Pollo a la Brasa (Peruvian Roasted Chicken)
Mharo Rajasthan's Recipes - Rajasthan A State in Western India
Mharo Rajasthan's Recipes - Rajasthan A State in Western India
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  • 3 of the nation’s hottest foods this year? And did you know that Pollo a la Brasa was ranked #1 as the most popular dish in Peru? There is even a designated national day for it in July! Yes, Peruvians love their famous roasted chicken, and so do we!!
  • 3 year old devour chicken as fast as he did this Pollo a la Brasa! And he kept asking for more and more! And get this: For 4 consecutive days thereafter he kept asking for more Pollo a la Brasa and was bitterly disappointed (to the point of throwing a tantrum once) when offered a substitute chicken dish! We’ve created something of a Pollo a la Brasa addict in our son and he has since been suffering withdrawal symptoms!
  • 3 key Peruvian ingredients
  • 2 chili pastes and a black mint paste from an herb indigenous to Peru
  • 425 degrees F (if using a convection oven, adjust the temperature and cooking time accordingly) and roast the chicken on the middle rack of the oven until the internal temperature of the chicken reads 160 degrees F on a meat thermometer, about an hour. If the skin begins to brown too much too fast, move the roasting pan to the bottom rack. You can also reduce the oven temperature.
  • 475 degrees F and roast the chicken for 10 minutes Reduce the heat to 325 degrees F and roast the chicken for another 15-20 minutes I couldn’t believe how much faster the chicken cooked using the convection setting. And the results were fantastic.
  • Ingredients
  • 1 whole broiler/fryer chicken (2-3 pounds) cut into pieces, or bone-in/skin-on chicken pieces of your choice
  • For the marinade
  • 2 tablespoons soy sauce
  • Juice of 2 limes 5 cloves garlic
  • 1 teaspoon fresh ginger, minced
  • ¼ cup dark beer
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 1 tablespoons huacatay paste
  • 1 tablespoon aji panca paste
  • 1½ teaspoons ground cumin
  • ¾ teaspoon ground achiote, for color (see Note)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper (more or less according to heat preference)



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