Peruvian Pollo a la Brasa with Green Sauce and Arroz

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Introduction

When it comes to South American cuisine, few dishes command the adoration and cultural significance that Pollo a la Brasa does in Peru. This iconic roasted chicken dish has transcended its humble beginnings to become a national treasure, enjoyed by locals and food enthusiasts around the world. Characterized by its smoky flavor, juicy meat, and crispy skin, Pollo a la Brasa is not just a meal; it’s a celebration of Peruvian culinary tradition, often served at family gatherings, festivals, and on any occasion worth commemorating.

The allure of Pollo a la Brasa lies in its complex flavors, achieved through a meticulous marination process that infuses the chicken with a savory blend of spices, soy sauce, and citrus. The grilling technique, typically done over charcoal, adds an irresistible smokiness that elevates the dish to unparalleled heights. To complement the chicken, it is traditionally served alongside fragrant rice and a vibrant green sauce known as Aji Verde, which adds a refreshing kick to every bite.

In this article, we will guide you through the process of making authentic Peruvian Pollo a la Brasa, complete with its signature green sauce and aromatic rice. Whether you’re a seasoned cook or a culinary novice, our step-by-step instructions will ensure you achieve that restaurant-quality flavor right in your own kitchen.

Understanding Pollo a la Brasa

Pollo a la Brasa has roots that trace back to the mid-20th century in Peru, where it was first popularized in Lima. The dish was born out of a desire to create a unique and flavorful way to prepare chicken, combining influences from both Peruvian and other South American grilling traditions. Over the years, it has evolved into a beloved staple, making its way to restaurants, street vendors, and homes across the country.

The key to Pollo a la Brasa’s distinctive taste lies in its marination process. The chicken is typically marinated for several hours or even overnight, allowing the flavors to penetrate the meat deeply. The marinade often includes a mix of soy sauce, spices like cumin and paprika, and acidity from lime juice, which not only tenderizes the chicken but also infuses it with a rich, umami flavor.

Grilling is an essential part of the preparation, with many chefs opting for charcoal to achieve that authentic smoky aroma. The combination of direct heat and the resulting drippings create a caramelized exterior that contrasts beautifully with the tender, juicy meat inside. Pollo a la Brasa is frequently served with arroz (rice) and Aji Verde, a zesty green sauce that perfectly complements the richness of the chicken.

Ingredients Breakdown

To create an authentic Pollo a la Brasa experience at home, we need to focus on high-quality ingredients that enhance the dish’s rich flavors. Here’s a breakdown of what you will need:

For the Chicken

Chicken Thighs: Opting for bone-in, skin-on chicken thighs is essential for achieving a juicy and flavorful result. The bone helps retain moisture during cooking, while the skin becomes crispy and adds texture.

Soy Sauce: This ingredient acts as the base for the marinade, providing a salty, umami-rich flavor that penetrates the chicken beautifully.

Lime Juice: Freshly squeezed lime juice adds a tangy brightness to the marinade, balancing the savory elements and tenderizing the meat.

Spices: A blend of spices such as cumin, paprika, black pepper, and garlic powder is crucial. These spices contribute to the dish’s signature flavor, giving it depth and warmth.

Vegetable Oil: This helps to keep the chicken moist during grilling and aids in achieving a crispy skin.

For the Rice

Jasmine or Long-Grain Rice: These varieties are ideal for this dish due to their fragrant aroma and fluffy texture when cooked.

Chicken Broth: Using chicken broth instead of water adds an extra layer of flavor to the rice, making it a delicious accompaniment to the chicken.

Aromatics (Onion and Garlic): Sautéing onion and garlic before cooking the rice infuses it with savory notes, elevating the overall dish.

For the Green Sauce (Aji Verde)

Cilantro: This fresh herb is the star of Aji Verde, providing a vibrant green color and a fresh, herbaceous flavor.

Jalapeño: Adding a jalapeño pepper gives the sauce a mild heat and a touch of spiciness. Adjust the amount based on your heat preference.

