Pollo a la brasa
Dish
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Pollo a la brasa, pollo asado, blackened chicken, or charcoal chicken is a variety of rotisserie chicken especially associated with the cuisine of Peru.
It was developed in Peru in the 1950s by Swiss immigrants to Peru. Wikipedia
Ingredients generally used: Salt
Main ingredients: Chicken
Associated cuisine: Peru
Created by: Roger Schuler and Franz Ulrich
Invented: 1950s
Similar dishes: Pollo al spiedo