Peruvian Chicken Recipe? (moved from Washington DC & Baltimore board)
I seem to have a distinct memory of reading an issue of 'GQ' magazine that mentioned our very own Arlington, VA as the unofficial destination for Peruvian chicken. Featured in said article was a recipe from Todd English, detailing various ingredients (many available at Latin markets) which could lead the home cook to replicate the Peruvian chicken experience.
I know, I know...considering that I live in Ballston, and have numerous pollo dispensaries at my disposal, it seems slightly absurd to obsess over replicating this at home. However, my strong will and determination to scour for obscure ingredients (for something I can purchase with minimal hassle) simply won't allow me to let this go.
So...if anyone has the recipe I mentioned, or has a recipe of their own that replicates El Pollo Rico, Super Pollo, Crisp & Juicy, etc....by all means, please post.
It actually was leaked by FFX county health inspectors - in a way. It's no longer live but discussion of it is: http://chowhound.chow.com/topics/176773
At any rate - IIRC it's something like cumin, italian seasoning, garlic, lemon pepper - that'll get in the range. I was most surprised about the italian seasoning, but shouldn't have been.
I've tried it on our grill (no rotisserrie) and it is at least within the ballpark. Based on most places when chewing into the bird, I think they massage it down further than I've been able to, probably have let it sit longer, and then they have the turn wheel over some nice coals. I really believe that the first and third items I mentioned are what I was lacking - but otherwise it was there.
re: Dennis S
Hi Dennis S,
I followed the link and there doesn't seem to be anything regarding a recipe on there. Perchance, might you have a copy somewhere? I moved to bum frack Eastern Shore, and I too am craving Peruvian Chicken the likes of Pollo Rico. I thought I remember reading somewhere that vinegar was also part of the marinade? I'm even gonna get myself a rotisserie attachment to my Weber Kettle. yum... a little drool..
Any help would be appreciated. Thanks.
I think you might be thinking of an article in Men's Health that featured a recipe by Todd Kliman (which explains why you might be having trouble finding it). Here's a link to that article. http://www.menshealth.com/men/nutriti...
You can also try this recipe:
El Pollo Restaurant Peruvian Roasted Chicken
Or this one from Gourmet:
I have one for you... I've been trying to find THE recipe for my favorite Oatmeal Raisin cookie which is sold in tea shops and cafe's in my home town of Washington, DC. It is called Salty Oats... There are many variations but I've yet to find one that comes close.
Your help would be greatly appreciated.
Here is a great rotisserie version of Pollo a la Brasa built from many of the previously mentioned recipes. The addition of Brandy was suggested by a very friendly and helpful Toronto shop owner who specializes in South American products. Since the availability of PalB is poor in Toronto, this is a very tasty recipe that holds us over until our next trip to Washington / Arlington.
Poppi's Famous Pollo a la Brasa
2 Limes, juiced
2 Garlic cloves, crushed through hand press
2T Huacatay en salsa paste (Peru Gourmet brand)
1t Aji paste (Goya brand Aji Amarillo)
1/2t Cumin, ground
2t Annatto powder
1t Black Pepper
1t Mexican Oregano
1T Napoleon Brandy
1) Mix together all ingredients to form a thin (slightly runny) paste.
2) Wash the chicken thoroughly with lemon water and remove any excess fat. Rub the paste all over the inside and outside of the chicken, including under the skin. Place the chicken in a large Ziploc bag and let marinate in the refrigerator for 6 hours
3) Remove trussed chicken from the refrigerator and let come to room temperature while you prepare the grill. Cook on BBQ rotiserrie at lowest setting for 1.5 hrs (or til done, but don't over cook), let stand 10 minutes. Serve with two (or more) dipping sauces.
1. Spicy mayo-mustard : Mix a cup of good mayo with a half cup of French's mustard. Mix in a tablespoon of aji, a good squeeze of lime juice, a teaspoon of ground annatto, and salt and pepper to taste.
2. Fiery green pepper sauce : In a food processor, pulse six jalapeno peppers (to ease the heat, cut out the white interior "ribs") and the juice of one lime. Add salt and pepper to taste.
3. Aji Sauce : Mix aji paste, olive oil, green onions, and lime juice in a medium bowl.
4. Cheese Sauce : Blend queso fresco (or low salt feta), red onion, oil, milk, turmeric mixture, chile, salt and pepper, and lemon juice in a blender until it becomes creamy.
Thanks so much for posting this, PoppiYYZ. The recipe looks amazing. And I have all of the ingredients, so I'm good to go! I'm still salivating over the amazing pollo a la brasa I had at Los Toldos Chicken in Cusco a couple of weeks ago. I'll never again be able to look at a Swiss Chalet chicken without pouting. ;-)
I made Pollo a la Brasa using your recipe (minus the sugar) last night, PoppiYYZ. It was absolutely amazing! I ended up roasting the chicken vertically in the oven instead of on the grill, and it was probably the most flavourful roast chicken I've ever made. Thanks again for providing this amazing recipe.
Tried making Pollo a la Brasa in the oven (couldn't wait for the rotisserie to thaw out).
Before marinating the chicken, I removed the back bone (easier than you think, just cut down each side with good kitchen scissors), and then cut the bird in half. Remove any extra loose fat. After marinating, place chicken meat side down on a foil lined backing sheet and roasted uncovered at 350F for 90 minutes. Amazing crispy skin and moist tender meat.
Maybe even better than rotisserie!