Pollo A La Brasa – Peruvian Roast Chicken

Pollo A La Brasa
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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 ..
Pollo A La Brasa

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.
Making Pollo A La Brasa

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

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 4 Servings

Pollo A La Brasa

Ingredients

Chicken - 1 Whole cut up (about 31/2 lbs)
Soy Sauce - 1/4 C (Low Sodium)
Garlic - 5-7 Cloves
Lemon - 2 Tbsp
Cumin Powder- 2 Tsp
Oregano - 1 Tsp
Paprika - 1 Tsp
Black Pepper - 1/2 Tsp
Vegetable Oil - 1 tsp
Salt - 1 Tsp (to Taste)

Instructions

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 .

Notes

If you are making a whole roasted chicken - marinate longer .Preferably overnight in the fridge .

https://oventales.com/peruvian-roast-chicken/

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 !!!

Pollo A La Brasa

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7 thoughts on “Pollo A La Brasa – Peruvian Roast Chicken

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