I visited your country in Lima near the Senate and you people were so kind. Papas Huancaina (sorry for my spelling) and in my small town in Vermont, we had about 50 Peruvians that would work on a visa program for University students. Poor people had never seen snow before. Good workers and one was a cook at this big resort (Smugglers Notch). One made me and and elderly female who was a saint, cooked Lomo Saltado and man, when I was there, and I did several years in Panama, your Ceviche was incredible. I hope to visit your country again and get my military pension early next year. Hope to visit, the Papas are my favorite and a Pisco! Until then, may God Bless you and keep you well. I was kind to your students that were in the US.
THANK YOU BILLY FOR SUCH A WONDERFUL JOB COOKING PERUVIAN FOOD, I AM PERUVIAN LIVING IN TEXAS FOR MORE THAN 35 YEARS AND THIS IS THE FIRST TIME A CAN SEE A CHEF FROM UNITED STATES COOKING POLLO A LA BRASA SO GOOD, ALSO COOKING WITH HUACATAY THE SALSAS WITH FRESH CHEESE. I AM GOING TO BE ONE OF YOUR FOLLOWERS. CARMEN.
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
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.
@@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😅
Idk man I’m Peruvian American and pollo a la brasa is delicious. Absolutely incredible flavor. Haven’t had Peri peri chicken though but I have friends from many ethnicities even other Latin American countries who told me Peruvian chicken is the best chicken they’ve ever had
Billy, here in Peru we prepare those red dried ajíes (chilis) by boiling them in an uncovered saucepan with water that covers 'em for about 15's repeating this two or three times more to avoid all the picante and then we blend them with a mixer with some oil, salt and a bit of water. We keep 'em into glass jars and in the refrigerator and it longs for quite a time. We are very proud you like and promote our delicious Peruvian Chicken Recipe. I'll be delighted to be any help to share details on this recipe or anyother one. Keep those aji panca seeds and plant them in your garden! Peruvian regards.
You're right Maria, but believe me, toasting the chili before grinding it is also very easy, and the flavor of the toasted chili is INCREDIBLE, I recommend you try this technique, I'm sure you'll love the final result,
I like this idea... I'm going to try butchering the meat off the chicken leaving the bones in the wings, legs, and thighs, and cook it all sous vide. I will be missing the roasted flavor and any hint of crispyness, but I think the flavor will be even better. My plan is to serve two chickens, one that has marinated for a day and cooked in the oven, the other marinated for a few hours and cooked sous vide.
@@manta40 I'm sure I would... but I don't have a grill. The flavor came out a lot better in the oven. I wouldn't sous vide this again unless I figured out a way to boost the flavor even more. What I have found in the past, and what I was afraid of with this, is that as the chicken cooks, the juices dilute the sauce. It was still good, but the oven was better, and I'm sure the grill over charcoal is best.
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.
This is the first dish I ordered at a Peruvian restaurant. It was so good that, years later, it's still the ONLY dish I've ordered at a Peruvian restaurant! I keep coming back for more!
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 ❤️🤍❤️
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
@@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.
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 😉
You're right , but believe me, toasting the chili before grinding it is also very easy, and the flavor of the toasted chili is INCREDIBLE, I recommend you try this technique, I'm sure you'll love the final result,
@@lourdesvalencia1919I agree with you toasting the chili does make it more flavorful. I’m Mexican and most of us are past our fry the chilis before hydrating them because the have better flavor. I’m exited to try this recipe 😊
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!
If you live in Southern Maryland or the Metro Washington DC area you can taste the authentic flavors at a Peruvian take out. The area has a huge Peruvian population. I used to get a plate served with yellow rice, fried sweet plaintain, Cole slaw or fried yucca.
At the start I thought it looked odd but then I saw the ingredients you used and I totally understood the taste youre getting. Amazing job, greetings from Perú.
