POLLO AL CARBON RECIPE | BON APPÉTIT
Provided by: Jarrett Melendez
Yield: 4 servings
|4 skin-on, bone-in chicken breasts (3–4 lb.)|
|2 large oranges|
|3 limes, divided|
|2 medium onions, divided|
|7 garlic cloves, divided|
|2 Tbsp. vegetable oil or grapeseed oil, divided, plus more for grill|
|3 tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, divided|
|1 Tbsp. ancho chile powder|
|2 tsp. ground cumin|
|1 tsp. dried Mexican oregano|
|1 tsp. freshly ground black pepper|
|1 lb. tomatillos|
|2 jalapeños or serrano chiles|
|¼ cup cilantro leaves with tender stems, plus more for serving|
|Tortillas (for serving)|
- Place 4 skin-on, bone-in chicken breasts (3–4 lb.) in a large bowl or resealable plastic bag. Finely grate 2 large oranges and 2 limes into a food processor or blender with a Microplane. Cut zested oranges and limes in half and squeeze juice into processor (you should get about 1¼ cups juice). Cut 1 medium onion into quarters, then add it to processor along with 6 garlic cloves. Add 1 Tbsp. vegetable oil or grapeseed oil, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1 Tbsp. ancho chile powder, 2 tsp. ground cumin, 1 tsp. dried Mexican oregano, and 1 tsp. freshly ground black pepper and process or blend until slightly chunky but uniform in color. Pour over chicken and toss to evenly distribute. Cover bowl (or seal bag) and chill at least 30 minutes and up to 4 hours.
- Meanwhile, prep the salsa ingredients. Remove husks from 1 lb. tomatillos; discard. Rinse tomatillos and place in a medium heatproof bowl. Peel remaining 1 medium onion, cut in half, and add to bowl. Remove stems from 2 jalapeños or serrano chiles; discard. Add chiles to bowl. Drizzle in 1 Tbsp. vegetable oil or grapeseed oil and add remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; toss to coat.
- Fill a chimney starter with charcoal and lightly pack crumpled newspaper or brown paper bags into the bottom of the starter. Remove upper grate from grill and place chimney starter on lower grate. Using a lighter or long match, light newspaper. As the paper burns the coals will slowly ignite. After 10–15 minutes, coals should be glowing and coated in white ash with little to no black spots remaining. Carefully dump coals onto half of grill in an even layer. If needed, use a long pair of grill tongs to push coals into place. Coat upper grate with oil and set over coals. Your grill is now prepared for 2-zone heat—the side with coals is the hot zone and the side without coals is the cool zone. Cover grill and open air vent on top. Let heat 5 minutes.
- Remove chicken from marinade, allowing excess to drip back into bowl; discard marinade. Place chicken, skin side up, on grate over indirect heat. Cover, making sure air vent is over chicken, and grill until an instant-read thermometer inserted into thickest part of a breast registers 155°, 25–30 minutes.
- Uncover grill and slide chicken breasts over direct heat. Grill, still skin side up, until crisp and lightly charred in some spots underneath, about 2 minutes. Turn over and grill on other side until crisp, deep golden brown, and charred in some spots, about 2 minutes. Check internal temperature again—thermometer should register 160°. If not, move chicken back over indirect heat, cover, and let cook another 2–4 minutes before checking temperature one last time. Transfer chicken to a platter and let rest in a warm spot 15 minutes.
- While the chicken rests, make the salsa. Arrange tomatillos, onion, and chiles on grate over direct heat. Cook, turning occasionally, until vegetables are softened and lightly charred all over and tomatillos release their juices, 10–12 minutes. Transfer vegetables back to bowl and let cool slightly.
- Arrange tortillas over direct heat and grill until warmed through, pliable, and lightly charred in spots, about 30 seconds on each side. Wrap tortillas in a kitchen towel to keep warm.
- Transfer tomatillos, onion, and chiles to clean food processor or blender and add remaining 1 garlic clove and ¼ cup cilantro leaves with tender stems. Cut remaining 1 lime in half and squeeze juice into processor. Cover and pulse until salsa is thick and chunky but pourable. Transfer to a bowl. Serve salsa with chicken, warm tortillas, and more cilantro. (You can pull meat from the bones and slice and shred before serving, if desired; discard bones.)
