This version of pollo a la brasa delivers juicy meat, burnished skin, and the deep savory flavor of aji panca, cumin, garlic, and huacatay. Spatchcocking the chicken makes it fast, beginner-friendly, and ideal for achieving crisp, flavorful results in a home oven.

This comforting Andean stew pairs tender-crisp strips of olluco with savory charqui in a deeply flavored base of onion, garlic, cumin, and sweet-smoky aji panca. The result is earthy, rich, and intensely satisfying, with bright parsley lifting the finish.

These anticuchos de pollo are smoky, savory, and gently spiced, with juicy chicken thighs lacquered in a deep red aji panca marinade. A creamy aji panca sauce and a squeeze of lime make them bright, rich, and ideal for a fast keto-friendly meal.