My third time making this. Only this time with duck and geese. My entire family loves this recipe. Being Colombian, I made it with patacon and coconut rice. Absolutely delicious. Thank you for sharing
I have rarely toasted whole spices, but the intact seeds are amazing. Indian cooking practically requires you to toast whole spices. Even if people just replace their fresh ground organic spices from bulk a few times a year, they will be on a totally different journey of taste. You don't want to add flavourless gritty powder to your food. In fact you might want two separate pepper grinders, one for white and one for black. Can't live without those.
I have always thought when people say things like "my grandma cooked with love, I just can't make it the same". No she had a mortar and pestle, she used fresh herbs, she toasted her fresh spices. Love might have been the motivation but work is why hers was better. I make a lot of the same things as family members and mine is much much better, the whole difference is process and attention paid.
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.
Rodrigo is right, specially the part of the "aji de pollería" ("ají pollero" or "aji de casa") I can see that the green sauce you used might be the replacement of this aji, made by peruvians living abroad (because the aji de polleria uses huacatay, aji amarillo (lots of), mayo, and a little bit of some greens (that I cant remember right now)) The color of this aji is usually yellow or light yellow.. depending on the recipe.
We don't eat aji verde in Peru. That is certainly a US thing, maybe a Peruvians in US thing to substitute the huacatay sauce they would use in Peru. It would be huacatay and aji amarillo combined but aji amarillo y hard to come by and supply at restaurants in large quantities.
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.
@@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.
Made this with chicken thighs (it was what we had around) and grilled it…. It was awesome, the green sauce is what made this the best thing ever be made this year hands down. Thanks for putting Peruvian chicken on my radar.
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 ❤ 🇵🇪
So glad to have this recipe! I am lucky enough that I have a nearby Peruvian restaurant that delivers, and I've been hooked on this chicken for years -- but it will be so cool to try making it myself. Thank you!
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.
Nice recipe looks amazing ...don't sleep on Peruvian food ppl honestly you'd be surprised how amazing their cuisine is it's deff one of tje best Latin cuisine just not so popular in certain places but they are deff top tier cooks
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 UA-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!
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.
Thank you for doing this recipe! As a peruvian myself , one of the first things I do when I go back home is order a whole dinner of Pollo a la Brasa. It is delicious and never disappoints!! Bravo for Peruvian Cuisine ❤🎉
Hi, an amazed peruvian here, you did it sooo accurate, we apreciate it so much! You can also try de famous "Ají de Pollería" wich is made with very similar ingredients for the green sauce and adding Aji Amarrilo paste
There is a hole in the wall Peruvian restaurant in Woodside Queens NY (corner of 58th st) That makes a phenomenally excellent chicken. Watching this makes me feel hopeful that I can begin to replicate what always seemed magic performed by Peruvian magicians!
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)
My wife is from Ecuador and they have a very similar pollo a la brasa and aji sauce. While there’s a lot of regional cuisine shared between South American countries alone the Andes, This stuff specifically is absolute crack. She put me onto Peruvian cuisine 14 years ago and I’ve been in love with it ever since.
This is my new favourite chicken dish... phenomenal, and one of those dishes where you can't really imagine the flavour from looking at the recipe. It's its own thing. Thanks very much, look forward to watching your other videos.
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!!!
As a Peruvian, I’ve yet to try Peruvian Chicken. I did go to a Peruvian restaurant the other day. I had chicken causa, papa a la huancaína, and lomo saltado.
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.
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 UA-cam sends me this? I need to get a bigger tin foil hat.
For those that want a lighter, lower calorie sauce, would you recommend using sour cream instead of mayo for the Aji Verde? Fantastic recipe. I cannot wait to try this on my rotisserie.
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.
Very cool video! I find using the beer can method works better for even cooking. Also the aji verde with jalapeño and Serrano thing is very American lol - aji amarillo (roasted) is the way to go for that sauce… try it 🔥
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 .
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!
I'm Peruvian, and everything looks amazing, green sauce is not something that is used on pollo a la brasa, we have other types of sauces, that seem Mexican, but I'm curious who made it, because somewhere in the USA they sell it that way, possibly some Peruvian/Mexican restaurant.
