Pollo a la Brasa with Aji Amarillo Roasted Potatoes and Creamy Coleslaw

Pollo a la Brasa with Aji Amarillo Roasted Potatoes and Creamy Coleslaw

Experience the vibrant flavors of Peru with this iconic roasted chicken, marinated in a fragrant spice blend, served alongside spicy aji amarillo potatoes and a refreshing coleslaw.

Dietary

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Ingredients

Instructions

  1. Butterfly the 2 whole chickens (spatchcock method). Pat the chicken dry with paper towels.
  2. In a large bowl, whisk together 3 tablespoons aji amarillo paste, 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon soy sauce, 1 tablespoon cumin powder, 1 tablespoon paprika, 1 teaspoon dried oregano, 4 minced garlic cloves, 1 teaspoon salt, 1/2 teaspoon black pepper, and the juice of 1 lime.
  3. Place the butterflied chickens in a large resealable bag or a large dish. Pour the marinade over the chicken, ensuring all surfaces are coated. Massage the marinade into the chicken. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight.
  4. About 1 hour before roasting the chicken, preheat the oven to 400 degrees Fahrenheit. In a large bowl, toss the 3 pounds diced Yukon Gold potatoes with 2 tablespoons olive oil, 2 teaspoons aji amarillo paste, 3/4 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated. Spread the potatoes in a single layer on a large baking sheet.
  5. Remove chicken from the refrigerator 30 minutes before roasting to bring closer to room temperature. Place marinated chickens, skin-side up, on a separate large baking sheet or directly on a roasting rack set over a baking sheet. Roast the potatoes in the preheated oven for 20 minutes.
  6. Then, add the chicken to the oven. Continue roasting both for 55 to 70 minutes, or until chicken internal temperature reaches 165 degrees Fahrenheit in the thickest part of the thigh and potatoes are tender and browned. Halfway through cooking, flip the potatoes and baste the chicken with pan juices if desired.
  7. While chicken and potatoes roast, prepare the coleslaw. In a large bowl, combine the 0.5 head shredded green cabbage and 2 shredded carrots. In a separate small bowl, whisk together 3/4 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pour dressing over the vegetables and toss to combine. Refrigerate until ready to serve.
  8. Once chicken is cooked, remove from oven and let rest for 10 minutes before carving. This allows juices to redistribute. Serve the carved Pollo a la Brasa with aji amarillo roasted potatoes and creamy coleslaw. Garnish with 2 tablespoons chopped fresh cilantro if desired.

Notes

Marinating the chicken overnight yields the best flavor. For a crispier chicken skin, finish under the broiler for 2-3 minutes, watching carefully to prevent burning.

Nutrition (per serving)