Peruvian Roast Chicken Pollo a la Brasa at Home
Craving restaurantquality Peru Chicken Pollo a la Brasa This recipe delivers juicy flavorful chicken at home Think Nandos but better Get the secret now ... Quick Meals
Recipe Introduction
Quick Hook
Ever wonder how restaurants get their chicken so tasty? Get ready for peru chicken magic! This recipe brings the bold flavors of your favourite Pollo a la Brasa Recipe home.
The secret's in the marinade!
Brief Overview
Peruvian Dishes are often simple but packed with flavour. Peruvian Roast Chicken comes from Peru. This is a medium difficulty recipe.
Expect 30 minutes prep and 60- 75 minutes cook time after marinating for at least 4 hours. It'll feed 4-6 happy bellies.
Main Benefits
This Easy Peruvian Chicken Recipe is more than just tasty. Chicken is a great source of protein. It's perfect for a weekend roast or a fancy weeknight.
What makes this Peruvian Chicken Marinade so good? It's the blend of spices and citrus!
Let's Talk Ingredients!
First, you will need one whole chicken. About 3-4 lbs. It's important to make sure you have this because this Roast Chicken Recipe is the core of this meal.
About Aji Amarillo Paste Substitute
Aji Amarillo Paste is tricky to find. Don't sweat it. Yellow bell pepper puree with a pinch of cayenne works a charm.
I used it once. The result was bangin'! If you are trying to replicate a Homemade Nando's Chicken , this recipe might interest you.
The Marinade Matters!
Soy sauce is key. Try low sodium. Vegetable oil, red wine vinegar, and minced garlic are next. Lime juice, cumin, smoked paprika, oregano, black pepper, salt and turmeric finish it off.
Honestly? A splash of beer elevates it.
Essential Kit
You will require Large bowl or zip-top bag, Roasting pan with rack, Meat thermometer, and Carving board to properly follow our Peruvian Chicken Recipe .
I've made it without a rack. Still good!
Alright, let's get this Peruvian Roast Chicken at Home cooking!.
Peruvian Roast Chicken Pollo a la Brasa at Home Recipe Card
Ingredients:
Instructions:
Nutrition Facts
Ingredients & Equipment: Let's Get This Peruvian Chicken Recipe Started!
So, you want to make the best Peruvian Chicken , like, ever? Awesome! Forget the takeaway. It's time to make Pollo a la Brasa at home. First, we gotta grab our bits.
Main Ingredients for Your Easy Peruvian Chicken Recipe
Here’s what you need to make this Roast Chicken Recipe a reality. Let's break it down.
- Chicken: One whole chicken ( 3-4 lbs / 1.4-1.8 kg ). Get a good quality one! Trust me. It makes a huge difference. Look for plump, with no blemishes.
- Soy Sauce: 1/4 cup (60 ml) . Low sodium is best. Don't want it too salty, you know?
- Vegetable Oil: 1/4 cup (60 ml) . Any neutral oil will do.
- Red Wine Vinegar: 1/4 cup (60 ml) . This adds a lovely tang.
- Garlic: 4 cloves , minced. Fresh is key.
- Aji Amarillo Paste : 2 tablespoons . This is the soul of Peruvian Dishes . If you can’t find it, use 1 tbsp yellow bell pepper puree plus a pinch of cayenne pepper as Aji Amarillo Paste Substitute . Honestly, finding the real stuff is worth it!
- Lime Juice: 2 tablespoons . Freshly squeezed. From concentrate? Nah.
- Cumin: 1 tablespoon . Ground.
- Smoked Paprika: 1 tablespoon . This brings the smokiness.
- Dried Oregano: 1 tablespoon .
- Black Pepper: 1 teaspoon . Freshly ground.
- Kosher Salt: 1 teaspoon .
- Ground Turmeric: 1/2 teaspoon .
- Beer (optional): 1/4 cup . Adds a little extra depth. I use a lager.
Seasoning Notes for a Taste of Peru
This Peruvian Chicken Marinade is all about balance. Cumin and smoked paprika are a match made in heaven. The turmeric adds a lovely golden color.
