1 Pollo A La Brasa Con Arroz Y Ensalada Recipe

Prepare and truss the chicken

Remove giblets from the cavity and pat the chicken dry inside and out with paper towels. Tuck wing tips under and truss the legs together with kitchen twine so the bird cooks evenly.

Make the marinade

In a bowl, combine minced garlic, aji panca paste, soy sauce, vinegar, lime juice, vegetable oil, water, cumin, black pepper, paprika, oregano, and salt. Whisk until smooth and slightly emulsified. Taste and adjust salt or acidity.

Marinate

Place the chicken in a large resealable bag or a deep dish. Pour the marinade over the chicken, rubbing it under the skin where possible (slide fingers between skin and breast meat). Ensure cavity gets some marinade. Seal or cover and refrigerate at least 4 hours, preferably overnight for best flavor.

Preheat and roast

Preheat oven to 425°F (220°C). Place a rack in a roasting pan and position the chicken breast-side up on the rack (or use a rotisserie spit if available). Reserve excess marinade. Roast for 15 minutes at 425°F to develop color, then reduce heat to 375°F (190°C). Baste once with reserved marinade after the first 15 minutes.

Finish cooking

Continue roasting until internal temperature registers 165°F (74°C) in the thickest part of the thigh (about 45–60 more minutes depending on bird size). If skin is browning too quickly, tent loosely with foil. Let rest 15 minutes before carving to let juices redistribute.

Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well.

In a medium saucepan, heat oil or butter over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add the drained rice and stir to coat with oil, toasting for 1–2 minutes. Add chicken stock (or water), salt, and bay leaf if using. Bring to a gentle boil uncovered.

Once boiling, reduce heat to low, cover tightly, and simmer 15–18 minutes (check package instructions for your rice). Do not lift the lid while rice is cooking.

Turn off heat and let rice rest, covered, for 5–10 minutes. Fluff with a fork before serving and discard the bay leaf.

In a large bowl combine salad greens, sliced tomato, sliced red onion, and cucumber.

In a small bowl whisk together lime (or lemon) juice, olive oil, salt, and pepper. Taste and adjust seasoning.

Dress the salad just before serving by tossing the greens with the dressing to lightly coat. Sprinkle chopped cilantro or parsley if using.

Carve the rested chicken into portions (breasts, thighs, drumsticks, wings). Arrange rice and salad on a serving plate or individual plates. Place chicken pieces beside rice and salad.

Garnish with chopped cilantro or parsley and serve lime wedges on the side for squeezing over chicken. Serve immediately.