My Family is OBSESSED with This Peruvian Recipe
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- เผยแพร่เมื่อ 11 เม.ย. 2024
- This delicious Peruvian Chicken Recipe is marinated with spices, herbs, and soy sauce overnight and roasted to perfection for an extremely flavorful dish. You will immediately fall in love with this chicken once you see how easy it is to make and how tasty it is.
→ Recipe: PRINT THIS RECIPE: www.billyparisi.com/peruvian-...
→ Ingredients
• 1 whole chicken
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 12 garlic cloves
• 1/2” peeled hunk of fresh ginger
• 1 tablespoon finely minced fresh rosemary
• 1 tablespoon huacatay
• 1 ½ tablespoons aji panca
• 3 tablespoons soy sauce
• 3 tablespoons red wine vinegar
• ¼ cup olive oil
• coarse salt and fresh cracked pepper to taste
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Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
Join me as I teach essential cooking techniques and provide easy-to-follow recipes, empowering you to create restaurant quality meals right in your own kitchen. From classic dishes to innovative creations, I'll show you how to make anything from scratch, ensuring that every meal is a masterpiece.
Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn't just a skill; it's a source of pure happiness and fulfillment.
Tune in every Friday for a new recipe, and subscribe now to discover why homemade food always tastes better. Let's cook up some magic together! - แนวปฏิบัติและการใช้ชีวิต
anyone who toasts their spices is immediately an amazing cook in my book
I’m glad people are starting to find out about this recipe. It’s famous for a reason 🇵🇪
how do you compare it to peri peri chicken?
@@metsrus never had peri peri chicken unfortunately, but pollo a la brasa is amazing, but I’ve seen recipes and I wouldn’t be able to compare. Peri peri chicken looks amazing
@@metsrus Not similar to peri peri /piri piri. It is not spicy "hot" at all. But the flavour is absolutely delicious and addictive. I could eat all week😆. .. Piri piri as well but it's a bit tougher on the gut😅
as a peruvian i can tell you you did it so accurate to the traditional way. the only difference is the use of carbon that we use in the restaurants that sell it. well done chef
Thank you for the kind encouraging words and for watching :-)
There's a difference in the use of cabron too ;)
is that green sauce the same as the pollo inka green sauce? i love dipping the warm bread and butter they give you into the zuchini/potato soup with the green sauce.
I think “charcoal” is what we say?
@@JamesChurchill3no, you silly goat
My mom is Peruvian, I’m so proud 😭😭😭😭 This dish is AMAZING and i’m soooo stinking excited it’s made its way into an english tutorial!!!!!!!! great job
❤️🤍❤️
I ate in a small Peruvian restaurant in Spain. There was just one Peruvian guy working there (from what I saw) cooking and serving all the food. Most the food was pretty good, but the half chicken we ordered was definitely the nicest roast Chicken I have ever eaten. Incredibly juicy and packed with flavour.
Gracias Billy! You made us Peruvian people really proud ❤
Awesome. Will cook this on my baby’s 1st birthday.
I'm from new zealand but live in Peru. This is my fav recipe. I'm fortunate enough to be able to go to the supermarket and purchase the sauce premade. I recommend everyone should try this.
if you live in Peru, please go to a pollo a la brasa restaurant so you can taste the difference. if you live in Lima, I'll be more than happy to give you tons of recommendations.
@bretel73 I've been to a bunch that people have recommended in Lima. I'm happy for any suggestions. I live in Cusco but the best I've tried is when it's been prepared at home from locals. I took the recipe from my girlfriends mother
@@ekim5099 I see, you're so lucky to live in Cusco. I'm sure you know that when you leave the touristic area, whatever amount of blocks around the Plaza de Armas, you'll find the real local stuff, like pollerías and - my personal favorite - chicharronerías. cheers!
Pollo a la brasa is UNBELIEVABLE GOOD
As a peruvian, you did a great job! One tip for the dry panca chile pepper, at least this is how my family does it… wash it, remove the seeds and then soak it in water or boil it a few minutes to get rid of the spiciness from it. Once it’s hydrated, you can blend it with oil to creat your own paste. The paste you buy it’s too spicy 😉
Well done 👌🏻 2-3 days of marination, Spatchcocking the chicken and cooking on a charcoal grill is next level!
