Pollo a la Brasa

Pollo a la Brasa (also known as Peruvian chicken or rotisserie chicken) is a popular dish in Peru and other parts of Latin America. It is a rotisserie chicken marinated in a variety of spices and cooked over charcoal. The dish is known for its crispy skin and juicy, flavorful meat.

History

Pollo a la Brasa originated in the 1950s in the town of Chaclacayo, near Lima, Peru. It was created by Swiss immigrants Roger Schuler and Franz Ulrich, who developed a special oven to cook the chicken evenly and quickly. The dish quickly gained popularity and spread throughout Peru and beyond.

Preparation

The preparation of Pollo a la Brasa involves marinating the chicken in a mixture of spices, which can include garlic, cumin, paprika, soy sauce, and beer. The marinated chicken is then cooked on a rotisserie over charcoal, which gives it a distinctive smoky flavor. The cooking process typically takes about an hour, during which the chicken is basted with the marinade to keep it moist.

Serving

Pollo a la Brasa is typically served with a variety of side dishes, including French fries, salad, fried plantains, and rice. It is often accompanied by sauces such as aji amarillo (yellow chili sauce) and mayonnaise.

Cultural Significance

Pollo a la Brasa is considered a national dish of Peru and is enjoyed by people of all ages and backgrounds. It is commonly found in pollerías, restaurants specializing in rotisserie chicken, throughout Peru and in Peruvian communities around the world. The dish is also popular in other Latin American countries, including Colombia, Ecuador, and Chile.

Related Pages

• Peruvian cuisine
• Rotisserie
• Aji amarillo
• Chaclacayo
• Lima