ARROZ CON POLLO RECIPE | MELISSA D’ARABIAN | FOOD NETWORK
Provided by: Melissa d’Arabian : Food Network
Total time: 1 hours 25 minutes
Prep time: 15 minutes
Cook time: 1 hours 0 minutes
Yield: 4 servings
|2 teaspoons salt|
|1 teaspoon garlic powder|
|1/2 teaspoon dried cumin|
|1/4 teaspoon black pepper|
|1/4 teaspoon cayenne pepper|
|One 3 1/2-to-4-pound chicken, cut into 8 serving pieces and skin removed|
|3 tablespoons vegetable oil|
|1 small yellow onion, finely diced|
|1 green bell pepper, diced|
|1 red bell pepper, diced|
|1 1/2 teaspoons salt|
|1 1/2 cups long-grain rice|
|2 cloves garlic, finely diced|
|1 1/2 cups low-salt chicken stock|
|1/2 cup tomato sauce|
- Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined.
- Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated.
- Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs.
- Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute.
- Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.
POLLO A LA BRASA RECIPE (PERUVIAN ROAST CHICKEN) – EAT PERU
Provided by: Eat Peru
Categories: Lunch,Main Course
Total time: 870 minutes
Prep time: 30 minutes
Cook time: 120 minutes
|1 whole chicken (giblets removed)|
|½ cup plain vinegar|
|½ cup ground ají panca chilli pepper|
|½ cup freshly made garlic paste|
|½ cup dark soy sauce|
|½ cup vegetable oil (for the marinade)|
|1 cup black beer (such as Cusqueña Negra (optional))|
|Salt, ground black pepper, and cumin to taste|
|6 large white cooking potatoes (peeled and cut into thick fries)|
|2 cups vegetable oil (to fry the potatoes)|
|1 small head iceberg lettuce (washed and roughly chopped)|
|3 medium tomatoes (sliced)|
|½ cucumber (peeled and sliced)|
|½ cup salad dressing (of your choice)|
|5 tbsp Dipping sauces (Mayonnaise, ketchup, mustard and ají chilli pepper dip to serve)|
|1 large aji amarillo pepper (or 2 tbsps paste)|
|1/3 cup queso fresco|
|1/4 cup vegetable oil|
|1 large garlic clove|
|3 tbsp lime juice|
|1/2 tsp huacatay paste|
|1 pinch sugar|
|pepper (to taste)|
- On the night before roasting, add dry ground ingredients to bowl
- Combine all the ingredients for the marinade (vinegar, soy sauce, vegetable oil, black beer, ground ají panca chilli pepper, garlic, coarse salt, pepper and cumin) in a large bowl and mix well.
- Place the chicken in a large baking tray or bowl, pour the marinade over it, ensuring it covers all of the parts of the chicken, and leave in the fridge overnight to marinate.
- (Day of roasting) Take the chicken out of the fridge, spread the marinade over the chicken one last time and place into a baking pan, adding 1 inch of water to the bottom of the pan in order to avoid the chicken drying out. Pre-heat the oven at 390°F (200 °C) for 10 minutes and place the tray with the chicken in the middle of the oven. Bake for 2 hours or until cooked, ensuring the chicken is cooked inside (check with a skewer) and the skin is nicely roasted and crispy.
- About 30 minutes before the chicken is ready to come out of the oven, fry the potatoes in plenty of vegetable oil until golden brown. Place on some kitchen towel in a strainer on a plate to absorb any excess oil. Add salt to taste.
- Place the lettuce, tomato and cucumber and toss with your salad dressing of choice.
- When the chicken is ready, cut into individual pieces (usually quartered) and serve with the French fries, salad, and dipping sauces.
- Enjoy your Peruvian classic roast dinner!
