Peruvian roasted chicken

Peruvian chicken roast also known as Pollo a la Brasa and blackened chicken in USA is a popular dish of Peruvian cuisine. The dish originated in the Lima city of Peru. Authentically the chicken is only roasted with salt over charcoal barbecue and served with french fries and a spicy green sauce made with Aji Amarillo peppers. This chicken is also called blackened chicken in USA.I prepared this chicken roast for our virtual potluck themed Peruvian cuisine for our cooking club WildAsperagusTable founded by Saloni Malkani from FBAI and Chef Ananya Banerjee.

Why Peruvian food is the best?

Peruvian cuisine refers to the local cuisine of Peru which is influenced by immigrant from all over the world like Europe ,ASIA and Africa as they bought home recipes from their natives and modified them according to the local ingredients available at Peru .Many local ingredients like Oca, Mashua and aji amarillo (Peruvian yellow pepper) grown only in Peru give the dishes a characteristic flavor. Fresh local ingredients with a variety of flavors and techniques from around the world makes Peruvian cuisine so good.

What is Peruvian rotisserie chicken?

Pollo a la Brasa or chicken over coals is also known as rotisserie chicken as  the whole chicken is mounted on a shaft in a cooking appliance called  rotisserie which rotates the meat slowly over coal giving it a crispy skin and juicy meat.

Main ingredient

• 2 kg whole chicken with skin cleaned

Spices

• 1 tbsp black pepper
• Juice of 3 lemons
• 1 tbsp vinegar
• 1 tbsp dried oregano
• 1 tsp sugar(optional)
• 10 to 12 garlic
• 2 to 3 tbsp paprika
• 1 tbsp  soy sauce
• 3 to 4 tbsp olive oil

Preparation

• Blend the spices in a mixer grinder
• Marinate the chicken with the spices at least for 1 hour or over night.
• Preheat the oven at 200 degree Celsius for 15 minutes
• Place the chicken on a pan over wire rack
• Tie the legs with lemon grass
• Bake at 200 degree Celsius for 30 minutes.
• Lower the heat to 17o degrees Celsius and bake for an hour .
• Serve with green sauce.

Print

Peruvian chicken roast

Peruvian chicken roast also known as Pollo a la Brasa and blackened chicken in USA is a popular dish of Peruvian cuisine. The dish originated in the Lima city of Peru.

Course Main Course

Cuisine Fusion, Latin, Peruvian, South AMerican

Keyword chicken roast, peruvian cuisine, peruvian food, pollo a la brassa

Prep Time 2 hours

Cook Time 1 hour 30 minutes

Servings 3 persons

Author indrani

Ingredients

Main ingredient

• 2 kg whole chicken with skin cleaned

Spices

• 1 tbsp black pepper
• Juice of 3 lemons
• 1 tbsp vinegar
• 1 tbsp dried oregano
• 1 tsp sugar optional
• 10 to 12 garlic
• 2 to 3 tbsp paprika
• 1 tbsp soy sauce
• 3 to 4 tbsp olive oil

Instructions

Preparation

1. Blend the spices in a mixer grinder
2. Marinate the chicken with the spices at least for 1 hour or over night.
3. Preheat the oven at 200 degree Celsius for 15 minutes
4. Place the chicken on a pan over wire rack
5. Tie the legs with lemon grass
6. Bake at 200 degree Celsius for 30 minutes.
7. Lower the heat to 17o degrees Celsius and bake for an hour .
8. Serve with green sauce.

Recipe Video

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