Hello guys, Welcome to Africa's Largest Video Search Engine, and you are watching Pollo a la Brasa | Hungry For...Peru. and this video is uploaded by Tastemade at 2015-03-11T17:52:32-07:00. We are just promoting this video only for entertainment and educational purpose only. I hop you like our Video Search Engine. [Jl_z194eO88]
| Name | Pollo a la Brasa | Hungry For...Peru |
| Video Uploader | Video From Tastemade |
| Upload Date | This Video Uploaded At 12-03-2015 00:52:32 |
| Video Discription | Crispy roast chicken is a staple all across South America . Paired with a spicy, creamy sauce, this dish becomes Peruvian perfection. FULL RECIPE BELOW. Check out our entire Peruvian Menu - https://www.youtube.com/watch?v=WFtHpGtk94I&list=PLX98sAmndWt3eAm_71oc2VutEp2jLNq9T&index=1 Shot and Directed by Eric Slatkin Producer: Joanna Gryfe Food Stylist: Sienna Degovia Culinary Assistants: Hannah Canvasser & Caroline Hwang AC: Dylan Neal Editor: Jacob Metiva RECIPE: POLLO BRASA Serves 4 INGREDIENTS 2 tablespoons canola oil 2 tablespoons white vinegar 1 tablespoon soy sauce 2 tablespoons ground cumin 1 tablespoon paprika 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 2 teaspoons Aji amarillo sauce 1 (4 pound) whole chicken Aji Verde Sauce PROCESS -In a small bowl mix together oil, vinegar, cumin, soy sauce, paprika, salt, aji amarillo, and black pepper. -Place chicken in a casserole dish and drizzle the marinade evenly all over the chicken. Cover with plastic wrap and let marinade in your refrigerator for 8 hours or overnight. -Heat oven to 425 degrees. Remove chicken from the refrigerator and let come to room temperature. -Place chicken breast side up on a heavy-duty rimmed sheet tray fitted with a wire rack. Roast the chicken for 15 minutes then reduce the heat and roast for 1 hour, or until an instant read thermometer inserted into the thickest part of the thigh reaches 165 degrees. -Remove the chicken from oven, place on a wooden carving board, and rest for 15 minutes before carving. Serve with Aji Verde sauce. Aji Verde Sauce (thicker than a chimichurri) 1 cup cilantro 1/2 cup mayonnaise 1 tablespoon aji amarillo paste ¼ cup crumbled queso fresco 1 clove garlic, peeled 2 jalapeñoes, ribs and seeds removed Juice of 1 lime Combine ingredients using an immersion blender or in a food processor and pulse until smooth. Makes about 1 1/2 cups [Jl_z194eO88] |
| Category | Howto & Style |
| Tags | peru | hungry for | peruvian food |
