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Pollo a la Brasa Roasted Chicken
Sabías que en el Perú existen más de 13 mil pollerias a la brasa, su sabor es incomparable y es sin duda uno de los platos más populares de nuestro repertorio culinario. Esta versión casera está cargada de sabor y a pesar de que no es a la brasa el resultado fue impresionante, la clave es la planeación. Si o si tienes que dejar que el mariano penetre y se impregne bien en pollo, al menos 8 horas antes de hornear. Si no tienes alguno de los ingredientes del menjunje igual hazlo, puedes reemplazar el pisco por cerveza. Aprovechamos la misma placa donde va el pollo y mandamos las papas a cocinar, así de fácil ya estamos listos para celebrar. Obviamente tienes que acompañarlo con su aji de polleria, mira mi receta anterior para aprender la receta. ¡Que viva el pollo a la brasa, que viva el peru ! [Did you know that in Peru there are more than 13,000 roasted chicken restaurants? Its taste is incomparable and it is undoubtedly one of the most popular dishes in our culinary repertoire. This homemade version is loaded with flavor and even though it's not roasted, the result was impressive. The key is planning. You must let the marinade penetrate and soak well into the chicken, at least 8 hours before baking. If you don't have any of the ingredients for the marinade, just make it anyway, you can replace the pisco with beer. We use the same tray where the chicken goes and send the potatoes to cook, it's that easy and we're ready to celebrate. Obviously, you have to accompany it with its chicken aji sauce, check out my previous recipe to learn how to make it. Long live the roasted chicken, long live Peru!]
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