1 Pollo A La Brasa Con Chaufa De Pollo Y Ensalada Recipe
1 whole rotisserie chicken with chicken fried rice and salad.
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Ingredients
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Pollo a la Brasa (Whole Rotisserie-style Chicken)
Chaufa de Pollo (Peruvian-style Chicken Fried Rice)
Simple Side Salad
Method
Pollo a la Brasa (Whole Rotisserie-style Chicken)
- 1
Prepare the Marinade
In a bowl, combine minced garlic, aji panca paste (or substitute), soy sauce, red wine vinegar, lime juice, ground cumin, dried oregano, ground black pepper, kosher salt, and vegetable oil. Mix until smooth.
- 2
Marinate the Chicken
Pat the whole chicken dry with paper towels. Loosen skin over the breasts and thighs by sliding fingers gently between skin and meat. Rub about half of the marinade under the skin, spreading it over the breasts and thighs. Rub remaining marinade all over the outside of the chicken and inside the cavity. Cover and refrigerate at least 4 hours, preferably overnight for best flavor. Bring to room temperature 30 minutes before roasting.
- 3
Roast the Chicken
Preheat oven to 425°F (220°C). Place a rack in a shallow roasting pan. Tie the legs together with kitchen twine and tuck the wing tips under the body. Set chicken breast-side up on the rack. Roast for 15 minutes at 425°F to get a good initial sear. Reduce oven temperature to 375°F (190°C) and continue roasting for 45–55 minutes more, or until internal temperature reads 165°F (74°C) in the thickest part of the thigh and juices run clear. If using, baste once or twice with melted butter during the last 20 minutes for extra color.
- 4
Rest and Carve
Remove chicken from oven and tent loosely with foil. Let rest 10–15 minutes to allow juices to redistribute. Carve into portions. Reserve about 1–1.5 cups of diced or shredded chicken for the chaufa.
Chaufa de Pollo (Peruvian-style Chicken Fried Rice)
- 5
Prep Ingredients
Ensure the cooked rice is cold and separated (best if cooked the day before). Slice scallions, keeping whites and greens separate. Beat the eggs lightly with a pinch of salt and pepper. If using peas or bell pepper, have them ready.
- 6
- 7
Stir-fry Aromatics and Chicken
Add remaining 1 tablespoon vegetable oil to the wok and increase heat to high. Add the white parts of the scallions, minced garlic, and minced ginger; stir-fry 20–30 seconds until fragrant. Add the shredded/diced roasted chicken and any optional vegetables (peas or bell pepper) and stir-fry 1–2 minutes to heat through.
- 8
Fry the Rice
Add the cold rice to the wok, breaking up any clumps with the spatula. Stir-fry on high, tossing so rice gets slightly toasted and well combined with the aromatics and chicken, about 3–4 minutes.
- 9
Season and Finish
Push rice to the sides and add soy sauce and sesame oil over the center; mix quickly to evenly season. Stir the scrambled eggs back into the rice along with the sliced green parts of the scallions. Taste and adjust with salt and pepper as needed. Cook 1 more minute until everything is hot and well combined. Remove from heat.
Simple Side Salad
- 10
Assemble and Dress Salad
In a large bowl combine mixed salad greens, diced tomato, thinly sliced red onion, and chopped cilantro or parsley if using. In a small bowl whisk together olive oil, lime juice (or red wine vinegar), salt, and pepper. Pour dressing over salad and toss gently to combine. Serve immediately alongside the carved pollo a la brasa and chaufa.