My Family is OBSESSED with This Peruvian Recipe

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This delicious Peruvian Chicken Recipe is marinated with spices, herbs, and soy sauce overnight and roasted to perfection for an extremely flavorful dish. You will immediately fall in love with this chicken once you see how easy it is to make and how tasty it is.
→ Recipe: PRINT THIS RECIPE: www.billyparisi.com/peruvian-...
→ Ingredients
• 1 whole chicken
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 12 garlic cloves
• 1/2” peeled hunk of fresh ginger
• 1 tablespoon finely minced fresh rosemary
• 1 tablespoon huacatay
• 1 ½ tablespoons aji panca
• 3 tablespoons soy sauce
• 3 tablespoons red wine vinegar
• ¼ cup olive oil
• coarse salt and fresh cracked pepper to taste
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Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
Join me as I teach essential cooking techniques and provide easy-to-follow recipes, empowering you to create restaurant quality meals right in your own kitchen. From classic dishes to innovative creations, I'll show you how to make anything from scratch, ensuring that every meal is a masterpiece.
Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn't just a skill; it's a source of pure happiness and fulfillment.
Tune in every Friday for a new recipe, and subscribe now to discover why homemade food always tastes better. Let's cook up some magic together!

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Опубликовано:

11 апр 2024

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Комментарии : 444

@eldiegz83 Месяц назад

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 😉

@mohammadbuhamad7744 19 дней назад

anyone who toasts their spices is immediately an amazing cook in my book

@calvinwong365 17 дней назад

i think its common sense lol.

@mohammadbuhamad7744 17 дней назад

@@calvinwong365 no it's not, a lot of cooka use stale processed spices. There is a world of difference between toasting whole spices.

@j_freed 12 дней назад

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.

@LacRagem 5 дней назад

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.

@mohammadbuhamad7744 5 дней назад

@@LacRagem and love

@diegolopezzz18 Месяц назад

I’m glad people are starting to find out about this recipe. It’s famous for a reason 🇵🇪

@metsrus Месяц назад

how do you compare it to peri peri chicken?

@diegolopezzz18 Месяц назад

@@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

@Coucousaimoi 25 дней назад

@@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😅

@pierosanchezhilario1092 Месяц назад

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

@ChefBillyParisi Месяц назад

Thank you for the kind encouraging words and for watching :-)

@JamesChurchill3 Месяц назад

There's a difference in the use of cabron too ;)

@user-rp1vu1gk5u Месяц назад

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.

@lalida6432 Месяц назад

I think “charcoal” is what we say?

@bamlam2328 Месяц назад

@@JamesChurchill3no, you silly goat

@norainnoflowers1551 26 дней назад

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 ❤️🤍❤️

@IgnoresTrolls 20 дней назад

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.

@rjhemedes Месяц назад

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 Месяц назад

I’m allergic to eucalyptus and so are some other people, so no thanks 😂

@rjhemedes Месяц назад

@@palee8928 Allergies aside, that's how they make "authentic" Peruvian roasted chicken in Peru. Without the eucalyptus wood, it definitely tastes different.

@roymarron7622 26 дней назад

@@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.

@kissit012 20 дней назад

@@roymarron7622charcoal is charred wood

@solokaren Месяц назад

Gracias Billy! You made us Peruvian people really proud ❤

@rodrigovelit9440 Месяц назад

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🤙🏼

@ChefBillyParisi Месяц назад

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.

@rodrigovelit9440 Месяц назад

@@ChefBillyParisi did you opt to drink it? 😂 thank you for sharing!!

@hiroox114 6 дней назад

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.

@kevinhullinger8743 Месяц назад

Well done 👌🏻 2-3 days of marination, Spatchcocking the chicken and cooking on a charcoal grill is next level!

@ekim5099 Месяц назад

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.

@bretel73 Месяц назад

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.

@ekim5099 Месяц назад

@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

@bretel73 Месяц назад

@@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!

