Pollo A La Brasa Recipe
Recipe information
Make Pollo A La Brasa in just 2h 30m. Peruvian-style rotisserie chicken with a side of salad and fries.
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Ingredients
For the Pollo a la Brasa
For the Salad
For the Fries
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.
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.
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