Peruvian chicken, also known as pollo a la brasa, is a popular dish in Peruvian cuisine that consists of rotisserie chicken that is marinated in spices and roasted over charcoal. The distinctive flavors of Peruvian chicken come from its unique marinade, preparation method, and Peruvian ingredients. Let’s take a closer look at the history and origins of this iconic Peruvian dish.
The History of Peruvian Chicken
While roast chicken dishes have a long global history, Peruvian chicken as we know it today traces its origins back to the 1950s in Lima, Peru. Some accounts credit Roger Schuler, a Swiss immigrant to Peru, with opening the first rotisserie chicken restaurant called “Chickenlandia” in Lima in the 1950s. Others point to Francisco Morales Bermúdez, who claims to have invented the dish earlier in the 1940s.
Regardless of who exactly invented it, rotisserie chicken quickly became popular in the 1950s and 1960s among Peruvian families of European descent living in the suburbs of Lima. The dish was also known as pollo al spiedo or spitted chicken. By the 1970s, pollo a la brasa was firmly established as one of the most popular dishes in Peru.
Some key innovations helped popularize and distinguish Peruvian roast chicken. First, chickens were marinated in a blend of spices and vinegar before roasting. Second, chickens were roasted vertically on rotisseries over charcoal, allowing the fat to drip down and create a juicy, tender roast chicken with crispy skin.
Characteristics of Peruvian Chicken
There are several characteristics that set authentic Peruvian roast chicken apart from other roast chicken dishes:
- Free-range chickens – Only fresh, young free-range chickens are used, typically 4-6 weeks old.
- Marinade – Chickens are marinated for 24+ hours in a paste made from garlic, ají pepper, cumin, vinegar, oil, and other spices.
- Vertical roasting – Chickens are roasted vertically on rotisseries over hot charcoal.
- Wood from Mango trees – The charcoal used is partially made from mango tree wood, which imparts a fruity smoke flavor.
- Serving style – Chickens are served whole and carved tableside into eight pieces: breast, thigh, leg, and wing.
- Sides – Traditional sides include fries, salad, corn on the cob, and rice.
This combination of fresh young chickens, flavorful marinade, and vertical roasting over mango wood charcoal gives Peruvian chicken its signature tender and juicy meat with crispy, flavored skin.
Peruvian Chicken Marinade
The marinade is key to infusing Peruvian chicken with its distinct flavor. While recipes can vary, most marinades include:
- Garlic – Providing a strong, pungent base flavor.
- Ají pepper – Peruvian yellow chili peppers that contribute mild heat and fruitiness.
- Vinegar – Usually red or white wine vinegar, it tenderizes meat and enhances flavors.
- Cumin – An earthy, nutty spice commonly used in Peruvian cuisine.
- Oil – Typically soybean or canola oil to emulsify and moisturize.
- Black pepper – Adds subtle heat and spice.
- Other spices like paprika, turmeric, thyme, oregano, and bay leaf.
The chicken is allowed to marinate for 24 hours or longer to fully absorb the flavors before roasting. The acidic vinegar tenderizes the meat, while the oil and spices permeate the skin and flesh with robust seasonings.
Wood from Mango Trees for Charcoal
Peruvian chicken is roasted over charcoal, usually on a vertical rotisserie spit. Part of the charcoal is made from mango tree wood, which imparts a light sweet and fruity smoky essence into the chicken skin.
Mango wood charcoal is slower burning, producing less flame but high heat ideal for rotisserie chicken. The fat and juices that drip down during roasting prevent the mango charcoal from producing a heavy smoke that would overpower the chicken. Together, the mango wood smoke and rotating vertical spit roasting ensure the chicken cooks evenly with crispy skin and tender juicy meat.
Serving Style of Peruvian Chicken
In Peru, pollo a la brasa is traditionally served whole and carved tableside into eight pieces: breast, thigh, leg, and wing. The chicken is accompanied by sides like french fries, rice, salad, and corn on the cob.
Some common dipping sauces include:
- Salsa criolla – A fresh chopped onion, lime juice, ají pepper, cilantro sauce.
- Salsa huancaína – Made from queso fresco, milk, peppers, and spices.
- Ají pepper sauce – A spicy vinegar and chile pepper sauce.
