When we asked Intrepid Foodie and Pastuso legend Alejandro Saravia for a recipe, we said we wanted something delicious, easy and authentically Peruvian. Oh boy did he deliver. Prepare yourselves for the last roast chicken recipe you will ever need.
Peruvian-style roasted chicken (Pollo a la Braza Peruano)
“This is not a typical roast chicken,” Alejandro says. “When you taste it I promise you’ll be hooked. Marinating the bird overnight makes a big difference, so don’t skip this step. This Peruvian-style chicken makes fantastic picnic food – serve alongside a frosty beer, lots of fresh bread and a salad or two. You’ll want for little else.”
- 1.4kg whole free-range chicken
- 75g whole black peppercorns
- 85g ground cumin seeds
- 3 large garlic cloves
- 185ml canola oil
- 225ml red win vinegar
- 75g caster sugar
- 35g cooking salt
- 375ml good dark beer
To make the marinade, place the peppercorns and cumin seeds in a dry frying pan and shake over medium heat for 1-2 minutes or until fragrant. Remove from the heat and cool, then place in a spice grinder or a mortar and pestle and finely grind.
Place the garlic and oil in a blender and blitz until the garlic is finely chopped. Add the vinegar and blend until well combined. Transfer to a large bowl, add the beer, sugar, salt and the ground spices and stir until dissolved.
Place the chicken into a deep ceramic dish, pour over the marinade and rub all over to coat well. Cover and refrigerate overnight.
Preheat the oven to 220°C. Lightly grease a roasting pan and place a wire rack into the pan. Place the chicken on the rack, then pour over the marinade. Tightly cover the pan with baking paper, then with foil and bake for 15 minutes. Remove the foil and paper and bake for a further 15 minutes or until golden and the juices run clear when the thickest part of the thigh is pierced with a skewer. Remove from the oven and stand for at least 15 minutes before carving. Alternatively, serve the chicken whole and carve on the spot.
Feature image c/o Kevin Tao, Flickr