Name: Peruvian Pollada
Total time: 17 min
Yield: 4 Portions
Cuisine: Peruvian
Ingredients: 4 pieces of chicken (quartered); ½ cup ají panca (Peruvian red pepper); 2 tbsp granulated garlic; 2 oz (60 ml) red wine vinegar; 1 tbsp oregano; ½ tbsp black pepper; ½ tbsp cumin; salt (to taste); rice

Peruvian Pollada

By :Giulliana Zavaleta

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Gastronomic advisor for 5 years and creator of the blog @atodocomer where she shares her passion for food.

Course

Main Course

Cuisine

Peruvian

Browse Category

Main Dishes

Duration

17 Minutes

Cooking Technique

Air Fry, Grill, Roast

Main Ingredient

Aji Panca, Chicken, Granulated Garlic, Red Wine Vinegar

Keyword

Chicken and Turkey, Instant Vortex

Home Category

Main Dishes

Cook Time

17 Minutes

Servings

4 Portions

Ingredients

4 pieces of chicken quartered
½ cup ají panca Peruvian red pepper
2 tbsp granulated garlic
2 oz (60 ml) red wine vinegar
1 tbsp oregano
½ tbsp black pepper
½ tbsp cumin
salt to taste

Optional for serving:

rice

Course

Main Course

Cuisine

Peruvian

Browse Category

Main Dishes

Duration

17 Minutes

Cooking Technique

Air Fry, Grill, Roast

Main Ingredient

Aji Panca, Chicken, Granulated Garlic, Red Wine Vinegar

Keyword

Chicken and Turkey, Instant Vortex

Home Category

Main Dishes

Cook Time

17 Minutes

Servings

4 Portions

Ingredients

4 pieces of chicken quartered
½ cup ají panca Peruvian red pepper
2 tbsp granulated garlic
2 oz (60 ml) red wine vinegar
1 tbsp oregano
½ tbsp black pepper
½ tbsp cumin
salt to taste

Optional for serving:

rice

Instructions

In a bowl, put the ají panca, granulated garlic, vinegar, spices, and salt to taste.
Add the pieces of chicken to the mixture and marinate for 1 hour in the refrigerator.
On the Instant Vortex control panel, press Roast, then set time to 17 Minutes and temperature to 365°F (185°C). Apply a bit of cooking oil spray and place the pieces of marinated chicken inside the basket. Press Start.
Remove the chicken very carefully and serve with rice or other side dish.