The algorithm is getting crazier.... I ate at a restaurant with this chicken just 4 days ago. I had never heard of this style or ever eaten it in my life.. Now TH-cam sends me this? I need to get a bigger tin foil hat.
Your phone is always listening probably heard you or your server say it more than once.
@@kevinhullinger8743 Yep. There is literally no such thing as privacy. They are always watching and listening.
Google owns TH-cam so good chance they're listening/using your search history to suggest videos and ads
@kevinhullinger8743 oh its more impressive than that, it sends me things I've only thought of in my head 😅
@@lukebarnes3157 Oh, you must have allowed them to put that fake vaccine in you.
I had dined many times in Peruvian restaurants in the USA and usually order Peruvian style roasted chicken, but when I finally visited Peru a few years ago, I noticed the wood cooked chicken there tastes different than what you get in the USA because in Peru, they use invasive but plentiful eucalyptus wood to roast the chicken. It imparts a distinct flavor to Peruvian wood roasted chicken.
I’m allergic to eucalyptus and so are some other people, so no thanks 😂
@@palee8928 Allergies aside, that's how they make "authentic" Peruvian roasted chicken in Peru. Without the eucalyptus wood, it definitely tastes different.
@@rjhemedes What? I worked as Hornero here in Lima Peru, there is no wood involved, we use charcoal and that's the industry standard, maybe you had some fancy chicken in some restaurant but that an exemption, not the rule lol, the whole coastline is a desert, wood is expensive.
@@roymarron7622charcoal is charred wood
Peruvian food is so delicious
You made me sooo hungry with all these spices. I cannot wait to try this recipe. Thank you!
In Peru you can find a “pollería” in almost every avenue. Thanks for sharing this. It’s not really the most traditional way, but it works. The traditional way we use in the marinate a beverage called “chicha de jora” or as a replacement a black beer (which I thought you were going to use). I love how our Peruvian people in other countries use the ingredients they have to make the food as similar as in Peru. Thats the cae of what you call “Peruvian” sauce, which may have been invented by Peruvians but not in Peru. In our country we use “aji de pollería” and uses garlic, onion, and a lot of “aji Amarillo” to prep this. You should try to make that sauce! It will amaze you how good it is. Good video🤙🏼
Do you know what’s funny? I bought a dark Modelo beer, because that’s about all we can get here in the US, and thought about using it and opted not to. Thanks for sharing your story about this dish.
@@ChefBillyParisi did you opt to drink it? 😂 thank you for sharing!!
looks incredible!! especially that sauce omg
This looks crazy good! There's a similar style in Brazil, just with more dry ingredients than wet. Who doesn't love rotisserie chicken?!
I am so jealous of your kitchen. Thanks for a great cooking demo, this looks fantastic.
This is my favorite chicken. Thank you for the recipe, now I can make it at home.
I've made this so many times, ALWAYS a major HIT!!!
Gonna make this. Tried Peruvian food in LA made by Peruvians. So freaking delicious
I can smell the deliciousness of this chicken through my laptop. Thank you for this recipe! Absolutely appreciating the thoroughness and pace of your instructions.
It looks great! Thank you so much.
bro, production quality is off the chain with this video. looking forward to more recipes
Thank you!
This Recipe is so Elite. Awesome Job !!!
A wonderful recipe! I went ahead and ordered the Huacatay & Aji panca via Amazon... Was a bit pricey to order here in Germany but so well worth it!! Ive made it several times including the green sauce and its one of my favorite ways to eat chicken
Made this last night, came out amazing. More recipes like this please.
Excellent. Thank you.
I’m gona make this chicken for sure this summer. Make once as trial base for me and my husband the next time for company. Looks delicious 😋
Wowww that marinade is gorgeous! Wish I could try this right from the source some day. As an Indian these flavours look familiar and yet the combination is unique. I’m amazed. Thanks for making this video so illustrative.
FOR YEARS, I wondered what made Peruvian chicken (and that "green sauce") taste so great. Although I eventually found out the magical ingredients for the marinade and the sauce - there's never been a TH-cam video like this for how to actually prepare it! - Great instruction and production value (patient, "walking us through it") - THANK YOU SO MUCH Chef Parisi!..Can't wait to make this!
