Pollo a la Brasa

Pollo a la brasa, pollo asado, blackened chicken, or charcoal chicken is a variety of rotisserie chicken associated with the cuisine of Peru. The dish was developed by Roger Schuler, a Swiss resident of Chaclacayo, Lima, in 1950. Schuler was a Swiss national who found it difficult to return to his home country during World War II, and eventually settled in Lima, working in hotels and restaurants. He devised the method of pollo a la Brasa (on a spit over charcoal) with the assistance of his business partners after observing his cook's technique, and created the Granja Azul restaurant in Santa Clara, district of Ate, in Lima. The dish was initially seasoned only with salt, was served with large french fries and eaten by hand.

Description: Wikipedia — Pollo a la brasa, CC BY-SA 4.0