Peruvian roast chicken (Pollo a la brasa)

 

Authentic Pollo a la brasa RecipeLima, Peru

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Introduction & history

Pollo a la brasa is a beloved dish in Peru, considered the classic Peruvian dish, surpassing dishes like ceviche. It is considered the national heritage of Peru and is celebrated annually on the third Sunday of July. The preparation begins with creating the marinade—a vital component that infuses the chicken with its characteristic flavors. The marinade typically consists of garlic, cumin, oregano, rosemary, Peruvian aji panca (a type of chili pepper), salt, pepper, soy sauce, vinegar, and beer. Still, it can also include chicha, huacatay, and even pisco. These ingredients are blended together and used to marinate the chicken, which is thoroughly cleaned beforehand. For the best results, the chicken should marinate for several hours, ideally overnight, allowing the spices to deeply penetrate and tenderize the meat. Traditionally, pollo a la brasa is cooked in a rotisserie known as rotombo by roasting over embers. The slow rotation ensures even cooking and helps keep the ... Read more

Main ingredients

• 
  Chicken
• 
  Garlic
• 
  Ají panca
• 
  Rosemary
• 
  Vinegar
• 
  Beer
• 
  Dark soy sauce
• 
  Oregano
• 
  Cumin
• 
  Black Pepper
• 
  Salt
• 
  Vegetable Oil

Serve With

Potato Dish

Pommes frites

Europe

4.5

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Pollo a la brasa

PREP 30min

COOK 40min

RESTING 12h

READY IN 13h 10min

4.7

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The following is the traditional pollo a la brasa recipe, which was adapted from the Peru Travel website, Peru's official tourism website. 

Ingredients

4 Servings

1 whole chicken with skin and guts removed

2 tablespoons salt

1 teaspoon pepper

1 teaspoon cumin

3 teaspoons ground garlic

1 teaspoon oregano

1 teaspoon rosemary

4 teaspoons ground of aji panca bell pepper

1 cup (240 ml) dark beer

2 tablespoons white vinegar

2 tablespoons soy sauce

1 quart (1 L) vegetable oil

Preparation

Step 1/5

First, thoroughly clean the chicken.

Step 2/5

For the marinade, combine salt, pepper, garlic, cumin, oregano, rosemary, aji panca pepper, soy sauce, vinegar, oil, and black beer in a large bowl. Mix well and let it sit for one hour.

Step 3/5

Then, place the chicken in a baking dish and thoroughly coat it with the marinade, ensuring it's well-covered inside and out. Allow the chicken to marinate for at least two hours, though refrigerating it for 12 hours is ideal.

Step 4/5

When ready to cook, place the chicken in the oven and roast for about 40 minutes. It's recommended to baste the chicken every ten minutes with the cooking juices to prevent it from drying out and to ensure the skin becomes crispy.

Step 5/5

Once the chicken is evenly browned, remove it from the oven and serve it on a plate, either whole or sliced into pieces. In Peru, pollo a la brasa is traditionally accompanied by native Peruvian potatoes and a fresh salad.