Pollo a la Brasa

Acerca de esta receta

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 wholepollo (1,5-2 kg)
• 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 tbspPasta de ají panca peruano (o pimentón ahumado)
• 1 tspground turmeric
• 1 tbspsalt
• 1 tspblack pepper
• 3 tbspolive oil
• 1 cuphojas de cilantro fresco
• 1 cuphojas frescas de albahaca o huacatay
• 3jalapeños, sin semillas
• 2 tbsppasta de ají amarillo
• 1/2 cupmayonnaise
• 1/4 cupsour cream
• 2 clovesajo (para salsa)
• 1 tbspjugo de lima (para salsa)
• 1/2 tspsal (para salsa)

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

   marinar pollo

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

   Un marinado más prolongado, idealmente durante la noche, proporciona un sabor y color notablemente más intensos.

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.

   Si la piel se oscurece demasiado rápido, cúbrala sin apretar con papel de aluminio y retírela durante los últimos minutos para que vuelva a estar crujiente.

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.

• •

  Asa o asa el ave sobre carbón para obtener el sabor ahumado más auténtico.

• •

  Spatchcock el pollo para asarlo más plano y más rápido con una piel extra crujiente.

Almacenamiento

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

Preguntas frecuentes