Main CourseDinner

Pollo A La Brasa

Name: Pollo A La Brasa
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 4 порции
Cuisine: peruvian
Ingredients: 1 шт. whole chicken about 1.6kg; 6 зубчик garlic peeled; 60 ml tamari or gluten-free soy sauce; 2 ст. л. aji panca paste; 30 ml white vinegar; 30 ml vegetable oil; 1 ст. л. ground cumin; 1 ст. л. smoked paprika; 1 ч. л. dried oregano; 1 ч. л. black pepper freshly ground; 1 ч. л. salt; 1 ч. л. fresh rosemary finely chopped (необязательно)

This is a home-friendly version of the famous Peruvian roasted chicken, known for its incredibly flavorful marinade and crispy, dark skin. A blend of spices, chili paste, and vinegar creates a smoky, tangy crust while the meat stays juicy inside. It's a fantastic centerpiece for a meal, often served with french fries and a creamy dipping sauce.

Оригинальный рецепт от Forkin

Общее время: 1 ч 45 мин
Порции: 4
Сложность: Средне

Подготовка

Ингредиенты

1 шт.whole chicken, about 1.6kg

marinade

6 зубчикgarlic, peeled
60 mltamari or gluten-free soy sauce
2 ст. л.aji panca paste
30 mlwhite vinegar
30 mlvegetable oil
1 ст. л.ground cumin
1 ст. л.smoked paprika
1 ч. л.dried oregano
1 ч. л.black pepper, freshly ground
1 ч. л.salt
1 ч. л.fresh rosemary, finely chopped(необязательно)

Инвентарь

roasting rack · instant-read thermometer · paper towels · blender · large bowl · knife · cutting board · roasting pan

Приготовление

Шаг за шагом

1
Pat the whole chicken completely dry with paper towels, inside and out.
Около 5 мин
Совет повара: Ensuring the chicken skin is very dry is the key to getting it crispy during roasting.
2
Combine all marinade ingredients in a blender or food processor.
Около 5 мин
3
Blend the marinade ingredients until a smooth, thick paste forms.
Около 2 мин
Совет повара: Scrape down the sides of the blender once or twice to make sure everything is well combined.
4
Rub the marinade all over the chicken, making sure to get it under the skin of the breasts and thighs.
Около 8 мин
Совет повара: Gently lift the skin with your fingers to create pockets for the marinade.
5
Place the chicken in a large bowl or zip-top bag, cover, and refrigerate for at least 4 hours, or ideally overnight.
Совет повара: A longer marinating time will result in a more flavorful and tender chicken.
6
Preheat your oven to 200°C (400°F) and place a roasting rack inside a roasting pan or rimmed baking sheet.
7
Place the marinated chicken on the rack and roast until the skin is dark and crispy and an instant-read thermometer inserted into the thickest part of the thigh reads 74°C (165°F).
Около 1 ч 15 мин
Совет повара: If the skin starts to get too dark before the chicken is cooked, you can loosely tent it with aluminum foil.
8
Remove the chicken from the oven and let it rest on a cutting board for at least 10 minutes before carving.
Около 10 мин
Совет повара: Resting allows the juices to redistribute throughout the meat, ensuring it stays moist.

Правильное хранение

Хранение

Store leftover chicken in an airtight container in the refrigerator.

Разогрев

Reheat in a 175°C (350°F) oven until warmed through to help re-crisp the skin.