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Peruvian Chicken Recipe? (moved from Washington DC & Baltimore board)

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  • EJA86 Jan 18, 2010 05:25 PM
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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.

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  1. 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.

    2 Replies
    1. 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.

      1. re: cakewalk

        No, as I mentioned it was removed some time ago, but it was up for a couple of years. That was the best I could remember on it, but I've been using what I said for some time with good results. I need to add the rotisserie aspect.

    2. 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
      http://www.recipezaar.com/El-Pollo-Re...

      Or this one from Gourmet:
      http://www.epicurious.com/recipes/foo...

      4 Replies
      1. re: toveggiegirl

        Thanks toveggiegirl! Sounds about right.

        1. re: toveggiegirl

          I used that Gourmet marinade for pollo a la brasa that you linked to make a chicken on the rotisserie - it was excellent.

           
          1. re: Rubee

            What a beautiful-looking bird!

          2. re: toveggiegirl

            El Pollo rocks!! delicious chicken and fries. I wonder if the recipe is the same

          3. Here's my recipe: http://savour-fare.com/2009/06/03/per...

            It's better grilled if you can grill it, but an oven is good too. If you can find Aji Amarillo you can use that in the yellow sauce instead of the Manzana chiles, but it's pretty good either way.

            3 Replies
            1. re: Amuse Bouches

              Weird... where I have eaten pollo chicken, the yellow sauce is mild and the green is hot, not the other way around. How do you make mild yellow sauce?

              1. re: tzakiel

                I think the Peruvian Aji Amarillo paste is milder than the yellow chiles I used -- the yellow sauce wasn't super hot though -- mayonnaise is a great mellower.

                1. re: tzakiel

                  I moved from DC and miss El Pollo Rico like crazy! Every time I go back, I drive straight from the airport to EPR. I read this thread but didn't see the recipe for the mild yellow sauce. I'm in Texas and would love to make it for myself. Did you find out what is in it?

              2. toveggiegirl - You are an absolute god-send. That is THE recipe I have been searching for....and I wondered why Todd English never e-mailed me back....HAHA.

                Thank you again; spectacular find.

                3 Replies
                1. re: EJA86

                  That bit about Todd English ignoring you made me laugh! No problem, finding the recipe was a nice, bit off food detecting for me, which I love to do when I have the time. Let us know how it turns out.

                  1. re: toveggiegirl

                    Hey toveggiegirl,

                    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.

                    1. re: lkhintonsr

                      I know the cookie you're referring to. Check out this article and the recipe it links to. http://www.washingtonpost.com/wp-dyn/...

                2. 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

                  Ingredients
                  2 Limes, juiced
                  2 Garlic cloves, crushed through hand press
                  2T Huacatay en salsa paste (Peru Gourmet brand)
                  1/2T Sugar
                  1t Aji paste (Goya brand Aji Amarillo)
                  1/2t Cumin, ground
                  1/4t Paprika
                  2t Annatto powder
                  1t Salt
                  1t Black Pepper
                  1t Mexican Oregano
                  1T Napoleon Brandy

                  Procedure:
                  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.

                  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.

                  6 Replies
                  1. re: PoppiYYZ

                    This is how it looks when done :

                     
                    1. re: PoppiYYZ

                      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. ;-)

                      1. re: Tatai

                        Da nada.

                        1. re: PoppiYYZ

                          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.

                          1. re: Tatai

                            Thanks Tatai. I'm so glad you enjoyed it. Give it a try on the rotisserie grill too (but I guess we have to wait until spring). The touch of smoke on the crispy skin adds another dimension.

                            1. re: Tatai

                              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!

                      2. OMG so funny that I have a batch marinating in my fridge right now. I see by other responses that you've acquired the recipe you were searching for, but if you search Epicurious.com for Peruvian Chicken there will be 2 that show on the top of the list. The 1st is a quick, simplified marinade that reviewers have said reminds them of El Pollo Rico's recipe. Not having ever had it I can attest that the recipe is SO flavorful from the modest list of ingredients. I love it grilled.

                        1. I wanted to give a shout out to CI's Peruvian Chicken and green sauce.
                          The Norpro vertical roaster is brilliant.
                          I love that you can basically make everything the day before and just roast the day day of.

                          3 Replies
                          1. re: monavano

                            I was just looking over my cache of Peruvian chicken recipes trying to decide which one to go with, so thanks for that post. I've been torn between the CI recipe and one on epicurious. I'm going to give it a whirl on my fairly new rotisserie on my charcoal grill and hope that I don't set it on fire like I have the other two chickens I've attempted to roast on it!

                            I'm determined to get it right, but it's good to know the vertical roaster is such a good back-up.

                            1. re: bear

                              Oh man, charcoal-roasted is going to be awesome!
                              For the oven method, you cook at 350, then at 500. You must tent the top of the chicken (on the vertical roaster) when you see excessive browning, and you prevent any burning from the really hot temp.

                              1. re: monavano

                                Thanks, that's really helpful!