Peruvian Chicken

Peruvian Chicken (pollo a la brasa)

Peruvian Chicken

Washington DC has such an all-encompassing range of international restaurants throughout the region that it’s pretty difficult to define the signature dishes that are unique to here and nowhere else. With that said, we do have some iconic dishes in the Chili Half Smoke and Mumbo Chicken that exemplify a portion of the food culture here. But one other dish that can be found throughout the city and suburbs owes to the fact that we have a large and energized Peruvian population throughout the area. Found throughout DC at Pollerias, or Peruvian restaurants, one can try hundreds of examples of their most famous dish, Pollo a la Brasa, or Peruvian Chicken.

For the Chicken (allow time to marinate)

  • 1 3-5 Lb Whole Chicken, giblets removed and patted dry
  • 3 T Olive Oil
  • 3 T Minced Garlic
  • 3 T Chopped Cilantro
  • 1 T Kosher Salt
  • 1 T Cumin
  • 2 tsp Paprika
  • 1 tsp Black Pepper
  • 1 tsp Sugar

For the Sauce

  • 3 Jalapeno Peppers, chopped and seeded
  • 1 ½ C Chopped Cilantro
  • 1 C Sour Cream
  • 2 T Lime Juice
  • 2 T Vegetable Oil
  • 2 T Minced Garlic
  • ½ tsp Salt
  • ¼ tsp White Pepper

Combine the ingredients for the chicken preparation (except the chick itself) in a blender and blend until smooth. Place the chicken in a large bowl and cover the chicken with the marinade, trying to pull back the skin without tearing it and inserting the marinade inside. Cover and place in the refrigerator allowing for at least 4 hours, and up to 24 hours, before cooking. Preheat oven to 425 degrees. Place chicken in a roasting pan and tie the legs with twine. Cook for 30 minutes and turn the heat down to 375 degrees. Cover with foil loosely and cook for an additional 50 minutes. Remove the foil and allow the chicken to cook for an additional 20 minutes to finish crisping the skin. Remove from oven to a cutting board and allow to sit for 15 minutes before carving.

Combine the ingredients for the sauce in your blender and blend until smooth. Store in the refrigerator covered until ready to serve with the chicken.