Pollo a la Brasa

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Peruvian cuisine is a melting pot of different cultures, including indigenous ingredients and flavors brought by Spanish, African and Asian immigrants. One of the most beloved Peruvian dishes is Pollo a la Brasa, or roasted chicken. This dish is considered the national dish of Peru as it is recognized as a staple dish in the country.

Pollo a la Brasa is a mouth-watering dish that combines juicy roasted chicken with a blend of Peruvian flavors. The dish is believed to have originated in the 1950s, when two Swiss immigrants, Roger Schuler and Franz Ulrich, opened a restaurant named La Granja Azul in Lima. La Granja Azul was the first restaurant to introduce the Pollo a la Brasa to Peru, and it quickly became a national sensation.

Today, Pollo a la Brasa is a ubiquitous dish in Peru and has also gained popularity outside the country. It is now recognized as a critical cultural icon and a significant contribution of Peruvian cuisine to the world. The chicken is usually spiced with a blend of traditional Peruvian spices that imparts a unique flavor profile, and is cooked over charcoal on a rotisserie, which gives it a crispy exterior and a juicy, succulent interior.

One of the reasons for the popularity of Pollo a la Brasa is its versatility. It can be served as a simple meal with side dishes such as French fries, salad or rice. It can also be enjoyed in more elaborate dishes such as sandwiches or salads, making it perfect for any occasion.

In Peruvian households, preparing Pollo a la Brasa is a time-honored tradition. Recipes for Pollo a la Brasa can vary from region to region, but the most important ingredient is undoubtedly the cooking method. The unique roasting process of the chicken guarantees that the flavors are perfectly infused, delivering a dish that is signature in taste and texture.

The key to a delicious Pollo a la Brasa lies not only on the recipe but also the way it’s cooked. The process requires patience and attention to detail, ensuring that the chicken is perfectly cooked from inside out. The spice blend may include a variety of herbs and spices, often including cumin, paprika, garlic powder, and black pepper. A marinade is also applied to the chicken before roasting to enhance the flavor of the meat.

To prepare this fantastic Peruvian dish, one must start with a fresh whole chicken. The chicken is then cleaned and seasoned before being grilled in a special rotisserie, typically over charcoal or wood embers. This method of cooking using charcoal imparts a smoky, charred flavor that is characteristic of Pollo a la Brasa.

In conclusion, Pollo a la Brasa is a must-try Peruvian dish that has won the hearts of millions of people worldwide. This versatile and flavorful dish is perfect when served with side dishes like potatoes, salad, or rice. With its simple preparation process and mouth-watering taste, Pollo a la Brasa is a staple for any Peruvian gathering or night spent grilling.

Ingredients:

  • 1 whole chicken, cut into pieces
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons red wine vinegar
  • 1 tablespoon vegetable oil
  • 1 tablespoon paprika
  • 1 teaspoon cumin
  • Salt and pepper, to taste

Instructions:

  1. In a shallow dish, mix together the garlic, soy sauce, red wine vinegar, vegetable oil, paprika, cumin, salt, and pepper.

  2. Add the chicken pieces to the marinade, turning to coat well. Cover and refrigerate for at least 4 hours, or overnight.

  3. Preheat the grill to medium-high heat.

  4. Remove the chicken from the marinade and pat dry with paper towels.

  5. Place the chicken on the grill, skin side down. Grill for 8-10 minutes per side, or until the chicken is cooked through.

  6. Serve hot with your favorite side dishes, such as French fries, rice, or salad.

Optional: For a more traditional Peruvian flavor, serve with aji verde (green chili sauce) and huacatay sauce (black mint sauce).