Garlic: Fresh garlic adds depth and pungency to the sauce, balancing the flavors beautifully.

Lime Juice: Just like in the chicken marinade, lime juice brightens the sauce, enhancing its zesty character.

Mayonnaise: This ingredient provides a creamy texture that helps bind the sauce together and adds richness to the flavor profile.

Marinating the Chicken

Marinating the chicken is a crucial step in achieving the authentic taste of Pollo a la Brasa. The marinade not only infuses the meat with flavor but also helps tenderize it, allowing it to stay juicy during the cooking process. Here’s a detailed step-by-step guide for marinating the chicken effectively:

1. Prepare the Marinade: In a large bowl, combine soy sauce, lime juice, vegetable oil, and the spices (cumin, paprika, black pepper, and garlic powder). Mix well until all ingredients are thoroughly incorporated.

2. Add the Chicken: Place the chicken thighs in the marinade, ensuring they are well coated. It’s helpful to use your hands to massage the marinade into the meat for deeper flavor penetration.

3. Marination Time: Cover the bowl with plastic wrap and refrigerate. For optimal results, let the chicken marinate for at least 4 hours, but overnight is ideal. The longer the chicken sits in the marinade, the more flavorful it becomes.

4. Adjusting Flavor Profiles: If you prefer a different flavor profile, consider adding spices like oregano or a touch of brown sugar for sweetness. These variations can give the chicken a unique twist while still honoring the traditional recipe.

Cooking the Rice to Perfection

While the chicken is marinating, you can prepare the rice, which will serve as a delicious base for the Pollo a la Brasa. Here’s how to cook the rice to perfection:

1. Rinse the Rice: Begin by rinsing 1 cup of jasmine or long-grain rice under cold water. This step removes excess starch, preventing the rice from becoming gummy.

2. Sauté Aromatics: In a medium saucepan, heat a tablespoon of oil over medium heat. Add 1 finely chopped onion and 2 minced garlic cloves. Sauté until the onion is translucent and fragrant.

3. Toast the Rice: Add the rinsed rice to the saucepan and toast it for a couple of minutes, stirring frequently. This step enhances the rice’s flavor and helps maintain its texture during cooking.

4. Add Broth: Pour in 2 cups of chicken broth, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice is tender and all the liquid has been absorbed.

5. Fluff the Rice: Once cooked, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice gently with a fork before serving.

By following these steps, you’ll set the stage for a flavorful and satisfying meal that honors the rich culinary heritage of Peru. In the next section, we will explore the grilling process of the marinated chicken and the preparation of the Aji Verde sauce to complete this delightful dish.

