Pollo a la Brasa (Peruvian Roast Chicken)
User Reviews
4.9
147 reviews
Excellent
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Prep Time
10 mins
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Cook Time
2 hrs 10 mins
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Additional Time
1 d 3 hrs
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Total Time
1 d 5 hrs 40 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Peruvian
Pollo a la Brasa (Peruvian Roast Chicken)
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 2 whole organic chickens about 3 lbs. each
Brine:
- 2 gallons water
- 1/3 cup kosher salt
- 1/3 cup sugar
- 2 bay leaves
- 1 tablespoon peppercorns
Rub:
- 1/3 cup lemon juice
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/3 cup garlic chopped
- 1/3 cup rosemary chopped
- panka see below
Panka:
- 4 cups guajillo dried. chilies soaked and cooked in water until tender
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 tablespoons garlic chopped
- 1/3 cup red wine vinegar
- 1/3 cup vegetable oil
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Instructions
- Combine water, kosher salt, sugar, bay leaves, and black peppercorns in a container large enough to hold your chickens.
- Stir until sugar and salt dissolve.
- Allow brine to come to room temperature.
- Place chickens in brine, cover, and refrigerate for 24 hours.
- When ready to cook, remove chickens from brine and pat dry.
- Rub chickens with panka, lemon juice, salt, pepper, garlic and rosemary. Be sure to get under the skin.
- Let sit for 3 hours, refrigerated.
- Pre-heat oven to 350° F/ 176°C.
- Roast chickens for 2 ½ hours.
- Optional: serve chicken with French fries, Peruvian huancaina sauce and chimichurri
Panka Recipe:
- Strain chilies and puree in blender with all other ingredients.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
147 reviews
Excellent
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