Taste & Travel
Pollo a la Braza Peruano
Peruvian- Style Roast Chicken
Imbue your next roaSt chicken with the flavours of Peru, by marinating the bird overnight in this savoury marinade created by Chef Saravia of Pastuso restaurant. Whole Free-Range Chicken 1.4 kg Marinade Whole Black Peppercorns 75 g
Cumin Seeds 85 g
Garlic Cloves 3 large
Canola Oil 185 ml
Red Wine Vinegar 225 ml
Superfine Sugar 75 g
Salt 35 g
Dark Beer 375 ml 1 PLACE the peppercorns and cumin seeds in a dry frying pan and shake over medium heat for 1–2 minutes or until fragrant. Remove from heat and allow to cool. Finely grind spices in a mortar and pestle or spice grinder. Set aside.
2 BLITZ the garlic and oil in a blender until garlic is finely chopped. Add the vinegar and blend well. Transfer to a large bowl and add the beer, sugar, salt and ground spices. Stir until dissolved.
3 PLACE the chicken into a deep ceramic dish, pour over the marinade and rub all over to coat well. Cover and refrigerate overnight.
4 TO roast the chicken, preheat oven to 425°F. Lightly grease a roasting pan and place a wire rack inside. Place the chicken on the rack, then pour over the marinade.
5 TIGHTLY cover the pan with baking paper, then with foil, and bake for 15 minutes. Remove foil and paper and bake for a further 15 minutes or until golden and juices run clear when the thickest part of the thigh is pierced with a skewer.
6 REMOVE from the oven and let stand for at least 15 minutes before carving.