- Aji Amarillo Sauce
ServingSize 200 g, Calories 1061.18 kcal, CarbohydrateContent 25.8 g, ProteinContent 43.06 g, FatContent 86.75 g, SaturatedFatContent 42.3 g, CholesterolContent 150.18 mg, SodiumContent 2179.39 mg, FiberContent 3.48 g, SugarContent 9.82 g
POLLO AL SILLAO – PERUVIAN CHICKEN IN SOY SAUCE – EAT PERU
Provided by: Eat Peru
Categories: Appetizer,Main Course
Total time: 94 minutes
Prep time: 15 minutes
Cook time: 20 minutes
|4 chicken thighs (with skin, 1.2 Kg.)|
|1 red bell pepper|
|1 ginger root (3 cm, grated)|
|3 garlic cloves|
|4 tablespoons soy sauce (Kikkoman)|
|2 tablespoons oyster sauce|
|1 tablespoon lime juice|
|1/2 teaspoon cumin|
|1 teaspoon pepper|
|1 tablespoon honey|
|2 tablespoons oil (corn, soy, etc.)|
|1/2 cup chicken broth|
|1 tablespoon cornstarch|
|1 cup rice|
|3 tablespoons oil|
|1 clove garlic|
|1 1/2 teaspoon salt|
|2 1/4 cups water (for rice)|
|4 yellow potatoes|
|8 cups water (for the potatoes)|
|1 tablespoon sesame seeds (roasted )|
- For the chicken:
- The first stage is the preparation of the chicken marinade. In a small bowl, mix the grated ginger, crushed garlic, soy sauce, oyster sauce, lime juice, honey, cumin, and pepper. Stir until all ingredients are thoroughly combined. Cut the thighs into two parts, the rump, and the thigh. Put the chicken in a glass bowl.
- Dress the chicken pieces with the marinade that you prepared and rub it into the skin. Put a lid on the container, and store it in the refrigerator for thirty minutes to an hour. This will give the chicken the flavor of the dressing. If you are in a hurry, you can skip these wait times.
- Wash the pepper. Remove the stem, seeds, and veins. Then cut into thick sticks about 5 cm long, by 0.8 cm wide. Wash the chives. Cut about 0.4 cm from the root and discard. Then cut the rest of the chives into 5 cm sticks.
- Remove the chicken from the refrigerator and turn the stove to medium-high heat. Once it is hot, add the oil, then the chicken pieces. Chicken pieces should be placed skin side down, i.e., directly attached to the pan so that they brown better. Cook for about five minutes on each side.
- Dissolve the cornstarch in the broth
- Add the broth, salt, pepper, and chives, cut into strips, to the pot. Stir with a wooden spoon or paddle. Cook covered for an additional five minutes, and turn off. You will notice that we have not added salt to the preparation, because soy sauce usually contains a lot of salt. This will depend on the brand you use. Taste the chicken when it’s finished, adding an extra pinch of salt if necessary.
- For the garnishes:
- Turn on the stove, over medium heat. Then, in a small pot, place the oil, the garlic clove, and the pinch of salt. Stir, and then add the rice (Remember to pre-rinse the rice to remove excess starch). Cook for about two minutes.
- Add all the water, and raise the temperature to the maximum. Cook uncovered for about seven minutes till the surface of the rice is dry.. Then, change to a low heat (minimum), and cover the pot. Continue cooking for a further seven minutes. Then turn off. The rice will be ready.
- Place eight cups of water, with a teaspoon of salt, on the stove over high heat. Meanwhile, peel the potatoes. As soon as you peel them, immediately place them in the pot of boiling water to prevent them from browning. Cook covered for about fifteen minutes until soft. You can test by poking them with a toothpick. Turn off the stove, drain the excess water, and cut the potatoes into slices about 2 cm wide.
- Plating: Place a cup of rice with a few slices of potato, soy sauce and vegetables, and chicken over the rice, sprinkled with sesame seeds. If you want, you can add some chives on top.
Calories 772 kcal, CarbohydrateContent 80 g, ProteinContent 28 g, FatContent 38 g, SaturatedFatContent 7 g, TransFatContent 1 g, CholesterolContent 111 mg, SodiumContent 2364 mg, FiberContent 6 g, SugarContent 7 g, ServingSize 1 serving