Pollada Recipe

Prepare and marinate chicken

Pat chicken pieces dry with paper towels. In a large bowl, whisk together minced garlic, aji amarillo paste, ground cumin, paprika, dried oregano, vinegar, soy sauce, lime juice, olive oil, salt and pepper. If the marinade seems too thick, add up to 2 tablespoons water to loosen. Add chicken to the marinade and rub well so each piece is fully coated. Cover and refrigerate at least 1 hour, preferably 3–6 hours or overnight for best flavor.

Roast or grill chicken

Preheat oven to 200°C (400°F) or prepare a medium-high grill. If roasting: place marinated chicken on a rimmed baking sheet or in a roasting pan skin-side up. Roast for 35–45 minutes, turning once halfway, until internal temperature reaches 74°C (165°F) and skin is golden; baste with pan juices once or twice. If grilling: grill over medium-high heat, turning every 6–8 minutes, until cooked through and nicely charred, about 25–35 minutes depending on piece size. Rest chicken 5–10 minutes before serving.

Rinse rice under cold water until water runs clear to remove excess starch. In a medium saucepan, heat 1 tablespoon oil or butter over medium heat. Add rinsed rice and toast, stirring, for 1 minute. Add 3.5 cups water and 3/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork before serving.

While chicken cooks, preheat oven to 220°C (425°F) if roasting potatoes separately. Toss potato chunks with 1 tablespoon olive oil, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Spread in a single layer on a baking sheet. Roast 25–30 minutes, turning once, until golden and tender. Alternatively, boil potatoes in salted water 12–15 minutes until fork-tender, then drain and toss with oil and seasoning. Sprinkle chopped parsley before serving.

If using fresh corn on the cob: bring 6 cups water and 1/2 teaspoon salt to a boil in a large pot. Add corn and simmer 6–8 minutes until tender. Remove and brush with butter if desired. If using frozen kernels: simmer 3–4 minutes until heated through, drain and toss with butter and a pinch of salt.

In a large bowl combine torn lettuce, sliced tomato, sliced cucumber and thinly sliced red onion. In a small bowl whisk together 2 tablespoons lime juice, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pour dressing over salad and toss just before serving.

Arrange a portion of white rice, roasted potatoes, corn and salad on each plate. Place 1–2 pieces of the roasted or grilled pollo on the platter. Spoon a little pan sauce or reserved marinade (if cooked separately) over the chicken. Garnish with chopped cilantro or parsley and serve ají amarillo or hot sauce at the table.