Ingredients with Measurements:
- 1 whole chicken, about 3-4 pounds
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/4 cup soy sauce
- 1/4 cup red wine vinegar
- 1/4 cup vegetable oil
- 4-6 medium-sized potatoes, cut into wedges
- 2 tablespoons olive oil
- Salt and pepper to taste
Special Equipment Needed:
- Charcoal grill or oven
- Meat thermometer
Step-by-Step Instructions:
1. In a small bowl, mix together paprika, cumin, garlic powder, oregano, salt, and black pepper. Set aside.
2. In a separate bowl, whisk together soy sauce, red wine vinegar, and vegetable oil.
3. Rinse the chicken and pat dry with paper towels. Rub the spice mixture all over the chicken, including inside the cavity.
4. Place the chicken in a large resealable plastic bag and pour the soy sauce mixture over it. Seal the bag and refrigerate for at least 4 hours or overnight.
5. Preheat the grill or oven to 375°F.
6. Remove the chicken from the marinade and discard the marinade.
7. If using a grill, place the chicken on the grill, breast-side up, and cook for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F. If using an oven, place the chicken on a roasting pan and cook for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F.
8. While the chicken is cooking, toss the potato wedges with olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for about 30-40 minutes, or until golden brown and crispy.
9. Let the chicken rest for about 10 minutes before carving.
- Time:
Preparation time: 15 minutes
- Marinade time: 4 hours or overnight
- Cooking time: 1 hour and 15 minutes to 1 hour and 30 minutes
Temperature:
- Grill or oven temperature: 375°F
- Internal temperature of chicken: 165°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 18g
- Protein: 35g
Substitutions for ingredients:
- You can use any type of potatoes you prefer, such as red potatoes or Yukon gold potatoes.
- You can substitute the vegetable oil with olive oil or canola oil.
Variations:
- You can add other spices to the chicken marinade, such as smoked paprika, chili powder, or coriander.
- You can also add sliced onions or garlic to the roasting pan with the potatoes for added flavor.
Tips and Tricks:
- Make sure to pat the chicken dry with paper towels before rubbing the spice mixture on it to ensure the spices stick to the skin.
- Let the chicken rest for at least 10 minutes before carving to allow the juices to redistribute.
- To get crispy skin, you can place the chicken under the broiler for a few minutes after cooking.
Storage Instructions:
- Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place the chicken and potatoes in a baking dish and cover with foil. Bake in a preheated oven at 350°F for about 15-20 minutes, or until heated through.
Presentation Ideas:
- Serve the chicken on a platter with the roasted potatoes on the side.
- Garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
- Fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with a side of green salad or roasted vegetables.
Suggested Side Dishes:
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the chicken is not cooked through, continue cooking until the internal temperature reaches 165°F.
Food Safety Advice:
- Always wash your hands and surfaces thoroughly before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
Food History:
- Pollo a la Brasa is a popular Peruvian dish that originated in the 1950s. It is typically cooked on a rotisserie and served with aji sauce, a spicy Peruvian sauce made with chili peppers, garlic, and lime juice.
Flavor Profiles:
- The chicken is seasoned with a blend of spices and soy sauce, giving it a savory and slightly sweet flavor. The roasted potatoes are crispy on the outside and soft on the inside, with a mild and buttery flavor.
Serving Suggestions:
- Serve with aji sauce, a traditional Peruvian sauce made with chili peppers, garlic, and lime juice.
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Region: Peruvian