Pollo a la Brasa

Name: Pollo a la Brasa
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 1 whole chicken; 2 tbsp aji panca; 1 tbsp cumin; 1 tbsp soy sauce; papas fritas — to serve; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Pollo a la Brasa, a beloved staple in Peruvian households, traces its roots to the bustling rotisserie shops where it's traditionally prepared with a practiced hand. The home version brings the same magic to your kitchen, infusing the chicken with rich, smoky flavors and a generous touch of salt, mimicking the expertise of seasoned cooks. This dish is a cornerstone of casual gatherings, made to be shared and savored, often alongside crispy papas fritas.

Expect a harmonious blend of earthy aji panca and aromatic cumin, rounded out by the umami depth of soy sauce. Each bite offers a succulent experience, the skin perfectly crisped and the meat tender. It's a dish that invites communal enjoyment, evoking the warmth of family meals and the joy of a table filled with friends.

Ingredients

1whole chicken
2 tbspaji panca
1 tbspcumin
1 tbspsoy sauce
papas fritas — to serve
to tastefine sea salt

Method

Begin by patting the whole chicken dry with paper towels to remove excess moisture, which helps the skin crisp up. Generously season the chicken with fine sea salt, ensuring you cover all sides, including the cavity. Rub the chicken with 2 tablespoons of aji panca and 1 tablespoon of cumin, massaging the spices into the skin to infuse flavor.
Heat a large, heavy-bottomed skillet over medium-high heat and add a generous amount of oil to coat the bottom. Once the oil is shimmering, carefully place the chicken in the skillet, breast side down. Allow it to brown for about 5-7 minutes on each side, turning carefully with tongs, until the skin is a deep golden brown and the spices are fragrant.
Remove the chicken from the skillet and set it aside on a plate. In the same skillet, add aromatics of your choice such as sliced onions or garlic, and cook them over medium heat until they are tender and translucent, stirring occasionally to prevent burning.
Return the browned chicken to the skillet, nestling it among the aromatics. Add 1 tablespoon of soy sauce to the pan, and cover with a lid. Reduce the heat to low and let the chicken cook through, basting occasionally with the pan juices, until the internal temperature reaches 165°F (75°C) and the juices run clear when pierced at the thickest part.
If the sauce in the skillet seems too thin, remove the chicken once more and increase the heat to medium-high. Allow the sauce to reduce, stirring occasionally, until it thickens slightly and coats the back of a spoon. Taste the sauce and adjust the salt if necessary.
Once the sauce is ready, return the chicken to the skillet to reheat briefly. Finish with a sprinkle of fresh herbs like cilantro or parsley for a burst of color and freshness. Serve the Pollo a la Brasa with papas fritas on the side, inviting everyone to gather around and enjoy this traditional Peruvian dish.