Pollo a La Brasa the Ultimate Peruvian Roasted Chicken
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Pollo a la Brasa: The Ultimate Peruvian Roasted Chicken
Ever walked past a street vendor and the smell just grabs you? That's how I feel about peru chicken , or as it's known in Peru, Pollo a la Brasa recipe .
Honestly, it's the best chicken marinade I've ever tried! It's like Nando's, but way more authentic.
What's the Deal with Pollo a la Brasa?
This isn't just any roasted chicken recipe . Pollo a la Brasa, or Peruvian Roasted Chicken, is a culinary icon of Peru.
It's famous for its juicy meat and deeply flavorful, spice rubbed skin. We're bringing that Authentic Peruvian cuisine right to your kitchen! Think South American chicken at its absolute finest.
This Pollo a la Brasa recipe is rated medium difficulty. Marinating takes time, and you gotta pay attention to your technique.
The taste is worth it though! This recipe will feed 4-6 people. Perfect for a family dinner or a small gathering.
Forget take out, this is the real deal.
Why You Need This Chicken In Your Life
One word: Flavor! The Peruvian marinade is packed with vibrant spices. Plus, chicken is a great source of lean protein.
This pollo a la brasa recipe is the dish for a weekend BBQ. It’s different, exciting, and everyone loves it.
I love to serve it with Aji Verde sauce for extra zing. It is totally optional in this recipe though.
Honestly, I'd take Inca Kola pairing to get the real Peruvian experience.
Now, let's get to the good stuff. We're diving into the ingredients for this amazing peru chicken ! Ready to be transported to the streets of Peru?
Ingredients & Equipment: Let's Get This Pollo a la Brasa Party Started!
Alright, bestie, let's gather what we need for this Pollo a la Brasa recipe . Seriously, you are going to LOVE this South American chicken .
It is way better than anything you can order. Trust me!
Main Ingredients For Your Peruvian Masterpiece
Okay, pay attention now! This part is important for an authentic Peruvian cuisine experience:
- 1 whole chicken (about 3-4 lbs / 1.3 - 1.8 kg ), organic is best if you can swing it.
- 2 tbsp (30 ml) vegetable oil.
- 1 large onion , roughly chopped (about 1 cup / 150g ).
- 4 cloves garlic , minced (about 1 tbsp / 15g ). Don't skimp on the garlic!
- 2 tbsp (30 ml) soy sauce.
- 2 tbsp (30 ml) red wine vinegar.
- 1 tbsp (15 ml) aji panca paste (or sub 1 tbsp smoked paprika + ½ tsp cayenne pepper).
- 1 tbsp (15 ml) ground cumin.
- 1 tbsp (15 ml) paprika.
- 1 tsp (5 ml) dried oregano.
- 1 tsp (5 ml) ground black pepper.
- ½ tsp (2.5 ml) ground turmeric.
- ½ tsp (2.5 ml) ground coriander.
- 1 lime , juiced (about 2 tbsp / 30 ml ).
- 1 tbsp (15 g) kosher salt.
For the chicken, look for one that isn't pale and sad-looking. A good Pollo a la Brasa starts with a decent bird, you know? I swear by organic, but honestly, get what you can afford.
Oh, and make sure your spices are fresh! Old spices equal bleh chicken.
Seasoning Notes for the Best Chicken Marinade
The key to amazing Peruvian marinade is the balance of spices. Cumin, paprika, and oregano are Peruvian spices MVPs. Don't be scared to experiment a little! If you can't find aji panca paste, that smoked paprika and cayenne sub will do the trick.
For flavor enhancers, that lime juice really brightens everything up. It's like sunshine in a marinade! Honestly, I sometimes add a splash more. Just saying!
Equipment Needed for Roasting
You really don't need fancy gadgets. Just these essentials:
- Large bowl or zip-top bag.
- Roasting pan.
- Kitchen twine (optional, for trussing).
- Meat thermometer.
Instead of a roasting pan, you can use a baking sheet with a wire rack. It works perfectly! And please, please invest in a meat thermometer.
You want that chicken safely cooked to 165° F ( 74° C) , not dry as the Sahara. Cooking is all about the right tool for the job! Now let's get roasting this spatchcock chicken recipe
Pollo a la Brasa: The Ultimate Peruvian Roasted Chicken
Oh my gosh, you guys! Have you ever had peru chicken ? I am talking about the real deal. Pollo a la Brasa , it's the South American chicken dish.
Seriously, it's a culinary icon from Peru. Think super juicy, flavorful chicken. We're talking about that Authentic Peruvian cuisine flavour right here in your kitchen.
Prep Like a Pro: The Secret to Insane Flavour
Good prep is KEY. It's called mise en place - fancy, right? Get everything chopped, measured, and ready to go.
First, chop your onion and mince that garlic. Seriously, essential mise en place helps the marinating time. For safety, watch those fingers when using a knife.
step-by-step to Chicken Nirvana
Alright, here's how we make some magical pollo a la brasa recipe .
- Mix the Marinade: Grab a bowl and throw in your oil, onion, garlic, soy sauce, vinegar, aji panca (or paprika and cayenne if you're in a pinch), cumin, paprika, oregano, pepper, turmeric, coriander, lime juice, and salt.
- Marinate That Bird: Slather that marinade all over your chicken. Get it everywhere . Then, let it sit in the fridge for at least 4 hours , but overnight is way better.
- Preheat the Oven: Crank that oven to 400° F ( 200° C) .
- Roast Baby Roast: Pop that spatchcock chicken recipe into a roasting pan. Roast for 60- 75 minutes . Baste it with the pan juices every 20 minutes .
