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03.08.10 by  

Sex-ify Store-Bought Roasted Chicken

Hot: rotisserie chicken you didn’t have to cook. Not: serving it straight from the deli-counter plastic packaging. This glam Peruvian spin streamlines kitchen duty and makes it look like you’ve done some hard stove time.

Let’s see … what sounds better: hitting the gym and a fat martini after work or slaving for two hours over a roasted chicken dinner? Nine times out of 10, we’re for lunges and cocktails. The issue: We want out meals to look and taste like we played kitchen jockey all night even when we didn’t. Enter our quick fix: the ubiquitous store-bought bird.

Start with a fresh whole roaster from your local rotisserie or grocery store, remove from packaging and burn the evidence. Heat the chicken, add a sidecar of sauteed vegetables, a couple of dipping sauces and a Pisco Sour and you’ve got a 20-minute meal that even Gaston Acurio would approve of … not to mention spare time to chat up that hot Peruvian trainer and nab an apres workout sip.

Don't insult Peruvians. Down two beers with your pollo a la brasa.

Peruvian Pollo a la Brasa

(aka “Sexy Peruvian Store-Bought Rotisserie Chicken Dinner” it sounds 10 times hotter with a Spanish accent)

Vegetales Salteados

  • Canola oil
  • 1/2 red onion, thick chop
  • 2 cloves garlic, minced
  • 1/2 pound yellow and green beans, trimmed and cut in half
  • 1 large tomato, thick chop
  • Soy sauce
  • Red wine vinegar
  • Brown sugar
  1. Heat a medium saute pan over medium-high heat. Add oil and onion, cook until translucent.
  2. Add garlic and beans, continue to cook for 1 to 2 minutes, then add tomato.
  3. Splash with about a tablespoon of soy sauce and a little vinegar. Stir and taste. Add more soy, vinegar or sugar if needed.
  4. Remove from heat and serve.

Aji Amarillo Dipping Sauce

  1. Blend with an immersion blender until smooth. Salt to taste, and drop in more aji if you like your sauce with a zing.

Rocoto Dipping Sauce

  1. Blend with an immersion blender until smooth. Salt to taste, and spoon in more rocoto to jack up the heat.

Pisco Sour

  • 2 ounces Pisco
  • 1 ounce fresh lime juice
  • 1 ounce simple syrup
  • 1 fresh egg white
  • Angostura bitters
  1. Shake pisco, lime juice, simple syrup and egg white without ice for 20 to 30 seconds.
  2. Add ice and shake again until cold.
  3. Strain into an old fashioned glass and garnish with a dash or two of bitters.

*Aji amarillo and rocoto pastes can be purchased at any Latin market, from the Peruvian section.