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Pollo a la brasa – Peruvian Chicken Roast Recipe

Yields8 ServingsPrep Time4 hrsCook Time3 hrsTotal Time7 hrs

 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
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

Nutrition Facts

Serving Size 250gr

Servings 0