U gonna save me money ordering from Peruvian restaurant, my Landlord is Peruvian she invites me to eat with them sometimes OMG! I've never tested beef so tinder n delicious in my life before
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
As a peruvian executive chef living far from my country I can guarantee the use of Gochujang paste instead of Aji panca if you guys cant find it, and you can infuse grapeseed oil with a piece of burning coal to give that charcoal flavor to the chicken. I also recommend a little of MSG but that's optional.
Thank you so much for this recommendation. I have gochujang and would never have thought to sub the two! I have frozen aji amarillo peppers from my garden which I will use instead of the paste for the sauce.
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!!!
Crisp and Juicy was one of the first Peruvian spots in the DMV.😊 Most people I know like Sardis. Their sides are good, but I prefer the chicken from Don Pollo, Wheaton specifically. I have no idea which is most authentic.😅 Nova has some decent places too.
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
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!!
When doing marinaded chicken like this I like to prep it before work so when I get home it’s made 8+ hours to do it’s work and ready to be cooked that night for supper
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.
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
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?
@@KarenB-jp3tx no one ever responded to me either, so I just put it in the marinade! I changed up the recipe some in other regards. I will say this, make sure the marinade is salty like he said! I did not do this and the flavor fell short for me but my husband said it was good.
Gracias Billy! You made us Peruvian people really proud ❤
I visited your country in Lima near the Senate and you people were so kind. Papas Huancaina (sorry for my spelling) and in my small town in Vermont, we had about 50 Peruvians that would work on a visa program for University students. Poor people had never seen snow before. Good workers and one was a cook at this big resort (Smugglers Notch). One made me and and elderly female who was a saint, cooked Lomo Saltado and man, when I was there, and I did several years in Panama, your Ceviche was incredible. I hope to visit your country again and get my military pension early next year. Hope to visit, the Papas are my favorite and a Pisco! Until then, may God Bless you and keep you well. I was kind to your students that were in the US.
@jackwalker9492 what a nice thing to say about my people and my country, you will always be welcome 🤗 blessings ✨
@@solokaren Thank you Maam-
The smell alone of this chicken will drive you crazy! It's absolutely out of this world.
im from morocco I try this , I never taste chicken Like this its explosive taste i swear try guys .my mom loves when i do . thank you
Don't forget to accompany the peruvian chicken with simple french fries.
@@glendarojasgamonet3715 Sounds good.
THANK YOU BILLY FOR SUCH A WONDERFUL JOB COOKING PERUVIAN FOOD, I AM PERUVIAN LIVING IN TEXAS FOR MORE THAN 35 YEARS AND THIS IS THE FIRST
TIME A CAN SEE A CHEF FROM UNITED STATES COOKING POLLO A LA BRASA SO GOOD, ALSO COOKING WITH HUACATAY THE SALSAS WITH FRESH CHEESE.
I AM GOING TO BE ONE OF YOUR FOLLOWERS. CARMEN.
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
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😅
Idk man I’m Peruvian American and pollo a la brasa is delicious. Absolutely incredible flavor. Haven’t had Peri peri chicken though but I have friends from many ethnicities even other Latin American countries who told me Peruvian chicken is the best chicken they’ve ever had
Wow...as a peruvian you made me proud of our pollo a la brasa. Well done chef!
Why would you be proud? It is not your personal achievement, LOL.
Son bromas.
Whoa. First time I've seen someone say they are making Peruvian food and actually use peruvian ingredients. Love this. Looks delish!
Billy, here in Peru we prepare those red dried ajíes (chilis) by boiling them in an uncovered saucepan with water that covers 'em for about 15's repeating this two or three times more to avoid all the picante and then we blend them with a mixer with some oil, salt and a bit of water. We keep 'em into glass jars and in the refrigerator and it longs for quite a time. We are very proud you like and promote our delicious Peruvian Chicken Recipe. I'll be delighted to be any help to share details on this recipe or anyother one. Keep those aji panca seeds and plant them in your garden! Peruvian regards.
