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.
Course Lunch, Main Course
Cuisine Peruvian
Keyword chicken, rotisserie
Prep Time 30 minutesminutes
Cook Time 2 hourshours
Marinating overnight time 12 hourshours
Total Time 14 hourshours30 minutesminutes
Servings 4people
Calories 1061.18kcal
Equipment
Large bowl
Baking pan
Ingredients
1whole chickengiblets removed
½cupplain vinegar
½cupground ají panca chilli pepper
½cupfreshly made garlic paste
½cupdark soy sauce
½cupvegetable oilfor the marinade
1cupblack beersuch as Cusqueña Negra (optional)
Salt, ground black pepper, and cumin to taste
6large white cooking potatoespeeled and cut into thick fries
2cupsvegetable oilto fry the potatoes
1small headiceberg lettucewashed and roughly chopped
3medium tomatoessliced
½cucumberpeeled and sliced
½cupsalad dressing of your choice
5tbspDipping saucesMayonnaise, ketchup, mustard and ají chilli pepper dip to serve
Aji Amarillo Sauce
1largeaji amarillo pepperor 2 tbsps paste
1/3cupqueso fresco
1/4cupvegetable oil
1largegarlic clove
3tbsplime juice
1/2tsphuacatay paste
1pinchsugar
pepperto taste
Instructions
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!
Aji Amarillo Sauce
Put all ingredients in a food processor and whizz it around for a few seconds.
Notes
1) Step 1 and 2 have to be complete the day before cooking the chicken in order to leave the chicken to marinate overnight2) Aji amarillo sauce is the hot yellow sauce that you’ll see accompanying Peruvian chicken recipes and plenty of other recipes. It’s versatile and it tastes delicious. Warning: once you start adding aji amarillo paste to your foods, you might not be able to stop.
The peppers that make this sauce or paste are not easy to find so try to seek out a specialist store. If you want to take a shortcut, jars of the stuff are available on Amazon at a pretty reasonable price. You’ll probably have to buy huacatay sauce in paste form as it’s hard to find outside of Peru.