Pollo a la Brasa

Name: Pollo a la Brasa
Total time: 2 h
Yield: 4
Cuisine: Peruvian
Ingredients: 1.6 kg Whole chicken; 80 ml Soy sauce; 60 ml Red wine vinegar; 3 tbsp Ají panca paste; 8 cloves Garlic, crushed; 1 tbsp Ground cumin; 1 tbsp Dried oregano; 1 tbsp Paprika; 3 tbsp Lime juice; 3 tbsp Oil; 2.5 tsp Salt; 1.5 tsp Black pepper; 800 g, 1 Chips and a green salad to serve

Whole chicken marinated in soy sauce, dark beer or vinegar, cumin, garlic and ají panca and roasted until the skin goes almost black — served with chips, salad and three sauces.

Quelle

Rezept von Peruvian criollo kitchens · 🏺 Traditionell · Lima's home cooking — Spanish technique, Andean potatoes and chillies, and whatever the port brought in, cooked together for four hundred years.

Peruvian · charcoal chicken — An ownerless traditional dish, so no cook is credited. The cited article confirms the marinated, blackened rotisserie chicken and its standing in Peruvian cuisine. Quantities, the alcohol-free substitution and the oven timings are this book's own.

Hintergrund auf Wikipedia ↗

Zubereitung im Video · 3 Videos

Feast with Pete Alex Rios Cook With Leo

⏱ 120 Min.🍽 4 Portionen🔥 680 kcal🇵🇪 Peru🌶️

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Zubereitung

Mix everything except the chicken into a marinade.
Rub it all over the chicken and under the skin of the breast and thighs, then refrigerate at least 6 hours, ideally overnight.
💡 Under the skin is the step that matters. Marinade on the outside seasons the skin; marinade under it seasons the meat.
Take it out of the fridge 1 hour before cooking and let it come to room temperature.
Roast at 200°C for 25 minutes, then turn down to 180°C for a further 50 minutes, basting twice.
Turn the oven up to 220°C for the last 10 minutes to darken the skin. It should be very dark brown, close to black at the edges.
💡 Dark is correct. The soy sauce and ají panca are meant to take the skin almost black — a pale golden bird has not been cooked long enough.
Rest 10 minutes, joint it, and serve with chips, salad and green sauce.

💡 Tipps

It is Peru's most-eaten restaurant dish and there is a national day for it — the third Sunday in July.
The green sauce — huacatay, ají amarillo, mayonnaise and lime — is not optional to a Peruvian and is worth making.
A rotisserie is the original and an oven is a fair copy. What you cannot skip is the overnight marinade.