What else can I make with these ingredients?
This recipe may contain allergens
Tavuk Döner
Medium 5 hr~380 kcal 8/10
🍗
Pollo a la Brasa
Peruvian roast chicken marinates with aji panca, garlic, cumin, soy sauce, vinegar, herbs, and oil before roasting until deeply browned.
Hard⏱️ 5 hr 25 min📖 1 min readServes 4~560 kcal🇵🇪 Peruvian🌍 Full translation
25 min prep 60 min cook 240 min rest
- #High Protein
- #For Guests
- #Baked
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 5 h 25 min- Prep25 min
- Resting/Marinating4 h
- Cooking1 h
Ingredients
4 servings
Quick:
For the chicken
- 1.5 kg Whole chicken
For the marinade
- 2 yemek kaşığı(~30 ml) Aji panca paste
- 5 diş Garlic
- 2 yemek kaşığı(~30 ml) Soy sauce
- 2 yemek kaşığı(~30 ml) Grape vinegar
- 3 yemek kaşığı(~45 ml) Olive oil
- 1 tatlı kaşığı(~10 ml) Cumin
- 1 tatlı kaşığı(~10 ml) Dried thyme
- 1 tatlı kaşığı(~10 ml) Sweet paprika
- 0.5 çay kaşığı(~2.5 ml) Black pepper
General
- 1.5 tatlı kaşığı(~15 ml) Salt
For serving
- 700 gr Potatoes
- 1 kase Green salad
What else can I make with these ingredients?
Instructions
- 1
Crush the garlic and mix it with aji panca, soy sauce, vinegar, olive oil, cumin, thyme, paprika, black pepper, and salt to make the marinade.
- 2
Dry the chicken and rub the marinade under the skin and over the outside.
- 3
Marinate the chicken in the refrigerator for 4 hours.
4 hr240:00 - 4
Cut the potatoes into thick slices, soak them in cold water, then dry them.
- 5
Place the chicken on a wire rack and roast at 210°C for 45 minutes.
45 min45:00 - 6
Spread the potatoes on a separate tray and add them to the oven during the last 30 minutes.
30 min30:00 - 7
Increase the oven to 230°C and roast the chicken for 10 minutes, until the skin darkens.
10 min10:00 - 8
Rest the chicken for 10 minutes and serve with potatoes and green salad.
10 min10:00
💡 Tip: If you do not have a rotisserie oven, roast the chicken on a wire rack; placing a tray underneath catches the fat without steaming the skin soft.
🍽️ Serving suggestion: Serve like a Peruvian polleria plate with fries, green salad, and aji sauce if desired.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
Nutrition (per serving)
~560
kcal calories
44
g protein
28
g carbs
30
g fat
Protein 32%Carbs 20%Fat 48%
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
This recipe may contain allergens
- Soy
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Pollo a la Brasa make?
This recipe serves 4.How long does Pollo a la Brasa take?
Prep 25 minutes, cooking 60 minutes, including 240 minutes of passive resting; 325 minutes in total.Is Pollo a la Brasa difficult?
This recipe is rated hard.How many calories does Pollo a la Brasa have?
Approximately 560 kcal per serving. Protein: 44g, carbs: 28g, fat: 30g.Which allergens does Pollo a la Brasa contain?
This recipe contains Soy. Check it against your dietary needs.Which cuisine does Pollo a la Brasa belong to?
This recipe belongs to Peruvian cuisine.How many ingredients does Pollo a la Brasa need?
This recipe needs 13 ingredients.
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