Nutrition
- Protein36%
- Fat56%
- Carbohydrates8%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A whole chicken seasoned with various spices and roasted on a rotating spit. It is typically served with crispy skin and juicy meat.
- Cuisine
- Peruvian
Typical ingredients
- chicken
- garlic
- cumin
- soy sauce
- aji panca
- oil
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
Peru
- Origin
- Peru
Read more
Pollo a la brasa, pollo asado, blackened chicken, or charcoal chicken is a variety of rotisserie chicken associated with the cuisine of Peru. The dish was developed by Roger Schuler, a Swiss resident of Chaclacayo, Lima, in 1950.
Excerpt from the Wikipedia article “Pollo a la brasa” · version used · CC BY-SA 4.0
Did you like this dish?
Pollo a la brasa: where else to eat it Back to the menu of Restaurante Pituko