Tasting Notes

This serves four people.

Peruvian chicken, Pollo a la Brasa, is an out-of-world chicken marinated in amazing spices and herbs and then roasted so that it’s crispy and golden.

And to top it off you serve with a killer sauce – green sauce, Aji verde.

The result – a flavour explosion of the top kind.
We have made this dish often and every time we have people over for dinner they ask for the recipe.

What You Need

For The Marinade

10 chicken thighs.

3 garlic cloves, finely grated or minced.

3 tablespoons soy sauce.

1 tablespoon paprika.

1 tablespoon lime juice.

1 teaspoon Dijon mustard.

1 teaspoon ground cumin.

2 tablespoons olive oil.

Method

Mix everything well. Then take a Zip lock bag, add the chicken, the marinade. Seal and swoosh the chicken around. Place in your fridge for up to 12 hours but make sure you swoosh the chicken around a few times, ensuring that all of it is marinated evenly.

For The Green Sauce

Using a blender add all the ingredients below till you have a smooth sauce. Set aside and place in a bowl for serving purposes.

1 cup cilantro leaves and tender stems.

1 jalapeño seeded and diced – if you don’t like heat don’t use the seeds from the jalapeño. We only use a few.

¼ cup crumbled feta cheese.

1 garlic clove, chopped.

1½ tablespoons lime juice, more to taste.

2 teaspoons chopped fresh oregano or basil.

¾ teaspoon fine sea salt, more to taste.

½ teaspoon Dijon mustard.

½ tablespoon Sriracha, a hot sauce.

½ teaspoon honey.

½ teaspoon ground cumin.

½ cup extra-virgin olive oil.

2 large potatoes.

Equipment

1 large bowl for the chicken.

1 medium bowl for the sauce.

1 frying pan for the potatoes.

Parchment paper.

Method

Pre-heat your oven to 450 degrees Fahrenheit.

Take your chicken out of the fridge at least an hour before cooking – remove the chicken from the bag and place on a sheet pan lined with parchment paper. Prior to placing the parchment paper we take it in our hands and crumble to form a ball. This makes it easier to place it on the pan.

Pour the marinade from the Ziplock into a small bowl.

Cook the chicken for 35 to 40 minutes till it’s golden brown.

What You Need – For The Potatoes

2 large potatoes.

3 tablespoons olive oil.

Method

Take your 2 potatoes, cut into thin slices, add to your frying pan, add 3 tablespoons spoons olive, season generously with salt and pepper. Turn the heat to medium and start cooking, watch the potatoes to make sure they don’t burn and turn them over frequently. If you find that the potatoes start to become burnt turn down the heat.

Once the chicken and the potatoes are ready you can start plating. Then you can spoon some of the green sauce on the plate or over the chicken or the potatoes – it is super delish.

You are ready to plate.

Enjoy – it’s Delicioso