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Pollo la Brassa

Recipe from: Sanguchon

Park at Sanguchon in San Francisco, California for some 5 star Peruvian cuisine, sampling pollo a la brasa and lomo saltado.

Watch the episode
PANCA MARINADE
4 guajillo chilies, boiled & seeded
1 tablespoon canola oil
1 tablespoon red wine vinegar
Salt & Pepper

Puree all ingredients in a food processor, then set aside.


PANCA CHICKEN
1 3-pound whole chicken, quartered
1 teaspoon fresh ground ginger
1 teaspoon dried oregano
1 tablespoon Aji amarillo chili
1 tablespoon soy sauce
salt & pepper
1/2 cup Panca Marinade (above)

Rinse chicken very well, inside and out, then pat dry and cut off excess fat. Dry rub the chicken over and under the skin with ginger, oregano, aji amarillo, soy sauce, salt & pepper, covering all parts. Put chicken pieces in a sealable bag and add the prepared Panca Marinade. Seal bag and marinate, chilled, over night.


SALSA FUSION
1 cup Hucatay
½ cup Huancaina
1 sweet rocoto pepper, chopped
1 clove garlic, chopped
salt to taste

Combine all ingredients. Mix well and set aside.


WATERCRESS SALAD
2 bunches organic watercress
1 lime’s juice
1 tablespoon vinegar
salt & pepper to taste

Combine all ingredients. Mix well and set aside.


THE PLATE
Panca Chicken (above)
4 brioche buns
4 servings Yucca Fries
Salsa Fusion (above)
Watercress Salad (above)

Preheat oven to 500 degrees Fahrenheit.

Put marinated chicken pieces in a 13 x 9-inch shallow roasting pan with 1 cup of water and roast for 30 minutes. Tent with foil and roast until browned, about 15 minutes more.

Serve on a brioche bun with Yucca Fries, Salsa Fusion and Watercress Salad.

Yield: 4 servings