If you like rotisserie chicken, you’re going to love this Peruvian-Style Roasted Chicken called Pollo A La Brasa! A la brasa means grilled, or most notably, rotisserie style meat. Cooking chicken over a rotisserie grill results in a super flavorful bird with a crispy skin. You might not have a rotisserie grill at home, but you can achieve the same result by using a technique called “spatchcock” (to spit open) and roasting the chicken at a high temperature. There are a couple of things I do to ensure a moist chicken with a crispy skin. I serve this chicken with an Aji Verde Sauce which is utterly delicious! So good even @bingingwithbabish would love it, even though the main ingredient is the sudsy herb he calls cilantro. LOL! Check out the video! Make it Sabroso! Tasty! Yummy! Savory!
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Chapters
0:00 Intro
0:50 Spatchcock Chicken
1:50 Marinade
3:45 Aji Verde Sauce
7:08 Roasting the Chicken
Ingredients
1 Whole Chicken
For the Marinade
Fresh Ginger (1 Knob) or 1 tsp. ground ginger
1/2 cup dark soy sauce
1/2 cup dark lager beer
1 tablespoon ground or minced garlic
2 tablespoons Aji Panca (found in most Latin specialty stores) or see link below
1 tablespoon Huacatay paste (found in most Latin specialty stores) or see link below
1 tablespoon achiote powder (can substitute paprika)
1/2 tablespoon ground cumin
1/2 tablespoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon fresh cracked black pepper
Juice of 1 lime (approx. 2 tablespoons)
1 tablespoon balsamic vinegar reduction (can substitute plain balsamic vinegar)
For the Aji Verde Sauce
2 cups fresh cilantro (stems removed)
2 or 3 cloves garlic
Juice of 2 limes or 4 tablespoons
2 fresh Jalapenos (seeds removed)
1/2 cup fresh scallions (green parts only) *Reserve bottom parts for scallion butter
1 tablespoon Huacatay paste
2 tablespoons Aji Amarillo (found in most Latin specialty stores) or see link below
1/2 cup Japanese mayonnaise (substitute your favorite brand)
1/4 cup Cotija cheese (can substitute Parmesan cheese)
2 teaspoons kosher salt (or to taste)
1 teaspoon ground black pepper (or to taste)
2 tablespoons olive oil
For the Scallion Butter (place ingredients in a food processor and pulse to combine)
1/2 cup softened butter
1/4 cup fresh scallions (bottom portion)
1 teaspoon ground or minced garlic
Aji Panca Paste Link
https://www.amazon.com/Incas-Food-Aji-Panca-Paste/dp/B003CHTX8I
Huacatay (Black mint) Paste Link
https://www.amazon.com/Incas-Food-Huacatay-Black-Paste/dp/B006C84MKI
Aji Amarillo Paste Link
https://www.amazon.com/Incas-Food-Aji-Amarillo-Paste/dp/B003G52K5E
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