When it comes to South American cuisine, few dishes command the adoration and cultural significance that <strong>Pollo a la Brasa</strong> does in Peru. This iconic roasted chicken dish has transcended its humble beginnings to become a national treasure, enjoyed by locals and food enthusiasts around the world. Characterized by its smoky flavor, juicy meat, and crispy skin, Pollo a la Brasa is not just a meal; it’s a celebration of Peruvian culinary tradition, often served at family gatherings, festivals, and on any occasion worth commemorating.” /></p>
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<h3>Preparing the Rice for Pollo a la Brasa</h3>
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<p>To elevate your Pollo a la Brasa experience, the accompanying rice is crucial. A fluffy, flavorful rice complements the savory chicken beautifully. Start by rinsing 1.5 cups of long-grain white rice under cold water until the water runs clear. This process removes excess starch, ensuring that your rice cooks up light and fluffy, rather than sticky.</p>
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<p>In a medium saucepan, heat 2 tablespoons of vegetable oil over medium heat. Once hot, add one finely chopped onion and two minced garlic cloves. Sauté these ingredients until the onions become translucent and fragrant, about 3-4 minutes. This aromatic base is essential as it infuses the rice with flavor, providing a delightful backdrop to the Pollo a la Brasa.</p>
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<p>Next, add the rinsed rice to the saucepan and stir it into the sautéed onion and garlic mixture, allowing it to toast lightly for about 2 minutes. This step enhances the nutty flavor of the rice and prevents it from becoming mushy during cooking.</p>
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<p>For the liquid, opt for chicken broth instead of water. Using chicken broth not only intensifies the rice’s flavor but also infuses it with savory notes that echo the seasoned chicken. Pour in 3 cups of chicken broth, along with a pinch of salt, stirring to combine. Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and let it simmer for 18-20 minutes. Avoid lifting the lid during this cooking time, as it allows steam to escape, which is crucial for the perfect texture. Once done, remove the saucepan from heat and let the rice sit, covered, for an additional 5 minutes. Fluff with a fork before serving.</p>
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<h3>Crafting the Green Sauce (Aji Verde)</h3>
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<p>No Pollo a la Brasa is complete without the iconic green sauce, known as Aji Verde. This zesty condiment adds a delightful kick and balances the rich flavors of the roasted chicken. To prepare the sauce, gather the following ingredients: 1 cup of fresh cilantro leaves, 1-2 jalapeños (adjust based on your spice preference), 1 clove of garlic, the juice of 1 lime, 1 tablespoon of mayonnaise, and salt to taste.</p>
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<p>In a blender, combine the cilantro, jalapeños, garlic, lime juice, mayonnaise, and a pinch of salt. Blend until smooth. If the consistency is too thick, gradually add water, a tablespoon at a time, until you reach your desired thickness. This sauce should be creamy yet pourable, making it easy to drizzle over the chicken and rice.</p>
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<p>For those who prefer a milder sauce, start with one jalapeño and taste before adding more. Aji Verde is versatile, and you can customize it according to your heat tolerance. Once blended, taste and adjust the seasoning, adding more lime juice or salt as needed. Transfer the sauce to a serving bowl and set it aside for later.</p>
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<h3>Roasting the Chicken</h3>
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<p>Now that the rice and sauce are prepared, it’s time to focus on roasting the chicken. This step is key to achieving the signature crispy skin that Pollo a la Brasa is known for. Begin by preheating your oven to 425°F (220°C). Preheating is crucial as it ensures that the chicken skin crisps up while cooking, locking in moisture and flavor.</p>
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<p>Place your marinated chicken in a roasting pan, breast side up. If you have a rack, use it to elevate the chicken, allowing air to circulate around it for even cooking. Roast the chicken in the preheated oven for approximately 1 hour and 15 minutes, or until the skin is golden brown and crispy. For perfect doneness, use a meat thermometer to check the internal temperature at the thickest part of the thigh — it should read 165°F (75°C).</p>
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<p>For an extra crispy finish, consider broiling the chicken for the last 5-10 minutes of cooking. Keep a close eye on it to prevent burning. Once done, remove the chicken from the oven and allow it to rest for about 10 minutes before carving. Resting helps the juices redistribute, ensuring the meat remains tender and juicy.</p>
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<h3>Plating and Serving Suggestions</h3>
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<p>The presentation of Pollo a la Brasa is as important as its flavor. To plate, start by spooning a generous portion of the fluffy rice onto each plate, creating a bed for the chicken. Carve the roasted chicken and arrange the pieces artfully on top of the rice. Drizzle a generous amount of Aji Verde over the chicken for that vibrant touch.</p>
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<p>For an appealing visual, consider garnishing the dish with fresh cilantro leaves or lime wedges. This adds a pop of color and enhances the dish’s freshness. Serve the remaining Aji Verde on the side for guests to add to their liking.</p>
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<h3>Cultural Context and Pairing Suggestions</h3>
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<p>Pollo a la Brasa holds a special place in Peruvian culture. This dish is a staple at family gatherings and celebrations, often enjoyed during festive occasions. It exemplifies the rich culinary heritage of Peru, showcasing the influence of both indigenous and immigrant cultures. The combination of spices and the unique cooking method reflects the country’s diverse gastronomy.</p>
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<p>When it comes to beverages, consider pairing Pollo a la Brasa with traditional Peruvian drinks like Chicha Morada, a refreshing purple corn drink, or a Pisco Sour for a spirited complement. If you prefer cocktails, a light and zesty mojito can also enhance your dining experience, balancing the richness of the chicken and the heat of the green sauce.</p>
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<h3>Conclusion</h3>
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<p>Preparing Pollo a la Brasa with Green Sauce and Arroz is more than just cooking; it’s an exploration of flavors and a celebration of Peruvian culture. From the perfectly roasted chicken to the aromatic rice and zesty green sauce, each element contributes to a delightful meal that brings friends and family together.</p>
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<p>As you embark on this culinary journey, remember that cooking is about sharing joy and creating memories. Whether for a special occasion or a weeknight dinner, this dish invites you to experience the vibrant tastes of Peru right in your own kitchen. So gather your ingredients, follow these steps, and enjoy the process of crafting this beloved Peruvian classic. Embrace the flavors, share with loved ones, and celebrate the rich cultural heritage that Pollo a la Brasa represents.</p>
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When it comes to South American cuisine, few dishes command the adoration and cultural significance that Pollo a la Brasa does in Peru. This iconic roasted chicken dish has transcended its humble beginnings to become a national treasure, enjoyed by locals and food enthusiasts around the world. Characterized by its smoky flavor, juicy meat, and crispy skin, Pollo a la Brasa is not just a meal; it's a celebration of Peruvian culinary tradition, often served at family gatherings, festivals, and on any occasion worth commemorating.