@irvinescudero1895 5 дней назад

que rico 😢

@DDMan1998 Месяц назад

Peruvian food is so delicious

@jake6132 18 дней назад

Pollo a la brasa is UNBELIEVABLE GOOD

@user-kr8gp8co5f Месяц назад

I've made this so many times, ALWAYS a major HIT!!!

@JIM-fj2dy Месяц назад

You made me sooo hungry with all these spices. I cannot wait to try this recipe. Thank you!

@carher9893 5 дней назад

Wow...as a peruvian you made me proud of our pollo a la brasa. Well done chef!

@cava1962 12 дней назад

Muy buen video, me encanta la comida Peruana.....gracias x compartir...

@DeeB17 Месяц назад

looks incredible!! especially that sauce omg

@frankjames4743 Месяц назад

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 Месяц назад

What is it called. I'll be back in Silver Spring next week

@HarderMaster Месяц назад

@@chibuzo2010 El Pollo Rico

@totalbliss1 Месяц назад

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.

@frankjames4743 Месяц назад

@@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.

@HairStory214 Месяц назад

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.

@icookconnect Месяц назад

This looks crazy good! There's a similar style in Brazil, just with more dry ingredients than wet. Who doesn't love rotisserie chicken?!

@user-bs9wp2ct5j Месяц назад

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 ❤ 🇵🇪

@DrJRAyers Месяц назад

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 RU-vid sends me this? I need to get a bigger tin foil hat.

@kevinhullinger8743 Месяц назад

Your phone is always listening probably heard you or your server say it more than once.

@hiskidkeller Месяц назад

@@kevinhullinger8743 Yep. There is literally no such thing as privacy. They are always watching and listening.

@abjstudio Месяц назад

Google owns RU-vid so good chance they're listening/using your search history to suggest videos and ads

@lukebarnes3157 Месяц назад

@kevinhullinger8743 oh its more impressive than that, it sends me things I've only thought of in my head 😅

@hiskidkeller Месяц назад

@@lukebarnes3157 Oh, you must have allowed them to put that fake vaccine in you.

@FrazierMtnCheese Месяц назад

This is my favorite chicken. Thank you for the recipe, now I can make it at home.

@Dakiniwoman Месяц назад

It looks great! Thank you so much.

@jcin305 Месяц назад

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 RU-vid 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!

@armandopina8529 Месяц назад

Gonna make this. Tried Peruvian food in LA made by Peruvians. So freaking delicious

@CraigKergald Месяц назад

Made this last night, came out amazing. More recipes like this please.

@puck971 Месяц назад

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.

@user-bs9wp2ct5j Месяц назад

Peruvian food it’s delicious!

@debragroh3528 Месяц назад

I could DRINK the green sauce. So so good!

@ChefBillyParisi Месяц назад

oh yeah it is!

@JohnWroughton 15 дней назад

So cool that you've discovered Peruvian food!

@nancyeaton731 Месяц назад

I am so jealous of your kitchen. Thanks for a great cooking demo, this looks fantastic.

@zakuma22 16 дней назад

As a Peruvian, I am very impressed with your recipe. I will definitely give it a try!

@courtneycole235 Месяц назад

Looks amazing. Will definitely find those ingredients & try.

@Hippo.556 Месяц назад

Excellent. Thank you.

@darlenebrown3993 Месяц назад

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 😋

@labalo5 Месяц назад

As a Peruvian chicken eater, this looks deliciously good. i am trying the recipe tonight and cooking it tomorrow.

@NONEOFYOURBIZ69 21 день назад

I assume you are a birthing person too

@marioncapriotti1514 17 дней назад

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!

@ngoctien4 27 дней назад

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.

@henrynettube 2 дня назад

I'm Peruvian... and i'm speachless , you should open a Peruvian Restaurant 😋👍

@apachecou Месяц назад

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!!!

@alichevez2224 15 дней назад

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

@_Feed_Me Месяц назад

Had this in Peru before, found a recipe when I got back home and made it. This recipe looks diff so imma try this one too!

