PERU
Pollo a la Brasa with Aji Verde Sauce (Peruvian Chicken with Green Sauce)
The story
The legendary Pollo a la Brasa, also popular as Peruvian chicken, is a deeply flavorful and mildly spicy roast chicken. Peru has remained near the top as a culinary destination over the past few years and this chicken is one of its most popular dishes, so much so that it has its own National Day! There are dozens of ways to make it; this is my tried and tested way to make this famous Peruvian roast chicken with the legendary aji verde (Peruvian green sauce) right in your kitchen. Peruvian cuisine has been influenced by several cultures that added their own ingredients and cooking techniques over decades. It started with the arrival of the Spaniards in 1531, followed by West African influence and the waves of immigrants from China and Japan, which have played a definitive role in shaping this cuisine.
Ingredients
Chicken thighs 4 pounds (bone-in, with skin)
Marinade:
Garlic cloves 6
Oregano 1 tablespoon
Soy sauce or coconut aminos 3 tablespoons
Cumin 1 tablespoon
Paprika 1 tablespoon
Aji amarillo paste 1 1/2 tablespoons
Red wine vinegar 1 tablespoon
Sugar 1 teaspoon
Fresh lime 2, squeezed
Salt 1/2 to 1 tablespoon
Freshly ground black pepper
Olive oil
Aji Verde Sauce (Green Sauce):
Jalapenos 2, deseeded
Garlic cloves 3
Aji amarillo paste 1 tablespoon
Fresh cilantro 1 cup
Lime juice 1/3 cup, freshly squeezed
Mayonnaise 1/3 cup
Olive oil 1 to 2 tablespoons as needed to emulsify
Salt 1/2 to 1 teaspoon
Black pepper as needed
Method
01
Blend all the marinade ingredients in a blender and set aside.
02
Wash the chicken well and pat dry. With your fingers, create pockets by gently separating the skin from the thigh meat. Slather the marinade generously all over the chicken, under and over the skin. Place in a container, cover and refrigerate at least 4 hours; overnight works really well. Reserve the remaining marinade for basting.
03
An hour before baking, bring the chicken to room temperature.
04
Preheat the oven to 425 F with a rack in the upper middle position. Line a rimmed baking sheet with foil and set a wire rack on top.
05
Place the chicken skin side up and roast 25 minutes. Baste with the reserved marinade and bake another 20 minutes at 400 F until the meat reaches 170 F.
06
Cover with foil and rest 10 minutes. Serve with lime, jalapenos and the green sauce on the side. Green sauce: blend all the sauce ingredients until well combined, adding enough olive oil to emulsify. Drizzle over the chicken or serve on the side.
Cooking tips and substitutions
Substitute aji amarillo paste with about 5 sweet peppers, a pinch of sugar and a dash of hot sauce.
Coconut aminos instead of soy sauce is lovely.
Greek yoghurt can replace the mayonnaise.
Hatch chillies can replace the jalapenos in the sauce.
Sprinkle some salt over the skin just before baking for crispier skin.
The sauce also goes beautifully with ribs, chops and lamb.
Original recipe from ChefZee.