Don't be afraid to adjust the cayenne if you like things spicy . This Pollo a la Brasa Recipe relies on it's flavor.
It is one of the most loved Peruvian Recipes . It is even better than Homemade Nando's Chicken !
Equipment Needed
You don’t need fancy gadgets to make amazing peru chicken .
- Large bowl or zip-top bag. For marinating, obviously.
- Roasting pan with rack. A rack is ideal for crispy skin. But don't stress if you don't have one.
- Meat thermometer. Seriously. Get one. Aim for 165° F ( 74° C) .
- Carving board. For the grand reveal!
Honestly, though, I once tried to roast a chicken on a baking sheet without a rack. Never again! The bottom was soggy.
Learning from my mistakes, I'm now obsessed with getting that perfect all-around crispiness.
Unleash the Flavours: Peruvian Roast Chicken at Home!
Fancy a culinary adventure? Let's ditch the usual Sunday roast and dive into the vibrant world of Peruvian cuisine! I'm talking about peru chicken , the legendary Pollo a la Brasa, that's got everyone hooked.
Seriously, this easy Peruvian chicken recipe is a game-changer. It's way better than that bland roast you had last week, and honestly, you'll thank me later.
Prep Like a Pro: Your Mission, Mise en Place
Okay, first things first, let's get organised. Chop the garlic. Measure out your spices. Squeeze that lime juice. Seriously, doing your mise en place saves you a ton of stress later.
Before you start, grab 1 whole chicken (about 3-4 lbs / 1.4-1.8 kg), 1/4 cup (60 ml) soy sauce, 1/4 cup (60 ml) vegetable oil, 1/4 cup (60 ml) red wine vinegar, 4 cloves garlic, minced, 2 tablespoons aji amarillo paste (or 1 tbsp yellow bell pepper puree plus a pinch of cayenne pepper), 2 tablespoons lime juice, 1 tablespoon cumin, 1 tablespoon smoked paprika, 1 tablespoon dried oregano, 1 teaspoon black pepper, 1 teaspoon kosher salt, 1/2 teaspoon ground turmeric, and Optional 1/4 cup beer.
Pollo a la Brasa Recipe: Let's Cook!
Ready to rock? Here’s how to nail this peruvian roast chicken at home :
- Pat your chicken dry with paper towels. This is crucial for crispy skin!
- Whisk together the soy sauce, oil, vinegar, garlic, aji amarillo (or the substitute!), lime juice, cumin, paprika, oregano, pepper, salt, turmeric and optional beer.
- Smother that chicken in the peruvian chicken marinade . Make sure every nook and cranny is coated.
- Marinate for at least 4 hours , but overnight is the dream . Trust me on this one.
- Preheat your oven to 425° F ( 220° C) .
- Roast that bird for 60- 75 minutes , until a meat thermometer reads 165° F ( 74° C) in the thickest part of the thigh.
- Let it rest for 10- 15 minutes before carving.
- Carve and serve this peru chicken .
Expert Tips for Epic Peruvian Dishes
Want to elevate your peruvian chicken recipe ? Here are some pro tips:
- Don't skip the marinade! Seriously, the longer, the better.
- For extra crispy skin, blast the chicken under the broiler for the last few minutes. Keep a close eye on it , though!
- Serve your masterpiece with aji verde , Peruvian green sauce. It's life-changing!
Honestly, making Homemade Nando's Chicken or trying out other Peruvian Recipes is fun, but nothing beats the satisfaction of pulling off a perfect pollo a la brasa recipe .
This is your passport to deliciousness. Enjoy this Roast Chicken Recipe !
Recipe Notes for Your Best Peruvian Chicken
Right, let's chat about making this Peruvian Chicken Recipe truly amazing . It's all in the details, innit? Honestly, these bits are the difference between 'meh' and 'OMG, this is the best Pollo a la Brasa Recipe ever!
Serving Suggestions : Fancy Pants or Proper Grub?
Plating wise, think vibrant. A bed of bright green salad leaves? Yeah, lovely. This peru chicken would also look banging served simply, carved with a side of chunky chips.
