POLLO A LA BRASA
Haven't tried this myself but I found this while searching for a recipe that resembles chicken served at a restaurant here in the DC area, Pollo Rico- best chiken in town!!
Provided by DarlaDoom
Categories Whole Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Rinse chicken well, inside out, cut off excess fat, tuck the wings to back of chicken.
- Mix all ingredients and make a soft paste, if necessary add some water. Rub the chickens with mixture inside and out, making sure you covered all parts of the chickens. Let stand in refrigerator for six hours before you start arraging them in the rotisserie bar of your grill.
- WHEN READY TO COOK:.
- Do not use any type of wood smoker when you do Pollo a la Brasa (Rotisserie Chicken).
- You can introduce some real wood charcoals to your gas grill so it gives the charcoal flavor but NOT a smoky flavor. Even if your Grill is a Gas grill(charcoals will not last long, and will become ashes). It will take in a semi-open grill about 1 hour to 1 1/4 of an hour at medium heat (180 - 200 degrees F.) on an open Grill will take a little longer and temperature must be between 200 - 240 degrees F. Chicken should be about 12 inches away from fire at least.
- HUACATAY CHILI (AJI DE HUACATAY).
- Roast the mirasol chili whole, cut in half and remove the pips and fibers; wash and grind with the well-washed huacatay leaves and saltwort until a smooth paste results.
- Season with salt and a little oil and beat well. The sauce is then ready to serve-with potatoes, maize ears or boiled meat.
- AJI MOLIDO CHILE PASTE YELLOW.
- Remove seeds and stems. Combine all ingredient in a food processor and puree to a fine paste. This is a HOT condiment. This South American chile paste can be used as a substitute whenever fresh chiles are called for. It will keep for two weeks or more in the refrigerator. For longer storage, increase the vinegar and reduce the amount of olive oil.
Nutrition Facts : Calories 134, Fat 13.6, SaturatedFat 1.9, Sodium 1745.8, Carbohydrate 4, Fiber 0.3, Sugar 0.9, Protein 0.3
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #poultry #easy #dinner-party #chicken #south-american #dietary #spicy #peruvian #meat #whole-chicken #taste-mood #savory #4-hours-or-less
You'll also love
KING HRIDOY
[email protected]One star. Avoid this recipe at all costs.
Elizabeth Kemunto
[email protected]I would not recommend this recipe to anyone. It was a complete failure.
Kamari harvey
[email protected]This recipe is a waste of time and ingredients. The chicken was bland and tasteless.
Kartik Dhar
[email protected]The recipe was too complicated and time-consuming. I ended up ordering takeout instead.
Tamina Akter
[email protected]The chicken was dry and tough. I think I overcooked it. I'll try again with a lower temperature and shorter cooking time.
Chareese Sanchez
[email protected]I found the recipe to be a bit bland. I added some extra spices to the marinade, and it turned out much better.
Emil Kegebein
[email protected]The marinade was excellent, but the chicken was a bit overcooked. I'll be more careful with the cooking time next time.
Saleem Bhatti
[email protected]Overall, a good recipe. The chicken was flavorful, but the skin could have been crispier.
Wilson Haitham
[email protected]The chicken was a bit dry, but the marinade was flavorful. I'll try adjusting the cooking time next time.
Imran Hasan
[email protected]Easy to follow recipe that resulted in a delicious and authentic pollo a la brasa. Highly recommend!
Warren Nuthall
[email protected]The chicken was juicy and tender, and the marinade gave it a wonderful flavor. I will definitely be making this again!
Sawon Sawing
[email protected]This recipe is a must-try for any pollo a la brasa enthusiast. The chicken was incredibly flavorful, and the marinade added a delicious depth of flavor.
Anita Lejava
[email protected]I was amazed at how well the chicken turned out. It was moist and succulent inside, with a crispy, golden-brown skin. My guests raved about it!
Cupcake2011
[email protected]Loved the simplicity of this recipe. The marinade was easy to put together, and the cooking process was straightforward. The chicken turned out delicious!
Juan Aranda
[email protected]This recipe is definitely a keeper! The chicken was juicy, flavorful, and cooked to perfection. I'll be making it again and again.
SM AK
[email protected]I followed the recipe to a T, and the results were spectacular. The chicken was perfectly cooked, with a moist, tender interior and a crispy, flavorful crust.
Suraj Khushbu
[email protected]I've tried many pollo a la brasa recipes before, but this one takes the cake. The marinade was spot-on, infusing the chicken with a delightful blend of herbs and spices.
AGNES AMEYAA
[email protected]OMG! This recipe is a game-changer! The chicken came out incredibly juicy and flavorful, with a crispy, golden-brown skin. My family devoured it in minutes.