BEANS SPICES AJI CORN SAUCES SWEETS MISCEL CHEF ENRIQUE'S PHOTOS E-MAIL PRICE LIST SHOPPING CART Click on Recipe YOU select to GO! --> Select a Recipe <-- Ceviche de Pescado Salmon Atamalado Ocopa de Camarones Papas a la huancaina Chupe de Camarones Anticucho Seco de Cabrito Cau Cau Parihuela Pollo a la Brasa Carapulcra Salsa Criolla Salsa de Aji y queso Sancochado

INGREDIENTS serves: Twelve 2 tspn. Salt 1 tspn. Ground black pepper 2 tspn. Huacatay paste 1 tspn. Aji Yellow paste 1/2 tspn. Ground Cumin 1/2 tspn. Ground Achiote(Annato) 1 tspn. Minced Garlic 3 lemon juice

SPICEWORLDS,INC. PERUVIAN PRODUCTS AND RECIPES CHEF ENRIQUE'S KITCHEN POLLO A LA BRASA Rinse chickens well inside out,cut off excess fat, tuck the wings to back of chicken.mix all ingredients and make a soft paste, if necessary add some water. Rub the chickens with mixture inside and out, making sure you covered all parts of the chickens.Let them stand in refrigerator for six hours before you start arraging them in the rotisserie bar of your grill. Do not use any type of wood smoker when you do Pollo a la Brasa (Rotisserie Chicken) You can introduce some real wood charcoals to your gas grill so it gives the charcoal flavor but NOT a smoky flavor. Even if your Grill is a Gas grill(charcoals will not last long, and will become ashes). It will take in a semi-open grill about 1 hour to 1 1/4 of an hour at medium heat (180 - 200 degrees F.) on an open Grill will take a little longer and temperature must be between 200 - 240 degrees F. Chicken should be about 12 inches away from fire at least. As you can see there are several variants and all depending of your grill. So,you know your Grill better then I. There arre several recipes for "Pollo a la Brasa" like "Pollerias" outlets are in Lima, this is a very popular one. Try it and let me know. Enjoy!!!