1 Pollo A La Brasa Con Papas Fritas Y Ensalada Recipe

Prepare the marinade

In a bowl, whisk together minced garlic, lime juice, soy sauce, white vinegar, vegetable oil, ground cumin, smoked paprika, dried oregano, black pepper, kosher salt and ají amarillo paste (if using) until well combined.

Season the chicken

Pat the whole chicken dry with paper towels. Loosen skin over breasts and thighs by sliding fingers gently under the skin. Rub a few tablespoons of the marinade directly under the skin and the remainder all over the exterior and inside the cavity. Tie the legs together with kitchen twine and tuck the wing tips under the bird.

Marinate

Place the chicken in a resealable bag or covered dish and refrigerate for at least 4 hours, preferably overnight (up to 24 hours) to allow flavors to penetrate.

Roast the chicken

Preheat oven to 220°C (425°F). Remove chicken from fridge 30 minutes before cooking to come closer to room temperature. Place on a rack in a roasting pan breast-side up. Roast at 220°C (425°F) for 15 minutes to get initial color, then reduce oven temperature to 190°C (375°F). Continue roasting for 45–55 minutes more, or until internal temperature reads 75°C (165°F) in the thickest part of the thigh and juices run clear. Baste once halfway through with pan juices or a spoonful of reserved marinade (discard unused marinade that contacted raw chicken).

Rest and carve

Remove chicken from oven and tent loosely with foil. Let rest 10–15 minutes to let juices redistribute. Carve into portions (breasts, thighs, legs, wings).

Prepare potatoes

Peel the russet potatoes if desired (leaving skin on is fine). Cut potatoes into 1/3–1/2-inch (8–12 mm) sticks for classic fries. Rinse in cold water until water runs clear to remove excess starch, then soak in cold water for 30 minutes (or up to 2 hours) in the refrigerator.

Par-fry (blanch)

Drain and thoroughly pat the potato sticks dry with towels. In a deep-fryer or heavy pot, heat vegetable oil to 160°C (320°F). Fry potatoes in batches for 4–5 minutes until just tender and pale (they should not brown). Remove with a slotted spoon and drain on paper towels. Let rest for 10 minutes.

Finish frying

Increase oil temperature to 190–195°C (375–385°F). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Remove and drain on paper towels. Immediately season with kosher salt and black pepper; toss with 1 tablespoon neutral oil if desired to help seasoning adhere and for extra sheen.

Keep warm

If not serving immediately, keep fries on a baking sheet in a single layer in a 95–100°C (200–210°F) oven for up to 20 minutes to stay warm and crisp.

Prep vegetables

Wash and spin dry the mixed salad greens. Slice the tomato, thinly slice the red onion, and slice the cucumber. Place greens, tomato, onion and cucumber in a large bowl.

Make dressing

In a small bowl or jar whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, salt and black pepper until emulsified.

Toss and serve

Right before serving, pour dressing over the salad and toss gently to coat. Adjust seasoning to taste.

Arrange carved pollo a la brasa on a large platter with a portion of hot papas fritas and a generous serving of the dressed ensalada. Garnish with lime wedges and chopped cilantro. Offer mayonnaise or aji sauce on the side for dipping.