Pollo a la Brasa (Peruvian Roast Chicken)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
2 hrs 30 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)
Description
Pollo a la Brasa is a traditional Peruvian roast chicken dish emphasizing a brining step that enhances moisture and tenderness. The chickens are soaked 24 hours in a solution of water, kosher salt, sugar, bay leaves, and peppercorns, which penetrates the meat with subtle seasoning. After drying, they are rubbed thoroughly under the skin with a mixture of lemon juice, salt, pepper, chopped garlic, and rosemary, along with a panko rub that includes a purée of guajillo chilies, black pepper, garlic, red wine vinegar, and vegetable oil. This blend imparts a fragrant, slightly tangy, and mildly spicy flavor to the chicken skin.
The chickens roast at 350°F for around two and a half hours, developing golden skin and tender meat. Serving suggestions include classic Peruvian sides such as French fries and sauces like huancaina and chimichurri, which complement the savory and herbal flavors. The chili paste is a distinctive element providing depth and regional character to the dish.
Ingredients
- 2 chicken about 3 lbs. each, whole, organic
Brine:
- 2 gallons water
- 1/3 cup kosher salt
- 1/3 cup sugar
- 2 bay leaf
- 1 tablespoon peppercorns
Rub:
- 1/3 cup lemon juice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/3 cup garlic chopped
- 1/3 cup rosemary chopped
- panko breadcrumbs see below
Panka:
- 4 cups guajillo chili dried. chilies soaked and cooked in water until tender
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons garlic chopped
- 1/3 cup red wine vinegar
- 1/3 cup vegetable oil
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
User Reviews
Overall Rating
4.9
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