Peruvian Chicken & Rice with Green Sauce

Discover the vibrant flavors of Peru with this mouthwatering Pollo a la Brasa recipe, complete with zesty green sauce and fluffy rice. Marinate juicy chicken thighs in a blend of soy sauce, lime, and spices before roasting them to perfection. Pair it with aromatic rice cooked in chicken broth and a tangy cilantro jalapeño sauce to elevate your meal. Perfect for weeknight dinners or impressing guests, this dish is sure to be a hit!

Ingredients
  

For the Chicken:

4 chicken thighs (bone-in, skin-on)

3 tablespoons soy sauce

2 tablespoons lime juice

1 tablespoon garlic paste

1 tablespoon ground cumin

1 tablespoon paprika

1 teaspoon black pepper

2 tablespoons vegetable oil

Salt, to taste

For the Rice:

1 cup jasmine or long-grain rice

2 cups chicken broth

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon vegetable oil

Salt, to taste

For the Green Sauce (Aji Verde):

1 cup fresh cilantro leaves

1 jalapeño, seeds removed (adjust according to spice preference)

1 clove garlic

1 tablespoon lime juice

1/2 cup mayonnaise

1/2 teaspoon salt

1/4 teaspoon black pepper

Water, as needed for consistency

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Instructions
 

Marinate the Chicken:

    - In a bowl, combine soy sauce, lime juice, garlic paste, cumin, paprika, black pepper, and a pinch of salt. Mix well.

      - Add the chicken thighs and coat them thoroughly. Cover and marinate for at least 30 minutes, preferably overnight in the refrigerator.

        Cook the Rice:

          - In a saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the chopped onion and garlic; sauté until softened, about 2-3 minutes.

            - Stir in the rice and toast lightly for 1-2 minutes.

              - Pour in the chicken broth, season with salt, and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and liquid is absorbed. Remove from heat and fluff with a fork.

                Prepare the Green Sauce:

                  - In a blender, combine cilantro, jalapeño, garlic, lime juice, mayonnaise, salt, and black pepper. Blend until smooth. Add water as needed to reach the desired consistency. Taste and adjust seasoning if necessary.

                    Cook the Chicken:

                      - Preheat your oven to 425°F (220°C). Place the marinated chicken thighs on a baking sheet and drizzle with 2 tablespoons of vegetable oil.

                        - Roast in the oven for 30-35 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).

                          Serve:

                            - On a plate, serve the aromatic rice topped with roasted chicken thighs. Drizzle generously with green sauce. Garnish with extra cilantro if desired.

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                                Prep Time: 30 min | Cook Time: 45 min | Total Time: 1 hr 15 min | Servings: 4

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