(Peruvian Roasted Chicken)
A Wine, Dine, and Play Recipe
By: Sean Overpeck (CFE)
Pollo a la Brasa is a common dish of Peruvian cuisine and one of the most consumed in Peru, along with ceviche, papa a la huancaina, salchipapa, and Chifa. The dish originated in the city of Lima in the 1950s. It was developed by Roger Schuler and Franz Ulrich, who were Swiss residents in the country. Originally its consumption was specific to the wealthy people, but today it is widely available and a typical plate of 1/4 chicken with fries and a salad can be bought for about 15 soles, or just under $5.
Recipe
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Information | ||
| Servings: | 4 to 6 | Ready In: | 7h 30m |
| Prep Time: | 30 | Cuisine Origin: | Peruvian |
| Cook Time: | 40m | Category: | Entree |
| Marination Time: | 6h to 2 days | Difficulty Level: | Easy |
Ingredients
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Amount in Imperial Measurement
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Metric Measurement
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Amount Per Serving:
|
total amount
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Equipment and Tools (Mis en Place)
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| Whole chicken 3-4 lbs |
1
|
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|
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Amount Per Serving:
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1/4 piece
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Cutting boards[1]
(green, and red) |
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Chicken Marinade:
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Carbohydrates:
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6g
|
Chef knife
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| Soy sauce |
2
|
tbsp
|
30
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mL
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Total Fat:
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44.4g
|
Cutting boards[1]
(green, and red) |
| Limes for juice |
2
|
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Sugar:
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0.9g
|
Baking sheet pan
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| Garlic cloves |
5
|
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Sodium:
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1,517mg
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Food processor
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| Fresh ginger |
1
|
tsp
|
5
|
mL
|
Calories:
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617kcal
|
Potato peeler
|
| Cusqueña Premium Peruvian Beer[3] |
1/4
|
cup
|
59
|
mL
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Cholesterol (HDL):
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187mg
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Thermometer
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| Balsamic vinegar |
1
|
tbsp
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14
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mL
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Protein:
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47.1g
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Measuring spoons
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| Huacatay[4]paste or substitute mint leves |
1
|
tbsp
|
14
|
g
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Dietary Fiber:
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1.2g
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Measuring cup
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| Ají panca[5]paste or substitute ground nutmeg |
1
|
tbsp
|
14
|
g
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Potassium:
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122mg
|
2 kitchen bowls
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| Ground Cumin |
2
|
tsp
|
10
|
g
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Vitamin A %DV.
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0%
|
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| Ground annatto[6]or substitute with ground chili powder |
1
|
tsp
|
5
|
g
|
Vitamin C %DV.
|
0%
|
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| Dried oregano |
1
|
tbsp
|
14
|
g
|
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| Dried rosemary |
2
|
tsp
|
10
|
g
|
|||
| Kosher salt |
1
|
tsp
|
5
|
g
|
|||
| Ground black pepper |
1/2
|
tsp
|
2
|
g
|
|||
| Ground cayenne pepper |
1/2
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tsp
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2
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g
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| Olive oil, extra virgin |
3/4
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cup
|
177
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mL
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| Ají verde sauce (see recipe here) |
1
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cup
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237
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mL
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Method
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Notes for Preparation
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| 1. See the Notes for Preparation section (to the right) for vegetables in this recipe , ratios for oil blending, and how to butcher a whole chicken. | Ratio of olive oil to vinegar is 3:1 | |
| 2. Using a yellow cutting board[1], Butcher the whole chicken into 4 pieces. See the Notes for Preparation section (to the right) on the breakdown. You can cut the chicken into either 4 or 6 pieces, however if you want a larger piece of meat only cut 4 pieces, leaving the thigh and drumsticks connected, and using the wings for another dish, or to make stock. | Wash, sanitize[2], and rinse the limes, garlic, and ginger to clean thoroughly. | |
| 3. On a green cutting board cut the limes in half, and squeeze the juice into a bowl | Whole chicken butchering: A whole chicken can yield 8 separate pieces, with he breast being the largest pieces. Depending on the dish your preparing you may want small or larger pieces of the chicken. | |
| 4. Peel the skin from garlic cloves | Legs: With the chicken right side up, cut both chicken legs by slicing at the joint from the top of the leg near the breast wall. Each leg (2) is composed of a thigh and a drumstick. Pull the leg to expose the thigh bone, then flip the chicken over allowing you to cut around the nugget a.k.a the oyster. The leg will separate from the body. | |
