Pollo A La Brasa Recipe
{Peruvian Chicken} potatoes, salad, aji verde sauce
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Ingredients
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Main Dish
Potatoes
Salad
Aji Verde Sauce
Method
Main Dish Preparation
- 1
Marinate the Chicken
In a large bowl, combine minced garlic, cumin, paprika, oregano, soy sauce, lime juice, salt, and black pepper. Place the whole chicken in the bowl and rub the marinade all over the chicken, making sure to get under the skin. Cover and let marinate in the refrigerator for at least 2 hours, preferably overnight.
- 2
Preheat the Oven
Preheat your oven to 425°F (220°C) while the chicken is marinating.
- 3
Roast the Chicken
Place the marinated chicken on a roasting rack in a baking dish. Roast in the preheated oven for about 1 hour or until the internal temperature reaches 165°F (75°C) and the skin is crispy.
Potato Preparation
- 4
- 5
Bake the Potatoes
Spread the potato wedges on a baking sheet lined with parchment paper. Bake in the oven alongside the chicken for about 30-35 minutes, or until golden and crispy, turning halfway through.
Salad Preparation
- 6
Prepare the Salad
Chop the lettuce, tomatoes, cucumber, and red onion. In a large bowl, combine the vegetables.
- 7
Dress the Salad
Drizzle olive oil and vinegar over the salad, season with salt and black pepper to taste, and toss to combine.
Aji Verde Sauce Preparation
- 8
Make the Aji Verde Sauce
In a blender, combine fresh cilantro, jalapeño pepper (seeds removed for less heat), garlic clove, lime juice, mayonnaise, and salt to taste. Blend until smooth and adjust seasoning as needed.