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!!
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!
pastes and a black mint paste from an herb indigenous to Peru
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.
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.
broiler/fryer chicken (2-3 pounds) cut into pieces, or bone-in/skin-on chicken pieces of your choice
For the marinade
Juice of 2 limes 5 cloves garlic
fresh ginger, minced
extra virgin olive oil
aji panca paste
ground achiote, for color (see Note)
freshly ground black pepper
cayenne pepper (more or less according to heat preference)
Not just any boring type of roast chicken but this one has so many delicious flavors. I have been readingmany food blogs over the pastyearandabouta month ago I cameacross one called "My Colombian Recipes" written by awomannamedErica who is from Colombia
Hoy vamosaprepararunareceta de pollo muy especialya que vamosahacerunareceta de polloalabrasaperuano, un asado de pollo que queda muy crujiente en su parte exterior, muy jugoso en su interior y con un saborespeciado que seguro que os resultaráinolvidable
Luckily, I found this roasted chicken recipe in Tyler Florence’s cookbook, Dinner at my Place. I spent Saturday morning curled up in front of the fire, with a hot latte in my hand, while readinga pile of cookbooks I checked out from the library