This is a popular Peruvian dish – and as with any regional dish there are many variations of the theme. It is a delicious roast chicken with crispy skin and tender , flavorful and juicy meat. A side of potatoes (preferably fries ! ) and a sauce with fresh chilies are all you need with it ! The fries were missing in action – so we decided to go healthy :-).
One day I plan to visit Peru, walk among the ruins of Machu Pichu , admire the floating islands , and to gaze at the majestic mountains . But for now I have to content with admiring the cuisine from afar. Suffice to say that we were very pleased to discover a couple of restaurants offering authentic Peruvian dishes. From there it was a natural progression for my son to choose to prepare a Peruvian dish as part of his Spanish class project. We decided to make one of our favorites – Pollo A La Brasa or the roast chicken..
We had this dish many times and it is absolutely delicious . Soy sauce in the ingredient list was a surprise to us , until we realized that about 20% of the Peruvian population is of Asian origin. The combination soy sauce, lemon , garlic, paprika and cumin speaks of the blends of cultures and cuisines and makes extremely tender and flavorful chicken . One day near Machu Pichu we will have Pollo A La Brasa and Lomo Saltado while admiring the natural beauty of the land and marveling at the history and culture, but until then ..
This is a very easy to make and budget friendly dish as well 🙂 . All you need to do is to combine all the marinade ingredients in a blender or food processor and blend smooth. Which is easier than writing this post considering that the only chunky ingredient is garlic .
Clean and pat dry the chicken . The chicken stays juicy with the skin on. Rub the marinade all over the chicken and set aside for at least 30 minutes. For longer marination place the chicken in the fridge.
Pre-heat the oven to 500°F . Remove the chicken pieces from the marinade . Rub off any excess and place them on a roasting rack . Bake for 30 minutes. The juices should run clear by now. If needed use a meat thermometer to determine if the meat is cooked enough . Cover with foil and let rest for 15 minutes before serving .
Pollo A La Brasa
- 1 Whole Chicken Cut Up about 31/2 lbs
- 1/4 C Soy Sauce Low Sodium
- 5- 7 Cloves Garlic
- 2 Tbsp Lemon
- 2 Tsp Cumin Powder
- 1 Tsp Oregano
- 1 Tsp Paprika
- 1/2 Tsp Black Pepper
- 1 Tsp Vegetable Oil
- 1 Tsp Salt to Taste
- Clean and pat dry the chicken.
- Place all the remaining ingredients in a blender and blend till smooth.
- Pour the marinade over the chicken and rub well. Marinate for at least 30 minutes.
- Pre-heat the oven to 500°F (260°C).
- Take the chicken out of the marinate. Shake off the excess. Place the a roasting rack over the pan and arrange the chicken pieces over it. Bake for 30 minutes on the center rack of the oven. If the chicken seems to brown too fast reduce the temperature to 450°F or lower and cover he chicken with aluminum foil.
- Chicken is cooked through when the juices run clear and the internal temperature has reached 160°F (71°C). Remove from the oven and let rest for 15 minutes before serving .
Important: Values are only estimates. Actuals vary depending on ingredients and serving size.
And there it is – Pollo A La Brasa – simple , delicious !
Usually this is served with a green sauce – the Peruvian Aji Verde . I did not have the ingredients for it , so we had a simple cilantro dip made with cilantro, lemon juice,salt green chilies and garlic.
To Peru !!!
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