Peruvian Pollo a la Brasa
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.
- 1.5 lb boneless chicken pieces cut into 1-inch strips**
- 6 cloves garlic grated
- 4-5 lemon for juice
- 1 green bell pepper
- 1 green onion
- 1 tbsp chopped cilantro or parsley
- 4 oz queso blanco or feta plain
- 1/4 cup dark beer
- 1 tbsp soy sauce**
- 2 tbsp vinegar
- 1 can Lima or kidney beans rinsed
- 1 cup corn frozen
- salt & pepper
Pollo a la Brasa Culinary Spice Kit
- Aji panca pepper smoked paprika, mild chili pepper, cumin, rosemary, black pepper
- 1-3 green jalapeno pepper
- In a CONTAINER, mix 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.
- In a BOWL, mix 3 tbsp lemon juice, salt & pepper to taste, and 1 tbsp oil.
- Add beans and corn. Mix well.
- Let it rest for 1 hour.
Aji Verde Sauce
- Finely chop bell pepper, green onions, green jalapeno pepper to taste (opt.)***.
- In a small BOWL, mix chopped veggies with cilantro, 1 clove garlic, 2 tbsp lemon juice, and 1 tbsp oil.
- Add cheese and mix well.
- In a PAN, heat 2 tbsp oil.
- Fry chicken over medium-high heat until crisp and cooked through.
- Substitute chicken with pork chops.