Peruvian Chicken (Pollo a la Brasa Style) with Yellow Rice
Peruvian Pollo a la Brasa is famous for its deeply marinated, juicy chicken with bold spices and citrusy notes. Traditionally cooked on a rotisserie, this home-friendly version delivers the same irresistible flavor using an oven or grill. Paired with fragrant Peruvian yellow rice, this dish is comforting, vibrant, and perfect for family meals or special gatherings.
Ingredients (Serves 3–4)
For the Chicken Marinade:
- 700 g chicken thighs or breasts
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 2 tbsp lime or lemon juice
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp black pepper
- ¾ tsp salt
- ½ tsp chili powder or smoked paprika
Peruvian Yellow Rice:
- 1½ cups basmati or long-grain rice
- 2½ cups chicken broth
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ small onion, finely chopped
- ½ tsp turmeric
- ½ tsp cumin
- Salt to taste
- ¼ cup peas or corn (optional)
- Fresh cilantro (optional, for garnish)
Instructions
Step 1: Marinate the Chicken
In a large bowl, whisk together olive oil, soy sauce, lime or lemon juice, garlic, paprika, cumin, oregano, black pepper, salt, and chili powder. Add the chicken and massage the marinade thoroughly into each piece, ensuring even coating. Cover and refrigerate for at least 2 hours, but for best flavor, marinate overnight. This step is key to achieving the signature Peruvian taste.
Step 2: Cook the Chicken
Preheat your oven to 200°C (400°F). Line a baking tray with foil and lightly grease it. Arrange the marinated chicken in a single layer, reserving any excess marinade.
Bake uncovered for 35–45 minutes, turning halfway and brushing with the reserved marinade. The chicken should be golden, slightly charred at the edges, and reach an internal temperature of 74°C (165°F). For extra char, broil for 3–5 minutes at the end.
Grill option: Grill over medium-high heat for about 6–8 minutes per side, until juicy and nicely caramelized.
Step 3: Prepare the Peruvian Yellow Rice
Rinse the rice until the water runs clear. Heat olive oil in a saucepan over medium heat. Sauté the chopped onion for 2–3 minutes until soft, then add garlic and cook for 30 seconds until fragrant.
Stir in turmeric, cumin, and salt. Add the rice and toast for 1 minute, stirring to coat each grain. Pour in the chicken broth, bring to a gentle boil, then reduce heat to low. Cover and cook for 12–15 minutes, or until the liquid is absorbed and rice is tender. Stir in peas or corn if using, then fluff with a fork. Garnish with fresh cilantro if desired.
To Serve
Plate the golden chicken alongside the vibrant yellow rice. Add a fresh salad, roasted vegetables, or a creamy green sauce for an authentic Peruvian touch. This dish is bold, aromatic, and guaranteed to impress—perfect for weeknight dinners or festive occasions.
Enjoy every flavorful bite! 😋