Pollo a la Brasa with Aji Verde & Enchiladas Rojo and Verde Recipe
By: Tristan Guilbeault
Instagram: @tristangcooks
Pollo a la Brasa is the best roast chicken you’ve never heard of. This succulent, delicious, spiced roast chicken is considered one of the best in the world. That's a bold claim for the world's most popular protein. But, after trying it, you might just see why. Traditionally marinated and cooked over wood on a rotisserie, Pollo a la Brasa is Spanish for “roasted” or “blackened chicken.” The slow cooking, in combination with the marinade, and the slow hiss of the fire as the fat drips down, creates a mouthwatering experience. This recipe is not the same as the traditional Peruvian, most of us do not have a rotisserie, but for home cooking, this will still be one of the best roast chickens you've ever had. Originally, a creation of Swiss immigrants in Lima in the 1950s, this is now a staple of Peru; served with Aji Verde and potatoes, this will be your new go-to dinner.
Peruvian Roast Chicken with Aji Verde
Recipe from Tristan Guilbeault
Total Time (Preparation): 15 minutes | (Marinade): 1-24 hours | (Cooking): 1 hour 20 minutes, more depending on chicken size
Feeds: 2-4 people
Ingredients
● 1 whole Bowden or Sunworks Farm chicken, (3-5lbs)
● 2 tbsp olive oil
● 2-3 medium yellow potatoes (we recommend Poplar Bluff or Peas on Earth)
● salt to season
Marinade
● 1 tsp paprika
● 1 tsp cayenne
● 1 tsp cumin (whole or ground)
● 1 tsp oregano
● 1 tsp black pepper
● 4-5 cloves garlic, minced
● 1 tbsp lime or lemon juice
● 1 tbsp honey or maple syrup
● 2 tbsp soy sauce
Aji Verde Sauce
● 1⁄2 cup parsley
● 1⁄2 cup cilantro
● 3 pieces green onion
● 2 cloves garlic
● 1 tsp hot sauce (we recommend Arizona Organic Jalapeno or Habanero)
● 1 lime or lemon, juiced
● 500ml mayonnaise
● 1⁄8 cup mint (optional)
Instructions
1. Take your chicken and pat it dry with a paper towel. Combine all ingredients for the marinade, except garlic. Put your bird in a bowl, with clean hands gently separate the skin from the breast, creating a pocket. Take the minced garlic and spread it under the skin. Take the marinade and spread it all over the bird, cover and let sit in the fridge for a minimum of 1 hour, up to 24 hours.
2. Preheat oven to 350. Place chicken in a Dutch oven or roasting pan. Cut your potatoes into large cubes and place around the chicken and under the thighs. Add a 1⁄4 cup water, along with any excess marinade to the bottom of the pan. Cover the chicken liberally with olive oil and salt.
3. Place in the oven. Cook for 1 hour and 20 minutes, or until the breast hits 155-160f. The temperature will continue to rise after taking out of the oven. If you want the skin more crispy, broil for 1-2 minutes. Let rest for 15 minutes.
4. Slice and divide up the chicken. Start by cutting the skin between the body and thigh, cut down and the thigh should fall off at the joint. Find the center of the breast and cut along the breastplate, continuing until the breast comes off. Serve with the jus from the bottom of the pot, the potatoes and Aji Verde sauce. Sprinkle with flaky sea salt (I use Maldon) and enjoy!
Aji Verde Sauce - yields 750ml
1. This sauce is very easy to make. Simply add all ingredients, (parsley and cilantro stalks included) to a blender. If it has difficulty mixing, add olive oil a tsp at a time until it blends. You should be left with a lovely, smooth, green sauce. Season with salt to taste.
