1 Pollo A La Brasa Con Arroz Y Frijoles Recipe

Prepare the marinade

In a bowl, combine minced garlic, aji panca paste (or smoked paprika + 1 tsp red wine vinegar if using substitute), soy sauce, red wine vinegar, vegetable oil, ground cumin, dried oregano, paprika, salt, and black pepper. Stir in 2 tablespoons water to loosen the mixture so it can be brushed onto the chicken.

Prep the chicken

Pat the whole chicken dry with paper towels. Squeeze the halved lime over and inside the cavity. Tuck the wing tips behind the back and tie the legs together with kitchen twine for even cooking (optional).

Marinate

Rub the marinade all over the chicken, making sure to get under the skin on the breasts and thighs (gently separate skin and push some marinade underneath). Place the chicken in a bowl or resealable bag, cover, and refrigerate for at least 2 hours, ideally 6–12 hours or overnight for best flavor.

Roast the chicken (oven method)

Preheat oven to 425°F (220°C). Place a rack in a roasting pan and set the chicken on the rack breast-side up. Roast for 15 minutes at 425°F to develop color, then reduce oven to 375°F (190°C). Continue roasting for another 45–60 minutes, basting once or twice with pan juices, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C) and juices run clear. If skin browns too quickly, tent loosely with foil.

Rest and carve

Remove chicken from oven and let rest on a cutting board for 10–15 minutes to redistribute juices. Carve into portions and reserve pan juices to drizzle over meat if desired.

While the chicken is marinating or during the last 40 minutes of roast time, prepare the rice. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add the finely chopped 1/2 small onion and 1 minced garlic clove; sauté until translucent and fragrant, about 2–3 minutes.

Add 1 cup long-grain rice and stir to coat the grains with oil, toasting lightly for 1–2 minutes without browning. Add 2 cups chicken broth, 1/2 teaspoon salt and 1 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer gently for 15–18 minutes until liquid is absorbed and rice is tender.

Remove from heat, discard the bay leaf, fluff rice with a fork and keep covered for 5 minutes before serving.

Heat 1 teaspoon vegetable oil in a small skillet over medium heat. Add the diced 1/4 small onion and sauté until softened, about 2–3 minutes. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Add 1 cup drained and rinsed canned black beans, 1/4 tsp ground cumin, 1/4 tsp salt, 1/8 tsp black pepper and 2 tablespoons water or reserved bean liquid. Stir and cook until warmed through, about 3–4 minutes. For creamier beans, mash 1/4 to 1/2 cup of the beans against the side of the pan and stir to combine.

Taste and adjust seasoning. Squeeze a lime wedge over the beans if using, and stir in chopped cilantro if desired.

Plate a portion of rice and beans alongside carved Pollo a la Brasa pieces. Sprinkle chopped cilantro over rice and chicken, and serve with lime wedges on the side. Drizzle reserved pan juices over the chicken for extra flavor.