Pollo a la Brasa (Peruvian Roasted Chicken) and Aji Verde

There’s something special about the aroma of roasted chicken filling the kitchen, the kind that makes you pause whatever you’re doing and take a deep breath. This Pollo a la Brasa brings that same magic to your home with a bold Peruvian twist. The chicken soaks up a dark beer and aji panca marinade that’s rich, smoky, and deeply flavorful. As it roasts, the skin turns beautifully golden and crisp while the inside stays tender and juicy.

And then there’s the Aji Verde. Creamy, herbaceous, and just a touch spicy, it’s the perfect sauce to drizzle, dip, or spoon over every bite. Together, they create a harmony of flavors that tastes like a weekend feast worth savoring.

Why You’re Going to Love This Recipe

• Aromatic and flavorful. The marinade infuses every inch of the chicken with deep, savory notes of garlic, rosemary, and aji panca.
• Crispy skin, juicy inside. The air fryer makes it easy to achieve that perfect texture without the fuss.
• Restaurant-worthy sauce. The creamy Aji Verde balances spice, freshness, and richness in every spoonful.
• Simple ingredients, big flavor. Most of the work happens in the marinade, letting the flavors do all the heavy lifting.

Ingredients

Pollo a la Brasa Marinade

• Whole chicken
• Dark beer
• Garlic, grated
• Vinegar
• Soy sauce
• Rosemary
• Oregano
• Aji panca
• Black pepper
• Salt
• Cumin

Aji Verde (Creamy Green Sauce)

• Mayonnaise
• Green onions
• Cilantro
• Queso fresco
• Olive oil
• Serrano pepper, seeds removed
• Garlic cloves
• Salt, to taste

Instructions

Pollo a la Brasa Marinade

• In a large glass container, combine all ingredients listed under “Pollo a la Brasa Marinade” except for the chicken.
• Mix thoroughly to fully incorporate.
• Coat the chicken evenly in the marinade. Cover and refrigerate for 1 to 24 hours.

Aji Verde (Creamy Green Sauce)

• Add all ingredients listed under “Aji Verde” to a blender or food processor.
• Blend until smooth and refrigerate until ready to serve.

Air Fryer Instructions

• Remove the marinated chicken from the fridge 15 minutes before cooking.
• Insert the glass container into the base of the Ninja Crispi Pro.
• Set the air fryer to bake at 375°F for 50 to 60 minutes, flipping the chicken with 15 minutes left.
• Cook until the chicken reaches an internal temperature of 165°F.
• Once cooked, serve immediately with the Aji Verde and enjoy.

Storage and Reheating

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the air fryer at 350°F for about 5 to 7 minutes or until heated through. The Aji Verde can be refrigerated in a sealed jar for up to 4 days. Give it a quick stir before serving to bring it back to life.

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Pollo à la Brasa (Peruvian Roasted Chicken) and Aji Verde

Juicy, smoky, and full of Peruvian flair, this Pollo a la Brasa is the kind of roast chicken that stops you in your tracks. Bathed in a dark beer and aji panca marinade, every bite bursts with deep, savory spice and crisp golden skin. Paired with a creamy, fiery Aji Verde that’s as vibrant as it is addictive, this dish brings restaurant-level flavor right to your kitchen.

Author kingcooks

Equipment

• Ninja Crispi Pro

Ingredients

Pollo à la Brasa Marinade

• 4-5 lbs whole chicken
• 1 cups dark beer
• 1 tbsp garlic grated
• 1 tbsp vinegar
• 1 tbsp soy sauce
• 1 tbsp rosemary
• 1 tbsp oregano
• 1 tbsp aji panca
• 1 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp cumin

Aji Verde (Creamy Green Sauce)

• 1 cup mayonnaise
• 1/2 cup green onions
• 1/2 cup cilantro
• 1/4 cup queso fresco
• 1/4 cup olive oil
• 1-2 Serrano pepper seeds removed
• 3 garlic cloves
• Salt to taste

Instructions

Pollo à la Brasa Marinade

• In the 6 quart glass container, combine all the ingredients listed under “Pollo à la Brasa Marinade” except for the chicken.
• Mix thoroughly to fully incorporate.
• Coat the chicken in the marinade. Cover and allow to marinate for 1 to 24 hours max in the refrigerator.

Aji Verde (Creamy Green Sauce)

• To a blender or food processor, all ingredients listed under “Aji Verde (Creamy Green Sauce).” Blend until smooth and refrigerate until you’re ready to serve.

Assemble

• Remove the marinated chicken from the fridge 15 minutes before cooking.

Air Fryer Instructions

• Insert the glass container into the base of the Ninja Crispi Pro. Set the Ninja Crispi Pro to bake at 375F for 50-60 minutes flipping with 15 minutes left.
• Cook until the chickens registers an internal temperature of 165F.
• Once cooked serve immediately with the aji verde and enjoy!

Jumbo Crab Empanadas with Remoulade Sauce

There’s something magical about biting into a perfectly crisp empanada. The crunch gives way to a warm, creamy filling that’s both comforting and exciting. These Jumbo Crab Empanadas take that experience to the next level. Packed with sweet lump crab, creamy cheese, fresh herbs, and a kick of Old Bay, they’re indulgent little pockets of flavor. Paired with a tangy, slightly spicy remoulade sauce, every bite is a blend of rich seafood goodness and zesty freshness. Whether you’re making them for a party, a weekend snack, or just to treat yourself, these empanadas will disappear fast.

