Craving a taste of Peru? Look no further than this authentic Pollo a la Brasa recipe, a culinary masterpiece that will transport your taste buds straight to the heart of South America. Pollo a la brasa, meaning ‘roast chicken’ in Spanish, is a Peruvian national dish celebrated for its juicy, flavorful chicken marinated in a vibrant blend of aji panca peppers, garlic, and other aromatic spices. This recipe breaks down the process step-by-step, making it achievable even for beginner cooks. Get ready to experience the irresistible taste of perfectly roasted Peruvian chicken!
| Category | Value |
|---|---|
| Preparation Time | 30 minutes |
| Cooking Time | 1 hour 15 minutes |
| Servings | 4 servings |
| Difficulty | Medium |
| Ingredient | Quantity |
|---|---|
| Whole chicken (about 3-4 lbs) | 1 |
| Aji panca paste | 1/4 cup |
| Soy sauce | 1/4 cup |
| Garlic, minced | 6 cloves |
| Cumin | 1 tbsp |
| Oregano | 1 tbsp |
| Paprika | 1 tbsp |
| Black pepper | 1 tsp |
| Salt | 1 tbsp |
| Olive oil | 2 tbsp |
Cooking Instructions
- Pat the chicken dry and place it in a large bowl.
- In a separate bowl, whisk together the aji panca paste, soy sauce, minced garlic, cumin, oregano, paprika, black pepper, and salt.
- Pour the marinade over the chicken, ensuring it’s evenly coated. Use your hands to massage the marinade into the chicken, ensuring it penetrates the skin and meat thoroughly. This is crucial for a flavorful Pollo a la brasa.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for maximum flavor absorption. The longer the Pollo a la brasa marinates, the more intense the flavor will be.
- Preheat your oven to 375°F (190°C). If using a rotisserie, preheat according to the manufacturer’s instructions. The Pollo a la brasa is best cooked using a rotisserie for that signature crispy skin.
- Place the marinated chicken on a roasting rack or onto your rotisserie. If roasting, drizzle with olive oil.
- Roast the chicken for approximately 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). For a rotisserie, follow the manufacturer’s instructions on cooking times. Keep an eye on your Pollo a la brasa to ensure it cooks evenly and doesn’t burn.
- Once cooked, let the Pollo a la brasa rest for 10-15 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Tips for the Perfect Pollo a la Brasa:
- For a crispier skin, increase the oven temperature to 400°F (200°C) during the last 15-20 minutes of cooking.
- If you don’t have aji panca paste, you can substitute with another type of Peruvian chili paste or a blend of ancho chili powder and chipotle powder.
- Serve your Pollo a la brasa with traditional Peruvian sides like papas fritas (French fries), ensalada criolla (a refreshing Peruvian salad), and salsa criolla.
- Don’t forget to enjoy the delicious leftover marinade – you can use it to baste the chicken during roasting for enhanced flavor.
- This recipe produces a wonderful, juicy Pollo a la brasa; however, adjusting cooking times may be necessary depending on the size of your chicken.
Enjoy your delicious homemade Peruvian Pollo a la Brasa!
