Written by:
peru.travel
Wednesday, July 13, 2022
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Talking about Pollo a la brasa is talking about the most consumed dish in Peru. Its juicy flavor and affordable cost are some of the variables that explain its success among diners. But these features are not the only ones.
The truth is that there are more than 13 thousand pollerías (Pollo a la brasa’s restaurants) throughout the country. An average of 130 million chickens are consumed per year. And as if this were not enough, there is the "Pollo a la brasa’s Day", celebrated bite by bite every third Sunday of July.
What is behind this fever for Pollo a la brasa that has colonized both Peru and several countries around the world? Let's delve deeper a little into the history of this dish.
Origin of the tradition
The beginnings of Pollo a la brasa as it is consumed today in Peru date back to 1949, when Roger Schuler, a chicken farmer, began to cook chicken pierced on an iron rod -that is, "spit-roasting style"- to sell them to the public. However, this mode was very slow and was not suitable for cooking in large quantities.
When we talk about grilled chicken, we are talking about the most consumed dish in Peru. Credit: José Cáceres / PromPerú.
It was then that Don Roger, together with a friend, designed a new, faster and more efficient cooking system, using a set of rods that rotated inside an oven. Every day, more and more diners came in search of Mr. Schuler's tasty free-range chicken.
Eventually, a portion of French fries and salad were added as a side dish. The dish began to spread throughout the national territory and soon settled forever in the taste of families. Today, the Pollo a la brasa is recognized as Cultural Heritage of the Nation.
"A chicken that exists all over the world, each with its own seasoning, side dishes and traditions, but nowhere has it been so deeply rooted in popular sentiment as it has in Peru, where you can find a Pollo a la brasa’s restaurant even in the smallest villages far from the big cities," explains the prestigious Peruvian chef Gastón Acurio.
A unique recipe
Here is the other great secret of success. Although there are variants of Pollo a la brasa all over the world, what makes this Peruvian dish unique is the seasoning that the condiments give to the chicken: ingredients such as black beer, soy sauce, rosemary, huacatay, and even pisco, make its flavor incomparable.
Below, is the recipe of Its Majesty, the Pollo a la brasa, so you can enjoy it at home.
Ingredients: 1 whole chicken with skin and guts removed, 2 tablespoons salt, 1 teaspoon pepper, 1 teaspoon cumin, 3 teaspoons ground garlic, 1 teaspoon oregano, 1 teaspoon rosemary, 4 teaspoons ground of aji panca bell pepper, 1 cup dark beer, 2 tablespoons white vinegar, 2 tablespoons soy sauce and one quart vegetable oil.
Preparation: First, clean the chicken. For the dressing, in a large bowl place salt, pepper, garlic, cumin, oregano, rosemary, aji panca bell pepper, soy sauce, vinegar, oil and black beer. Mix everything together and let stand for one hour. Next, place the chicken in a baking dish and baste it with the prepared dressing. Make sure it is well impregnated, both inside and out. Let the chicken macerate for at least two hours (in fact, it is best to refrigerate it for 12 hours).
Once ready, put the chicken in the oven for about 40 minutes. During this time, it is advisable to take it out every ten minutes and put cooking juice, so that it will not dry out and the skin will be roasted. When the chicken is browned on both sides, remove it and serve it on a platter, either whole or cut into pieces. In Peru, Pollo a la brasa is served with various side dishes, including native Peruvian potato and a delicious fresh salad.
What are you waiting for to put on your apron and begin to cook this typical Peruvian delicacy? Enjoy your meal!
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