Why You’ll Love This Recipe

• Golden and Crispy – Each empanada fries up perfectly crunchy while staying light and flaky.
• Luxe Crab Filling – Sweet lump crab mixed with cream cheese, mozzarella, and fresh herbs creates a rich, flavorful bite.
• Zesty Remoulade – The creamy dipping sauce brings tang, spice, and freshness that balances the richness of the filling.
• Perfect for Any Occasion – From party platters to cozy dinners, these empanadas fit right in.

Jumbo Crab Filling

• Cream cheese, softened
• Lump crab meat
• Claw crab meat
• Mozzarella, shredded
• Shallot, minced
• Red bell pepper, chopped
• Fresh parsley, chopped
• Green onion, minced
• Worcestershire sauce
• Garlic, paste or minced
• Old Bay seasoning
• Black pepper

Remoulade Sauce

• Mayonnaise
• Fresh parsley, chopped
• Fresh chives, chopped
• Dijon mustard
• Black pepper
• Worcestershire sauce
• Onion powder
• Lemon juice
• Old Bay
• Paprika
• Cayenne pepper (optional)

Instructions (WATCH HERE)

Remoulade Sauce

1. Mix all ingredients for the remoulade sauce in a bowl until smooth.
2. Chill until ready to serve.

Jumbo Crab Filling

1. In a bowl, combine all filling ingredients except the lump crab meat.
2. Gently fold in lump crab meat last, keeping the chunks intact.

Assemble

1. Place a 6-inch empanada wrapper on a clean surface.
2. Spoon about 2 tablespoons of filling into the center.
3. Fold into a half-moon, press edges to seal, then crimp with a fork.
4. Repeat with remaining wrappers.

Fry

1. Heat canola oil to 350°F.
2. Fry empanadas in batches until golden brown and crisp, about 4–5 minutes.
3. Rest on a cooling rack before serving.

Serve

• Pair with the chilled remoulade sauce and enjoy warm.

Storage & Reheating

• Store leftover empanadas in an airtight container in the fridge for up to 3 days.
• Reheat in a 375°F oven or air fryer until hot and crisp.
• Freeze assembled (unfried) empanadas for up to 2 months. Fry straight from frozen, adding 1–2 minutes to the cook time.

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Jumbo Crab Empanadas

Golden, flaky empanadas stuffed with a rich and creamy crab filling make for the ultimate indulgence. Sweet lump crab, velvety cream cheese, and a touch of Old Bay are folded together with fresh herbs and peppers for a balance of flavor and texture in every bite. Fried until crisp and paired with a zesty remoulade sauce, these jumbo crab empanadas are irresistible whether you’re serving them as an appetizer, party bite, or a savory treat just for yourself.

Course Appetizer, brunch

Cuisine American, latin

Keyword appetizers, crab, empanadas, seafood

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 8 empanadas

Author kingcooks

Ingredients

• 8-10 6- inch Empanada wrappers
• Canola oil for frying

Jumbo Crab Filling

• 8 oz cream cheese softened
• 8 oz lump crab meat
• 4 oz claw crab meat
• 1 1/4 cups mozzarella shredded
• 1/4 cup shallot minced
• 1/4 cup red bell pepper chopped
• 2 tbsp parsley freshly chopped
• 1 tbsp green onion minced
• 1 tsp Worcestershire sauce
• 1 tsp garlic paste or minced
• 1 tsp Old Bay seasoning
• 1 tsp black pepper

Remoulade Sauce

• 1/2 cup mayo
• 1 tsp parsley freshly chopped
• 1 tsp chives freshly chopped
• 1 tsp Dijon mustard
• 1 tsp black pepper
• 1 tsp Worcestershire sauce
• 1 tsp onion powder
• 1 tsp lemon juice
• 1/2 tsp Old Bay
• 1/4 tsp paprika
• 1/4 tsp cayenne pepper optional

Instructions

Remoulade Sauce

• Mix together all ingredients listed under “Remoulade Sauce” and set aside.

Jumbo Crab Filling

• In a bowl, add all the ingredients listed under “Jumbo Lump Crab Filling” EXCEPT the lump crab meat, and mix thoroughly.
• Once combined, gently fold in the lump crab meat and set aside.

Assemble

• Place a 6-inch empanada wrapper on a clean, flat surface or cutting board.
• Add a generous spoonful of the jumbo crab filling at the center, leaving about a half-inch border around the edge to allow for sealing.
• Be careful not to overfill. About 2 tablespoons of filling is ideal to prevent leakage.
• Carefully fold the empanada wrapper in half to form a half-moon shape. Press the edges together to seal, then crimp the edges using the tips of a fork to ensure the empanada is tightly closed.
• Continue assembling the remaining empanadas using the same method.
• Heat a large pot of canola oil to 350F.
• Working in batches fry the empanadas until they are golden brown and crispy. This should take about 4-5 minutes.
• Once cooked, rest on a cooling rack until you’re ready to eat.
• Serve with the creamy remoulade sauce and enjoy!