Stove-to-Oven Pollo a la Brasa | Peruvian Chicken

Welcome to my kitchen, where today I'm sharing my mouthwatering recipe for Pollo a la Brasa cooked in a pan and a delectable green sauce to accompany it! This is a fantastic twist on the classic Peruvian dish, using the reverse spatchcock method and adding a preheated cast iron pan on top of the chicken to achieve perfectly cooked, juicy meat.
In this video, I'll guide you through the steps of preparing the chicken, using the reverse spatchcock technique to ensure even cooking and optimal flavor. I'll demonstrate how to cook the chicken both on the stove and in the oven, achieving that irresistible golden-brown exterior. The combination of stovetop searing and oven roasting creates a succulent texture and locks in the chicken's juices.
But that's not all! To elevate the flavors of this Pollo a la Brasa, I'll also show you how to make a delicious green sauce that perfectly complements the dish. Our vibrant sauce features a blend of fresh cilantro, jalapeno for a touch of heat, creamy avocado, mayo, sour cream, aji Amarillo paste, huacatay paste, culantro paste, a squeeze of lime, and a pinch of salt. The result is a tangy, creamy, and herbaceous sauce that takes the chicken to new heights of flavor.
Whether you're a seasoned cook or a beginner, this Pan-Cooked Pollo a la Brasa recipe, paired with our delicious green sauce, will impress your family and friends. With the aromatic scents and tantalizing tastes, you'll feel like you've been transported to the heart of Peru.
So join me on this culinary adventure as we recreate the flavors of Pollo a la Brasa alongside my heavenly green sauce! Don't forget to subscribe to my channel for more mouthwatering recipes and hit the like button if you enjoy this video. Let's get cooking and savor the incredible flavors of this Pan-Cooked Summer Chicken masterpiece together!
Ingredients:
* Whole chicken (Reverse Spatchcocked)
* Chicken Brine
Whole Chicken
Water
Coconut Water
3-4 TBSP Salt
Brine overnight and wash off the liquid before you add the marinade
* Pollo a la Brasa Marinade
Garlic 8-10 Cloves
Oil - 2 Tbsp
Aji Amarillo - 1 Pepper
Aji Limo - 1 Pepper
Soy Sauce - ¼ Cup
White Vinegar - 2 Tbsp
Huacatay Paste - 1 Tsp
Culantro Paste - 1 Tsp
Smoked Paprika - 1 Tsp
Cumin - 1 Tsp
* Green Sauce for Dipping Chicken
1-2 cup fresh cilantro leaves
1 Jalapeno pepper, seeds removed
1 ripe avocado
2 tablespoons mayo
2 tablespoons sour cream / Greek Yogurt
1 tablespoon Aji Amarillo paste
1 tablespoon Huacatay paste
1 tablespoon Culantro paste
Squeeze of 1 lime
Pinch of salt to taste.
Use Neutral Oil such as Avocado, Canola, Corn, Peanut, Vegetable Oil or Regular Olive Oil (NOT Extra Virgin Olive Oil)
Preparation time: 1-2 Hours (Marinate Only without the Brine)
Cooking time: 45-50 minutes
Total time: 2-3 Hours
Music: [Epidemic Sound | ES Sparkles Daxten & ES with You Daxten]
#PolloalaBrasa #PanCookedChicken #PeruvianCuisine #summerfood #grilledchicken