| Prep: 25 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 650 | 35g | 9g | 20g |
| sugars | fibre | protein | salt |
| 3g | 2g | 67g | 1.28g |
I recall the very first time I prepared the Peruvian Spicy Chicken (Pollo a la Brasa) with Peruvian pepper. I was surrounded by loved ones, the air draped with the smell of spices, and my heart full with the joy of feeding the ones I hold dear. Just like the dishes my Nebraska roots gifted me, this traditional South American dish embraced the same farm-fresh ethos, using top quality produce to create a gastronomical delight. It marries the cachet of global flavors with the down-to-earth sensibility of Midwest cooking.
Quintessential South American Flavors
This recipe borrows heavily from the playbook of traditional Peruvian cuisine, featuring an enticing blend of spices and fresh ingredients to create a masterpiece. Every bite of the Peruvian Spicy Chicken (Pollo a la Brasa) tantalizes the palate – a stunning play of textures and flavors. What makes this recipe so special is, not-surprisingly, the Peruvian pepper. A key element of Peruvian gastronomy, aji panca has a smoky, fruity taste that infuses the chicken with its unique tang, making it virtually impossible to resist.
Health Benefits and Complementary Dishes
Let’s not forget the health benefits! This chicken dish ticks multiple boxes – high in protein, low in carbs and teeming with essential nutrients. The garlic helps boost immunity and chicken provides a lean source of protein, while the lime juice adds a punch of vitamin C.
If you’re wondering about what this seamlessly pairs with, you’re spoilt for choice! It’s an amazing partner to our Peruvian Blend Quinoa. If you’re looking for something more simple, a green salad will provide a fresh contrast to the smoky, robust flavor of the chicken.
Connect Your Culture Fork with Your Heart
For me, good food is more than just taste. It’s about memories. It’s about a connection. As I put the final touches on the flavorful Peruvian Spicy Chicken, the aroma wafting through the kitchen fills me with a happy nostalgia. That’s why I love this recipe; it connects me to my past, yet pulls me into the new experiences of distant cultures—a bridge between my Midwest roots and the vibrant diversity of global cuisine.
I urge you to try this recipe and make it a part of your family gatherings. The taste of Peruvian Spicy Chicken (Pollo a la Brasa) is a celebration of culture, diversity, and love, stemming from the kitchen to the dining table.
What You’ll Need
- 6 chicken quarters
- 1 tablespoon of salt
- 1 tablespoon of pepper
- 2 tablespoons of cumin
- 1 tablespoon of smoked paprika
- 5 cloves of garlic, minced
- 1/2 cup of soy sauce
- 1 tablespoon of vinegar
- 1/4 cup of lime juice
- 2 tablespoons of aji panca paste, Peruvian pepper
- 1 teaspoon of dried oregano
- 2 tablespoons of olive oil
- Green salad, to serve
Method
Step One
Start by preparing the chicken. Clean the chicken quarters thoroughly and pat them dry. If possible, you can also leave the cleaned chicken uncovered in the refrigerator for a few hours to dry out the skin. This will help make the skin crispy when it’s cooked.
Step Two
In a large mixing bowl, combine the salt, pepper, cumin, smoked paprika, minced garlic, soy sauce, vinegar, lime juice, aji panca paste, dried oregano, and olive oil. Stir these ingredients well to evenly distribute the flavors and to form a marinade for the chicken.
Step Three
Immerse the chicken quarters in the marinade, making sure that each piece is fully coated. Cover the bowl with a plastic wrap and let the chicken marinate in the refrigerator for at least 2 hours. For best results, marinate the chicken overnight to allow the flavors to fully penetrate the meat.
Step Four
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Arrange the chicken quarters on a baking tray, skin side up. Don’t overcrowd the tray, make sure each quarter has some space around it. Pour the leftover marinade over the chicken.
Step Five
Roast the chicken in the preheated oven for about 45 minutes, or until the skin is crispy and golden and the meat is cooked through. You can check the doneness of the chicken by poking a skewer into the thickest part. If the juices run clear, the chicken is done.
Step Six
When the chicken is done, remove it from the oven and let it rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat, making it more tender and juicy.
Step Seven
Serve the Peruvian Spicy Chicken (Pollo a la Brasa) hot with a side of green salad. Enjoy this delightful dish with its spicy, smoky and tangy flavors all melded together!
