Go Back

Peruvian Roasted Chicken (Pollo A La Brasa)

This Peruvian-style roasted chicken is packed with flavor from aji amarillo paste and spices, finished with a crispy skin and juicy, tender meat.
Print Recipe Pin Recipe
Prep Time 1 hour 20 minutes
Cook Time 50 minutes
Total Time 2 hours 10 minutes
Servings 4 people
Calories 540 kcal

Equipment

  • 1 Mixing bowl
  • 1 Pressure cooker
  • 1 Oven

Ingredients
  

Main ingredients

  • 3 to 4 pounds whole chicken patted dry
  • 3 tablespoons olive oil to help stuff stick and crisp up
  • 1 tablespoon soy sauce for salty umami zing
  • 1 tablespoon apple cider vinegar gives tangy pop
  • 2 ½ tablespoons aji amarillo paste spicy and fruity
  • 1 tablespoon paprika smokey and sweet
  • 1 tablespoon ground cumin adds warm earthiness
  • 1 teaspoon dried oregano herby touch
  • ½ teaspoon garlic powder garlicky feels without fresh garlic fuss
  • ½ teaspoon black pepper blended into marinade
  • ½ teaspoon salt brings flavors alive

Instructions
 

Instructions

  • Preheat your oven to 425°F (220°C). You’ll use this to give the skin a great crisp finish after pressure cooking.
  • Mix olive oil, soy sauce, vinegar, aji amarillo paste, paprika, cumin, oregano, garlic powder, black pepper in a small bowl to make the marinade. Get ready to rub that all over your bird.
  • Pat your chicken dry real good with paper towels. This helps the skin crisp later.
  • Rub the marinade all over your chicken, inside and out. Don’t skip the inside; that’s where big flavor hides.
  • Put the chicken in your pressure cooker or a roasting pan if you want to pressure cook first then finish in oven. Breast side up.
  • Set the pressure cooker. On high pressure, cook the chicken for about 25 minutes. You’ll know the pressure build and valve hiss tell you it’s working.
  • Quick release the pressure once cook time finishes, catch those steam cues.
  • Transfer your chicken to the oven, roast at 425°F for 30 minutes to crisp the skin up. Then lower temp to 375°F (190°C) and roast for another 30–40 minutes until internal temp reaches 165°F (74°C). Finally, rest the chicken for 10 minutes before carving.

Notes

You can substitute chicken pieces for quicker cook time. Let the meat rest before slicing for maximum juiciness and flavor.