BRASA RECIPES
GRILLED POLLO A LA BRASA RECIPE | ALLRECIPES
Plan ahead, this chicken marinates for 8 to 24 hours. I add the lime juice 30 minutes before grilling. To make this even quicker, grab the Bajan seasoning by Savory Spice Shop® and just use 1 tablespoon in place of the seasoning below.
Provided by thedailygourmet
Categories World Cuisine Latin American South American Peruvian
Total Time 8 hours 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine soy sauce, grapeseed oil, cumin, paprika, garlic, thyme, pepper, oregano, granulated onion, coriander, turmeric, mustard powder, and cinnamon in a large resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Refrigerate for 8 to 24 hours.
- Preheat an outdoor grill to 500 degrees F (260 degrees C) and lightly oil the grate.
- Add lime juice to the marinade mixture while the grill is heating up.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, turning once, 7 to 8 minutes total.
Nutrition Facts : Calories 176.2 calories, CarbohydrateContent 3.9 g, CholesterolContent 64.6 mg, FatContent 6.6 g, FiberContent 1.3 g, ProteinContent 24.9 g, SaturatedFatContent 1.1 g, SodiumContent 735.1 mg, SugarContent 0.5 g
POLLO A LA BRASA RECIPE (PERUVIAN ROAST CHICKEN) - EAT PERU
A wildly popular dish in Peru, Pollo a la Brasa (Peruvian Rotisserie Chicken) is a marinated, crispy-skinned, roasted chicken taste explosion. Enjoy with fries and dipping sauce.
Provided by Eat Peru
Categories Lunch Main Course
Total Time 870 minutes
Prep Time 30 minutes
Cook Time 120 minutes
Yield 4
Number Of Ingredients 23
Steps:
- On the night before roasting, add dry ground ingredients to bowl
- Combine all the ingredients for the marinade (vinegar, soy sauce, vegetable oil, black beer, ground ají panca chilli pepper, garlic, coarse salt, pepper and cumin) in a large bowl and mix well.
- Place the chicken in a large baking tray or bowl, pour the marinade over it, ensuring it covers all of the parts of the chicken, and leave in the fridge overnight to marinate.
- (Day of roasting) Take the chicken out of the fridge, spread the marinade over the chicken one last time and place into a baking pan, adding 1 inch of water to the bottom of the pan in order to avoid the chicken drying out. Pre-heat the oven at 390°F (200 °C) for 10 minutes and place the tray with the chicken in the middle of the oven. Bake for 2 hours or until cooked, ensuring the chicken is cooked inside (check with a skewer) and the skin is nicely roasted and crispy.
- About 30 minutes before the chicken is ready to come out of the oven, fry the potatoes in plenty of vegetable oil until golden brown. Place on some kitchen towel in a strainer on a plate to absorb any excess oil. Add salt to taste.
- Place the lettuce, tomato and cucumber and toss with your salad dressing of choice.
- When the chicken is ready, cut into individual pieces (usually quartered) and serve with the French fries, salad, and dipping sauces.
- Enjoy your Peruvian classic roast dinner!
- Aji Amarillo Sauce
Nutrition Facts : ServingSize 200 g, Calories 1061.18 kcal, CarbohydrateContent 25.8 g, ProteinContent 43.06 g, FatContent 86.75 g, SaturatedFatContent 42.3 g, CholesterolContent 150.18 mg, SodiumContent 2179.39 mg, FiberContent 3.48 g, SugarContent 9.82 g
More about "brasa recipes"
POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN) RECIPE - FOOD.COM
This is a regional dish from Peru that I found on Epicurious. Many versions of this recipe abound, though soy sauce is the common ingredient in all of them. The title suggests it's grilled, but this dish can be oven roasted, too. But please plan accordingly though, as the chicken needs to marinate for 8 to 24 hours.
From food.com
Reviews 4.5
Total Time 8 hours 45 minutes
Calories 617.2 per serving
From food.com
Reviews 4.5
Total Time 8 hours 45 minutes
Calories 617.2 per serving
- (IF OVEN ROASTING - Preheat oven to 500°F, and roast chicken for 30 minutes in a 13x9-inch roasting pan with 1 cup water. After 30 minutes of roasting time, tent with foil and continue roasting until browned and cooked through, or about 15 minutes longer.).
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POLLO A LA BRASA RECIPE - FOOD.COM
Haven't tried this myself but I found this while searching for a recipe that resembles chicken served at a restaurant here in the DC area, Pollo Rico- best chiken in town!!
From food.com
Reviews 3.0
Total Time 1 hours 30 minutes
Calories 134 per serving
From food.com
Reviews 3.0
Total Time 1 hours 30 minutes
Calories 134 per serving
- Remove seeds and stems. Combine all ingredient in a food processor and puree to a fine paste. This is a HOT condiment. This South American chile paste can be used as a substitute whenever fresh chiles are called for. It will keep for two weeks or more in the refrigerator. For longer storage, increase the vinegar and reduce the amount of olive oil.
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POLLO A LA BRASA | BETTER HOMES & GARDENS
In Lima, the capital of Peru, cooks have perfected this piquant version of roasted chicken, which is traditionally made on a rotisserie but can be grilled as well.
From bhg.com
Reviews 5
Calories 637 calories per serving
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Reviews 5
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This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities in Peru. The intensely flavored marinade, bright with lime juice and zesty with garlic, deeply seasons the meat, and the grill gives it a beautiful sear. We've provided a range for the portion size, because while some home cooks may be content with a quarter chicken per person, many Peruvian restaurants and takeout places serve each customer a half chicken (even here in the States, where chickens tend to be on the large side).
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Reviews 3.7
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Reviews 3.7
Total Time 9 3/4 hr
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POLLO A LA BRASA (PERUVIAN ROASTED CHICKEN) - THE DARING ...
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