Pollo a la Brasa

Name: Pollo a la Brasa
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 3 lb whole chicken; 8 cloves garlic, minced; 2 tsp cumin, ground; 1 tsp smoked paprika; 1/4 cup white vinegar; 1/4 cup fresh cilantro, chopped; 1/4 cup olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup lime juice

Peruvian rotisserie chicken marinated in a blend of cumin, paprika, vinegar, and fresh herbs, then spit-roasted until golden and juicy. Traditionally served with chimichurri and aji amarillo sauce.

80 minMediumServes 4520 cal/serving

PeruvianDinnerOvenStandard

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Ingredients

3 lb whole chicken
8 cloves garlic, minced
2 tsp cumin, ground
1 tsp smoked paprika
1/4 cup white vinegar
1/4 cup fresh cilantro, chopped
1/4 cup olive oil
1 tsp salt
1/2 tsp black pepper
1/4 cup lime juice

Instructions

1

Preheat oven to 450°F. Pat 3 lb whole chicken dry with paper towels and place in a roasting pan.
2

Combine 8 cloves minced garlic, 2 tsp ground cumin, 1 tsp smoked paprika, 1/4 cup white vinegar, 1/4 cup chopped fresh cilantro, 1/4 cup olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/4 cup lime juice in a small bowl to make the marinade.
3

Rub the marinade all over the whole chicken, inside and out, ensuring even coverage.
4

Roast in the preheated oven for 55 to 60 minutes, or until the internal temperature reaches 165°F at the thickest part of the thigh.
5

Let rest for 5 minutes before cutting and serving with chimichurri or aji amarillo sauce.

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Questions

What is Pollo a la Brasa?

Peruvian rotisserie chicken marinated in a blend of cumin, paprika, vinegar, and fresh herbs, then spit-roasted until golden and juicy. Traditionally served with chimichurri and aji amarillo sauce. This reference files it under Peruvian dinner: made in the oven, rated medium and about 80 minutes start to finish.

How long does Pollo a la Brasa take?

As written, 80 minutes: 20 of prep and 60 of cooking. The longest single stretch is step 4 (1 hour): "Roast in the preheated oven for 55 to 60 minutes, or until the internal temperature reaches 165°F at the thickest part of the thigh."

What temperature do I cook Pollo a la Brasa at?

For Pollo a la Brasa, the oven is set to 450 F (about 230 C) in step 1. The longest stretch at that heat is 1 hour, in step 4. The target internal temperature is 165 F (about 75 C), given in step 4. A probe thermometer removes the guesswork.

Why rest the meat in Pollo a la Brasa?

Step 5 reads: "Let rest for 5 minutes before cutting and serving with chimichurri or aji amarillo sauce." Heat drives the juices toward the center. The rest in step 5 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

What can I use instead of smoked paprika in Pollo a la Brasa?

The entry for Pollo a la Brasa calls for 1 tsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

Serve it with

Camote Fries with Aji Dipping Sauce side
Ensalada de Oca salad
Champuz drink
Arroz Zambito dessert

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