with sweet potato fries and jalapeño-garlic dipping sauce
Prep & Cook Time:35-45 min.
Cook Within:5 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Pollo a la brasa is a traditional Peruvian chicken dish much like rotisserie chicken in the U.S. Redolent of paprika and cumin, this tender chicken breast is earthy and aromatic. We serve it with crispy sweet potato fries and a zesty jalapeño-garlic dipping sauce for a delicious weeknight meal that's anything but ordinary.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
Prepare the Ingredients
Mince garlic. Cut sweet potatoes into ½" thick fries. Zest and halve lime. Quarter one half and juice remaining half. Stem jalapeño, halve, seed, and mince. Keep seeds if you prefer more spice. Stem cilantro, mince stems, and coarsely chop leaves. Rinse chicken breasts and pat dry.
Marinate the Chicken
Combine white wine vinegar (reserve 1 tsp. for dipping sauce), cumin, paprika, half the garlic (reserve remaining for dipping sauce), 3 Tbsp. olive oil, 1 tsp. salt, and ½ tsp. pepper in a medium mixing bowl. Add chicken and mix to coat completely. Marinate 10 minutes.
Roast the Sweet Potatoes
Place sweet potato fries on one side of prepared baking sheet. Toss with ½ tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Spread into a single layer, roast 10 minutes, and remove from oven.
Roast Chicken and Finish Sweet Potatoes
Flip potatoes and place chicken on other half of baking sheet. Sprinkle each chicken breast with ¼ tsp. salt. Bake 20 minutes, or until sweet potatoes are tender and lightly browned and chicken reaches a minimum internal temperature of 165 degrees. Remove baking sheet from oven and turn on broiler. Broil 1-3 minutes, or until edges of both chicken and potatoes are lightly charred. Let chicken rest 3 minutes. Broiler heat varies, so keep an eye on chicken and potatoes to avoid burning!
Make the Dipping Sauce
Add mayonnaise, sour cream, cilantro (reserve a pinch for garnish), 1 Tbsp. lime juice, lime zest, reserved white wine vinegar, remaining garlic, jalapeño pepper (to taste) and ½ tsp. olive oil to a small bowl. Season with a pinch of salt and pepper. Stir to combine and set aside.
Plate the Dish
Pile fries on a plate. Slice chicken breast into ¼" pieces and place on plate next to fries. Serve dipping sauce on side. Garnish with lime quarters and remaining cilantro.
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