Sheet pan peruvian pollo a la brasa - Extra large standard

Paleo

Sheet Pan Peruvian Pollo a la Brasa

with Mixed Peppers & Ají Verde

470 cals

20 mins

Pre-chopped
No added dairy
No added gluten

Description

Order pollo a la brasa in Peru, and you’ll get succulently bronzed chicken prepared rotisserie style. We’re subbing in a sheet pan and scattering it with colourful mini peppers and poblanos. Complement the prickly spicing with a roasted garlic and cilantro ají verde sauce.

Contains:

Mustard • Sulphites

Ingredients

for 2 servings

(Double for 4 portions)

  • 2 Canadian-raised chicken breasts (air chilled)

  • 14g Cilantro

  • 2 Poblano peppers (or green peppers)

  • 200g Mini sweet peppers

  • 15g Minced roasted garlic

  • 30ml Red wine vinegar

  • 30ml Organic BBQ sauce (no added sugar)

  • 8g Peruvian Palate spices (cumin, sweet paprika, red chili pepper flakes, oregano, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Nutrition

Total fat

24g

Saturated Fat

4g

Sodium

420mg

Total carbs

21g

Sugar

8g

Protein

43g

Fibres

9g

Recipe Instructions

Sheet Pan Peruvian Pollo a la Brasa - Step #1 Start the chicken
Step 1: Start the chicken
  • Preheat the oven to 450°F.
  • Pat the chicken dry; season with ½ the spices and S&P.
  • Arrange on a lined sheet pan and roast, flipping halfway, 10 to 12 min., until partially cooked.

  • Chicken thighs: same instruction as above.
Sheet Pan Peruvian Pollo a la Brasa - Step #2 Mise en place
Step 2: Mise en place
  • Meanwhile, halve, core and medium-dice the poblanos.
  • Roughly chop the cilantro leaves and stems.
  • In a large bowl, combine the sweet peppers, poblanos, ½ the garlic, ½ the vinegar, a drizzle of oil, the remaining spices and S&P.
Sheet Pan Peruvian Pollo a la Brasa - Step #3 Roast the peppers & finish the chicken
Step 3: Roast the peppers & finish the chicken
  • When the chicken is partially cooked, add the peppers and brush the chicken with the BBQ sauce.
  • Roast, flipping the peppers halfway, 10 to 12 min., until the chicken* is cooked through and the vegetables are tender.

  • Chicken thighs: same instruction as above.
Sheet Pan Peruvian Pollo a la Brasa - Step #4 Make the ají verde
Step 4: Make the ají verde
  • Meanwhile, in a medium bowl, combine the cilantro, remaining garlic and vinegar, 2 tbsp oil (double for 4 portions) and S&P.
Sheet Pan Peruvian Pollo a la Brasa - Step #5 Plate your dish
Step 5: Plate your dish
  • Divide the chicken and peppers between your plates.
  • Drizzle with the ají verde. Bon appétit!
Sheet Pan Peruvian Pollo a la Brasa - Step #6 Goodfood & Chef: Lessons in cooking from the masters
Step 6: Goodfood & Chef: Lessons in cooking from the masters
We're bringing in Canada's top chefs to teach us all a thing or two about cooking. Starting in September, order Goodfood & Chef recipes by Chef Laurent Dagenais and Chef Chuck Hughes.