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Troble

Peruvian Pollo a la Brasa w/ Roasted Potatoes & Pervuian Green Sauce

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This is a fairly simple and easy dish to make. I make this in batches of two chickens since I'm getting the rotisserie up and I save the extra chicken for a weekday meal. I also basted the chicken every 15 minutes after about the first 30 minutes

 

Peruvian Pollo a la Brasa - Marinate overnight. Cook at 350 on rotisserie for 90 minutes, let rest 30 minutes before serving

Ingredients

  • 1 whole chicken giblets removed
  • ½ cup plain vinegar
  • ½ cup ground ají panca chilli pepper
  • ½ cup dark soy sauce
  • ½ cup vegetable oil for the marinade
  • 1 cup black beer such as Cusqueña Negra (optional)
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup lime juice, from 2 limes
  • 4 large garlic cloves, roughly chopped
  • 1 tablespoon Peruvian pink salt
  • 2 teaspoons paprika
  • 1 teaspoon black pepper
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon aji amarillo paste
  • 1 diced aji amarillo (deseeded from jar)
  • 2 teaspoons sugar

Roasted Red Potatoes - bake 350 in covered pan for 45 minutes broil at 400 last 15 minutes

  • Diced red potatoes
  • Whole garlic head (diced)
  • Peruvian pink salt
  • Aji panca
  • Diced sweet onion

 

Peruvian Green Sauce - combine in food processor, refrigerate before serving

Ingredients

  • 3 whole jalapeño chiles, (If you want a spicier sauce leave the seeds in!)
  • 1 cup fresh cilantro leaves
  • 3 medium cloves garlic
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 teaspoons fresh juice from 1 lime
  • 1 teaspoon distilled white vinegar
  • Peruivan pink salt and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
 

 

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Edited by Troble
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@tekobo I have your box ready to try again this week. Stay tuned. It’s actually fairly easy to make. I used a oatmeal stout beer instead of the Peruvian beer called for 

@RokDokuoh can use some paprika on the potatoes instead of the aji panca, but the aji Amarillo flavor of Peruvian cooking so having some in the house opens up the entire works of Peruvian flavors 

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@tony bmy wife’s family was in town last weekend from Peru and they brought me a TON of spices and sauces from Peru. I’m going to be refining this recipe with some of the rubs they brought me plus my Aji Amarillo plant has about 30-40 peppers on it that are about to turn 

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Looking forward to seeing what you do with the fresh chillies @Troble.  Most Mexican recipes seem to use dried chillies.  

I have also been trying to figure out how that addictive El Yucateco green sauce is made.  I have a bunch of chillies coming on stream and would like to make some killer sauces.  

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@tekobo Aji Amarillo are used in Peruvian cooking but I’ve never been able to locate any fresh Aji Amarillo only jarred ones. I believe that using fresh peppers will push my Peruvian cooking over the top closer towards what I taste in Peru

the El Yucateco component is the block of red stuff called Achiote paste we use in the Al Pastor/Adobada recipe which is Mexican. You can make that sauce on your own bud you’d need the Annatto seeds. Here’s a couple recipes 

https://www.thespruceeats.com/what-is-achiote-paste-2342971

https://www.bonappetit.com/recipe/achiote-paste

ive never made the paste myself yet but will have to give it a try someday 

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18 hours ago, tekobo said:

El Yucateco green sauce

That one is made with green habanero peppers. Best guess on the rest - garlic, cumin, cilantro, salt, vinegar. Play around with it and keep a bottle of the original for reference. That's typically how I copy rubs/sauces. 

@Troble - that's quite the impressive pantry re-stock! You look like you're set for a while! I'm getting a pretty decent crop of Aji this year, so I'm hoping to get enough to make a batch of hot sauce. Not enough peppers last year to bother with. 

Edited by tony b
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