Pollo a la Brasa

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Pollo a la Brasa is Peru's most popular dish — whole chicken marinated in a complex blend of soy sauce, beer, garlic, cumin, and Peruvian peppers, then roasted until the skin is mahogany-crisp and the meat is intensely flavorful. Served with classic sides — French fries, salad, and the legendary aji verde (green sauce). It's such a beloved dish that Peru declared a national 'Pollo a la Brasa Day' (third Sunday of July).

Ingredientes

Sirve 4

• 1 wholechicken (1.5-2kg)
• 1/4 cupsoy sauce
• 1/4 cupbeer (lager)
• 1/4 cuplime juice
• 8 clovesgarlic, minced
• 2 tbspground cumin
• 2 tbspsmoked paprika
• 1 tbspdried oregano
• 1 tbspPeruvian aji panca paste (or smoked paprika)
• 1 tspground turmeric
• 1 tbspsalt
• 1 tspblack pepper
• 3 tbspolive oil
• 1 cupfresh cilantro leaves
• 1 cupfresh basil or huacatay leaves
• 3jalapeños, seeded
• 2 tbspaji amarillo paste
• 1/2 cupmayonnaise
• 1/4 cupsour cream
• 2 clovesgarlic (for sauce)
• 1 tbsplime juice (for sauce)
• 1/2 tspsalt (for sauce)

Instrucciones

1. 1

   Make marinade

   Whisk soy sauce, beer, lime juice, garlic, cumin, paprika, oregano, aji panca, turmeric, salt, pepper, and olive oil.

2. 2

   Marinate chicken

   Place chicken in large zip bag or dish. Pour marinade over, ensuring it gets under skin. Marinate 4-24 hours, refrigerated.

   Longer marinating, ideally overnight, gives noticeably deeper flavor and color.

3. 3

   Make aji verde

   Blend cilantro, basil, jalapeños, aji amarillo, mayo, sour cream, garlic, lime juice, and salt until smooth and bright green. Refrigerate until serving.

4. 4

   Set up roasting

   Place chicken breast-side up on rack in roasting pan. Pour any remaining marinade over.

5. 5

   Roast

   Roast at 200°C for 65-75 minutes until skin is mahogany-crisp and internal temp reaches 75°C in thigh.

   If the skin darkens too fast, tent loosely with foil and remove it for the final minutes to re-crisp.

6. 6

   Baste

   Baste 2-3 times during roasting with pan juices for shiny, crisp skin.

7. 7

   Rest

   Rest chicken 15 minutes before carving.

8. 8

   Serve

   Carve chicken. Serve with French fries, simple salad, and bowl of aji verde for dipping.

Variaciones

• •

  Use chicken thighs only for faster cooking.

• •

  Add yellow potatoes to roasting pan for one-pot meal.

Almacenamiento

Refrigerate up to 4 days. Aji verde keeps 1 week.

Preguntas frecuentes