Peruvian Pollada


  • 4 pieces of chicken
  • ½ cup ají panca
  • 2 tbsp granulated garlic
  • 2 oz (60 ml) red wine vinegar
  • 1 tbsp oregano
  • ½ tbsp black pepper
  • ½ tbsp cumin
  • salt
  • rice
  • In a bowl, put the ají panca, granulated garlic, vinegar, spices, and salt to taste.
  • Add the pieces of chicken to the mixture and marinate for 1 hour in the refrigerator.
  • On the Instant Vortex control panel, press Roast, then set time to 17 Minutes and temperature to 365°F (185°C). Apply a bit of cooking oil spray and place the pieces of marinated chicken inside the basket. Press Start.
  • Remove the chicken very carefully and serve with rice or other side dish.
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