Pollo de Brasa also known as Peruvian Chicken is one of my personal favorites, so I decided to recreate this recipe at home! Serve with a side of the traditional Aji Verde (green sauce), and a side salad. The key to getting these traditional peruvian flavors are the use of the Aji Panca and Aji Amarillo pepper pastes that can be found in many hispanic food sections or ethnic food stores. However these recipes can be made without them, and I’m sure will still taste wonderful even if you can’t track these peppers down.
- 2 teaspooons paprika
- 2 teaspoons of salt
- 1 teaspoon black pepper
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 4-5 cloves of garlic
- 2 tablespoons aji panca paste
- ¼ cup dark beer
- 1 teaspoon balsamic vinegar
- 3 tablespoons olive oil
- juice of two limes
- 3-4 pound whole chicken or quartered
- Blend all ingredients (but the chicken) in a food processor until smooth.
- Rub marinade onto meat and then refrigerate for several hours or overnight.
- Heat oven to 475 degrees and add 1 cup of water to roasting pan. Roast chicken for about 30 minutes. Then tent with foil and cook for about 15 minutes more, or until juices run clear and the thickest part of meat reaches internal temperature of at least 165 degrees.
Aji Verde// Green Sauce (Optional)
- 1-2 whole jalapeño chilies, roughly chopped
- 1 tablespoon aji amarillo pepper paste
- 1 cup fresh cilantro leaves
- 2 medium cloves garlic
- 1 green onion, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 teaspoons fresh juice from 1 lime
- 1 teaspoon distilled white vinegar
- 1 tablespoon extra virgin olive oil
- salt and freshly ground black pepper
Add all ingredients to food processor and blend until smooth. Sauce will thicken a bit as refrigerated.