Pollo a la Brasa
Pollo a la Brasa is Peru's beloved rotisserie chicken, a national obsession so significant that it has its own holiday, El Dia del Pollo a la Brasa, celebrated every third Sunday of July. The recipe was perfected in the 1950s by Roger Schuler in Lima, and today there are more pollerias in Peru than any other type of restaurant. The chicken is marinated in a distinctive blend of soy sauce, dark beer, cumin, paprika, garlic, black pepper, and vinegar, then roasted until the skin is impossibly crispy and deeply golden while the meat remains succulent and juicy. Served with thick-cut fries, salad, and a generous portion of creamy aji verde sauce, it is comfort food elevated to an art form.
Ingredients
- 1 whole chicken (about 1.8 kg), backbone removed and flattened
- 3 tablespoons soy sauce
- 2 tablespoons dark beer
- 1 tablespoon red wine vinegar
- 4 cloves garlic, minced to a paste
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 tablespoon aji amarillo paste
- 1 tablespoon aji panca paste
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 420
- Protein
- 36 g
- Carbs
- 8 g
- Fat
- 26 g
