Beginner
Brazilian
Pão de Queijo (Cheese Bread)
Source: Traditional
45 min690 kcal
VegetarianGluten-free
Pollo a la Brasa
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.
Source
Recipe by Peruvian criollo kitchens · 🏺 Traditional · 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.
Watch it being made · 3 videos
⏱ 120 min🍽 4 servings🔥 680 kcal🇵🇪 Peru🌶️
HalalGluten-freeDairy-freeNut-free
Steps
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.
💡 Tips
- 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.
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