Peruvian Pollo a la Brasa

SpiceBreeze

Pollo a la Brasa is a rotisserie chicken and often served with Aji verde sauce. In our recipe, chicken strips are fried to reduce the cooking time. This popular Peruvian dish gets its smoky sour taste and red color from fruity-sweet aji panca chili pepper. Aji panca is one of the main condiments in everyday Peruvian cooking. It is very mild and good to use in sauces and stews as well.

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Course Main Course

Cuisine Peruvian

Servings

Ingredients

Protein

1.5 lb boneless chicken pieces [1] cut into 1-inch strips

Grill - Marinade

1/4 cup dark beer
1 tbsp soy sauce [2]
2 tbsp vinegar
5 cloves garlic grated

Salad - Bean & Corn

1 can Lima or kidney beans drained and rinsed
1 cup corn frozen
1-2 lime or lemon for juice

Sauce - Aji Verde

1 green bell pepper finely chopped [3]
1 green onion finely chopped [3]
1-3 green jalapeno pepper finely chopped (optional) [3]
1 clove garlic grated
1 tbsp chopped cilantro or parsley
1-2 lime or lemon for juice
4 oz queso blanco or feta plain

Packaged Goods/Staples

oil
salt & pepper

Pollo a la Brasa Culinary Spice Kit

Aji panca pepper, smoked paprika, mild chili pepper, cumin, rosemary, black pepper

Suggested Sides

French fries
cooked rice
roasted bread slices
mashed potatoes

Instructions

Grill - Marinade

In a CONTAINER, mix 1/4 cup beer, 1 tbsp soy sauce, 2 tbsp vinegar, 5 cloves garlic, Pollo a la Brasa spices, and salt to taste.
Add chicken. Mix well. Cover.
Let it marinate in the fridge for 1 - 3 hours.

Salad - Bean Base

In a BOWL, add beans and corn. Mix well.

Salad - Dressing

In a CUP, add 3 tbsp lime or lemon juice and 1 tbsp oil. Mix well.
Pour dressing over the salad base.
Season with salt & pepper to taste.
Let salad rest for 1 hour.

Sauce - Aji Verde

In a BOWL, mix chopped veggies and herbs (bell pepper, green onions, green jalapeno pepper, garlic, cilantro or parsley).
Season with 2 tbsp lime or lemon juice and 1 tbsp oil.
Add cheese and mix well.
Optionally, season with salt & pepper to taste.