Pollo a la Brasa
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Pollo a la Brasa, also known as Blackened chicken or Rotisserie chicken in the United States and Charcoal Chicken in Australia, is a common dish of Peruvian cuisine and one of the most consumed in Peru, along with ceviche, papa a la huancaina, salchipapa, and Chifa. The dish originated in the city of Lima in the 1950s. It is also popular in Colombian and Brazilian cuisine.
It is a rotisserie chicken dish that is a Peruvian version of Pollo al spiedo It was developed in Peru c. the 1950s by Roger Schuler and Franz Ulrich, who were Swiss residents in the country. Schuler was in the hotel business in Peru. He devised the specific method of cooking the chicken, observing his cook's technique in preparation, and gradually, along with his business partners, perfected the recipe, creating the Granja Azul restaurant in Santa Clara, district of Ate, in Lima.
Originally its consumption was specific to the wealthy people (during the 1950s until the 1970s), but today it is widely available and a typical plate of 1/4 chicken with fries and a salad can be bought for about 15 soles, or just under $5. The original version consisted of a chicken (cooked in charcoal and marinated only with salt) served with large french fries and traditionally eaten with the fingers, without cutlery, although most modern Peruvians will eat it with a fork and knife. It is almost always served with creamy (mayonnaise-based) sauces, especially spicy chili cream sauce called ají. In restaurants all over the United States like in Perú, pollo a la brasa is served with a portion of french fries, salad with a homemade ranch sauce, and a variety of sauces depending on the restaurants. They typically range from $8 (1/4 of a chicken), $12 (1/2 of a chicken), and $16 and above for a whole chicken.
Peruvian cuisine was listed among the top three of the United States' hottest foods in 2013. Pollo a la brasa can now be found in eateries all throughout the U.S. and is considered to be a staple item on the menu of Peruvian/American fusion restaurants.
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