Troble Posted February 28, 2021 Report Share Posted February 28, 2021 (edited) 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 1/4 cup plain vinegar 2 tablespoons ground ají panca chilli pepper 1/4 cup dark soy sauce 1/4 cup black beer such as Cusqueña Negra (optional) 2 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 Edited March 12, 2023 by Troble 10 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted February 28, 2021 Report Share Posted February 28, 2021 Beautiful pics. Dark and crispy with a sauce too entice the eyes and tempt your taste. Going to have to replicate the sauce, purdy. 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted February 28, 2021 Report Share Posted February 28, 2021 Looks great @Troble. Yet another dish to copy from you. So far it's been a 100% hit rate on deliciousness so I have no hestitation in committing the time and chicken to this cause. 1 Quote Link to comment Share on other sites More sharing options...
RokDok Posted February 28, 2021 Report Share Posted February 28, 2021 Thanks @Troble looks very tasty - recipe copied too ready to use - might have to improvise one or two ingredients though but the essence will be there. Quote Link to comment Share on other sites More sharing options...
Troble Posted February 28, 2021 Author Report Share Posted February 28, 2021 @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 1 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 28, 2021 Report Share Posted February 28, 2021 Troble, another flavour explosion on that dinner plate. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 28, 2021 Report Share Posted February 28, 2021 @Troble another home run! Two thumbs up for the green crack sauce! 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted February 28, 2021 Report Share Posted February 28, 2021 Wow! This looks incredible. Gonna go hunt down some ingredients. 1 Quote Link to comment Share on other sites More sharing options...
jonj Posted February 28, 2021 Report Share Posted February 28, 2021 Looks terrific! 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted October 5, 2021 Report Share Posted October 5, 2021 I bet that tastes even better than it looks, and it looks great !!!!!! Quote Link to comment Share on other sites More sharing options...
johnnymnemonic Posted October 5, 2021 Report Share Posted October 5, 2021 Thanks for the inspiration! Quote Link to comment Share on other sites More sharing options...
Poochie Posted October 5, 2021 Report Share Posted October 5, 2021 Those taters look yummy. Good job! Quote Link to comment Share on other sites More sharing options...
tony b Posted October 7, 2021 Report Share Posted October 7, 2021 This is a MUST TRY menu. It's awesome. Big hats off to @Troble for sharing it. I've made this multiple times and I try to have the green sauce in my fridge frequently for putting on all kinds of spuds. It's my "Green Crack" now! 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted October 8, 2021 Author Report Share Posted October 8, 2021 @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 6 Quote Link to comment Share on other sites More sharing options...
tekobo Posted October 8, 2021 Report Share Posted October 8, 2021 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. 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted October 8, 2021 Author Report Share Posted October 8, 2021 @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 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 9, 2021 Report Share Posted October 9, 2021 (edited) 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 October 9, 2021 by tony b 2 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted October 11, 2021 Author Report Share Posted October 11, 2021 Used my newly delivered Peruvian spices, also used my favorite dark/stout beer Alesmith Speedway Stout and use aji amarillo instead of jalapeños for the green sauce. Very authentic and extremely good 8 1 Quote Link to comment Share on other sites More sharing options...
Poochie Posted October 11, 2021 Report Share Posted October 11, 2021 I wouldn't mind having a plate of that right now. Looks yummy. 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 11, 2021 Report Share Posted October 11, 2021 You can add me to that list. 1 Quote Link to comment Share on other sites More sharing options...