@AAsoberlife 13 дней назад

I finally found the best recipe for the chicken and sauce - especially the sauce- I love the sauce on salads and Salmon🥰 as well 😊

@amyvalenzuela4386 Месяц назад

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

@erinjones3858 Месяц назад

bro, production quality is off the chain with this video. looking forward to more recipes

@ChefBillyParisi Месяц назад

Thank you!

@raulpozadamunoz396 Месяц назад

This is pretty accurate and respectful man! Thank you, enjoy and keep cooking delicious meals!

@ChefBillyParisi Месяц назад

Many thanks!

@KingdomHoldings Месяц назад

This Recipe is so Elite. Awesome Job !!!

@mjw12345 Месяц назад

Thanks! I usually pass on longer recipe uploads but obligatory here. Really excellent - I've done a lot Peru chicken stuff over the years but this seems the whole nine yards.

@ianjapal5377 Месяц назад

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)

@joelauri4138 Месяц назад

Great stream Billy Please keep them coming.

@ChefBillyParisi Месяц назад

Thanks for watching! I appreciate the support!

@youcefdz1949 Месяц назад

Been always waiting to see a video of this chicken

@nancygordillo1597 Месяц назад

BRAVO looks Delicious 🎉🎉

@franks4973 Месяц назад

We vacationed by the Smokey man and found Station51 in Sevierville, loved Peruvian chicken. Wish I could find close to home in NJ

@ZestyBestie01 19 дней назад

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.

@thaiger10400 10 дней назад

Love it. Will try🥰

@2chi2talk 8 дней назад

This is amazing!

@cristal_sanz Месяц назад

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.😊

@TheEnigmaticmuse Месяц назад

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.

@reginaldchiles3207 18 дней назад

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 15 дней назад

How do you add the dark beer. That sounds delicious 😅

@KarenB-jp3tx 15 дней назад

@TheEnigmaticmuse 15 дней назад

@@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.

@unstopable96 27 дней назад

Chef John did this for a Thanksgiving turkey years ago. Delicious!

@Ari-ge5cp 11 дней назад

I miss having pollo peruano❤ as a kid id always go to a spot and enjoy the juicey pollo

@KyokushinKichiKai 9 дней назад

Well done Sir! Thanks!

@ronnickyjroy3 2 дня назад

Love Peruvian chicken

@sethsalberg3678 Месяц назад

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!

@utbud22 Месяц назад

Riko Peruvian Cuisine. Sadly, I think it closed down :(

@machiavellianos Месяц назад

Piopio? Maybe? It was the worst greedy restaurant i have ever been to.

@user-mz8qd5rd9q 21 день назад

You had me at toasting the spices. Well done!

@bendmymind486 9 дней назад

Just subscribed. Love your clear explanation of each step… very user-friendly

@DaniMrtini Месяц назад

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

@MelGibsonFan 9 дней назад

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.

@jeremyhogan5840 10 дней назад

I miss this chicken!

@joemosc5671 Месяц назад

My wife is Peruvian love the chicken

@user-uu1dw5sk6p Месяц назад

Looks Devine from Anne in San Antonio, Texas U S

@karnniescrubz Месяц назад

I prefer the yellow sauce but the green sauce is fantastic as well. Ans I always get yuca fries

@georgeperez7604 Месяц назад

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 .

@okeefenokeetheseventeenth2200 14 дней назад

Thanks for sharing! Nyam!

@adolfobriceno1635 Месяц назад

Thanks Chef Parisi. We love this recipe.

@parachutejjs Месяц назад

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.

@ChefBillyParisi Месяц назад

If you'd like, sure, give it a shot.

@tasadem20 18 дней назад

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!!

@Alainesteph 13 дней назад

I loooove pollo a la brasa 😋

@neilcharles2520 Месяц назад

I do mine in a pellet grill...it comes out great

@MR-bq6xu 15 дней назад

Thank you

@Mojomofo 29 дней назад

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.