You're right Maria, but believe me, toasting the chili before grinding it is also very easy, and the flavor of the toasted chili is INCREDIBLE, I recommend you try this technique, I'm sure you'll love the final result,
Well done 👌🏻 2-3 days of marination, Spatchcocking the chicken and cooking on a charcoal grill is next level!
I like this idea... I'm going to try butchering the meat off the chicken leaving the bones in the wings, legs, and thighs, and cook it all sous vide. I will be missing the roasted flavor and any hint of crispyness, but I think the flavor will be even better. My plan is to serve two chickens, one that has marinated for a day and cooked in the oven, the other marinated for a few hours and cooked sous vide.
@@MegaBasdgrill it after sous vide! You'll get a golden skin...delicious!
@@manta40 I'm sure I would... but I don't have a grill. The flavor came out a lot better in the oven. I wouldn't sous vide this again unless I figured out a way to boost the flavor even more. What I have found in the past, and what I was afraid of with this, is that as the chicken cooks, the juices dilute the sauce. It was still good, but the oven was better, and I'm sure the grill over charcoal is best.
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.
This is the first dish I ordered at a Peruvian restaurant. It was so good that, years later, it's still the ONLY dish I've ordered at a Peruvian restaurant! I keep coming back for more!
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
❤️🤍❤️
This is basically the way that most Caribbean households season their poultry, meats and fish.
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.
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 😉
You're right , but believe me, toasting the chili before grinding it is also very easy, and the flavor of the toasted chili is INCREDIBLE, I recommend you try this technique, I'm sure you'll love the final result,
@@lourdesvalencia1919I agree with you toasting the chili does make it more flavorful. I’m Mexican and most of us are past our fry the chilis before hydrating them because the have better flavor. I’m exited to try this recipe 😊
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!
que rico 😢
If you live in Southern Maryland or the Metro Washington DC area you can taste the authentic flavors at a Peruvian take out. The area has a huge Peruvian population. I used to get a plate served with yellow rice, fried sweet plaintain, Cole slaw or fried yucca.
At the start I thought it looked odd but then I saw the ingredients you used and I totally understood the taste youre getting. Amazing job, greetings from Perú.
My third time making this.
Only this time with duck and geese.
My entire family loves this recipe. Being Colombian, I made it with patacon and coconut rice.
Absolutely delicious.
Thank you for sharing
Where is my invite lol?
I've made this 5 weeks in a row. It's definitely a flavor experience.
Peruvian food is so delicious
anyone who toasts their spices is immediately an amazing cook in my book
i think its common sense lol.
@@calvinwong365 no it's not, a lot of cooka use stale processed spices. There is a world of difference between toasting whole spices.
I have rarely toasted whole spices, but the intact seeds are amazing. Indian cooking practically requires you to toast whole spices.
Even if people just replace their fresh ground organic spices from bulk a few times a year, they will be on a totally different journey of taste. You don't want to add flavourless gritty powder to your food. In fact you might want two separate pepper grinders, one for white and one for black. Can't live without those.
I have always thought when people say things like "my grandma cooked with love, I just can't make it the same". No she had a mortar and pestle, she used fresh herbs, she toasted her fresh spices. Love might have been the motivation but work is why hers was better. I make a lot of the same things as family members and mine is much much better, the whole difference is process and attention paid.
@@LacRagem and love
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!!
Rodrigo is right, specially the part of the "aji de pollería" ("ají pollero" or "aji de casa") I can see that the green sauce you used might be the replacement of this aji, made by peruvians living abroad (because the aji de polleria uses huacatay, aji amarillo (lots of), mayo, and a little bit of some greens (that I cant remember right now)) The color of this aji is usually yellow or light yellow.. depending on the recipe.
We don't eat aji verde in Peru. That is certainly a US thing, maybe a Peruvians in US thing to substitute the huacatay sauce they would use in Peru. It would be huacatay and aji amarillo combined but aji amarillo y hard to come by and supply at restaurants in large quantities.
I absolutely love Peruvian chicken. The Green Rice that goes along with it is exceptional, too. My goodness, it's so good! lol
Do you mean arroz con pollo? Because I've never seen both served together. They're 2 different dishes and made different ways.
