There is a Peruvian chicken place nearby to me in Dunedin, Florida called Jardin de Pollos. They do their chicken on a rotisserie and it is just so amazing. They have a really nice mustard based sauce as well as the green sauce. Highly, highly, highly recommend!
Over the years I've concluded that chicken is to a cook what a blank canvas is to an artist. It can serve as the basis for the blandest and most comforting of chicken soups, to the hottest of the hottest foods and everything in between, limited only by imagination. Hail to the noble and generous chicken. Man's culinary best friend.
Thank you so much for your videos! I would greatly appreciate a series on full meals. How to build a menu that pairs well together? And Vegetables side dishes. Often times have great meats but same old, same old sides. Not many cooking channels take the initiative to show/teach how to pair their yummy makes. 😊
Pollo a la brasa is its name and it’s delicious, especially with the yellow aji cream The green aji is not typical. The yellow is a match made in heaven
Thank you. I´ve lived in Peru for 6 years..and agree. They don´t serve Polla a la brasa with a green sauce on the coastal side, but I´ve had something like it on the other side (media selva).
The "Pollo a la brasa" (what its called here) is probably the most eaten dish at the moment. Its basicaly a rotisserie chicken roasted above wood/carbon ... which gives it even a more smokey flavour. Chickens used are always brined for extra flavour and juicyness. Sure gonna try your version as well. (should turn out better then yours because of the real Huacatay and fresh Ajis :)
I spent a few months in Peru and fell in love with their chicken dishes, they're on a totally different level than I'd ever experienced. Haven't been able to replicate it since I got back. Imma give this a try and see.
If you want to make this Peruvian chicken, the sauces can be purchased at The Fresh Market, which here in New York was once Associated Supermarkets. They sell everything from Spanish speaking Countries. As a Caterer, I find many of the ingredients you cook with. I made this Peruvian chicken, and it was 💯💯💯 the best chicken Ever!! Thank you ❤
I'm so glad I found this channel (your spicy jalapeno jam and chili oil recipes were FIRE). I announced to my wife I'd be making this for us next before the intro had even finished playing.
I go to a Peruvian Chicken place on the east coast when I visit, and it seems their recipe is similar, but they do it on a rotisserie. They also serve a creamy light-yellow sauce in addition to the green/verde, which I seem to recall being predominantly garlicky.
I have subscribed and followed you since way back when. I love the place you’re in now and I love the wonderful food you bring to us all. I am making this recipe asap! 😋😋😋😋
This recipe remids me of somesimilar which I make on special occasions, I just replace the chicken with fish and instead of making a marinade or sauce, I use spicy honey mustard and dill butter.
We love Peruvian chicken and make it a lot. Sometimes I just go with SPG as the green sauce is the star. But I want to try this marinade. I bet this version kills it on the Pit Barrel Cooker. We also like cooking Peruvian whole chicken wings for a nice tailgate meal.
I love ur chicken marinade recipes! I might borrow them for my birthday ( just in two weeks) because I am craving for some marinated chicken! 🍗🍗 Keep up the good work Sonny 👌👍😎
We have a good Peruvian place near my house that we love. Sort of like a toned down version of Peri-Peri -- my favorite, but New Orleans doesn't have a Nandos Peri-Peri (yet).
I've been a fan for a while but you have a new fan here; My 9yo daughter! She's really taken to your videos. Amusingly, however, she doesn't like the videos where you have hair! She says that you look "better with a bald head" lol My daughter already wants to try a few of your recipes, so we'll be doing some cooking next weekend once we've gotten the start of the school year out of the way. :)
With the wet marinade it wouldn't have dried the skin all that much If I remember right the ideal process would be to dry brine uncovered with some salt at first, then go with the wet marinade, the skin should still have the dryness but the meat should keep it's juicyness
So I follow a lot of cooks on RU-vid I think you and chef jaun Pierre would make an awesome colab. Thank sunny,Marcus I will definitely be making this with a bit of change due to the gluten free lovey. Keep it up and as always thank you.
Hey Sonny! Recently found your channel and appreciate your effort and work. We live only about 35 mins from you. We made this dish tonight if you’re hungry lol. We noticed the description has no cilantro, but we see it in the video, and I decided you were testing to see who actually tries the dishes you share! Our sauce isn’t the saucy green color you have, and I assume that’s because we had to make a paste out of dried peppers? Do you know if that is why? Just curious, thanks!
soy sauce is a cornerstone of peruvian cuisine. the parmesan is not typical, although to be honest, the whole green sauce used here is not really a direct version of anything you'd see in peru, maybe an amalgamation of a few different ideas with the ingredients largely replaced by ones available in the US. we use queso fresco in a bunch of sauces, and what we call "green sauce" is more like a peruvian version of italian pesto.
Guys here is an easier way to get flavor. Take this from someone who was born to Peruvian parents and has a long distance wife in Peru. The secret to juicy Peruvian chicken aka Pollo a la brasa is. . . . . The people making your food don’t wash their hands. 😂
dude am i imagining or you used to have a cooking show with a girl, perhaps a girlfriend/wife way in the back i think the premise of that show was that you two would make the same dish with your own personal touch. does that ring a bell ? if anyone knows what i am talking about lemme knw 😭😭 ive been feeling weirdly nostalgic about old youtube
If you ain't doin' it over a charcoal grill you are missing out! I make this with rotisserie over charcoal... Marinade pretty much the same. Alternate/easier for beginners: Instead of grinding up corriander and cumin, toast a batch of ancho chiles with the seeds removed and grind that into a powder. (If you make a big enough batch you can also use this to make Kevin's famous chili from The Office) They also sell Ancho chili powder and/or Peruvian Seasoning but it isn't as potent. For the green sauce, use a juicer to extract the juice from 1 bunch of cilantro, 3 jalapenos with seeds (for heat) and 1 lime. Then mix that in a blender with 1 cup Mayo and Queso Fresco 4 oz. It will thicken in the refrigerator so don't try to thicken by adding more cheese or it will dilute the sauce!
