Peruvian Pollo à la Brasa with Blue Star Appliances

Preparation

 

For the Pollo à la Brasa Marinade:

1. Combine all ingredients in a large mixing bowl and whisk until evenly mixed.
2. Taste and season with salt if needed.

For the Huacatay and Aji Panca Roasted Chicken:

1. Marinate the chicken breast in pollo a la brasa marinade, covered, overnight.
2. Remove the chicken from the marinade and pat dry. Season with salt and pepper.
3. Preheat an oven to 400F with a medium fan. Line a sheet tray with parchment paper and lightly spray with cooking spray. Arrange the chicken on the lined sheet tray, skin side up.
4. Roast the chicken in the oven, rotating halfway through, until the chicken reaches an internal temperature of 165F.

For the Tricolor Quinoa:

1. Preheat an oven to 350F with a low fan and rinse the quinoa in cold water to remove the starch.
2. Place the quinoa in a pot with water and salt and bring to a boil.
3. Once boiling, cover the pot with a tight-fitting lid and/or aluminum foil and bake for 40 minutes.
4. After 25-30 minutes, or until tender but not mushy, remove the quinoa from the oven and let it cool completely.

For the Chaufa Quinoa:

1. Heat the blended oil over medium heat. Scramble egg and reserve.
2. Turn heat up to high. Add onion and cook until edges start to char.
3. Add garlic and ginger and cook for 30 seconds.
4. Add quinoa and stir fry for 2-3 minutes. Add the tamari, fish sauce, and sesame oil and toss thoroughly.
5. Add the peas, edamame, carrots, and scallions and continue cooking until heated through.
6. Taste and season with tamari, salt, or sesame oil as needed.

For the Grilled Asparagus:

1. Preheat and oil a grill.
2. Oil and season the asparagus.
3. Grill asparagus until grill marks are developed on both sides and asparagus is tender but not mushy

For the Aji Verde with Huacatay:

1. Blanch and shock the cilantro.
2. Add all ingredients to a Vitamix and blend until smooth. Adjust consistency with water if needed.
3. Taste and season with salt if needed.

For the Plating:

1. Add the chaufa quinoa to the bottom of the container in an even layer.
2. Plate the halved asparagus on one side of the container. Plate the sliced chicken on the other side. Garnish the chicken with cilantro.
3. Fill a 1oz hinge cup with huacatay aji verde and place next to the chicken.

Ingredients

For the Pollo a la Brasa Marinade:

Yield: 1QT / 1,130g

• 96g Garlic, minced
• 264g Tamari
• 240g Vinegar, red wine
• 120g Lime Juice
• 56g Paprika
• 54g Cumin, ground
• 6.7g Oregano, dried
• 19g Black Pepper, ground
• Salt, Kosher (to taste)
• 218g EVOO
• 70g Aji Panca, paste
• 30g Huacatay, paste
• 20g Aji Amarillo, paste
• 20g Honey

For the Huacatay and Aji Panca Roasted Chicken:

• 1,010g Chicken, breast, boneless, skin-on
• 530g Pollo a la Brasa Marinade
• Salt, Kosher (as needed)
• Black Pepper, ground (as needed)
• Cooking Spray (as needed)

For the Tricolor Quinoa:

Yield: 227g

• 113.5g Quinoa, tricolor
• 302.7g Water
• 2.4g Salt, Kosher

For the Chaufa Quinoa:

• 200g Tricolor Quinoa, cold
• 50g Egg, liquid
• 25g Onion, small dice
• 25g Peas, frozen
• 25g Edamame, frozen
• 25g Carrots, frozen, small dice
• 15g Scallions, sliced
• 15g Tamari
• 2g Fish Sauce
• 5g Oil, sesame, toasted
• 10g Oil, blended
• 2g Ginger, minced
• 2g Garlic, minced

For the Grilled Asparagus:

Yield: 227g

• 283.8g Asparagus, woody end removed
• 4.4g Blended Oil
• 0.9g Salt, Kosher
• 1.8g Black Pepper, ground

For the Aji Verde with Huacatay:

Yield: 1C / 298g:

• 30g Cilantro, fresh
• 15g Huacatay, paste
• 15g Aji Amarillo, paste
• 10g Garlic, peeled
• 30g Lime Juice
• 60g Mayo
• 60g Sour Cream
• 60g EVOO
• 3g Salt, Kosher
• 15g Parmesan, grated
• Water (to adjust consistency)

For the Build:

• 1ea / 7.85oz Pollo a la Brasa, sliced
• 4oz Chaufa Quinoa
• 6 spears, halved / 2oz Grilled Asparagus
• 0.86oz Huacatay Aji Verde
• <0.01oz Cilantro, chiffonade