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
@@rjhemedes The best wood for cooking Peruvian roasted chicken (Pollo a la Brasa) isn't eucalyptus but ALGARROBO!!
Peruvian food is on another level
Have you tried Cuy?
@@VladislavBabbitt yes, not my favorite but it is good
@@juancarlosvelasquez9172 Yes. I was in Cuzco as a mochilero. Part of travelling is trying new food.
What is the strangest food you have ever tried?
thank you so much 🤗
On*
Omg Peruvian food is otherworldly
Gonna make this. Tried Peruvian food in LA made by Peruvians. So freaking delicious
Made this with chicken thighs (it was what we had around) and grilled it…. It was awesome, the green sauce is what made this the best thing ever be made this year hands down. Thanks for putting Peruvian chicken on my radar.
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 ❤ 🇵🇪
Sir, I gotta say, your kitchen is immaculate.
So glad to have this recipe! I am lucky enough that I have a nearby Peruvian restaurant that delivers, and I've been hooked on this chicken for years -- but it will be so cool to try making it myself. Thank you!
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.
Que increíble preparación!! Mis respetos en todo el sentido culinario 🎉🎉que rico se ve carajo
You made me sooo hungry with all these spices. I cannot wait to try this recipe. Thank you!
Pollo a la brasa is UNBELIEVABLE GOOD
I finally found the best recipe for the chicken and sauce - especially the sauce- I love the sauce on salads and Salmon🥰 as well 😊
You've won me over, Chef Bill! Thank you!
Excellent! Many thanks!
Nice recipe looks amazing ...don't sleep on Peruvian food ppl honestly you'd be surprised how amazing their cuisine is it's deff one of tje best Latin cuisine just not so popular in certain places but they are deff top tier cooks
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 😋
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 UA-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!
As a Peruvian, I am very impressed with your recipe. I will definitely give it a try!
Peruvian food it’s delicious!
This looks crazy good! There's a similar style in Brazil, just with more dry ingredients than wet. Who doesn't love rotisserie chicken?!
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.
Thank you for doing this recipe! As a peruvian myself , one of the first things I do when I go back home is order a whole dinner of Pollo a la Brasa. It is delicious and never disappoints!! Bravo for Peruvian Cuisine ❤🎉
This is the best chicken I've ever eaten. It's so delicious.
Hi, an amazed peruvian here, you did it sooo accurate, we apreciate it so much! You can also try de famous "Ají de Pollería" wich is made with very similar ingredients for the green sauce and adding Aji Amarrilo paste
There is a hole in the wall Peruvian restaurant in Woodside Queens NY (corner of 58th st) That makes a phenomenally excellent chicken. Watching this makes me feel hopeful that I can begin to replicate what always seemed magic performed by Peruvian magicians!
We vacationed by the Smokey man and found Station51 in Sevierville, loved Peruvian chicken. Wish I could find close to home in NJ
If you ever travel to Washington DC. You'll find plenty of Peruvian take out restaurants.
Made this last night, came out amazing. More recipes like this please.
I purchased everything yesterday, I’m making marinade for chicken now. I know it’s going to be delicious (slapping)🙌🏽🙌🏽❣️❣️Thank you🙏🏽🙏🏽🙏🏽🙏🏽
I love Peruvian cuisine
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)
My wife is from Ecuador and they have a very similar pollo a la brasa and aji sauce. While there’s a lot of regional cuisine shared between South American countries alone the Andes, This stuff specifically is absolute crack. She put me onto Peruvian cuisine 14 years ago and I’ve been in love with it ever since.
This is pretty accurate and respectful man! Thank you, enjoy and keep cooking delicious meals!
Many thanks!
This is my new favourite chicken dish... phenomenal, and one of those dishes where you can't really imagine the flavour from looking at the recipe. It's its own thing. Thanks very much, look forward to watching your other videos.
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
I could DRINK the green sauce. So so good!
oh yeah it is!
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!!!