Looks amazing. Will definitely find those ingredients & try.
I made this recipe last weekend and turned out really great. I used my smoker and used the rotisserie attachment. We made sandwiches with left overs. Smashed avocado on Ciabatta bread and green sauce. We use to get this from a local Peruvian restaurant but this recipe tasted better. Gotta make the beans and rice as well.
Dear Chef Parisi, a unique variation of a traditional and most common Peruvian dish. Not exactly the ingredients used back home for the chicken and the aji, but as I said an interesting spin .
Peruvian food it’s delicious!
The Peruvian chicken restaurant in Silver Spring MD is out of this world. Even the white meat is juicy and flavorful. Rotisserie chicken rotating in a wood fired oven. Fantastic video. Thank you so much for this video
What is it called. I'll be back in Silver Spring next week
@@chibuzo2010 El Pollo Rico
Been there several times. A bit salty and a bit dry every time. I've heard it was a lot better before. You're better off sticking with this recipe.
@@chibuzo2010 I wouldn't want to waste your time or money but I can not say for sure. I went through Googles maps looking for the store front but couldn't find it. I hope you have a fun and safe trip.
Try Sardi in the DMV. Quite a few locations and it’s amazing! Worth the drive if you aren’t close to a location. I try to have it every time I’m home.
Great stream Billy Please keep them coming.
Thanks for watching! I appreciate the support!
BRAVO looks Delicious 🎉🎉
Had this in Peru before, found a recipe when I got back home and made it. This recipe looks diff so imma try this one too!
Thanks! I usually pass on longer recipe uploads but obligatory here. Really excellent - I've done a lot Peru chicken stuff over the years but this seems the whole nine yards.
Been always waiting to see a video of this chicken
it;s been about 8 years that I dont try a really good "pollo a la brasa" and now that I'm going back home I will eat it as much as possible and when I come back to the greater north I will follow your recepe!.. .thank you for sharing!!!
This is pretty accurate and respectful man! Thank you, enjoy and keep cooking delicious meals!
Many thanks!
Subscribed right away! Great recipe and thank you for the replacement recommendations. The marinade itself is very versatile and it should work to marinade white fish as well. You can elevate your basic fish and chips with this marinade before breading the fish.
Also, the marinade would make great kebabs. Just replacing the Peruvian chilies with hot pepper paste and adding some oregano in the marinade mixture makes a great chicken breast skewers as well.
To take it a step further, use the marinade for making gyros as well. Use lamb as a meat option and use more mint in the marinade and make gyros. Great recipe, really great. Thank you!!
The original “ Pollo a la brasa “ Is in charcoal, the flavor of pollo a la brasa it’s Heaven when is made in charcoal , the electric
Oven rotisserie it’s ok but nothing compare the flavor of pollo a la brasa roasted in charcoal ! It’s amazing ! This video it’s perfect now I can make pollo a la brasa at home at my oven ! Thank you ! From this Peruvian who loves Peruvian food ❤ 🇵🇪
I could DRINK the green sauce. So so good!
oh yeah it is!
Just love Peruvian chicken 💚You can spatchcock the chicken which works well either in the oven or the grill. You get a much more evenly cooked bird (perfect crispy skin and moist and tender on the inside)
You had me at toasting the spices. Well done!
Some of the best chicken I’ve ever had imo 🤌🏾🤌🏾🤌🏾
Thanks Chef Parisi. We love this recipe.
HOLY CRAP THAT WAS AWESOME!!! next time I’m going to put it on the barbecue with some good mesquite charcoal. And as for the sauce? My girlfriend quite literally, drank it. she said it was the best chicken she ever had. Thank you sir.
As a Peruvian chicken eater, this looks deliciously good. i am trying the recipe tonight and cooking it tomorrow.
I assume you are a birthing person too
Just made this. Marinated it for 2 days. Only difference was that I used powder cumin, coriander and ancho chili. I was too lazy to toast/roast. I also chopped everything up finely vs using pestle and morter
Will say - this was goooooood! I roasted the chicken at 400 for 35 min and then 350 for 15 min and let it rest. Perfectly moist.
