Peruvian Chicken Recipe - Pollo a la Brasa

Place first 8 ingredients except oil and salt in blender (jalapenos through lime) and pulse to chop.

Stream in canola oil until it's blended smoothly. As some feta is more salty than others taste for seasoning and add kosher salt as needed.

Place second eight ingredients except oil and salt in blender (yellow onion through feta cheese) and pulse to chop.

Stream in canola oil until it's blended smoothly. As some feta is more salty than others taste for seasoning and add kosher salt as needed.

Marinate chicken in spice mixture for one hour, or ideally overnight.

Preheat oven to 350F.

Place dutch oven on stove over medium-high heat. Heat 2 tablespoons of canola oil until it shimmers. Brown chicken on all sides.

Cook in oven with lid on for 80 minutes. Remove lid and cook for another 10-20 minutes. Internal temperature should be 165F.

Marinate chicken in spice mixture for one hour, or ideally overnight.

Turn Instant Pot on saute and heat 2 tablespoons of canola oil until it shimmers. Brown chicken on all sides.

Remove chicken. Add 1/2 cup water to the Instant Pot and place chicken on trivet in pot.

Cook on manual setting and cook 6 minutes per pound, or 18 minutes for a 3lb chicken. NPR (natural pressure release) for 10 minutes.

Garnish with chopped parsley and serve alongside fries and aji amarillo and verde.