@jeremiahthomas2669 9 дней назад

I seen that green sauce. I need to know I clicked. I used to eat it at a restaurant it was fried chicken chunks but that sauce with rice omg super good

@jeffforquer2075 Месяц назад

That mortar and pestle is one to rule them all!

@lukebarnes3157 Месяц назад

Pestle and mortar *

@alunjprice Месяц назад

Right, that’s me on the hunt for those chillies in the UK.

@agnieszkaczerwinska6640 12 дней назад

We made it recently (on rotisserie) and it’s a keeper, really delicious marinade (ok, we didn’t have all the ingredients so it was a spin off but I believe true to the original recipe)

@onerainiday Месяц назад

Oh my! ❤

@incomingf5 7 дней назад

great video

@dlcmac 9 дней назад

Looks delicious Billy I haven’t seen you in a while and I think about your pizzas all the time!❤️🎁✨

@SavanaT 18 дней назад

For me the green sauce is what does it.... ♥

@adammoore7447 Месяц назад

As someone who's lived in Peru for six years, I'll say that you made a great home version. The only difference(s) would be 1) Pollo a la brasa is cooked (rotisserie-style) over the embers (ie, "la brasa"). 2) The green sauce isn't that common in most pollerias. Overwise, great recipe.

@emmgeevideo Месяц назад

At 8:00 he mentions point #1 and later he laments not having a rotisserie but that this method is for people without one.

@jeffg2217 Месяц назад

@@emmgeevideo, yep; can’t please everyone, especially when they don’t actually watch the video.

@derekgriffin5091 Месяц назад

Thank you, Chef. I have to do a wedding party and I need to get a beautiful baked flavorful chicken and this is perfect thank you. I’ll let you know.how it came out

@MrHelloimyassin 3 дня назад

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

@shawnkay5462 Месяц назад

Peruvian chicken is one of the most delicious things youll ever eat

@phillm156 Месяц назад

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.

@theesweetie23ca91 Месяц назад

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!

@phillm156 Месяц назад

@@theesweetie23ca91 Thanks! It’s been 10 years, glad it’s still there!

@albertcaro9272 13 дней назад

You had me when you gave alternative ingredients to make the recipe more accessible Great video ❤️

@togo8968 Месяц назад

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!!!

@herringbone5035 28 дней назад

I am in NOVA too. I like Crisp and Juicy, but I know there are other ones. Which do you like?

@nca4794 15 дней назад

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.

@hzlkelly 20 дней назад

Awesome. Will cook this on my baby’s 1st birthday.

@giovanni1269 Месяц назад

Great video, now waiting for Lomo saltado.

@ChefBillyParisi Месяц назад

Oh, that’s on the list for sure, hopefully this summer or into the new school year.

@charlesroberts9137 Месяц назад

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

@TheEnigmaticmuse Месяц назад

Try dark beer

@NZtechfreak 29 дней назад

You don't need to raise it to that internal temp, take it to 155f at the thickest part and carry over cooking is sufficient. If I can track down these ingredients here in NZ I'm definitely doing this one, my partner lived in Peru for a few years and I'd love to surprise her with this one. I'll butterfly the chook though, I get better results that way (and after a few weeks I have enough bones to make a nice broth for Pho or ramen).

@jjhill001 Месяц назад

Well its marinading. Had to make a couple subs. Realized to my chagrin that I am out of coriander seed so I subbed in some Goya Sazon Cilantro Achiote, figure the color won't hurt. Couldn't find those seasoning pastes either so went with the toasted chile (these dry real fast in the airfryer on the reheat setting fyi). I also doubled the garlic and herbs and chile cause my chicken is a bit bigger. Literally everything in this recipe is a flavor bomb so I'm confident you could sub or leave out a couple ingredients and it'd still be decent. Way interested to see what level of depth the mint adds. Definitely interested in getting a few of these pastes and trying again assuming the wife ends up liking it.

@SkorpionFlux 19 дней назад

@ChefBillyParisi - Great video, I am going to cook this chicken recipe on a Rotisserie, any suggestion to stop the marinade going burnt looking? Not sure how I can use foil over it.