Salsa was good as well although weirdly enough, it tasted like Avocado. Good though
Right, that’s me on the hunt for those chillies in the UK.
Chef John did this for a Thanksgiving turkey years ago. Delicious!
For me the green sauce is what does it.... ♥
We vacationed by the Smokey man and found Station51 in Sevierville, loved Peruvian chicken. Wish I could find close to home in NJ
As my tias the only thing it needed is the dark beer . The beer gives it a more powerful taste that will up lift the chicken. Overall good recipe.😊
How is the beer used in the recipe? I'm thinking about preparing it the way he did and doing what we call beer in the butt chicken 😅 you just open the beer, put it in the cavity and stand the chicken on the beer on the grill and the beer infuses into the chicken while it cooks. I'm wandering if the would impart the beer flavor differently than how it is used traditionally.
I'm from the DMV and they have some pretty good Peruvian chains there. It's a local fave. Do you beer can the chicken or brine it first and then cook it?
That verde sauce is ridiculously good. Thoughts on spatchcocking the chicken? Especially for the grill. Seems like I get a better more even cook that way.
If you'd like, sure, give it a shot.
I made this recipe and while it taste good it's not the flavor I get when I go to an pollo a la brasa restaurant here in northern va. The flavor is off if you are trying to make peruvian chicken, but the flavor is also delicious if eating oven or grilled chicken with the peruvian sauce it's sooo good. I'll keep trying to find that flavor. Thanks so much though. I got a new recipe!!!
I am in NOVA too. I like Crisp and Juicy, but I know there are other ones. Which do you like?
I prefer the yellow sauce but the green sauce is fantastic as well. Ans I always get yuca fries
When I was working in NYC there was this Peruvian restaurant 1 block from the office on 8th Ave around 32nd street. Literally the best chicken ever!
Riko Peruvian Cuisine. Sadly, I think it closed down :(
Piopio? Maybe? It was the worst greedy restaurant i have ever been to.
You don't need to raise it to that internal temp, take it to 155f at the thickest part and carry over cooking is sufficient. If I can track down these ingredients here in NZ I'm definitely doing this one, my partner lived in Peru for a few years and I'd love to surprise her with this one. I'll butterfly the chook though, I get better results that way (and after a few weeks I have enough bones to make a nice broth for Pho or ramen).
Thank you, Chef. I have to do a wedding party and I need to get a beautiful baked flavorful chicken and this is perfect thank you. I’ll let you know.how it came out
I do mine in a pellet grill...it comes out great
@ChefBillyParisi - Great video, I am going to cook this chicken recipe on a Rotisserie, any suggestion to stop the marinade going burnt looking? Not sure how I can use foil over it.
Thanks for the great recipe.. only one question.. with that green sauce.. u added that chili from the jar.. What substitute can we use if we dont have that? Thanks.
I love your mortar. Can you share the brand and where I can get it? Thank you so much ❤
My wife is Peruvian love the chicken
Looks Devine from Anne in San Antonio, Texas U S
Billy, I'm looking to buy a mortar and pestle. Do you have any recommendations? It gives suce an excellent flavor. Thank you. Debbie Jay
I love your channel.. My level of cooking has greatly improved. I have one question: Instead of using chicken stock would using a decent red wine work? Thank you
Try dark beer
Oh my! ❤
With the sauce too. WOW... All that is missing is the plantain fries.
That mortar and pestle is one to rule them all!
Pestle and mortar *
Totally Gonna put this seasoning and sauce on a Costco chicken 😅
😂😂😂😂
WOW I thought I smelled it thru my I pad..! ? do you have a similar type recipe with chicken with Italian or Mediterranean flavors?
Ají amarillo is not optional. It’s a must
Peruvian chicken is one of the most delicious things youll ever eat
non traditional, but i spatchcock my chickens when i make it. I also use a cajun injector to get some of the marinade into the meat. people love it.
Hello Chef.
My wife and I love pollo ala brasa (she’s peruvian) and wish to prepare your recipe at home. We do have a rotisserie in our gas grill and was wondering if the cook time remains the same at a constant temperature of 400? Also should we trap the drippings for any reason?
On the grill obviously there is nowhere to pour the stock you mentioned to help with moisture retention. What to do! What to do!
