Peruvian-style marinade that will transport you straight to Lima.
2. Patience is a virtue
Peruvian roast chicken can take some time to cook properly, but it’s well worth the wait. To achieve crispy skin and juicy meat, use a rotisserie or roast your chicken low and slow in the oven.
3. Use high-quality ingredients
To achieve authentic flavors, it’s important to use high-quality ingredients like fresh garlic cloves, yellow chiles, lime juice, soy sauce and olive oil. Skip the store-bought rotisserie chicken for the real deal.
4. Make enough for leftovers
Pollo a La Brasa is one of those dishes that tastes even better the next day. So make sure to cook enough for leftovers or meal prep for the week ahead.
5. Don’t forget the green sauce
The secret to any good Pollo a La Brasa dish is in the green sauce! Whip up some homemade Aji Verde sauce with cilantro leaves, garlic cloves, yellow chili peppers, mayonnaise and lime juice for an explosion of flavors.
By keeping these tips in mind, you’ll be able to make a perfect batch of Pollo a La Brasa every time – whether you’re cooking for family or impressing guests at your next dinner party.
FAQ
As we conclude this recipe article, I wanted to address some of the frequently asked questions (FAQ) that you may have regarding Pollo a La Brasa recipe. Many people have variations of this dish or questions regarding the ingredients and cooking techniques. It is my pleasure to answer these questions to ensure that you can make this dish with ease and confidence. So, without further ado, let’s dive into the most commonly asked questions about this delicious Peruvian dish!
What is Pollo a la Brasa in english?
If you’re in the mood for a flavorful meal, why not try making pollo a la brasa? This Latin-style rotisserie chicken is a delicious homestyle option that is sure to impress your dinner guests.
What is the day of Pollo a la Brasa?
A widely celebrated dish in Peru is Pollo a la Brasa, which is cherished as one of their favorite dishes. This popular rotisserie chicken dish is a beloved meal that is adored by many in the country.
What is special about Peruvian chicken?
The reason behind the delectable taste of Peruvian-style rotisserie chicken lies in the special spice rub utilized. The rub not only enhances the flavor but also aids in forming a thick and moist coating that effectively preserves the juices. Consequently, the end product is a chicken with a crispy crust that is packed with an explosion of flavors and extremely moist.
What country is Pollo a la Brasa from?
Peruvian roasted chicken or pollo a la brasa is a widely popular dish in Peru. Despite its widespread consumption, the dish is a relatively modern recipe, originating in the 1950s.
Bottom Line
In conclusion, Pollo a La Brasa is one of the most delicious and popular dishes in Peruvian cuisine, as well as American cuisine. This recipe is perfect for any occasion and will surely please you and your guests. I hope this article has provided you with all the necessary information to make this amazing dish yourself. Don’t forget to experiment with different variations and substitutions to make it suit your tastes perfectly. Remember, the key ingredients are lime juice, soy sauce, garlic, and chile peppers in green and yellow colors – don’t skimp on them!
With the right ingredients and techniques, you can cook the Pollo a La Brasa recipe that rivals any restaurant version. You will love the sophisticated flavors of this dish and your taste buds will thank you. Moreover, it’s a great way to impress your family and friends at your next gathering.
So what are you waiting for? Gather all the ingredients mentioned above, follow the easy-to-understand instructions carefully, take advantage of my tips and recommendations, and enjoy one of the most delectable dishes that Peru has to offer – Pollo a La Brasa!
Pollo a La Brasa Recipe
Ingredients
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 teaspoons huacatay paste
- 1 teaspoon aji yellow paste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground achiote (annato)
- 1 teaspoon minced garlic
- 3 lemons, juice of
HUACATAY CHILI (AJI DE HUACATAY)
- 125 g mirasol chiles
- 1 sprig huacatay
- saltwort, some leaves (paico)
- salt
- oil
AJI MOLIDO CHILE PASTE YELLOW
- 20 aji yellow chiles, chopped, substitute yellow wax hot chiles or 20 jalapenos
- 1/4 cup olive oil
- 1 garlic clove, minced
- 2 tablespoons vinegar
- 1 teaspoon salt
Instructions
- Rinse chicken well, inside out, cut off excess fat, tuck the wings to back of chicken.
- Mix all ingredients and make a soft paste, if necessary add some water. Rub the chickens with mixture inside and out, making sure you covered all parts of the chickens. Let stand in refrigerator for six hours before you start arraging them in the rotisserie bar of your grill.
- WHEN READY TO COOK:
- Do not use any type of wood smoker when you do Pollo a la Brasa (Rotisserie Chicken).
- You can introduce some real wood charcoals to your gas grill so it gives the charcoal flavor but NOT a smoky flavor. Even if your Grill is a Gas grill(charcoals will not last long, and will become ashes). It will take in a semi-open grill about 1 hour to 1 1/4 of an hour at medium heat (180 - 200 degrees F.) on an open Grill will take a little longer and temperature must be between 200 - 240 degrees F. Chicken should be about 12 inches away from fire at least.
- HUACATAY CHILI (AJI DE HUACATAY).
- Roast the mirasol chili whole, cut in half and remove the pips and fibers; wash and grind with the well-washed huacatay leaves and saltwort until a smooth paste results.
- Season with salt and a little oil and beat well. The sauce is then ready to serve-with potatoes, maize ears or boiled meat.
- AJI MOLIDO CHILE PASTE YELLOW.
- Remove seeds and stems. Combine all ingredient in a food processor and puree to a fine paste. This is a HOT condiment. This South American chile paste can be used as a substitute whenever fresh chiles are called for. It will keep for two weeks or more in the refrigerator. For longer storage, increase the vinegar and reduce the amount of olive oil.
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Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.