- Rest and Devour: Let it rest for 10- 15 minutes before you carve. This keeps it juicy!
Pro Tips for Epic Chicken
Want that best chicken marinade ? Marinate, marinate, marinate . Seriously, don't rush it! Also, use a meat thermometer to know the internal temperature is 165° F ( 74° C) .
A common mistake is not letting it rest. Don't do it!
Honestly, the flavour from this peru chicken is just amazing. Think about pairing it with some Aji Verde sauce and an Inca Kola pairing !
Recipe Notes for the Best Peruvian Chicken Ever!
Alright, so you're about to embark on making some proper peru chicken . Awesome! But before you dive in headfirst, let's chat about a few things.
This Pollo a la Brasa recipe is pretty straightforward, but these little nuggets of info will make all the difference.
Honestly, these are the kind of tips I wish I knew the first time I made this!
Plating Like a Pro: Serving South American Chicken
Presentation matters, right? Don't just slap that gorgeous Roasted chicken recipe on a plate! Think about colours. A bed of bright green lettuce, some vibrant red peppers, and a sprinkle of fresh cilantro will make that golden brown skin pop .
Plus, a dollop of that creamy Aji Verde sauce ? Chef's kiss!
For sides, roasted potatoes are a classic, especially if you toss them with garlic and rosemary. And if you really want to go all out, crack open an Inca Kola pairing .
Trust me, it's the proper way to enjoy Authentic Peruvian cuisine !
Storage Savvy: Keepin' it Fresh
So you’ve made more peru chicken than you can handle? No worries! Let the chicken cool completely. Then, slice it up and store it in an airtight container in the fridge.
It'll keep for about 3-4 days. Reheating is a breeze. Just pop it in the oven at 350° F ( 175° C) until it's warmed through, or microwave it in short bursts.
Freezing? Sure! Wrap individual portions tightly in cling film, then foil, and freeze. It'll last for up to 2-3 months.
Just remember to thaw it completely before reheating to avoid that dreaded freezer burn.
Remixing the Recipe: Variations on a Theme
Fancy a bit of a twist? Why not try a spicy version of this Best chicken marinade ? Add a finely chopped Scotch bonnet pepper to the Peruvian marinade for some proper heat.
Or, for a lemony vibe, swap the soy sauce and red wine vinegar for lemon juice and add fresh rosemary and thyme to the mix.
Yum!
Got dietary restrictions? No problem! This recipe is naturally gluten-free if you use Tamari instead of soy sauce. Also feel free to play around with seasonal ingredients!
Nutrition Nitty Gritty
Okay, let's talk numbers. Roughly, one serving of this peru chicken clocks in around 450-550 calories, with 40-50g of protein and 25-35g of fat.
The sodium content can vary quite a bit, depending on the salt you use in the marinade. But hey, at least you know you're getting a good dose of protein, right? Also ensure that there is as little char on the chicken, as is necessary.
Also ensure that you remove the skin for less calories!
Alright, you're armed with all the insider info you need! So get in the kitchen and get cooking! You got this! Seriously, this pollo a la brasa is going to be amazing.
Let me know how it turns out, yeah?
Frequently Asked Questions
What exactly is Peru chicken (Pollo a la Brasa) and why is everyone so obsessed?
Peru chicken, or Pollo a la Brasa, is essentially Peruvian roasted chicken, famous for its unbelievably flavorful skin and juicy meat. It’s marinated in a vibrant blend of spices, often including aji panca, garlic, and cumin.
Think of it as the Peruvian equivalent of a Sunday roast, but with a spicy, savory kick that'll make you forget all about your local Nando's!
I don't have aji panca paste! Is this Peru chicken recipe doomed?
Don't panic! While aji panca paste adds an authentic touch, you can totally make this Peru chicken without it. A good substitute is a mix of smoked paprika and a pinch of cayenne pepper. It won’t be exactly the same, but it will still deliver a fantastic smoky, slightly spicy flavor profile.
No one will know the difference - shhh!
How long should I marinate the chicken for the best flavor? Is overnight really necessary?
Ideally, you should marinate the chicken for at least 4 hours, but overnight (or up to 24 hours) is where the magic really happens. A longer marinating time allows the flavors to penetrate deep into the meat, resulting in a more tender and flavorful bird.
Think of it like brewing a cup of tea, the longer it steeps the richer the flavor!
What's the best way to store leftover Peru chicken, and how long will it last?
Leftover Peru chicken is fantastic! Store it in an airtight container in the refrigerator as soon as it has cooled down. It will last for 3-4 days. You can reheat it in the oven, microwave, or even shred it and use it in tacos or salads. Just make sure to check the temperature before you re-eat it!
Can I make Peru chicken spicier? I like my food with a proper kick!
Absolutely! If you're a spice fiend, feel free to add a finely chopped chili pepper (like a Scotch bonnet or habanero) to the marinade. You can also increase the amount of cayenne pepper or add a dash of hot sauce. Just remember that a little goes a long way, so add gradually and taste as you go.
Nobody wants to be breathing fire!
I'm trying to eat healthily. Is Peru chicken a good option, and what are the nutritional considerations?
Peru chicken can definitely be part of a balanced diet! It's a good source of protein. To make it even healthier, remove the skin after roasting to reduce the fat content. Be mindful of the sodium content from the soy sauce and salt in the marinade. Serve it with plenty of vegetables or a salad to complete the meal.
Pollo A La Brasa The Ultimate Peruvian Roasted C
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450-550 |
|---|---|
| Fat | 25-35g |
| Fiber | 5-10g |