peruvian chicken - pollo a la brasa
Peruvian chicken or pollo a la brasa is one of the world's great roast chicken dinners.
- 2 tbsp aji amarillo paste - Peruvian chili paste
- 1 tbsp cumin powder
- 1 tbsp paprika
- 1 tbsp soy sauce
- 1 tbsp cider vinegar
- 1 tsp oregano
- 1/2 tsp black pepper
- 1/2 tsp granulated garlic
- 1/2 tsp salt
- 3 tbsp neutral oil
- enough water to form a smooth paste
Aji Verde - Peruvian green dipping sauce
- 1 cup cilantro leaves - stems are OK mixed in here
- 1/2 cup mayonnaise
- 1 tbsp Aji amarillo paste
- 1 jalapeno seeded and chopped
- 1 clove garlic
- 2 tbsp neutral oil
- 1/2 tsp kosher salt
- juice of 1/2 lime
Peruvian chicken - pollo a la brasa
- 1 3-4 lb chicken
- the marinade
- Aji verde, cilantro and lime to serve
Combine all the marinade ingredients. Stir to combine.
Combine the Aji Verde ingredients in a blender or food processor. If blending, put the liquid ingredients in the first. Layer in the jalapeño, garlic and cilantro last. Blend to combine. Set aside.
Spatchcock the chicken. That's not a big deal. Just cut out the backbone (that's the part opposite the breasts). Open up the bird on a cutting board and push down hard on the breast. Easy. Check out the video to see what it looks like.
Coat the chicken well with the marinade. You should have lots. Get some on the inside surface as well. Refrigerate a minimum of 1 hour. You can go up to 12 hours.
Pre-heat your oven to 350F. I know I usually suggest higher but in the case the chicken will get too brown.
Place the chicken on a baking sheet or large skillet and roast until the thigh reaches an internal temperature of 175F. This takes 45 minutes to 1 hour. Remove from oven and let rest 10 minutes.
Optionally there is a lot of goodness in the bottom of your baking dish. You can spoon off the fat and deglaze with a little chicken stock. To deglaze heat up the pan and add the stock. Stir to get the brown bits to dissolve. This makes a nice little pan sauce. Adds a nice extra flavour boost for a change.
To serve, carve the chicken up into pieces. Split each breast half in half again (so you have 4 pieces). Cut off the wings. Split the thighs from the drumsticks. Serve with a drizzle of aji verde and pass the extra along side.
Serving: 4servings | Calories: 378kcal | Carbohydrates: 6g | Protein: 1g | Fat: 39g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 1019mg | Potassium: 143mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1200IU | Vitamin C: 7.5mg | Calcium: 25mg | Iron: 1.7mg