New York Times: Estados Unidos “obsesionado” con el sabor del pollo a la brasa peruano
26 OCTUBRE, 2017 
MILAGROS GÁLVEZ GASTRONOMÍA
MILAGROS GÁLVEZ GASTRONOMÍA¡COMPÁRTELO!
Melissa Clark, periodista del prestigioso medio estadounidense, hizo un artículo sobre uno de los platos banderas del Perú.
Sin lugar a dudas el sabor del pollo a la brasa no solo fascina a los peruanos, sino ha traspasado fronteras, aumentando su popularidad y reconocimiento. Melissa Clark, periodista del prestigioso diario New York Times, le dedicó un artículo culinario al pollo a la brasa, uno de principales platillos de la gastronomía peruana.
“De piel pulida, con mucho sabor y algo más que un poco picante, no es de extrañar que el pollo peruano se haya convertido en una especie de obsesión aquí en los Estados Unidos”, inicia el artículo.
“Hay muchas maneras de hacer este plato, pero la mayoría de las recetas requieren dos tipos diferentes de pasta de ají peruano: ají amarillo y ají panca, para agregar la complejidad y el calor necesarios. Puede encontrarlos en los mercados de América del Sur y en línea. Pero en un apuro, puede sustituir una pasta de ají rojo (como sriracha o sambal) por el ají amarillo, y tierra chile pasilla en polvo para el ají panca”, precisa.
Asimismo, resalta la dificultad en cocinar el plato tal cual se hace en Perú por los ingredientes, y que es importante mantener la esencia de sus sabores.
Los sabores no serán tradicionales, pero el pollo seguirá siendo sabroso, especialmente cuando esté untado con la irresistiblemente cremosa y picante salsa de cilantro que acompaña”, finaliza.
Peruvian Roasted Chicken With Spicy Cilantro Sauce
MELISSA CLARK
- YIELD4 servings
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INGREDIENTS
FOR THE CHICKEN:
- 6 garlic cloves, finely grated or minced
- 3 tablespoons soy sauce
- 1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal
- 1 tablespoon lime juice
- 1 teaspoon aji panca paste or 1 teaspoon pasilla chile powder
- 1 teaspoon Dijon mustard
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- ½ teaspoon fine sea salt
- 1 (3 1/2- to 4 1/2-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts
- Extra-virgin olive oil, as needed
FOR THE SAUCE:
- 1 cup cilantro leaves and tender stems
- 3 to 4 jalapeños, seeded and diced
- ¼ cup/1 ounce crumbled feta cheese
- 1 garlic clove, chopped
- 1 ½ tablespoons lime juice, more to taste
- 2 teaspoons chopped fresh oreganoor basil
- ¾ teaspoon fine sea salt, more to taste
- ½ teaspoon Dijon mustard
- ½ tablespoon aji amarillo or other chile paste (see headnote)
- ½ teaspoon honey
- ½ teaspoon ground cumin
- ½ cup extra-virgin olive oil
- Lime wedges, for garnish
- Nutritional Information
PREPARATION
- For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
- Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
- Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
- Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
- While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
- Carve the chicken and serve with the sauce and lime wedges on the side.
Tip
- To cut a chicken in half, use a sturdy pair of poultry shears to cut lengthwise through the breastbone. Turn over and cut again, along the backbone. If desired, cut along the other side of the backbone and remove it.
COOKING NOTES
I made this for four chickens for a pot luck tonight. I separated each into breast/thigh/drum/wing before marinating cooking. Wasn't too fastidious either about patting off the marinade and also had a few less jalapenos than called for and subbed dry basil for fresh. Results were spectacular. Absolutely spectacular. And did I mention spectacular?
My substitute for cilantro is parsley AND some other flavorful herb (my choices are mint, basil, or lemon thyme, depending on the dish) chopped together. Parsley alone is not enough (dull flavor), but chopping parsley in equal portions with a bright herb does the trick for me.
For those who insist (with a superior air) that if I just kept eating cilantro i will learn to love it, I gladly will do so when you commit to eating a bar of soap until you "learn to love" it.
For those who insist (with a superior air) that if I just kept eating cilantro i will learn to love it, I gladly will do so when you commit to eating a bar of soap until you "learn to love" it.
For those of us who can't eat cilantro, what would you suggest as a substitute ingredient or sauce?
Roni Jordan
Maybe just skip this recipe since you don't like the flavors in it. Why bother making it into something it's not?Andrew Scrivani for The New York Times
Burnished-skilavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarilla and aji panca — to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won’t be traditional, but the chicken will still be tasty — especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.
Maybe just skip this recipe since you don't like the flavors in it. Why bother making it into something it's not?Andrew Scrivani for The New York Times
Burnished-skilavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarilla and aji panca — to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won’t be traditional, but the chicken will still be tasty — especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.
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