About the Recipe
Pollo A La Brasa (Peruvian Chicken) with Aji Verde Sauce
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
3 tablespoon Timoteo's Santa Maria Style Rub
1 tablespoon honey
2 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.)
Add the mayo, aji amarillo paste, huacatay paste, shallot, garlic, vinegar, and lemon juice to a food processor or blender. Blend until smooth.
Add the feta cheese and cilantro. Process for several minutes until smooth and well combined.
Adjust for salt and serve.
Pat the chicken dry with a paper towel and set it into a large bowl.
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.
Cover and refrigerate. Marinate the chicken at least 1 hour, or overnight for more flavor penetration. A longer marinade is best.
Heat oven to 350 degrees.
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
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.
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