Peruvian Chicken Recipe - Pollo a la Brasa

 INGREDIENTS
Aji Verde

• 5 jalapenos, seeds removed if you don't like spice also remove veins
• 1 cup cilantro about a bunch
• 1 small yellow onion
• 1 large garlic clove
• 1/3 cup feta cheese or queso fresco
• 1 tablespoon lime juice
• 1/3 cup canola oil
• kosher salt to taste

Aji Amarillo

• 1 small yellow onion
• 1 large garlic clove
• 1 tablespoon lime juice
• 1/4 cup ají amarillo paste
• 1/2 teaspoon huacatay paste
• 1/3 cup feta cheese or queso fresco
• 1/4 cup canola oil
• kosher salt to taste

Peruvian Chicken

• 3 lb chicken, fresh or defrosted
• 3 tablespoons paprika
• 2 tablespoons ground cumin
• 1.5 tablespoons minced garlic
• 2 tablespoons lime juice
• 4 tablespoons canola oil
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon Kosher salt
• 1/4 cup chopped cilantro for garnish
• 1/2 cup water to add to Instant Pot only

An easy Peruvian chicken recipe, pollo a la brasa along with aji verde and aji amarillo.
INSTRUCTIONS
Aji Verde

1. Place everything but oil and salt in blender and pulse to chop. Stream in canola oil until it's blended smoothly. As some feta is more salty than others taste for seasoning and add kosher salt as needed.

Aji Amarillo

1. Place everything but oil and salt in blender and pulse to chop. Stream in canola oil until it's blended smoothly. As some feta is more salty than others taste for seasoning and add kosher salt as needed.

Oven Roasted Peruvian Chicken

1. Marinate chicken in spice mixture for one hour, or ideally overnight.
2. Preheat oven to 350F.
3. Place dutch oven on stove over medium-high heat. Heat 2 tablespoons of canola oil until it shimmers. Brown chicken on all sides.
4. Cook in oven with lid on for 80 minutes. Remove lid and cook for another 10-20 minutes. Internal temperature should be 165F.

Instant Pot Peruvian Chicken

1. Marinate chicken in spice mixture for one hour, or ideally overnight.
2. Turn Instant Pot on saute and heat 2 tablespoons of canola oil until it shimmers. Brown chicken on all sides.
3. Remove chicken. Add 1/2 cup water to the Instant Pot and place chicken on trivet in pot.
4. Cook on manual setting and cook 6 minutes per pound, or 18 minutes for a 3lb chicken. NPR (natural pressure release) for 10 minutes.
5. Garnish with chopped parsley and serve alongside fries and aji amarillo and verde.

This article and recipe adapted from site