{"id":156268,"date":"2024-01-09T15:42:30","date_gmt":"2024-01-09T07:42:30","guid":{"rendered":"https:\/\/pane-bistecca.com\/?p=156268"},"modified":"2024-06-15T11:50:54","modified_gmt":"2024-06-15T03:50:54","slug":"pollo-a-la-brasa-con-aji-verde-sauce","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2024\/01\/09\/pollo-a-la-brasa-con-aji-verde-sauce\/","title":{"rendered":"Pollo a la Brasa con Aji verde-Sauce \u2013 Peruvian roasted Chicken"},"content":{"rendered":"\n
\"Pollo<\/figure>\n\n\n\n
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Pollo a la Brasa con Aji verde-Sauce<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n Pollo a la brasa is a Peruvian dish of roasted chicken, usually served with aji verde sauce. It is a relatively recent invention, dating back to the 1940s when a Swiss immigrant to Peru named Roger Schuler started raising chickens in Santa Clara and, in an effort to make extra money, decided to roast some of his chickens and sell them at a low price, on an all-you-can-eat basis. He eventually opened a restaurant on his farm.\n

\nMr. Schuler’s first chef started by roasting the chicken over charcoal on a spit and turning it by hand for an hour. This is of course very labor-intensive and you can’t make many at once. An acquaintance designed and built the first pollo a la brasa oven for roasting chicken to measure.\n

\n\t\tThis recipe is based on the recipe from NerdsWithKnifes<\/a> and is part of Volkermampft’s Culinary World travel<\/a>which is traveling to Peru during January. <\/div>\n
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Prep time<\/div>\n
15 min<\/div>\n <\/div>\n <\/div>\n
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Rest time<\/div>\n
12 h<\/div>\n <\/div>\n <\/div>\n
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Cooking time<\/div>\n
1 h<\/div>\n <\/div>\n <\/div>\n
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Portions<\/div>\n
4<\/div>\n <\/div>\n <\/div>\n
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Total time<\/div>\n
13 h 15 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
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Ingredients<\/h4>\n\n\t