Pollo A La Brasa

Recipe was given to me by Anthony and Claudia

Pollo a la Brasa chicken is marinated then grilled or roasted in a cast iron dutch oven or skillet until tender and golden. It is wonderful served with the creamy Aji Verde green sauce.

This version of Polo A La Brasa is marinated in a mixture of soy sauce, lime juice and honey along with lots of seasonings and a duo of Peruvian aji chili pastes, including both aji amarillo and aji panca, both staples of Peruvian cuisine. It is also roasted instead of grilled, which is much easier for year round cooking.

You can use other chilies, but the flavors won't be quite the same. I use real Peruvian aji chili pastes for authentic flavor. You can find these at mexican food stores under the Goya brand or order online. I have never seen the huacatay paste that is used in the sause in local stores. That will have to be ordered online for sure. At least here in Wisconsin. You can substitute a little extra cilantro for the huacatay if you wish. The sauce will still be very good, just not 100% authentic.

Anthony will sometimes add sourcream to the sauce as well.

Ingredients

• 1 whole cut up chicken

• 4 cloves garlic minced

• 2 tablespoons soy sauce

• 1 tablespoon aji amarillo paste

• 1 tablespoon honey

• 1 teaspoon aji panca paste

• 1 teaspoon paprika

• 1 teaspoon dried oregano

• 1 teaspoon coriander

• 1 teaspoon cumin

• Juice from 1 small lime

• Salt and pepper to taste

• Extra Virgin Olive oil

For the sauce

• ½ cup mayonnaise

• 1 tablespoon aji amarillo paste or 3-4 jalapenos, or other green chilies

• 2 teaspoons huacatay paste

• 1 shallot minced

• 2 garlic cloves minced

• 1 tablespoon vinegar

• 1 tablespoon lime juice

• 1/4 cup crumbled queso blanco

• 1.5 cups finely chopped cilantro 1 small bunch

Preparation

1. Rinse the chicken and pat dry with a paper towel and set it into a large bowl.

2. Whisk together the garlic, soy sauce, aji amarillo paste, honey, aji panca paste, paprika, oregano, coriander, cumin, lime juice and salt and pepper in a small bowl. Pour it over the chicken and gently rub it into the skins.

3. Cover and refrigerate. Marinate the chicken at least 1 hour, or overnight for better flavor. I use a large ziplock bag for this step.

4. Heat oven to 350 degrees.

5. Remove the chicken from the marinade and set into a large cast iron skillet or baking dish. Drizzle with olive oil.

6. Bake the chicken for 45 minutes, or until the chicken is golden brown and cooked through.

7. Remove, keep warm, and rest for 10 - 15 minutes before serving.

To make the sauce

1. Add the mayo, aji amarillo paste, huacatay paste, shallot, garlic, vinegar, and lime juice to a blender. Blend until smooth.

2. Add the queso blanco cheese and cilantro. Process for several minutes until smooth and well combined.

3. Add salt to taste and serve.

Keywords: Main Poultry Peruvian