Name: Pollo a la Brasa (Peruvian Spiced Roast Chicken)
Prep time: 20 min
Cook time: 10 min
Total time: 75 min
Yield: 2 servings
Cuisine: Peruvian
Ingredients: 600 g Chicken, bone-in pieces, skin-on if possible; 300 g Potato, cut into wedges; 1½ tbsp Ají Panca Paste, for marinade; 4 clove Garlic, minced; 1½ tbsp Vinegar, white vinegar; 1 tbsp Soy Sauce, regular; 1 tsp Ground Cumin, for marinade; 1 tsp Paprika, for color and aroma; ¾ tsp Dried Oregano, lightly crushed; 1 tbsp Lemon Juice, freshly squeezed; 1½ tbsp Neutral Oil, divided; ¾ tsp Salt, divided; ½ tsp Ground Black Pepper, freshly ground if possible

Pollo a la Brasa (Peruvian Spiced Roast Chicken)

1 hr 15 mintotal

30 min hands-on45 min hands-off

Prep 20 min · Cook 10 min

Serves: 2
Difficulty: Medium
Spice: Medium

Add to your week

Method

Mix ají panca paste, garlic, vinegar, soy sauce, ground cumin, paprika, dried oregano, lemon juice, 1 tbsp neutral oil, 0.5 tsp salt, and ground black pepper into a thick marinade.
Coat the chicken pieces well with the marinade and rest for 20 minutes.
20 min
Preheat the oven to 200°C. Toss the potato wedges with the remaining neutral oil and salt.
Place the chicken and potatoes on a baking tray in a single layer.
Roast for 45–55 minutes, turning the potatoes once, until the chicken is cooked through and browned at the edges.
45–55 min
Rest the chicken for 5 minutes before serving with the roasted potatoes.
5 min

How to tell it's done

The chicken should be juicy inside, deeply browned outside, and coated with a smoky red marinade.

Getting it right

Tip

Roast the chicken in a single layer so the marinade browns instead of steaming.

What to serve it with

Serve with roasted potatoes, salad, and a simple chili or herb sauce.

Common mistakes

The skin is pale and soft rather than browned.: Pat the chicken dry before the marinade goes on and give the pieces space on the tray. Crowded, they steam each other and the skin never colours however long it roasts.
The potatoes are soggy.: Keep them in a single layer at the edges of the tray, away from the chicken juices. Potatoes sitting under the chicken poach in the fat instead of roasting.

Substitutions

Ají Panca Paste — Use a mild red chili paste if ají panca paste is unavailable, but the flavor will be less distinctly Peruvian.

Storing and reheating

Keeps three days in the fridge. Reheat in a hot oven rather than a microwave so the skin firms up again. The marinade keeps a week and the chicken can sit in it overnight, which improves it.

Arequipa Stuffed Rocoto Peppers

A classic Arequipa dish of rocoto peppers stuffed with spiced beef, peanuts, raisins, egg, and cheese.

1 hr 15 minnon vegetarian

Lomo Saltado (Peruvian Beef Stir-Fry)

A Peruvian criollo-Chifa classic with seared beef, tomato, onion, fries, and rice.

50 minnon vegetarian

Mazamorra Morada (Peruvian Purple Corn Pudding)

A classic Peruvian purple corn pudding with pineapple, apple, cinnamon, cloves, and cornstarch.

1 hrvegan

Ocopa Arequipeña (Peruvian Black Mint Potato Salad)

Arequipa-style potatoes with a creamy huacatay, ají amarillo, peanut, cheese, and cracker sauce.

40 mineggetarian

Peruvian Classic Fish Ceviche

Bright Peruvian ceviche with citrus-cured fish, red onion, ají amarillo, sweet potato, and corn.

35 minpescatarian

Peruvian Spiced Pork Adobo

Arequipa-style pork adobo simmered with ají panca, vinegar, garlic, cumin, oregano, and onions.

1 hr 35 minnon vegetarian

Ingredients