Youtor
Pollo a la Brasa Hungry ForPeru
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=Jl_z194eO88
Crispy roast chicken is a staple all across South America . Paired with a spicy, creamy sauce, this dish becomes Peruvian perfection. FULL RECIPE BELOW. • Check out our entire Peruvian Menu - • Yuquitas Fritas (Yuca Fries) | Hungry... • Shot and Directed by Eric Slatkin • Producer: Joanna Gryfe • Food Stylist: Sienna Degovia • Culinary Assistants: Hannah Canvasser Caroline Hwang • AC: Dylan Neal • Editor: Jacob Metiva • RECIPE: POLLO BRASA • Serves 4 • INGREDIENTS • 2 tablespoons canola oil • 2 tablespoons white vinegar • 1 tablespoon soy sauce • 2 tablespoons ground cumin • 1 tablespoon paprika • 1 tablespoon kosher salt • 1 teaspoon freshly ground black pepper • 2 teaspoons Aji amarillo sauce • 1 (4 pound) whole chicken • Aji Verde Sauce • PROCESS • -In a small bowl mix together oil, vinegar, cumin, soy sauce, paprika, salt, aji amarillo, and black pepper. • -Place chicken in a casserole dish and drizzle the marinade evenly all over the chicken. Cover with plastic wrap and let marinade in your refrigerator for 8 hours or overnight. • -Heat oven to 425 degrees. Remove chicken from the refrigerator and let come to room temperature. • -Place chicken breast side up on a heavy-duty rimmed sheet tray fitted with a wire rack. Roast the chicken for 15 minutes then reduce the heat and roast for 1 hour, or until an instant read thermometer inserted into the thickest part of the thigh reaches 165 degrees. • -Remove the chicken from oven, place on a wooden carving board, and rest for 15 minutes before carving. Serve with Aji Verde sauce. • Aji Verde Sauce (thicker than a chimichurri) • 1 cup cilantro • 1/2 cup mayonnaise • 1 tablespoon aji amarillo paste • ¼ cup crumbled queso fresco • 1 clove garlic, peeled • 2 jalapeñoes, ribs and seeds removed • Juice of 1 lime • Combine ingredients using an immersion blender or in a food processor and pulse until smooth. • Makes about 1 1/2 cups
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