Saucepan@saucepan · Shared this recipeFollowPeruvian · dinnerPollo a La Brasa Recipe (Peruvian Roast Chicken)A Peruvian-style roast chicken marinated in a flavorful blend of spices and beer, served with crispy fries, fresh salad, and dipping sauces.total14 hr 30 minprep30 mincook2 hrservings4Original recipe on eatperu.comKeep this recipeAdd a copy of Pollo a La Brasa Recipe (Peruvian Roast Chicken) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 whole chicken, giblets removed0.5 cup plain vinegar0.5 cup ground ají panca chilli pepper0.5 cup freshly made garlic paste0.5 cup dark soy sauce0.5 cup vegetable oil, for the marinade1 cup black beer ), such as Cusqueña Negra (optionalSalt, ground black pepper, and cumin to taste6 large white cooking potatoes, peeled and cut into thick fries2 cup vegetable oil, to fry the potatoes1 small head iceberg lettuce, washed and roughly chopped3 medium tomatoes, sliced0.5 cucumber, peeled and sliced0.5 cup salad dressing, of your choice5 tbsp Dipping sauces, Mayonnaise, ketchup, mustard and ají chilli pepper dip to serve1 large aji amarillo pepper, or 2 tbsps paste0.333 cup queso fresco0.25 cup vegetable oil1 large garlic clove3 tbsp lime juice0.5 tsp huacatay paste1 pinch sugarpepper, to tasteStepsClear checksTap an ingredient or step to check it off.1Step 1: The night before roasting, add the dry ground ingredients to a bowl.2Step 2: Combine all the ingredients for the marinade (vinegar, soy sauce, vegetable oil, black beer, ground ají panca chilli pepper, garlic, coarse salt, pepper and cumin) in a large bowl and mix well.3Step 3: Place the chicken in a large baking tray or bowl, pour the marinade over it, ensuring it covers all of the parts of the chicken, and leave in the fridge overnight to marinate.4Step 4: On the day of roasting, take the chicken out of the fridge, spread the marinade over the chicken one last time and place into a baking pan, adding 1 inch of water to the bottom of the pan in order to avoid the chicken drying out.5Step 5: Pre-heat the oven at 390°F (200 °C) for 10 minutes and place the tray with the chicken in the middle of the oven.6Step 6: Bake for 2 hours or until cooked, ensuring the chicken is cooked inside (check with a skewer) and the skin is nicely roasted and crispy.7Step 7: About 30 minutes before the chicken is ready to come out of the oven, fry the potatoes in plenty of vegetable oil until golden brown.8Step 8: Place the fried potatoes on some kitchen towel in a strainer on a plate to absorb any excess oil. Add salt to taste.9Step 9: Place the lettuce, tomato and cucumber and toss with your salad dressing of choice.10Step 10: When the chicken is ready, cut into individual pieces (usually quartered) and serve with the French fries, salad, and dipping sauces.11Step 11: For the aji sauce, put all ingredients in a food processor and whizz it around for a few seconds.getsaucepan.com/r/ae5e7b92-ac01-4599-af65-2a9d26a5917e · Original: https://www.eatperu.com/pollo-a-la-brasa/