As a Peruvian, I’ve yet to try Peruvian Chicken. I did go to a Peruvian restaurant the other day. I had chicken causa, papa a la huancaína, and lomo saltado.
Excelente explication! Muchas Gracias por compartir su Arte Culinaria. ❤❤
bro, production quality is off the chain with this video. looking forward to more recipes
Thank you!
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.
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 UA-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 UA-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.
Looks amazing. Will definitely find those ingredients & try.
For those that want a lighter, lower calorie sauce, would you recommend using sour cream instead of mayo for the Aji Verde? Fantastic recipe. I cannot wait to try this on my rotisserie.
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.
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.
Very cool video! I find using the beer can method works better for even cooking. Also the aji verde with jalapeño and Serrano thing is very American lol - aji amarillo (roasted) is the way to go for that sauce… try it 🔥
The best chicken and sauce,thank you❤
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 .
I've made this so many times, ALWAYS a major HIT!!!
Peruvian born and raised and i approve this message.
Chef John did this for a Thanksgiving turkey years ago. Delicious!
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!
I'm Peruvian, and everything looks amazing, green sauce is not something that is used on pollo a la brasa, we have other types of sauces, that seem Mexican, but I'm curious who made it, because somewhere in the USA they sell it that way, possibly some Peruvian/Mexican restaurant.
This is my favorite chicken. Thank you for the recipe, now I can make it at home.
That sauce looks CRAZY I would have never thought to add in cotija. Thank you for the recipe!
Muy buen video, me encanta la comida Peruana.....gracias x compartir...
U gonna save me money ordering from Peruvian restaurant, my Landlord is Peruvian she invites me to eat with them sometimes OMG! I've never tested beef so tinder n delicious in my life before
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
Omgg I must try this. Thank you so much. I love peruvian food.
Love your use of the word 'you,' when so many other cooks constantly say: 'I."
As a peruvian executive chef living far from my country I can guarantee the use of Gochujang paste instead of Aji panca if you guys cant find it, and you can infuse grapeseed oil with a piece of burning coal to give that charcoal flavor to the chicken. I also recommend a little of MSG but that's optional.
Thank you so much for this recommendation. I have gochujang and would never have thought to sub the two! I have frozen aji amarillo peppers from my garden which I will use instead of the paste for the sauce.
Peruvian chicken - Pollo a la Brasa is unique, so our recipe with all its ingredients are unique as well. Sorry.
@@maritakperu I have already made it once with chicken thighs and home grown aji amarillo peppers. I love it! I will now make it with a whole chicken.
That stove/grill is COOL!! I’ve never seen a digital knob before that tells the temperature.
Thank you for sharing, also the recipe was easy to follow. I was able to find all of the seasonings mentioned which ensured great flavor.
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?
Crisp and Juicy was one of the first Peruvian spots in the DMV.😊
Most people I know like Sardis. Their sides are good, but I prefer the chicken from Don Pollo, Wheaton specifically. I have no idea which is most authentic.😅 Nova has some decent places too.
Wow Food Peruvian is Delicious,😋 is the best
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
I am so jealous of your kitchen. Thanks for a great cooking demo, this looks fantastic.
Bien hecho, por fin alguien que lo hace masomenos parecido
You did a great job! The only complaint I have is that we don't eat it with that sauce, we use ají pollero. That's great too 🙌🏼
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!!
When doing marinaded chicken like this I like to prep it before work so when I get home it’s made 8+ hours to do it’s work and ready to be cooked that night for supper
Very good chef, greetings from Perú 🎉
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.
I'm Peruvian... and i'm speachless , you should open a Peruvian Restaurant 😋👍
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
pollo a la brasa! delicioso
aquí en perú hay restaurantes por todos lados que sólo venden esto, es muy común
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?
How do you add the dark beer. That sounds delicious 😅
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@@KarenB-jp3tx no one ever responded to me either, so I just put it in the marinade! I changed up the recipe some in other regards. I will say this, make sure the marinade is salty like he said! I did not do this and the flavor fell short for me but my husband said it was good.