Peruvian Chicken (Pollo a la Brasa)

If you haven't had it, Peruvian chicken is one of those hidden gems in the fast food world.  For some reason, we have a ton of different Peruvian chicken restaurants in my town; I'm told it's because we had a lot of Peruvian people come over here from a ministry exchange, and they set up shop all over town.  The history of the dish actually originates with two Swiss-Peruvians who decided to reinvent the rotisserie machine in the 1940s, and this dish took off to the point where it is now one of Peru's national culinary specialties.  The chicken is slow-roasted after being coated with a marinade, usually containing garlic, cumin, and vinegar, but with other ingredients differing somewhat based on where you look.  It is also traditionally served with flavorful spicy sauces such as aji verde, a green chile sauce.

I found this recipe in an old Food Network cookbook, and adapted it with two things in mind - I didn't have a large chicken, and I definitely didn't have a rotisserie.  Instead, I used the same exact recipe with two Cornish game hens, which ended up working out great.  I was amazed that the flavors were so close to those of the restaurant, especially since the cooking method is so different.  Granted, the skin lacked a little of the char flavor and crispy texture that you can't achieve without spinning it over an open flame for a while, but for a homemade version, I'd say this was pretty close for using no special equipment.

A more excellent mix of herbs and seasonings there never was.  Neglect the lime, that's not supposed to be in there.

Peruvian Cornish Game Hens with Aji Verde Sauce

Adapted from Food Network Kitchens Cookbook

• 1 head garlic
• 1 3- to 4-pound chicken OR 2 2-pound Cornish game hens, excess fat trimmed and giblets removed
• 2 teaspoons kosher salt, plus additional for seasoning
• 1/2 teaspoon freshly ground black pepper, plus additional for seasoning
• 1 tablespoon red wine vinegar
• 1 teaspoon ground cumin
• 1 tablespoon light soy sauce
• 1 teaspoon sugar
• 1 teaspoon vegetable oil

For the aji verde sauce:

• 3/4 cup fresh cilantro
• 1/3 cup Cotija cheese
• 1/3 cup extra-virgin olive oil
• 1/3 cup water
• 2 to 3 jalapenos, stemmed, seeded, and diced (keep the seeds if heat is desired)
• 1 clove garlic
• 1/2 teaspoon red wine vinegar
• 1/2 teaspoon kosher salt

Preheat the oven to 425 degrees F (or 400 F if using game hens).  Remove 5 cloves from the garlic head, then halve the remaining head horizontally.  Season the chicken cavity with salt and pepper to taste, then stuff with the halved garlic (or one half per game hen).  Smash the garlic cloves, sprinkle with the 2 teaspoons salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste.  The salt will help to crush the garlic into a paste by acting like a bunch of sharp rocks.

Smash the garlic into a paste by using the side of a knife and pressing against salt crystals

Now make the aji verde sauce, so it can develop a balanced flavor.  Just puree all ingredients shown in a blender, until smooth.

Put the garlic in a bowl and mix with vinegar, the 1/2 teaspoon black pepper, and cumin.  Rub the garlic mixture on the outside of the chicken.  Tuck the wings under the back, cross the legs, and tie them with kitchen twine.  Set a v-rack or regular rack in a roasting pan and brush with oil.  If you're lazy, you can just use a sheet pan lined with parchment paper, like I did.  You will sacrifice some crisping of the underside, but it's less mess afterwards.

Tuck the wingtips behind the back and tie the legs together so the birds will cook evenly and quickly

If using game hens: place the hens breast side up and roast until internal temperature registers 165 F, about 45-50 minutes.  About halfway through, whisk the soy sauce and sugar together and brush all over the outside of the bird, so it doesn't burn early in the process.

If using one larger chicken: place the chicken breast side down on the rack and roast until the back is golden brown, 35 to 40 minutes.  Halfway through, whisk the soy sauce and sugar and baste with HALF of this liquid; reserve the rest for the other side.  After the full 40 minutes, remove the pan from the oven and turn the chicken breast side up.  Baste the chicken with the pan drippings and the rest of the soy sauce / sugar mixture, and roast again until the breast is golden brown and a meat thermometer inserted in the thigh registers 170 degrees F, 20 to 25 minutes more.

A finished roasting chicken, properly basted and not burned.  The juices run clear, and the breast is exactly 160 when removed.  Thigh is 180 at this point.

Cut your chicken up into serving pieces - dark quarters, deboned breast, and wings.  Not an easy trick the first few times.

Transfer the chicken / game hens to a carving board and let rest for 10 minutes before carving.  Use poultry shears or a cleaver to halve the chicken.  Carve the chicken and serve drizzled with the sauce, and aji verde sauce if you've made it.

Serve with yuca with mojo and black beans and rice for a delicious, although culturally eclectic, latin feast

Don't forget the aji verde sauce!