Peru: 30/52

Pollo a la Brasa

How on earth could we not do Peruvian chicken on Peru week? This dish involves a little bit of labor, but it is well worth it. This roasted chicken for 6… erm 2, is served with a spicy “green sauce”.

The Dish

The recipe is simple, but takes some time. First, the chicken is marinated for at least 6 hours in a blend of spices, garlic, olive oil (ours is from our trip from Spain!) and lime juice. Then it’s roasted in the oven ’til it is crisp and juicy.

The “green sauce” is a mix of jalapeno, cilantro, lime, mayo and yogurt for a cool/spicy sauce. The recipe makes a hefty portion, but we were glad we didn’t skimp on any ingredients.

1
Put the spice cabinet to work — paprika, cumin, oregano, pepper, sugar and salt make up most of the marinade

The Verdict

We somehow managed to cook a whole bird in our teeny little oven. The marinade worked wonders on the bird. We’ve all made dry, tasteless chicken before, and this was the complete opposite – juicy and full of flavor. Next time we might try roasting at 425F a little longer than the 20 minutes the recipe called for to get the skin even crispier.

The green sauce was a revelation, with its spicy kick and creamy texture. We had leftovers from this meal and made some chicken burritos and salad with the green sauce, and it may be our new favorite condiment.

2
If Norman Rockwell ever painted Peruvian chickens…

 

3
M waiting patiently for a nibble of crispy skin

 

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