| 5. Peel the ginger, and cut away the equivalent of a teaspoon or more for the desired amount you wish. | Repeat the same process with the other leg. | |
| 6. For the marinade, in a food processor add all the ingredients listed accept for the olive oil. | You can now choose to leave the leg as is with the thigh and drumstick connected, or separate them with another straight cut down the center of the leg piece. | |
| 7. Pulse the mixture on the lower speed setting, then gradually add the olive oil pouring in a steady stream to emulsify[7]the sauce. The sauce should be a nice thick red color, thanks to the annatto[6]. | Wings: Locate the joint below the breast on each side and remove the wings from the body by cutting downward. | |
| 8. Place the cut chicken into a large bowl, and add the sauce from the presser on top. Mix together so the sauce can incorporate into the chicken. Cover and refrigerate 6 hours or up to two days to allow the marinade to soak in for more flavorful chicken. | Breast: To cut the breast in half you must remove the backbone, by either using your chef knife or a pair of kitchen shears. Turn the chicken on its side and find the strip of white fat known as the fat line below the breast, and cut along the line until the back separates from the body, and then repeat the same step on the other side of the breast. | |
| 9. After 6 hours, preheat the convection oven to 425°f (218oC). pPlace the marinated chicken onto a baking sheet pan, and insert into the center of the oven. | To remove the breast bone turn the breasts over and cut through the cartilage until you reach the hard bone portion. Peel back the cartilage with your fingers to expose the bone. Grab it tightly and pull it out to remove from the breast. | |
| 10. Cook the chicken for ten minutes, then reduce the temperature to 325°f (163oC), and cook for an additional 30-35 minutes, until using a thermometer the internal temperature is maintained at 165°f (74oC), for 15 seconds or more. | The final step will be to cut the breast in half, giving you 6-8 usable pieces | |
| Prepare the Ají verde sauce (see recipe here) while the chicken is cooking. | Save the bone and cartilage pieces to make a chicken stock. (see recipe here) | |
Assembly
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Drink Recommendations For Dish
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| 1. Remove the baking sheet from the oven and let the chicken cool at room temperature for 5 minutes. | Potable Water | |
| 2. To prepare the plate, place one piece of chicken to the side and top it with someAjí verde sauce (see recipe here), and serve the dish with the traditional accompaniments of a leafy green salad and french fries. | Cusqueña Premium Peruvian Beer[3] | |
| 3. See the drink recommendations (to the right) for this dish | Rum Nation Peruano | |
| Tabernero Rosé Blend Borgoña 2011, Chincha Valley | ||
Notes and Citations:
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Temperature Cooking Chart
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| 1. One of the most common causes of food-related illness (a.k.a food poisoning) is something called cross-contamination, (transfer of harmful bacteria from one food product to another) by way of contaminated tools. Cutting boards are a prime culprit. Using separate, color-coded cutting boards for ingredients is a great way of preventing illness. The colors help you keep track of which cutting boards are reserved for which types of foods, so that you don’t cut lettuce on the same board you used for cutting raw poultry. The green board is used for fruits and vegetables, while the yellow is for raw poultry such as chicken, duck, hen, and turkey. |
Blue 100-110°f (38-43oC)
Pittsburg (B&B) 115°f (46oC)
Rare 120-125°f (49-52oC)
Medium Rare 130°f (54oC)
Medium 140-145°f (60-63oC) Medium Well 150°f (66oC) Well done 155-160°f (68-71oC)
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| 2. In accordance to food safety regulation (21 CFR Part 173) specifies two conditions for the permitted use of hypochlorite solutions (bleach) in washing produce: The concentration of sanitizer in the wash water must not exceed 200 ppm (Parts Per Million).The produce must be rinsed with potable water following the chlorine treatment. |
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| 3. Cusqueña Premium Peruvian Beer is one of the few all malt beers brewed in south America. ABV 4.8%. It is a Peruvian golden lager from a brewery founded by German Ernesto Güntherand, and used pure mountain water from the Andes. The beer is made only from malted barley and is hopped with imported Saaz from the Czech Republic. Grand Food Dictionary Online | ||
| 4. Huacatay is an annual herb of the Asteraceae family. It has got different names in different regions such as, Mexican Marigold, Mint Marigold, Wild Marigold, Peruvian Black mint, and Stinking Roger. Its flowers and leaves produce a strong odor as it contains an essential oil. The taste of this herb is somewhat mixture of sweet basil, tarragon, mint and lime. The scientific name for Huacatay is Tagetes minuta. Grand Food Dictionary Online | ||
| 5. Ají panca is a type of chile pepper that is commonly grown in Peru, and frequently used in Peruvian cuisine. It is a dark red, mild pepper with a smokey, fruity taste. It's often sold dried, or prepared into a paste. To make a paste from fresh ají panca peppers, remove the seeds and process the peppers in the blender or food processor with a little bit of vegetable or olive oil emulsion. Grand Food Dictionary Online |
Seafood 135-140°f (58-60oC) Roast Beef 145°f (63oC) Roast Pork 145°f (63oC) Ground Beef or Pork 155°f (68oC) Poultry 165°f (77oC)
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| 6. Annatto come from the dark red seeds of the West Indian annatto tree (Bixa orellana), and though it originated in Brazil, annatto seed has become a staple spice in cuisines from India to the Philippines, and are used to add a vibrant natural red-orange color to food. Grand Food Dictionary Online | ||
| 7. Emulsification is a process in which a well blended mixture of two liquids that normally don't combine, (i.e. oil and water) to prevent a separation. It is achieved by slowly adding the former to the later and mixing rapidly. Mayonnaise and Hollandaise sauce are two examples of oil in water emulsions. Grand Food Dictionary Online | ||
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“Culinary perfection consists not in doing extraordinary things,
But in doing ordinary things extraordinarily well.”
-Angelique Arnauld (1591-1661)
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