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Peruvian Pollo a la Brasa

Learn how to make Peruvian Pollo a la Brasa, French Fries, Salad and your favourite sauces Creams with this delicious recipe from Chef Cecilia Tupac.


In this video you will learn how to make the most delicious and perfect Pollo a la Brasa at home, showing you step by step how to make the recipe.


Any Peruvian Roast Chicken lover knows that this dish is much more than just chicken, and that is why in this video we show you how to prepare the classic Peruvian salad and three delicious sauces, including Chimichurri, Ají de Pollería and Peruvian Pollería Vinaigrette.


Whether you live outside of Peru and miss the flavors of this delicious Grilled Chicken dish, or you simply want to learn how to prepare this dish at home, you will love this recipe!



Ingredientes:


Aderezo de Pollo


  • 1 chicken weighing 1.5 kg - 1.6 kg

  • 5 cloves of garlic

  • 1 teaspoon dried rosemary

  • 1 teaspoon oregano

  • 2 tablespoons salt / to taste

  • 1 tablespoon cumin

  • 1 tablespoon ground pepper

  • 1 tablespoon of aji panca (if you don't have it, replace it with 2 teaspoons of ground paprika)

  • 100 ml of beer 3 tablespoons red or white vinegar

  • 2 tablespoons of soy sauce

  • 1 tablespoon of american mustard


⭐ Aji de Polleria:


  • 100 ml of fresh milk

  • 220 ml of vegetable oil

  • 3 - 4 aji amarillo peppers or 1 1/2 orange pepper

  • 2 tablespoons dried oregano

  • Salt and Pepper to taste

  • 40 ml of white vinegar

  • 1 teaspoon American mustard

  • 6 or more huacatay leaves (to taste) or parsley and cilantro to taste


⭐ Polleria Vinaigrette:

  • 100 ml of fresh milk

  • 2 cloves of garlic

  • 220 ml of vegetable oil

  • 1 slice of cucumber

  • 2 cloves of garlic

  • 2 tablespoons dried oregano

  • 40 or 50 ml of white vinegar (to taste)

  • 1 teaspoon mustard

  • Salt and Pepper to taste


⭐ Peruvian Chimichurri:


  • 1 cup parsley leaves then finely chop them

  • 1 cup coriander leaves then finely chop them

  • 4 to 5 cloves of garlic, finely chopped into small cubes

  • 1 teaspoon dried oregano

  • 1 to 2 tablespoons of red or white vinegar

  • 1 teaspoon of water or 1 tablespoon depends on how loose you want the chimichurri

  • Oil to taste

  • Salt and Pepper to taste


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