Pollo ala Brasa Assembly Instructions

Pollo ala Brasa Assembly Instructions

sara reillyMay 29, 2020

Friday Funday- May 29, 2020



Start with some aji avocado rockfish ceviche served with plantain chips. Next is a marinated Peruvian style roasted chicken served with verde cream sauce and salsa criolla onion relish and rocoto relleno, lentil and rice stuffed red peppers.


  • One pan chicken
  • One pan peppers
  • One container ceviche
  • One bag plaintain chips
  • One avocado
  • 6 ounces verde cream sauce
  • 6 ounces salsa criolla


  • Preheat oven to 350. Once up to temperature, put covered pans into oven. Bake for 25 minutes, uncover and continue cooking approximately 15-20 more minutes until internal temperature reaches 165 degrees
  • Dice avocado without cutting you hand off at the wrist and fold gently into ceviche


    • Serve ceviche and plaintain chips family style or split four ways 
    • Split chicken four ways and place on dinner plate
    • Place one pepper on each plate next to the chicken
    • Place salsa criolla next to chicken
    • Drizzle sauce over the chicken or serve on the side

    Notes from Sara:

    We read that many Peruvians believe that ceviche is a hangover cure, likely due to the fact that it is traditionally consumed with beer. If you'd like to keep with tradition, add a four pack. We would recommend Social Opportunities, a kolsch style lager.