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Pollo a la Brasa con Salsa Picante
Created by: Howcan Team
Ingredients
- 1 whole chicken, about 4-5 pounds
- 4 cloves of garlic, minced
- 2 tablespoons of soy sauce
- 2 tablespoons of vegetable oil
- 1 tablespoon of paprika
- 1 tablespoon of cumin
- 1 tablespoon of oregano
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 1/4 cup of white vinegar
- 1/4 cup of aji amarillo paste (Peruvian yellow chili paste)
- 1/4 cup of mayonnaise
- 1/4 cup of sour cream
- 1 tablespoon of lime juice
- 1 teaspoon of cayenne pepper
- 1/2 teaspoon of salt
Instructions
- In a small bowl, mix together the minced garlic, soy sauce, vegetable oil, paprika, cumin, oregano, black pepper, and 1 teaspoon of salt to create a marinade.
- Rinse the whole chicken and pat dry with paper towels. Place the chicken in a large resealable plastic bag and pour the marinade over it. Seal the bag and massage the marinade into the chicken, ensuring it is evenly coated. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
- Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together the white vinegar, aji amarillo paste, mayonnaise, sour cream, lime juice, cayenne pepper, and 1/2 teaspoon of salt to create the spicy sauce. Set aside.
- Remove the marinated chicken from the refrigerator and let it sit at room temperature for 30 minutes.
- Place the chicken on a roasting rack in a roasting pan, breast side up. Roast in the preheated oven for 1 hour, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy.
- Remove the chicken from the oven and let it rest for 10 minutes before carving.
- Serve the Pollo a la Brasa with the spicy sauce on the side. Enjoy!
Pollo a la Brasa con Salsa Picante, a popular Peruvian dish, has a rich history dating back to the 1950s when it was first introduced by Swiss immigrant Roger Schuler in Lima. This succulent rotisserie chicken is marinated in a blend of spices, herbs, and vinegar, then slow-cooked over charcoal, resulting in a crispy, flavorful skin and tender, juicy meat. The spicy green sauce, made with aji amarillo peppers, cilantro, and garlic, adds a zesty kick to the dish. Today, the best versions of this dish can be found in traditional Peruvian restaurants, where skilled chefs meticulously prepare and roast the chicken to perfection. The key to achieving the authentic flavor lies in the marinade and the cooking method, ensuring a mouthwatering and unforgettable dining experience.
80 min
4-6 servings
450 per serving calories
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