As cultures continue to find their way into North America we continue to enjoy the impact through food. It’s refreshing to enjoy food prepared and cooked from a different culture. One of those wonderful cultures is from the country of Peru. Today, in North America we get to enjoy Peruvian Chicken. Peruvian Chicken is simple rotisserie chicken, cooked over an open fire of charcoal or wood. The chicken is unique in its’ flavor due to the marinades and seasonings that they use. Most commonly you will see garlic, cumin, paprika, and citrus. One ingredient that many say make all the difference is the Aji Armarillo Pepper.

What truly sets Peruvian Chicken apart is the way that it’s cooked, in a rotisserie fueled by solid wood or mesquite charcoal. The magic happens when the chicken is cooked over an open flame creating a distinct flavor profile with smoke and carmelization. The rotisseries known for cooking these chickens in Peru do not often meet the listing standards in North America.

Wood Stone manufactures rotisseries that are the solution for cooking Peruvian Chicken and they also meet all code standards in North America. The Mt. Olympus Rotisserie by Wood Stone is designed with the option of 6 or 10 spits and can produce hundreds of chickens a day. The Mt. Olympus can also be built with a broiler attached to the front to finish product or for any other broiler needs.

The Peruvian chicken is usually served as a half chicken and is finished off with a fresh salad and fries/fried plantains. The unique ingredient to this dish is the Aji Verde Sauce. This is a green chili sauce unique to the region and coming to North America with open arms and taste buds. What this concept has in common with so many other successful concepts is its simplicity. Operators are partnering with Wood Stone to focus on this unique menu item and making it great! How can we help you?

Looking for a gas option? Check out Wood Stone’s Whatcom Gas-Fired Vertical Rotisserie.

Wood Stone offers ovens in wood, wood-gas combination, and gas only configurations. In addition, most Wood Stone ovens can be equipped with a thermostatically controlled infrared (under floor) burner option – which makes them the highest production ovens available in the world.

Why is having the option for an under floor assist burner important? Cooking in a stone hearth oven requires a fine balance of top and bottom heat. With thinner or multi-piece ovens, or with gas fired ovens that have only a radiant dome flame this balance can be difficult to maintain during heavy production cycles. As pizzas (or other products) are placed on the floor they shadow the cooking surface from the only heat sources in the oven — the heat coming off of the dome and the radiant flame. Learn More!