Pollo a la Brasa with Peruvian Flavor

Name: Pollo a la Brasa with Peruvian Flavor
Total time: 2700 s
Yield: Serves 10 servings
Cuisine: American
Ingredients: 1 whole chicken (about 4.4 lbs or 2 kg); 1 cup (8 fl oz) or 250 ml) light beer; 1 small packet (about 1 oz or 30 grams) ají panca paste; 1 tablespoon minced garlic; 1/2 tablespoon ground rosemary; 1 tablespoon mustard; 2 tablespoons soy sauce; 2 tablespoons vinegar; 1 1/2 tablespoons salt (or to taste); Pepper, cumin, and oregano to taste; Butter to taste

Martin Alexander Albuquerque More @cook_115124692

Pollo a la Brasa with authentic Peruvian seasoning, made in a conventional oven. Aromatic, with crispy skin and a flavor that will have you coming back for more. Perfect for sharing with family—give it a try!

Martin Alexander Albuquerque More @cook_115124692

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Ingredients

2 h 45 min

Serves 10 servings

1whole chicken (about 4.4 lbs or 2 kg)
1 cup (8 fl oz)or 250 ml) light beer
1small packet (about 1 oz or 30 grams) ají panca paste
1 tablespoonminced garlic
1/2 tablespoonground rosemary
1 tablespoonmustard
2 tablespoonssoy sauce
2 tablespoonsvinegar
1 1/2 tablespoonssalt (or to taste)
Pepper, cumin, and oregano to taste
Butter to taste

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Steps

2 h 45 min

1

In a hot skillet (no oil), lightly toast the salt, pepper, cumin, and oregano for 1–2 minutes until fragrant (do not burn).
2

Blend the ají panca paste, beer, garlic, rosemary, mustard, soy sauce, vinegar, and the toasted seasonings until smooth.
3

Pat the chicken dry and gently separate the skin from the meat. Coat the chicken inside and out with the sauce.
4

Marinate in the refrigerator for at least 8 hours, ideally overnight.
5

Preheat the oven to 350–375°F (180–190°C). Rub butter over the skin. Roast for 1 hour.
6

Turn the chicken over, baste with the juices and sauce, and roast for another hour.
7

Place the breast side up, increase the oven temperature to 400–425°F (200–220°C), and roast for 30–35 minutes until golden brown.
8

Let rest for 10 minutes before carving. Serve with potatoes and sauces.