Pollo a la Brasa (rotisserie chicken)

Ingredients:

• 8 leg quarters (approximately 2 Kg)
• 2 teaspoons of salt
• 1 teaspoon of black pepper
• 1 teaspoon of ground paprika
• 3 teaspoons of ground cumin
• 2 tablespoons of garlic puree
• 1 tablespoon of grated ginger
• 1 teaspoon of dried oregano
• 3 tablespoons of red vinegar
• 1 cup of dark beer
• 2 tablespoons of soy sauce
• 1 tablespoon of vegetable oil

Preparation:
Mix all the ingredients and marinade the chicken for at least 6 hours, for best results marinade overnight.

Prepare grill for medium-high heat. Grill the chicken skin side down first and turning over once. Grilling time is approximately 30 - 45 minutes.

If using an oven, preheat the oven to 375F and place the chicken covered with foil in the middle rack and roast for 45 minutes. Remove the foil and roast for another 30 - 45 minutes until brown.

Serve with French fries, hot sauce, other sauces (mustard, ketchup, etc.) and your favorite salad.

Salsa de Aji y Cebolla China (hot peppers and green onions sauce)

This is a mild hot sauce that blends very well with pollo a la brasa (rotisserie chicken) and fries.

Ingredients:

• 1 cup of aji amarillo paste (Peruvian yellow chili paste). You could also use rocoto paste if you want it more spicy or it could be replaced with 8 seeded jalapeno peppers.
• 1 bunch of green onions chopped into 1 cm. (approximately 1/2 inch) pieces
• 1 teaspoon of salt
• 1 or 2 tablespoons of vegetable oil

Preparation:

Put the paste, chopped green onions, oil and salt a small bowl and mix.

If you are using jalapeno peppers cut them in slices and put them in a blender. Add the oil and salt and puree until smooth. Transfer the puree to a small bowl. Add the green onions and mix. 
 

Soltero de queso (cheese, olives, corn and fava beans salad)

This is a traditional dish from Arequipa, a city in the Southern region of Peru, which is served cold.

Ingredients:

• 2 onions diced or cut in thin slices
• 1 tomato in dices
• 1 cup of fresh cheese (could be replaced with mozzarella or drained cottage cheese)
• 4 big boiled potatoes or 8 small ones
• 1 cup of pitted black olives in slices
• 1 cup of boiled fava beans
• 1 cup of boiled corn kernels
• Olive oil
• Red vinegar
• Salt and black pepper
• Chopped fresh rocoto (optionally jalapeno pepper or Cayenne pepper powder)
• Parseley and oregano (optional)

Preparation:

After rinsing and draining, put the onions in a large bowl together with the tomatoes, cheese, olives, fava beans and corn. Add salt, black pepper, olive oil and vinegar. If you like spicy food you can add rocoto (chopped jalapeno pepper or Cayenne pepper powder could be used if rocoto is not available). Optionally you can sprinkle some parsley and/or oregano. Mix everything.

Serve the salad with the potato on the side.