Preptime: | Cook Time: | Serves: | Level: |
15 Minutes | 1 Hour 30 Minutes | 4 Servings | Beginner -Intermediate |
About the Recipe
Pollo A La Brasa (Peruvian Chicken) with Aji Verde Sauce
Ingredients Pollo A La Brasa
1 whole chicken 3-4 pounds, cut into pieces (or you can use boneless chicken)
4 cloves garlic minced
2 tablespoons soy sauce
1/2 bag Timoteo's Santa Maria Style Rub
1 tablespoon honey
4 teaspoon Timoteo's Tajin Spice
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon coriander
1 teaspoon cumin
Juice from 1 small lime
Salt and pepper to taste
1/4 can of Modelo beer
Olive oil for drizzling
Aji Verde Sauce
½ cup mayonnaise
1 tablespoon aji amarillo paste (Amazon.com : Inca's Food Aji Amarillo Yellow Hot Pepper Paste - 7.5 oz : Grocery & Gourmet Food)
2 teaspoons huacatay paste (Amazon.com : Inca's Food Huacatay - Black Mint Paste - 7.5 Oz. : Fresh Mint Produce : Grocery & Gourmet Food)
1 shallot minced
2 garlic cloves minces
1 tablespoon vinegar
1 tablespoon lemon juice or lime juice
1/4 cup crumbled feta cheese you can sub in queso blanco or grated parmesan cheese
1.5 cups finely chopped cilantro 1 small bunch
( Make this the night before so that intensifies in flavor.)
Step 1
Add the mayo, aji amarillo paste, huacatay paste, shallot, garlic, vinegar, and lemon juice to a food processor or blender. Blend until smooth.
Step 2
Add the feta cheese and cilantro. Process for several minutes until smooth and well combined.
Step 3
Adjust for salt and serve.
Preparation
Step 1
Pat the chicken dry with a paper towel and set it into a large bowl.
Step 2
Whisk together the garlic, soy sauce, Timoteo's Santa Maria Style Rub, honey, Timoteo's Tajin Spice, paprika, oregano, coriander, cumin, lime juice, Modelo Beer, and salt and pepper in a small bowl. Pour it over the chicken and gently rub it into the skins.
Step 3
Cover and refrigerate. Marinate the chicken at least 1 hour, or overnight for more flavor penetration. A longer marinade is best.
Step 4
Heat oven to 350 degrees.
Step 5
Remove the chicken from the marinade and set into a large cast iron skillet or baking dish. Pat dry with paper towels. Drizzle with olive oil. Place an aluminum foil tent over chicken
Step 6
Bake the chicken for 40-45 minutes, or until the chicken is golden brown and cooked through. The juices should run clear. Chicken should measure 165 degrees F internally when measured with a meat thermometer. At the 35 minute mark remove the foil tent.
Step 7
Rest for 10 minutes before serving.
Calories: 472kcal Carbohydrates: 8g Protein: 26g Fat: 37g Saturated Fat: 9g Polyunsaturated Fat: 13g Monounsaturated Fat: 13g Trans Fat: 0.2g Cholesterol: 109mg Sodium: 619mg Potassium: 359mg Fiber: 1g Sugar: 4g Vitamin A: 677IU Vitamin C: 7mg Calcium: 69mg Iron: 2mg
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