Don't forget the sauces! Peruvian green sauce (Aji Verde) is a must . Sides? Roasted spuds are a winner. Also try a bit of steamed rice.
Thirsty? Inca Kola is the classic choice, or maybe an ice-cold Cusquena beer.
Storage Tips: Save Some For Later?
Got leftovers? Lucky you! This Easy Peruvian Chicken Recipe keeps well. Bung it in the fridge. Use an airtight container.
It will last 3-4 days, max . Freezing? Yeah, you can. But the texture might change a bit. It may be better to use frozen cooked peru chicken shredded up in something like tacos.
Reheating is easy; the microwave is fine, but low and slow in the oven keeps it juicier. Temperature wise make sure everything is over 75° C ( 165° F) before eating.
Variations: Mix It Up a Bit?
Want to make it your own? Of course, you do! Add 1-2 chopped Scotch bonnet peppers to the Peruvian Chicken Marinade for a fiery kick! No aji amarillo paste? Don't panic.
Use yellow bell pepper puree and a pinch of cayenne pepper. No one will know the difference! Need it gluten-free? Just check your soy sauce is GF.
Nutrition Basics: Good For You, Sort Of?
Okay, let's be real; peru chicken isn't health food. It's a treat! But it's got a good amount of protein (about 50g per serving).
Calories wise it's around 450. So go easy with the sides! Key benefit? It tastes blummin' amazing. Plus, turmeric in the marinade is meant to be good for you, right? I tell myself that anyway! Peruvian Dishes have this beautiful blend of fresh and bold ingredients that's just so satisfying.
It beats Homemade Nando's Chicken any day.
Honestly, Peruvian Roast Chicken at Home is easier than you think. Just give it a go! You got this. And if it all goes wrong, well, there's always takeaway.
Haha, good luck and enjoy your homemade Roast Chicken Recipe !.
Frequently Asked Questions
What exactly is Peru chicken and what makes it so special?
Peru chicken, or Pollo a la Brasa, is a Peruvian rotisserie chicken known for its incredibly flavorful and juicy meat. The secret lies in a vibrant marinade typically made with garlic, soy sauce, vinegar, and a blend of Peruvian spices like cumin, paprika, and aji amarillo. The chicken is then roasted (traditionally over charcoal) to create a smoky and savory taste that's totally addictive. It's a bit like finding a really good Nando's, but even better.
Can I make Peru chicken if I don't have Aji Amarillo paste?
Absolutely! Aji Amarillo paste is a key ingredient, but if you can't find it, don't despair. You can substitute with a mixture of yellow bell pepper puree and a pinch of cayenne pepper to get a similar flavor profile. While it won’t be exactly the same, it will still give you a delicious and authentic-tasting Peru chicken.
How long should I marinate my Peru chicken for the best flavour?
For the best flavour, you should marinate your Peru chicken for at least 4 hours, but ideally overnight (up to 24 hours). The longer it marinates, the more the flavors will penetrate the meat, resulting in a more delicious and juicy chicken. Think of it like a good cup of tea – the longer it steeps, the stronger the flavour!
How do I ensure my Peru chicken is cooked properly and doesn't dry out?
The key to perfectly cooked Peru chicken is using a meat thermometer. Insert it into the thickest part of the thigh, making sure it doesn't touch the bone. The chicken is done when it reaches an internal temperature of 165°F (74°C). Also, remember to let the chicken rest for 10-15 minutes after roasting to allow the juices to redistribute, preventing dryness. A dry bird is about as welcome as rain on your Bank Holiday!
What's the best way to store leftover Peru chicken?
Leftover Peru chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. To prevent it from drying out, consider storing it with a bit of the cooking juices. You can also shred the chicken and use it in tacos, salads, or sandwiches for a quick and tasty meal. Nobody wants to see good chicken go to waste!
Is there a gluten-free version of Peru Chicken I can make?
Yes! The standard Peru chicken recipe is already quite close to being gluten free, but the only ingredient you need to watch out for is soy sauce. Make sure you use a gluten-free soy sauce (tamari is a good substitute) to ensure the entire dish is gluten-free. With that simple swap, everyone can enjoy this fantastic dish!