C. Brown
Hello,
nice recepies on your channel.
I have a bit off topic question. What kind of stove are you using in this video? I've been seeing this kind of stoves in many American kitchens, but cannot figure out the brand. I'd like to try to find, at least, something simmilar here in Europe.
Interesante, parece que te falto el comino en el marinado, pero aceptable tu preparación. Tendrás un mejor resultado si lo haces en brasas de carbón como en Perú, la salsa muy buena felicitaciones y saludos desde el Callao-Perú.
This looks great am trying tonight. Also Chef Billy is the spitting image of my friend the actor Charlie Creed-Miles he played Billy (!) Kimber in Peaky Blinders and was in The Fifth Element 😊
very close to my recipe, i love pollo a la brasa
The only thing missing is the bottle of cold Inca Kola or, failing that, a good glass of Chicha Morada...
Saludos desde el Perú.
What brand pans are you using?
Well its marinading. Had to make a couple subs. Realized to my chagrin that I am out of coriander seed so I subbed in some Goya Sazon Cilantro Achiote, figure the color won't hurt. Couldn't find those seasoning pastes either so went with the toasted chile (these dry real fast in the airfryer on the reheat setting fyi). I also doubled the garlic and herbs and chile cause my chicken is a bit bigger. Literally everything in this recipe is a flavor bomb so I'm confident you could sub or leave out a couple ingredients and it'd still be decent. Way interested to see what level of depth the mint adds. Definitely interested in getting a few of these pastes and trying again assuming the wife ends up liking it.
really great recipe, only thing id question is the internal heat to remove, wouldnt about 155 be better?
Love the recipe! the sauce though it seems quite delicious its not that traditional, we don't use green chillies, in fact we have an "aji verde" which is the actual name of aji amarillo so its yellow lol, the sauce (called aji pollero) is made mostly with garlic, aji amarillo and huacatay(sometimes also sauteed red onion), if you add cheese to it its more like an Ocopa (just add some peanuts and optionally shrimp) or a Huancaina (take out the huacatay) which you should totally try!
I'll just add that Aji panca could be hard to find so you can replace it with Gochujang, it wont taste the same of course but the flavor profile of Gochujang is pretty similar to aji panca.
Great video, now waiting for Lomo saltado.
Oh, that’s on the list for sure, hopefully this summer or into the new school year.
There was a Peruvian restaurant in Redondo, LA. They had a fantastic Peruvian chicken with cilantro sauce & a chicken soup. I hope it’s still there.
I think you’re referring to El Pollo Inca there is one in Hermosa Beachas well as in Hawthorne. We love their chicken! I might go grab some today, would be the best on this chilly spring day!
@@theesweetie23ca91 Thanks! It’s been 10 years, glad it’s still there!
Is this recipe similar to Pio Pio in Queens NY
Thanks! Looks easy enough to try this weekend. Where I live, all the authentic ingredients and pastes are available.
One question --- would it be preferable to brine the chicken first, dry it and then add the marinade?
So do you do the fresh mint & roasted dried pepper AS WELL AS the 2 sauces you got off amazon? Is that the best results method? Or is it one or the other?
If it is one or the other, which do you prefer?
One of the other. Honestly, both work well it’s kind of up to you.
@@ChefBillyParisi Thank you! Great video too, I can't wait to make this.
Well done ! peruvian here. Nothing compares like having it In actual Lima though, the best it’s there, they cook it with leña, means Al carbón which gives it its distinct delicious favor 🇵🇪❤️ thank you for sharing
where can you find huacatay
and aji panca?
As someone who's lived in Peru for six years, I'll say that you made a great home version. The only difference(s) would be 1) Pollo a la brasa is cooked (rotisserie-style) over the embers (ie, "la brasa"). 2) The green sauce isn't that common in most pollerias. Overwise, great recipe.
At 8:00 he mentions point #1 and later he laments not having a rotisserie but that this method is for people without one.
@@emmgeevideo, yep; can’t please everyone, especially when they don’t actually watch the video.
What material is your mortar & pestle made of please?
If you leave the chicken a couple of days it’s not just better for the marinade but also the flavour of the chicken itself, especially if it’s been frozen.