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Pollo a la Brasa Recipe (Peruvian Roast Chicken)

Pollo a la Brasa Recipe (Peruvian Roast Chicken)

Pollo a la Brasa is a marinated, crispy-skinned, roasted chicken that is a taste explosion. Enjoy this Peruvian classic with fries and dipping sauce.
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Prep Time 30 minutes
Cook Time 2 hours
Marinating Time 12 hours
Total Time 14 hours 30 minutes
Course lunch, Main Course
Cuisine Peruvian
Servings 4 people
Calories 1061.18 kcal

Equipment

  • Large bowl
  • baking pan

Ingredients
  

Marinade

  • 1 whole chicken giblets removed
  • 0.5 cup plain vinegar
  • 0.5 cup ground ají panca chilli pepper
  • 0.5 cup freshly made garlic paste
  • 0.5 cup dark soy sauce
  • 0.5 cup vegetable oil for the marinade
  • 1 cup black beer such as Cusqueña Negra (optional)
  • Salt to taste
  • ground black pepper to taste
  • cumin to taste

Fries and Salad

  • 6 large white cooking potatoes peeled and cut into thick fries
  • 2 cups vegetable oil to fry the potatoes
  • 1 small head iceberg lettuce washed and roughly chopped
  • 3 medium tomatoes sliced
  • 0.5 cucumber cucumber peeled and sliced
  • 0.5 cup salad dressing of your choice
  • 5 tablespoon Dipping sauces Mayonnaise, ketchup, mustard, and ají chili pepper dip to serve

Aji Amarillo Sauce

  • 1 large aji amarillo pepper or 2 tablespoon paste
  • 0.33 cup queso fresco
  • 0.25 cup vegetable oil
  • 1 large garlic clove
  • 3 tablespoon lime juice
  • 0.5 teaspoon huacatay paste
  • 1 pinch sugar
  • pepper to taste

Instructions
 

Preparation

  • On the night before roasting, add dry ground ingredients to a bowl.
  • Combine all the ingredients for the marinade (vinegar, soy sauce, vegetable oil, black beer, ground ají panca chilli pepper, garlic, coarse salt, pepper and cumin) in a large bowl and mix well.
  • Place the chicken in a large baking tray or bowl, pour the marinade over it, ensuring it covers all parts of the chicken, and leave in the fridge overnight to marinate.

Cooking

  • (Day of roasting) Take the chicken out of the fridge, spread the marinade over the chicken one last time and place into a baking pan, adding 1 inch of water to avoid drying out. Pre-heat the oven at 390°F (200 °C) for 10 minutes and place the tray with the chicken in the middle. Bake for 2 hours or until cooked and the skin is crispy.
  • About 30 minutes before the chicken is ready, fry the potatoes in plenty of vegetable oil until golden brown. Place on kitchen towel to absorb excess oil. Add salt to taste.
  • Toss the lettuce, tomato, and cucumber with your salad dressing of choice.
  • When the chicken is ready, cut into individual pieces (usually quartered) and serve with the fries, salad, and dipping sauces.
  • Enjoy your Peruvian classic roast dinner!

Aji Amarillo Sauce Preparation

  • Put all ingredients in a food processor and whizz it around for a few seconds.

Notes

Step 1 and 2 have to be completed the day before cooking the chicken to marinate overnight. Aji amarillo sauce is versatile and delicious, and may not be easy to find outside of Peru.

Nutrition

Serving: 200gCalories: 1061.18kcalCarbohydrates: 25.8gProtein: 43.06gFat: 86.75gSaturated Fat: 42.3gCholesterol: 150.18mgSodium: 2179.39mgPotassium: 1024.83mgFiber: 3.48gSugar: 9.82gVitamin A: 1647.18IUVitamin C: 55.33mgCalcium: 115.77mgIron: 3.89mg
Keyword chicken, rotisserie
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