The combination of succulent roast chicken served with starchy sides and spicy sauces makes for a well-rounded flavorful meal.
Where to Find the Best Peruvian Chicken in Lima
Lima is the culinary capital of Peru with plenty of excellent restaurants serving authentic pollo a la brasa. Some top spots include:
| Restaurant | Location |
|---|---|
| Pardos Chicken | Chorrillos, Lima |
| Las Magnolias | Jesús María, Lima |
| Pollería El Dólar | Callao, Lima |
| Pato’s | Surco, Lima |
| KFC Peru | Multiple Locations |
Some of the top restaurants like Pardos Chicken and Las Magnolias have been serving pollo a la brasa for over 50 years. They use time-honored recipes and roasting methods to achieve the perfect balance of crispy charred skin and moist flavorful meat.
Regional Variations of Peruvian Chicken
While the basic ingredients of Peruvian chicken remain consistent, there are some regional variations in recipes and cooking methods:
Northern Peru
In northern coastal cities like Tumbes and Piura, the marinade often includes added spices like turmeric and cumin. The chickens are cooked over charcoal made from local carob tree wood.
Central Highlands
In the central Andean region, specifically Cusco, roast chickens are rubbed with garlic and huacatay, an Andean green herb. Potatoes are a popular accompaniment.
Arequipa
Chickens from Arequipa in southern Peru are famed for their large size and juicy flavor. They are roasted over charcoal made from alder wood, which gives a milder flavor compared to mango charcoal.
So while the core ingredients remain consistent, small regional variations in spices,charcoal, and sides create localized styles of Peruvian chicken.
Why Peruvian Chicken is Special
What makes Peruvian roast chicken special compared to other chicken dishes?
- Fresh young chickens and lengthy marinating result in tender and moist meat.
- The charcoal cooking method and rotisserie create juicy, seasoned meat and crispy skin.
- Unique marinade ingredients like ají pepper, cumin, and garlic provide robust seasoning.
- Mango wood charcoal imparts a light fruity smoke essence.
- The whole chickens and tableside serving style are also iconic.
In short, it’s the combination of high-quality ingredients, flavorful marinade, and time-tested cooking methods that have made pollo a la brasa a favorite Peruvian national dish for over half a century.
Peruvian Chicken Goes Global
While Peruvian roast chicken originated in Lima in the 1950s, the dish has since spread globally. Peruvian immigrants brought their recipes and roasting techniques to cities across South America, North America, Europe, and beyond.
Some of the top Peruvian chicken restaurant chains with international locations include:
| Chain | Locations |
|---|---|
| Pio Chicken | Chile, USA, Spain |
| Nandos | USA, UK, South Africa, Middle East |
| El Pollo Inka | USA, Russia |
| Pardo’s Chicken | Colombia, USA |
While some key details like using Peruvian ají peppers may get lost overseas, these chains have still managed to share the delicious flavors of pollo a la brasa worldwide.
Making Peruvian Chicken at Home
Want to recreate the flavors of Peruvian rotisserie chicken at home? Here is a simple recipe:
Ingredients:
- 1 whole chicken (3-4 lbs)
- 1/4 cup ají pepper sauce
- 1/4 cup olive oil
- 6 garlic cloves, minced
- 2 tablespoons cumin
- 2 tablespoons vinegar
- 1 tablespoon black pepper
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 lime, juiced
Instructions:
- In a bowl, combine all marinade ingredients and mix well.
- Place whole chicken in a baking dish and coat with marinade, inside and out. Refrigerate for 12-24 hours.
- Preheat oven to 400°F. Place chicken breast-side up on a roasting pan.
- Roast for 60-80 minutes until internal temperature reaches 165°F.
- Let rest 10 minutes before carving and serving with desired sides.
While this oven-roasted version won’t replicate the charcoal flavors, it will still infuse your chicken with the iconic Peruvian marinade. Serve with a salsa criolla dipping sauce for an authentic touch.
Conclusion
Peruvian roast chicken has its roots in 1950s Lima but has since become a beloved dish around the world. The combination of young free-range chickens, flavorful marinade, and charcoal roasting gives this chicken its signature taste and texture. Seek out pollo a la brasa at Peruvian restaurants or follow a simple recipe to enjoy this mouthwatering dish at home.