Authentic Peruvian Pollo a La Brasa with Roasted Yellow Potatoes
Celebrate the exquisite flavors of Peru with this Authentic Pollo a La Brasa recipe, featuring Peruvian roasted chicken that boasts a wonderful medley of spices. Celebrated every third Sunday of July in Peru, Pollo a La Brasa is revered for its rich taste and fascinating history. Originating in the 1950s by Swiss expats at the renowned La Granja Azul, this dish utilizes a unique mechanical spit called 'el rotombo' for roasting. This vibrant dish is traditionally served with spicy sauces, including a zesty red sauce and milder, flavorful green and yellow sauces using Peruvian ingredients like huacatay and aji amarillo peppers. Complementing the flavored chicken, the recipe includes a side of perfectly roasted yellow potatoes. Immerse yourself in a Peruvian culinary experience by pairing this savory meal with a refreshing Inca Cola, and don't forget to indulge in classic desserts like Alfajores or Tres Leches.
4
Servings
550
Calories
12
Ingredients
Ingredients
Whole Chicken
1 (giblets removed, brined and marinated)
Yellow Potatoes
3 lbs (peeled and cut into wedges)
Vegetable Oil
1/4 cup (none)
Vinegar
1/4 cup (none)
Garlic Cloves
3 (peeled and mashed)
Chili Powder
1 teaspoon (none)
Cumin
1 teaspoon (none)
Garlic Salt
1 teaspoon (none)
Paprika
1 teaspoon (none)
Soy Sauce
1 tablespoon (none)
Fresh Oregano
1 tablespoon (chopped)
Fresh Mint
1 tablespoon (chopped, optional)
Instructions
1
In a large bowl or container, prepare a brine with salt water and submerge the whole chicken (giblets removed) in the brine. Store in the refrigerator for 12 hours to enhance flavor and moisture.
2
After brining, remove the chicken from the salt water and rinse under cold running water. Pat dry with paper towels.
3
In a mixing bowl, peel and finely mash the garlic cloves. Combine with vinegar and vegetable oil. Add chili powder, cumin, paprika, garlic salt, soy sauce, oregano, and mint (if using), mixing thoroughly to create a marinade.
4
Place the chicken in a large ziplock bag and pour the marinade over it. Seal the bag and massage the marinade into the chicken for even coverage. Refrigerate for 12 to 24 hours to allow the flavors to infuse.
5
Preheat the oven to 375°F (190°C). Peel the yellow potatoes and cut them into small wedges.
6
Arrange the potato wedges in an even layer in a roasting pan.
7
Place the marinated chicken, breast side up, on a roasting rack positioned above the potatoes. This arrangement allows the potatoes to absorb drippings and enhance their flavor.
8
Roast the chicken, uncovered, for 30-45 minutes. If the skin browns too quickly, cover it lightly with aluminum foil to prevent burning. Periodically check on the potatoes and give them a flip and stir.
9
Continue roasting until the chicken reaches an internal temperature of 165°F (74°C). Total roasting time should be about 1 hour and 30 minutes, depending on the size of the chicken.
10
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This resting period allows the juices to redistribute for moist, tender meat.
11
Serve the carved chicken with roasted yellow potatoes on the side. Enjoy with traditional Peruvian sauces and sides for a complete culinary experience.
Nutrition Information
35g
Fat
45g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Pollo a la Brasa?
Pollo a la Brasa is a revered Peruvian roasted chicken dish known for its rich taste and medley of spices.
When is Pollo a la Brasa traditionally celebrated?
It is celebrated every third Sunday of July in Peru.
Where did Pollo a la Brasa originate?
It originated in the 1950s at the restaurant La Granja Azul in Peru.
Who created the original Pollo a la Brasa recipe?
The dish was created by Swiss expats at La Granja Azul.
What is the name of the mechanical spit used to roast this chicken?
The unique mechanical spit used for roasting is called 'el rotombo'.
How long should the chicken be brined?
The chicken should be submerged in a salt water brine for 12 hours.
What is the benefit of brining the chicken?
Brining enhances the flavor and moisture of the chicken meat.
How long should the chicken marinate?
The chicken should marinate for 12 to 24 hours in the refrigerator for the best flavor infusion.
What liquids are used in the marinade?
The marinade uses vegetable oil, vinegar, and soy sauce.
Which spices are included in the marinade?
The marinade includes chili powder, cumin, paprika, and garlic salt.
Which herbs are used in this recipe?
The recipe calls for fresh oregano and optional fresh mint.
How many garlic cloves are needed for the marinade?
The recipe requires 3 peeled and mashed garlic cloves.
What temperature should the oven be set to?
The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).
What type of potatoes are recommended for this dish?
Yellow potatoes are used, specifically 3 lbs cut into wedges.
How are the potatoes arranged for roasting?
The potato wedges are arranged in an even layer in a roasting pan beneath the chicken.
Why is the chicken placed on a rack above the potatoes?
This arrangement allows the potatoes to absorb the chicken drippings to enhance their flavor.
How long is the initial roasting time before checking the chicken?
The chicken is roasted uncovered for the first 30 to 45 minutes.
What should I do if the chicken skin browns too quickly?
Cover the chicken lightly with aluminum foil to prevent burning while it continues to cook.
What is the target internal temperature for the chicken?
The chicken is fully cooked when it reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
What is the total estimated roasting time?
The total roasting time is approximately 1 hour and 30 minutes depending on chicken size.
How long should the chicken rest after cooking?
The chicken should rest for 10 to 15 minutes before carving.
Why is it important to let the chicken rest?
Resting allows the juices to redistribute, ensuring the meat is moist and tender.
What traditional sauces are served with Pollo a la Brasa?
It is traditionally served with a zesty red sauce and milder green and yellow sauces.
What Peruvian peppers are used in the sauces?
The sauces utilize huacatay and aji amarillo peppers.
What is a recommended beverage for this meal?
A refreshing Inca Cola is the traditional beverage pairing.
What desserts pair well with this dish?
Classic Peruvian desserts like Alfajores or Tres Leches are recommended.
How many servings does this recipe make?
This recipe yields 4 servings.
What is the calorie count per serving?
Each serving contains approximately 550 calories.
How much protein is in one serving?
There are 45 grams of protein per serving.
What is the fat content per serving?
One serving contains 35 grams of fat.