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Crispy roast chicken is a staple all across South America . Paired with a spicy, creamy sauce, this dish becomes Peruvian perfection. FULL RECIPE BELOW.
Check out our entire Peruvian Menu – https://www.youtube.com/watch?v=WFtHpGtk94I&list=PLX98sAmndWt3eAm_71oc2VutEp2jLNq9T&index=1
Shot and Directed by Eric Slatkin
Producer: Joanna Gryfe
Food Stylist: Sienna Degovia
Culinary Assistants: Hannah Canvasser & Caroline Hwang
AC: Dylan Neal
Editor: Jacob Metiva
RECIPE: POLLO BRASA
Serves 4
INGREDIENTS
2 tablespoons canola oil
2 tablespoons white vinegar
1 tablespoon soy sauce
2 tablespoons ground cumin
1 tablespoon paprika
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons Aji amarillo sauce
1 (4 pound) whole chicken
Aji Verde Sauce
PROCESS
-In a small bowl mix together oil, vinegar, cumin, soy sauce, paprika, salt, aji amarillo, and black pepper.
-Place chicken in a casserole dish and drizzle the marinade evenly all over the chicken. Cover with plastic wrap and let marinade in your refrigerator for 8 hours or overnight.
-Heat oven to 425 degrees. Remove chicken from the refrigerator and let come to room temperature.
-Place chicken breast side up on a heavy-duty rimmed sheet tray fitted with a wire rack. Roast the chicken for 15 minutes then reduce the heat and roast for 1 hour, or until an instant read thermometer inserted into the thickest part of the thigh reaches 165 degrees.
-Remove the chicken from oven, place on a wooden carving board, and rest for 15 minutes before carving. Serve with Aji Verde sauce.
Aji Verde Sauce (thicker than a chimichurri)
1 cup cilantro
1/2 cup mayonnaise
1 tablespoon aji amarillo paste
¼ cup crumbled queso fresco
1 clove garlic, peeled
2 jalapeñoes, ribs and seeds removed
Juice of 1 lime
Combine ingredients using an immersion blender or in a food processor and pulse until smooth.
Makes about 1 1/2 cups