Pollo a la Brasa
Pollo a la Brasa
Rotisserie chicken is one of the most consumed dishes in Peru. Pollo a la brasa was created in Lima in the early 1950’s by 2 Swiss chefs in the hotel industry. The original recipe was marinated with just sea salt and cooked over charcoal flames. The chicken was served with fries and a salad, along with a green mayonnaise based dipping sauce. The recipe has obviously evolved today and is commonly eaten everywhere.
Servings: 4
Equipment
- food processor
- roasting pan with rack
Ingredients
- 4 lb roasting chicken
Marinade
- 3 tbsp olive oil
- 1/4 cup lime juice
- 5 garlic cloves minced
- 1 tbsp sea salt
- 2 tsp sugar
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp black pepper
- 1 tsp oregano
Green Sauce
- 3 jalapeños chopped
- 3 garlic cloves chopped
- 1 cup cilantro leaves and stems chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Purée all of the marinade ingredients in a food processor.
- Place the chicken in a gallon sized storage bag. Spoon two thirds of the marinade underneath the skin of the chicken, making sure to not tear it. Pour the rest of the marinade over the chicken. Squeeze out as much air as possible and seal the bag. Marinate the chicken for 24 hours.
- Preheat the oven to 350 degrees. Place the chicken on a rack on a roasting pan lined in foil.
- Roast for 90 minutes. Let rest for 15 minutes before serving.
- While the chicken is resting, purée all of the green sauce ingredients in a food processor.
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