Pollo Broaster

Name: Pollo Broaster
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 8 chicken pieces; buttermilk to soak; for frying flour; aji sauce — to serve; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Pollo Broaster, a beloved staple of Peruvian street food, finds its way into homes with a recipe that echoes the bustling broaster shops. It's a dish that embodies simplicity and bold flavors, making it a favorite for casual family meals and gatherings. This home-cooked version captures the essence of those shop experiences, where salt is measured by instinct and frying is as much an art as a science.

Crispy, golden-brown chicken pieces reveal juicy, tender meat beneath their crunchy coatings. The tang of buttermilk and the subtle heat from aji sauce create a symphony of flavors that sing with each bite. Enjoy it straight from the platter, where it's meant to be shared among friends and family, echoing the communal spirit of its origins.

Ingredients

8chicken pieces
buttermilkto soak
for fryingflour
aji sauce — to serve
to tastefine sea salt

Method

Begin by patting the 8 chicken pieces dry with paper towels to remove excess moisture. This ensures a crispier coating when fried. Season each piece generously with fine sea salt, making sure to cover all sides evenly. Set aside for a moment to allow the salt to penetrate the meat.
In a large, deep skillet or pot, heat enough oil to submerge the chicken pieces halfway. While the oil heats, dredge each chicken piece in flour, shaking off any excess. This will create a golden crust when fried.
Carefully place the chicken pieces into the hot oil, skin side down. Fry them over medium-high heat until they are golden brown on all sides. The chicken should be crispy and the internal juices should run clear, indicating doneness.
Once browned, remove the chicken pieces from the oil and place them on a wire rack or paper towels to drain excess oil. This step helps maintain their crispiness.
In the same skillet, add aji sauce to the remaining oil and any browned bits left from the chicken. Stir well to combine and cook until the sauce thickens slightly, enhancing its flavors.
Taste the sauce and adjust the seasoning with more fine sea salt if needed. The sauce should be flavorful and complement the crispy chicken.
Arrange the chicken pieces on a serving platter and generously spoon the reduced aji sauce over them. Finish with a sprinkle of fresh herbs if desired, and serve immediately, allowing everyone to enjoy the dish while it's hot and flavorful.