Best 3 Chicken Calle Ocho Recipes

Indulge in the culinary masterpiece that is Pollo a la Brasa, a charcoal-roasted chicken dish that has captivated palates worldwide. Originating from Peru, this delectable dish has become a symbol of Peruvian cuisine and has earned its place as a national dish. Pollo a la Brasa is not just a meal; it's an experience that tantalizes the senses with its smoky, succulent chicken, vibrant marinade, and accompaniments that elevate the flavors to new heights. This comprehensive guide unveils Pollo a la Brasa in all its glory, providing not one but three tantalizing recipes: the Peruvian classic, a Peruvian restaurant-style rendition, and a charcoal-roasted chicken recipe. Each recipe offers a unique take on this beloved dish, ensuring that every taste bud is satisfied.

Let's cook with our recipes!

CHICKEN CALLE OCHO

Chicken Calle Ocho image

My mom was cleaning out one of her closets and came across several folders full of recipes that she had clipped from magazines and newpapers over the years. This came from a March 1992 edition of the Houston Chronicle. This chicken is great served over steamed rice.

Provided by loof751

Categories Chicken Breast

Time 39m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 large tomatoes
1 teaspoon olive oil
1 1/4 lbs boneless skinless chicken breasts
1 onion
1 large garlic clove
1 teaspoon paprika
3/4 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon crushed red pepper flakes
salt and pepper, to taste

Steps:

Core the tomatoes and coarsely chop. Cut the chicken into 2" chunks. Chop the onion. Mince the garlic.
In a large nonstick skillet, heat oil until hot. Add the chicken and cook 3 minutes, stirring, until just golden. Remove to a plate and set aside.
Add onion and garlic to the skillet. Cook, stirring, 1 minute.
Stir in the tomatoes, paprika, cumin, oregano and red pepper flakes. Add salt and pepper to taste. Cook, uncovered, 10 minutes or until thickened.
Return chicken to skillet. Cook until tender, 3-4 minutes.
Serve over rice.

Nutrition Facts : Calories 212, Fat 5.3, SaturatedFat 1, Cholesterol 90.8, Sodium 173.8, Carbohydrate 8.7, Fiber 2.4, Sugar 4.8, Protein 31.8

CACHAPAS

Cachapas image

Este plato es tipico comerlo por la calle en venezuela, como almuerzo en un puestecito ambulante. Esta buenisimo, sobre todo si te gusta el maiz.

Provided by Daniel Aguilar

Categories Breakfast

Time 15m

Yield 6 cachapas

Number Of Ingredients 4

Ingredients

4 cups tender corn kernels (canned corn may be used)
3 teaspoons salt
3/4-1 cup water (depending on how tender the corn is)
3/4 cup sugar

Steps:

Mix all the ingredients in a blender.
The mix should become thick and heavy.
If not, add more corn or a few tablespoons of Jiffy Corn Muffins Mix (not gluten-free).
Shape the mix into small pancakes approximately 1/2 inch thick and about 5 inches in diameter.
Let them cook on medium heat for about one minute on each side, or until small bubbles form on the top.
Pancakes should be served hot, and may be accompanied with cheese (feta cheese is a good option).

Nutrition Facts : Calories 193, Fat 0.8, SaturatedFat 0.1, Sodium 1166.6, Carbohydrate 47.8, Fiber 2.6, Sugar 25, Protein 3.3

GRILLED CHICKEN AND MANGO SKEWERS

Grilled Chicken and Mango Skewers image

The inspiration for this recipe came from the charbroiled chicken skewers I used to enjoy while strolling along Calle Ocho in Miami on Sunday afternoons. Feel free to garnish with sesame seeds or spritz with fresh lime juice. -Wolfgang Hanau, West Palm Beach, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

3 medium ears sweet corn
1 tablespoon butter
1/3 cup plus 3 tablespoons sliced green onions, divided
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium mango, peeled and cut into 1-inch cubes
1 tablespoon extra virgin olive oil
Lime wedges, optional

Steps:

Cut corn from cobs. In a large skillet, heat butter over medium-high heat; saute cut corn until crisp-tender, about 5 minutes. Stir in 1/3 cup green onions. Keep warm., Toss chicken with salt and pepper. Alternately thread chicken and mango onto 4 metal or soaked wooden skewers. Brush with oil., Grill, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 10-12 minutes, turning occasionally. Serve with corn mixture; sprinkle with remaining green onions. If desired, serve with lime wedges.

Nutrition Facts : Calories 297 calories, Fat 10g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 387mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

Tips:

To ensure the chicken is cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C) before removing it from the grill.
If you don't have a grill, you can cook the chicken in a preheated oven at 400°F (200°C) for about 25-30 minutes, or until cooked through.
For a more flavorful dish, marinate the chicken in the mojo sauce for at least 3 hours before grilling.
Serve the chicken with your favorite sides, such as rice, beans, or salad.

Conclusion:

Chicken Calle Ocho is a delicious and easy-to-make dish that is perfect for any occasion. The mojo sauce gives the chicken a fantastic flavor, and the grilled pineapple adds a touch of sweetness. Whether you're grilling it outdoors or cooking it in the oven, this dish is sure to be a hit with everyone who tries it.

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