Authentic Peruvian Pollo al Ajillo (Garlic Chicken) with Cauliflower-Potato Puree

star_border

Steps

For the Cauliflower-Potato Puree

1. 1
   While the chicken roasts, place the potatoes (whole, with skin on) in a pot, cover with water, and add a generous pinch of salt to keep the skins from bursting. Cover and cook for about 15 minutes until tender.

   Tip: Salt in the boiling water prevents the potato skins from cracking.

   ~15 min
2. 2
   Trim the cauliflower: remove the leaves and the white stem, then cut into small uniform florets so they cook evenly. Blanch in salted boiling water for 4-5 minutes, then turn off the heat and let it rest in its own broth to keep warm (reserve the broth for blending).

   ~8 min
3. 3
   When the potatoes are cooked, peel them while still hot (use a spoon and a cloth to protect your hands), then mash them directly in a saucepan or casserole.

   ~5 min
4. 4
   Place the cauliflower in a blender with a little of the reserved cauliflower cooking broth and blend until smooth. Add it to the saucepan with the mashed potato.

   ~3 min
5. 5
   Place the saucepan over low heat. Add 1 tablespoon of butter for creaminess, season with freshly grated nutmeg, black pepper, and salt to taste, and add a splash of evaporated milk. Cook for 3-4 minutes over low heat, stirring constantly so the base doesn't burn, until the puree thickens.

   Tip: A good puree always includes dairy — don't skip the evaporated milk.

   ~4 min

For the Chicken

1. 1
   Clean the chicken legs by trimming excess skin, fat, and any remaining feathers, then rinse them well under cold water and pat dry.

   ~5 min
2. 2
   Place the chicken in an oven-safe baking dish and season with salt, ground cumin, black pepper, and paprika (for flavor and color). Massage the seasonings into the chicken so the flavor is evenly distributed all over.

   Tip: Massaging the seasoning ('chocolatear') is the Peruvian home-cook term for working spices fully into the meat.

   ~3 min
3. 3
   Preheat the oven to 180-190 C (about 360-375 F) for about 10 minutes, then roast the seasoned chicken for 40 minutes to 1 hour, until golden brown on top and fully cooked through.

   Tip: Preheating is essential — putting chicken in a cold oven results in dry meat with pale skin.

   ~50 min
4. 4
   Take the roasted chicken out of the oven and pour the garlic-parsley-butter mixture evenly over all the pieces, making sure each one is well coated.

   ~2 min
5. 5
   Return the chicken to the oven and cook for 5 more minutes at the same temperature so the garlic and herbs infuse the chicken.

   ~5 min

For the Garlic Sauce

1. 1
   Make the garlic sauce: melt 1.5 tablespoons of butter in the microwave for 30 seconds. Add the finely chopped garlic, chopped parsley, a pinch of ground kion (ginger), and half a tablespoon of dried thyme. Stir to combine.

   Tip: If you can't find ground kion, a small piece of finely chopped fresh ginger works too.

   ~5 min

To Serve

1. 1
   To plate: spoon a base of cauliflower-potato puree onto each plate, top with the garlic chicken legs, and serve white rice on the side. As the saying goes in Peru: the one who cooks gets the bigger piece and doesn't wash the dishes.

   Tip: Eat with your hands — it tastes better that way.

   ~2 min

Nutrition (per serving)

Abelca

Como hacer un verdadero POLLO al ajillo, receta facil y economico | Abelca

Watch on YouTube →