POLLO A LA BRASA (PERUVIAN ROTISSERIE CHICKEN)
A wildly popular dish in Peru, Pollo a la Brasa (Peruvian Rotisserie Chicken) is a marinated, crispy-skinned, roasted chicken taste explosion. Enjoy with fries and dipping sauce.
Provided by Eat Peru
Categories Lunch Main Course
Time 14h30m
Number Of Ingredients 23
Steps:
- On the night before roasting, add dry ground ingredients to bowl
- Combine all the ingredients for the marinade (vinegar, soy sauce, vegetable oil, black beer, ground ají panca chilli pepper, garlic, coarse salt, pepper and cumin) in a large bowl and mix well.
- Place the chicken in a large baking tray or bowl, pour the marinade over it, ensuring it covers all of the parts of the chicken, and leave in the fridge overnight to marinate.
- (Day of roasting) Take the chicken out of the fridge, spread the marinade over the chicken one last time and place into a baking pan, adding 1 inch of water to the bottom of the pan in order to avoid the chicken drying out. Pre-heat the oven at 390°F (200 °C) for 10 minutes and place the tray with the chicken in the middle of the oven. Bake for 2 hours or until cooked, ensuring the chicken is cooked inside (check with a skewer) and the skin is nicely roasted and crispy.
- About 30 minutes before the chicken is ready to come out of the oven, fry the potatoes in plenty of vegetable oil until golden brown. Place on some kitchen towel in a strainer on a plate to absorb any excess oil. Add salt to taste.
- Place the lettuce, tomato and cucumber and toss with your salad dressing of choice.
- When the chicken is ready, cut into individual pieces (usually quartered) and serve with the French fries, salad, and dipping sauces.
- Enjoy your Peruvian classic roast dinner!
Nutrition Facts : ServingSize 200 g, Calories 1061.18 kcal, Carbohydrate 25.8 g, Protein 43.06 g, Fat 86.75 g, SaturatedFat 42.3 g, Cholesterol 150.18 mg, Sodium 2179.39 mg, Fiber 3.48 g, Sugar 9.82 g
POLLO A LA BRASA (PERUVIAN ROAST CHICKEN)
The famous and phenomenally finger-licking delicious roast chicken from Peru!
Provided by Kimberly Killebrew
Categories Main Course
Time 1h15m
Number Of Ingredients 19
Steps:
- Combine all the marinade ingredients in a food processor and blend until smooth.
- Loosen the skin on the chicken and rub some marinade under the skin. Place the chicken or chicken pieces in a large ziplock bag and pour the marinade over. Swish around to even coat the pieces. Marinate for at least 6 hours or overnight.
- If using a convection oven (that's what I use for crispier skin): Preheat the oven to 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 or until the internal temp reads 165 degrees F.If using a conventional oven: Preheat the oven to 425 degrees F and roast the chicken pieces on the middle rack of the oven until the internal temperature of the chicken reads 160 degrees F, about an 45 minutes. If the skin begins to brown too much, move the roasting pan to the bottom rack. You can also reduce the oven temperature.Remove the chicken from the oven. It is recommended that you tent the chicken with foil for 10-15 minutes before serving. If using a whole chicken, cut the chicken into serving pieces.
- Serve the chicken with our homemade Aji Verde Sauce. Traditional sides include thickly cut French fries and a leafy green salad.
Nutrition Facts : Calories 308 kcal, Carbohydrate 2 g, Protein 24 g, Fat 22 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 95 mg, Sodium 671 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 14 g, ServingSize 1 serving
PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE
Burnished-skinned, deeply flavored and more than just a little spicy, it's no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes - aji amarilla and aji panca - to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won't be traditional, but the chicken will still be tasty - especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.
Provided by Melissa Clark
Categories dinner, easy, weekday, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
- Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
- Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
- Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
- While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
- Carve the chicken and serve with the sauce and lime wedges on the side.
PERUVIAN MARINADE (ROTISSERIE, GRILL, OR OVEN CHICKEN MARINADE)
This marinade is for rotisserie chicken, but you can also marinade chicken parts (even boneless skinless breasts!) and cook in oven or on grill. It's deliciously lemony and garlicky. A bit of vinegar makes it even brighter-tasting. Great paired with a fruity Argentinian Malbec.
