1 Pollo A La Brasa Con Arroz Frito De Puerco Y Ensalada Recipe
1 whole rotisserie chicken with roast pork fried rice and salad.
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Ingredients
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Pollo a la Brasa (Whole Rotisserie Chicken)
Arroz Frito de Puerco (Roast Pork Fried Rice)
Ensalada (Salad)
Method
Pollo a la Brasa (Whole Rotisserie Chicken)
- 1
Prepare the marinade
In a bowl, combine minced garlic, ground cumin, paprika, dried oregano, soy sauce, vinegar or lime juice, olive oil, salt, black pepper, and ají amarillo paste (if using). Whisk until smooth.
- 2
Marinate the chicken
Pat the whole chicken dry with paper towels. Carefully loosen the skin over the breasts and thighs with your fingers. Rub half of the marinade under the skin directly onto the meat; rub the remaining marinade all over the outside of the chicken, inside the cavity, and under the skin of the legs. Truss the chicken (tie the legs) to keep an even shape for roasting.
- 3
Rest
Let the chicken marinate for at least 2 hours in the refrigerator, ideally overnight for best flavor. If short on time, allow at least 30–60 minutes at room temperature before roasting.
- 4
Roast
Preheat oven to 425°F (220°C). Place the chicken on a rack in a roasting pan breast-side up. Roast for 15 minutes at 425°F to develop color, then reduce heat to 375°F (190°C) and continue roasting for 45–55 minutes more, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Baste once or twice with pan juices during cooking for extra flavor and color.
- 5
Rest and carve
Remove the chicken from oven and tent loosely with foil. Let rest 10–15 minutes to allow juices to redistribute. Carve into portions (legs, thighs, wings, breasts) for serving.
Arroz Frito de Puerco (Roast Pork Fried Rice)
- 6
Prep ingredients
Make sure rice is cold and separated (day-old rice works best). Dice the roast pork into small bite-sized pieces. Beat the eggs and have vegetables and sauces measured and ready (mise en place).
- 7
- 8
Stir-fry aromatics and pork
Add the remaining 1 tablespoon vegetable oil to the wok and raise heat to high. Add chopped onion and stir-fry 1–2 minutes until translucent. Add minced garlic and diced roast pork; stir-fry 2–3 minutes until the pork is warmed and starting to brown.
- 9
Add rice and vegetables
Add the chilled rice to the wok, breaking up clumps with the back of your spatula. Stir-fry 2–3 minutes to heat through. Add the thawed peas and carrots and most of the sliced green onions; continue tossing until vegetables are heated.
- 10
Season and combine
Drizzle soy sauce and oyster sauce (if using) evenly over the rice while stirring to coat. Add sesame oil, salt, and black pepper. Return the scrambled eggs to the wok and fold them through the rice, adjusting seasoning to taste (add a bit more soy sauce if needed). Cook another 1–2 minutes so flavors meld and rice is hot.
- 11
Finish
Garnish with the reserved green onions. Transfer to a serving dish and keep warm until plating with the chicken and salad.
Ensalada (Salad)
- 12
Assemble salad
In a large bowl, combine mixed greens, sliced tomato, cucumber, and thinly sliced red onion. Add chopped cilantro or parsley if using.
- 13
Make dressing
In a small bowl or jar, whisk together olive oil, lime juice or red wine vinegar, honey (optional), salt, and black pepper until emulsified.
- 14
Dress and toss
Right before serving, drizzle the dressing over the salad and toss gently to coat. Adjust seasoning to taste. Serve immediately alongside the carved pollo a la brasa and the roast pork fried rice.