Pollo A La Brasa Recipe
Peruvian-style rotisserie chicken with a side of salad and fries.
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Ingredients
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For the Pollo a la Brasa
For the Salad
For the Fries
Method
Prepare the Marinade
- 1
Make Marinade
In a blender, combine the garlic cloves, cumin, paprika, black pepper, salt, soy sauce, white vinegar, vegetable oil, and lime juice. Blend until smooth.
- 2
Marinate the Chicken
Place the whole chicken in a large bowl or resealable bag. Pour the marinade over the chicken, ensuring it is well coated. Marinate in the refrigerator for at least 4 hours, preferably overnight.
Cook the Chicken
- 3
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 4
Roast the Chicken
Place the marinated chicken on a roasting rack in a baking dish. Roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
- 5
Rest the Chicken
Once cooked, let the chicken rest for 10 minutes before carving.
Prepare the Salad
- 6
Chop the Ingredients
Wash and chop the romaine lettuce, tomatoes, cucumber, and red onion.
- 7
Prepare the Fries
- 8
Cut the Potatoes
Peel and cut the potatoes into fry shapes.
- 9
Heat the Oil
In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C).
- 10
Fry the Potatoes
Carefully add the cut potatoes to the hot oil and fry until golden brown, about 5-7 minutes. Remove and drain on paper towels. Season with salt.
