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    You are in: Home / Recipes / Pollo a La Brasa Recipe
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    Pollo a La Brasa

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    DarlaDoom's Note:

    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!!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 teaspoons salt
    • 1 teaspoon ground black pepper
    • 2 teaspoons huacatay paste
    • 1 teaspoon aji yellow paste
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground achiote (annato)
    • 1 teaspoon minced garlic
    • 3 lemons, juice of

    HUACATAY CHILI (AJI DE HUACATAY)

    • 125 g mirasol chiles
    • 1 sprig huacatay
    • saltwort, some leaves (paico)
    • salt
    • oil

    AJI MOLIDO CHILE PASTE YELLOW

    Directions:

    1. 1
      Rinse chicken well, inside out, cut off excess fat, tuck the wings to back of chicken.
    2. 2
      Mix all ingredients and make a soft paste, if necessary add some water. Rub the chickens with mixture inside and out, making sure you covered all parts of the chickens. Let stand in refrigerator for six hours before you start arraging them in the rotisserie bar of your grill.
    3. 3
      WHEN READY TO COOK:.
    4. 4
      Do not use any type of wood smoker when you do Pollo a la Brasa (Rotisserie Chicken).
    5. 5
      You can introduce some real wood charcoals to your gas grill so it gives the charcoal flavor but NOT a smoky flavor. Even if your Grill is a Gas grill(charcoals will not last long, and will become ashes). It will take in a semi-open grill about 1 hour to 1 1/4 of an hour at medium heat (180 - 200 degrees F.) on an open Grill will take a little longer and temperature must be between 200 - 240 degrees F. Chicken should be about 12 inches away from fire at least.
    6. 6
      HUACATAY CHILI (AJI DE HUACATAY).
    7. 7
      Roast the mirasol chili whole, cut in half and remove the pips and fibers; wash and grind with the well-washed huacatay leaves and saltwort until a smooth paste results.
    8. 8
      Season with salt and a little oil and beat well. The sauce is then ready to serve-with potatoes, maize ears or boiled meat.
    9. 9
      AJI MOLIDO CHILE PASTE YELLOW.
    10. 10
      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.

    Ratings & Reviews:

    • on November 23, 2009

      35

      It was very good but the reason i gave 3 stars is b/c i am peruvian and this is not the recipe for pollo a la brasa but it does have the some of the ingredients. The recipe calls for alot of spices and not to mention some other liquidy secrets that i cant say cause of tradition lol but this was a great meal to serve thats as close.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pollo a La Brasa

    Serving Size: 1 (63 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 133.9
     
    Calories from Fat 122
    91%
    Total Fat 13.5 g
    20%
    Saturated Fat 1.8 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 1745.8 mg
    72%
    Total Carbohydrate 3.9 g
    1%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.8 g
    3%
    Protein 0.3 g
    0%

    The following items or measurements are not included:

    huacatay paste

    aji yellow paste

    achiote

    mirasol chiles

    huacatay

    yellow chiles

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