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 abundance of history , culture and natural beauty of the land 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 .
To Peru !!!