Provided by NcMysteryShopper
Categories Chicken Breast
Time 5m
Yield 1 marinade
Number Of Ingredients 9
Steps:
- Combine ingredients in a large zip lock bag and whisk or shake till blended.
- Add chicken to bag and shake until it is coated. Refrigerate for at least 1 hour and up to 4 hours.
- Scrape marinade off chicken (if using skinless), season generously with kosher salt and pepper and place in rotisserie, in oven or on grill.
- Cooking time will depend upon size of poultry pieces; do not let meat become dry;.
- For Reference;.
- Whole fryer (3-4 pounds) 60 - 70 minutes; Whole Roaster (5-7 pounds) 22 minutes a pound, Butterflied whole chicken (3-5 pounds) 45-50 minutes; 450 degrees for first 15-20 minutes and then lower to 350 for remainder of cooking. Remove from oven when meat thermometer reads 175°-180°F; temperature will continue to rise as it stands.
- Breast half, bone in (6-8 oz) 10-15 minutes a side; Breast half, boneless (4 oz) 8-10 min a side & (6-8 oz) 10-15 minutes a side; leg or thigh (8 or 4 oz) 10-15 minutes a side; Drumstick (4 oz) 8-12 minutes a side & (8-16 oz) 10-15 minutes a side; wings or wing drumette (2-3 oz) 8-12 minutes a side - Remove from oven when meat thermometer reads 175°-180°F; temperature will continue to rise as it stands.
Nutrition Facts : Calories 1050.8, Fat 110.6, SaturatedFat 14.4, Sodium 12.7, Carbohydrate 19.3, Fiber 3.7, Sugar 2.6, Protein 3.4
More about "authentic peruvian rotisserie chicken recipes"
PERUVIAN ROTISSERIE CHICKEN RECIPE | GRILLING
From seriouseats.com
4/5 (3)Total Time 4 hrs 25 minsCategory EntreeCalories 513 per serving
PERUVIAN CHICKEN IS THE BEST ROAST CHICKEN YOU'LL …
From allrecipes.com
Estimated Reading Time 3 mins
PERUVIAN ROAST CHICKEN (POLLO A LA BRASA) - CAROLINE'S …
From carolinescooking.com
PERUVIAN ROASTED CHICKEN (POLLO A LA BRASA) RECIPE - THE …
From thespruceeats.com
OVEN ROASTED PERUVIAN CHICKEN - THE STAY AT HOME …
From thestayathomechef.com
PERUVIAN CHICKEN (POLLO A LA BRASA) - CHILI PEPPER …
From chilipeppermadness.com
PERUVIAN ROTISSERIE CHICKEN – RONCO
From ronco.com
PERUVIAN-STYLE GRILLED CHICKEN WITH GREEN SAUCE RECIPE
From seriouseats.com
PERUVIAN ROASTED CHICKEN RECIPE (EL POLLO RICO)
From thespruceeats.com
PERUVIAN CHICKEN ON THE ROTISSERIE WITH HOMEMADE GREEN SAUCE
From blog.hamiltonbeach.com
PERUVIAN ROAST CHICKEN WITH GARLIC BUTTER RICE
From recipetineats.com
BEST PERUVIAN CHICKEN RECIPE - FIFTEEN SPATULAS
From fifteenspatulas.com
PERUVIAN-STYLE ROTISSERIE CHICKEN - GRILLING OUTDOOR RECIPES …
From grillingoutdoorrecipes.com
PERUVIAN-STYLE SPIT-ROASTED CHICKEN
From barbecuebible.com
PERUVIAN ROTISSERIE CHICKEN WITH GREEN SAUCE …
From meatwave.com
SKILLET-ROASTED PERUVIAN-STYLE CHICKEN - 177MILKSTREET.COM
From 177milkstreet.com
AUTHENTIC PERUVIAN ROTISSERIE CHICKEN RECIPES
From tfrecipes.com
ROASTED PERUVIAN CHICKEN WITH AJI VERDE - GIRL WITH …
From girlwiththeironcast.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love