How to Make Authentic Peruvian Chicken (Pollo a la Brasa) at Home

Pollo a la Brasa is a beloved dish from Peru, renowned for its juicy, flavorful chicken marinated in a unique blend of spices and cooked to perfection. This dish captures the essence of Peruvian cuisine, combining smoky, savory, and slightly spicy flavors that will transport your taste buds to the streets of Lima. Whether you’re hosting a family dinner or looking for a weekend project, making authentic Pollo a la Brasa at home is a rewarding culinary adventure.

Visual Appeal

The golden-brown skin of the chicken, beautifully roasted to perfection, paired with vibrant sides like green salad and roasted potatoes creates an enticing presentation. The contrast of colors and textures makes this dish not only delicious but also visually appealing, perfect for impressing guests.

Perfect Pairing

• Serve with a side of crispy French fries or roasted potatoes.
• A fresh green salad with a tangy vinaigrette balances the richness of the chicken.
• Pair it with a chilled Peruvian beer or a glass of red wine to enhance the dining experience.

Recipe Overview

• Servings: 4-6
• Prep Time: 15 minutes (plus marinating time)
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes (plus marinating time)
• Calories: Approximately 400 calories per serving

Nutritional Information

• Protein: 35g
• Fat: 25g
• Carbohydrates: 5g
• Sugar: 1g
• Sodium: 600mg

Cook and Prep Times

• Preparation Time: 15 minutes (excluding marination)
• Marinating Time: 2 hours or overnight for best flavor
• Cooking Time: 1 hour

Ingredients List

For the Marinade:

• 1 whole chicken (about 4-5 pounds)
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon oregano
• 1/4 cup soy sauce
• 1/4 cup white vinegar
• 1/4 cup vegetable oil
• 2 tablespoons lime juice
• 1 tablespoon aji amarillo paste (or another chili paste for heat)

For Serving:

• French fries or roasted potatoes
• Fresh green salad
• Aji Verde (Peruvian green sauce) for dipping

Step-by-Step Instructions

1. Prepare the Marinade: In a large bowl, mix paprika, cumin, garlic powder, onion powder, black pepper, salt, oregano, soy sauce, vinegar, vegetable oil, lime juice, and aji amarillo paste until well combined.
2. Marinate the Chicken: Rinse the chicken and pat dry. Place it in a large zip-lock bag or a bowl and pour the marinade over the chicken. Ensure the chicken is coated well. Seal the bag or cover the bowl and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
3. Preheat the Oven: Preheat your oven to 425°F (220°C). If using a rotisserie, prepare it according to the manufacturer’s instructions.
4. Roast the Chicken: Place the marinated chicken on a roasting rack in a baking dish. Roast in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden brown. If using a rotisserie, cook according to the appliance’s guidelines until fully cooked.
5. Rest and Serve: Remove the chicken from the oven and let it rest for 10-15 minutes before carving. Serve with French fries, salad, and aji verde for dipping.

Tips for a Perfect Pollo a la Brasa

• For even more flavor, consider injecting the marinade into the chicken with a meat injector.
• Letting the chicken marinate overnight will enhance the flavor significantly.
• Monitor the chicken closely in the oven to prevent overcooking; every oven is different.
• Use a meat thermometer to ensure the chicken is cooked through without drying it out.

Troubleshooting Common Issues

• Dry Chicken: Ensure not to overcook the chicken and consider basting it with its own juices while roasting.
• Uneven Cooking: If using a conventional oven, rotate the chicken halfway through cooking for even browning.
• Flavor Not Strong Enough: Adjust the amount of marinade or let it marinate longer for a bolder taste.

Frequently Asked Questions (FAQs)

1. Can I use chicken pieces instead of a whole chicken? Yes! You can use thighs, drumsticks, or breasts; just adjust the cooking time accordingly.
2. What can I substitute for aji amarillo paste? You can use other chili pastes or fresh chilies to add heat, but the flavor will vary.
3. Can I cook this on the grill? Absolutely! Grill the marinated chicken over indirect heat for a smoky flavor.
4. How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days.
5. Can I freeze the marinated chicken? Yes! You can freeze the marinated chicken before cooking; just thaw it in the refrigerator before roasting.

Conclusion

Making Pollo a la Brasa at home is a delightful way to explore Peruvian flavors and impress your family and friends. With its aromatic spices and succulent meat, this dish is bound to become a favorite in your household. Enjoy the process of marinating and roasting, and savor every delicious bite of your homemade Peruvian chicken!