TIPS
Amaranth carries high-quality, local, organic chickens. Bowden and Sunworks Farms produce great birds and are recommended for this recipe. Any other bird will do, but the higher quality the bird, the better this recipe will turn out. The marinade takes time, 1 hour minimum, but 24 hours is recommended. Here the bird I used was about 3.5 lbs, if yours is on the larger side, I would recommend doing a double batch of the marinade. Cook for 15-20 minutes longer per pound. You can also add your favourite vegetables instead of potatoes as well, just keep them large so they do not overcook. Potatoes are great here because they will absorb those delicious juices from the chicken. Make sure you let the chicken rest, just like a steak it requires time before slicing. The Aji Verde sauce is a traditional Peruvian green mayo based sauce that is delicious with many foods; but fantastic with chicken. Try it and you won't forget it!
Enchiladas are a Mexican classic, here in Calgary you can find them at any family-owned Mexican restaurant, smothered in sauce and served with a side of rice and beans. They are delicious, quick to make and can be served with either red or green sauce, as well as your favourite garnishes. Enchiladas are actually a Mayan food, originally consisting of a corn tortilla filled with a hard-boiled egg and dipped in tomato sauce. They have since evolved to incorporate other many proteins and sauces. Each region of Mexico will have their own versions using popular and local ingredients. Each with different proteins and sauces, but the base always remains the same; rolled tortillas soaked in salsa. I like to keep them simple, chicken, cheese, sauce. They always turn out delicious!
Enchiladas Rojo and Verde
Recipe from Tristan Guilbeault
Total Time (Preparation + Cooking): 25 minutes
Feeds: 2 people
Ingredients
● 200g pulled chicken (if you have leftover chicken from the Pollo a la
Brasa recipe, use them here)
● 75g shredded farmer's cheese (we recommend Springbank Cheese Co)
● 4 tortillas (preferred variety, we recommend La Tortilla Factory)
● 1 Jar Siete enchilada sauce red or green, or Herdez mild or green
Lime Crema
● 250ml sour cream (we recommend Vital Greens)
● 2 limes, zested and juiced
● 5g chopped cilantro
● 2 tbsp water/milk
● 1 tsp salt
Garnish
● 1 avocado, cubed or sliced
● 1⁄4 red onion sliced
● cilantro
Instructions
1. If you are using the Herdez salsa it must be cooked. Simply pour into a pot, on medium heat. Cook for 10 minutes or until reduced by 1⁄3, ensure it does not burn on the bottom. Once reduced, add to blender and blend until smooth. If you are using Siete enchilada sauce you can skip this step.
2. Take a frying pan and warm it up on medium heat, add your tortillas one at a time and toast. 30 seconds to 1 minute per side, they need to have some colour but still remain pliable.
3. Take your toasted tortillas and place on a cutting board. Assemble your enchiladas, dividing the chicken up and covering it with cheese. Make sure to save some cheese for the next step. Roll up your enchiladas, pushing the filling in as you go so they are tight.
4. Preheat oven to 400. Take the rolled tortillas and place them in a square or rectangular baking dish. Cover over halfway with sauce, making sure to pour over the enchiladas themselves. Cover with cheese. Put in the oven for 15 minutes.
5. Once done, put the oven on broil, and cook for 1-2 more minutes until the cheese is gooey and bubbly. Serve with the Lime Crema, your favourite garnishes and enjoy!
substitutions
Enchiladas are a great Mexican staple because they are so easily customizable. They can easily be adjusted for dietary restrictions. They can be made gluten-free, keto, vegan, vegetarian, lactose-free and dairy-free. Amaranth carries a variety of almond, corn, whole wheat and cauliflower tortillas. Enchiladas can be made with many types of protein including chicken, duck, turkey, pork, beef, bison and even shrimp. Eden Garden black, pinto and navy beans will work as vegetarian substitutes. Daiya cheddar cheese can be used to make the dish vegan. Tofutti or Earth Island sour cream can be used to make the dish dairy-free. Whatever your preferences or restrictions, you can make a healthy, quick, delicious version of enchiladas that you and your family will enjoy for supper!