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History of the dish
Peru
- Origin
- Peru
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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
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