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Peruvian spiced chicken

This Peruvian spiced chicken is a decent homemade substitute for traditional Peruvian pollo a la brasa.
Course Main Course
Cuisine Peruvian
Keyword chicken, dairy free, gluten free, Peruvian cuisine, Peruvian food, whole chicken
Servings 4

Equipment

  • oven

Ingredients

  • 1 whole chicken
  • 1/4 cup dark beer O'Brien gluten-free dark ale recommended
  • 2 tbsp ají panca paste or other red chilli paste
  • 2 tbsp tamari or other gluten-free soy sauce
  • 1 tbsp white wine vinegar
  • 4 garlic cloves minced
  • 1 1/5 tsp rosemary salt or 1/2 tsp salt and 1 tsp dried rosemary
  • 1/4 tsp ground cumin
  • fresh cracked pepper

Instructions

  • Mix all marinade ingredients and spread on and in chicken. Let marinate in the fridge for 3-12 hours.
  • Take chicken out of the fridge and preheat oven to 215°C (185-195°C fan-forced).
  • Place chicken in cast iron pot or roasting pan and roast for 70-90 minutes. Time will vary depending on the actual temperature of your oven and size of the chicken. Use a brush to baste chicken with the cooking juices approximately at the 45-50 minute mark
  • Turn off oven and leave chicken inside for another 5-10 minutes.
  • Serve with vegetables.