Pollo a la brasa – Peruvian Chicken Roast Recipe
INGREDIENTS
2 whole chickens
Brine
2 gals Water
⅓ cup Kosher Salt
⅓ cup Sugar
2 Bay Leaves
1 tbsp Peppercorns
Rub
⅓ cup Lemon Juice
1 tsp Salt
1 tsp Pepper
⅓ cup Garlic
⅓ cup rosemary Panka
Panka
4 cups dried Guajillo
1 tsp Salt
1 tsp Pepper
3 tbsp Garlic
⅓ cup red wine vinegar
⅓ cup Vegetable Oil
PREPARATION
1
Pre-heat oven to 350° F.
2
Rub chickens with panka, lemon juice, salt, pepper, garlic and rosemary. Be sure to get under the skin.
3
Let sit for 3 hours, refrigerated.
4
Roast chickens for 2 ½ hours.
Panka Recipe
5
Strain chilies and puree in blender with all other ingredients
Photo by CHIMI FOTOS 
Ingredients
2 whole chickens
Brine
2 gals Water
⅓ cup Kosher Salt
⅓ cup Sugar
2 Bay Leaves
1 tbsp Peppercorns
Rub
⅓ cup Lemon Juice
1 tsp Salt
1 tsp Pepper
⅓ cup Garlic
⅓ cup rosemary Panka
Panka
4 cups dried Guajillo
1 tsp Salt
1 tsp Pepper
3 tbsp Garlic
⅓ cup red wine vinegar
⅓ cup Vegetable Oil
Directions
1
Pre-heat oven to 350° F.
2
Rub chickens with panka, lemon juice, salt, pepper, garlic and rosemary. Be sure to get under the skin.
3
Let sit for 3 hours, refrigerated.
4
Roast chickens for 2 ½ hours.
Panka Recipe
5
Strain chilies and puree in blender with all other ingredients
