Pollo a la brasa

Un cuarto de Pollo a la Brasa

Pollo a la brasa is a popular Peruvian dish consisting of rotisserie chicken that is marinated and cooked over charcoal. It is one of the most consumed dishes in Peru and has gained international popularity, especially in countries with large Peruvian communities.

History

Pollo a la brasa was created in the 1950s by Swiss immigrants Roger Schuler and Franz Ulrich in the town of Santa Clara, near Lima. They developed a special oven, known as the "rotombo," which allowed the chicken to be cooked evenly over charcoal. The dish quickly became popular due to its unique flavor and cooking method.

Preparation

The preparation of Pollo a la brasa involves marinating the chicken in a mixture of spices, herbs, and other ingredients such as soy sauce, garlic, cumin, paprika, and beer. The marinated chicken is then cooked on a rotisserie over hot coals, which gives it a distinctive smoky flavor and crispy skin.

Serving

Pollo a la brasa is typically served with a variety of side dishes, including French fries, salad, fried plantains, and aji sauce. It is often accompanied by Inca Kola, a popular Peruvian soft drink.

Cultural Significance

Pollo a la brasa is more than just a dish; it is a cultural icon in Peru. It is commonly enjoyed during family gatherings, celebrations, and special occasions. The dish has also become a symbol of Peruvian culinary identity and is celebrated annually on the third Sunday of July as "Día del Pollo a la Brasa."

Related Pages

• Peruvian cuisine
• Rotisserie chicken
• Lima
• Inca Kola
• Aji sauce