Pollo A Las Brasas Recipe

Prepare the Marinade

In a bowl, combine the ranchero sauce, olive oil, minced garlic, lime juice, ground cumin, salt, and black pepper. Mix well until all ingredients are fully integrated.

Marinate the Chicken

Place the boneless chicken breasts in a zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight for best flavor.

Preheat the Grill or Broiler

Preheat your grill to medium-high heat or set your oven's broiler to high.

Cook the Chicken

Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken on the grill or under the broiler. Cook for about 6-8 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C) and is nicely charred.

Rest the Chicken

Once cooked, remove the chicken from the grill or broiler and let it rest for 5 minutes before slicing.

Cook the Rice

In a saucepan, bring 2 cups of water to a boil. Add the long-grain white rice and a pinch of salt. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the water is absorbed.

Prepare the Refried Beans

Heat the refried beans in a saucepan over medium heat, stirring occasionally until heated through.

Grill the Peppers

Place the serrano or jalapeño peppers on the grill for about 3-4 minutes, turning occasionally, until they are blistered and charred.

Make Tortilla Soup

In a large pot, bring the chicken broth to a boil. Add diced tomatoes and allow to simmer for 10 minutes. Serve with tortilla chips for crunch.

Warm the Tortillas

Warm the corn tortillas on a skillet over low heat for about 30 seconds on each side until pliable.

Plate the Dish

On a plate, serve the sliced pollo a las brasas alongside a scoop of rice, refried beans, grilled peppers, and a bowl of tortilla soup. Enjoy!