Pollo a la Brasa: A Peruvian Culinary Delight
Introduction:
Pollo a la brasa, also known as Peruvian roasted chicken, is a beloved dish that has become a staple of Peruvian cuisine. Its origins can be traced back to the early 20th century, and today, it is enjoyed by people worldwide.
History:
The exact origins of pollo a la brasa are debated, but it is widely believed to have originated in the 1950s in the town of Santa Clara, located in the Lima Province of Peru. Roger Schuler, a Swiss immigrant, is often credited with popularizing the dish after he opened a restaurant called “La Granja Azul” in Santa Clara. Schuler’s restaurant became renowned for its succulent roasted chicken, and soon, other restaurants began to emulate his recipe.
Preparation:
Preparing pollo a la brasa is an art form that requires careful attention to detail. Here’s a step-by-step guide to creating this flavorful dish:
Ingredients:
* 1 whole chicken (3-4 pounds)
* 1/4 cup aji panca paste
* 1/4 cup soy sauce
* 1/4 cup white vinegar
* 1/4 cup vegetable oil
* 1 tablespoon ground cumin
* 1 tablespoon dried oregano
* 1 teaspoon salt
* 1/2 teaspoon black pepper
Instructions:
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Marinate the chicken: In a large bowl, combine the aji panca paste, soy sauce, white vinegar, vegetable oil, cumin, oregano, salt, and black pepper. Mix well to form a marinade. Add the chicken to the marinade, ensuring it is fully coated. Cover the bowl and refrigerate for at least 4 hours, or up to overnight.
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Prepare the grill: Heat a charcoal or gas grill to medium-high heat (400-450°F). If using a charcoal grill, arrange the coals evenly across the bottom of the grill.
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Grill the chicken: Remove the chicken from the marinade and shake off any excess. Place the chicken on the grill, breast-side up. Grill for 15-20 minutes, or until the skin is golden brown and crispy.
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Turn the chicken: Flip the chicken over and continue grilling for another 15-20 minutes, or until the internal temperature of the chicken reaches 165°F when measured with a meat thermometer.
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Rest the chicken: Once the chicken is cooked, remove it from the grill and let it rest for 10-15 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Serving suggestions:
Pollo a la brasa is traditionally served with a variety of sides, including:
- French fries
- Fried plantains
- Yuca fries
- Peruvian corn on the cob
- Freshly chopped onions
- Aji sauce
Conclusion:
Pollo a la brasa is a culinary masterpiece that embodies the vibrant flavors of Peruvian cuisine. Its history is intertwined with the cultural heritage of the country, and its preparation is a testament to the skill and passion of Peruvian chefs. Whether you’re a seasoned foodie or simply looking to explore new culinary delights, pollo a la brasa is a dish that will tantalize your taste buds and leave you craving more.
