1/2 Pollo A La Brasa Con Arroz Y Ensalada Recipe

Prepare the marinade

In a bowl combine minced garlic, ground cumin, paprika, dried oregano, black pepper and salt. Whisk in soy sauce, vinegar, olive oil, ají amarillo paste (if using) and lime juice until smooth.

Marinate the chicken

Pat the half chicken dry with paper towels. Rub the marinade all over the chicken, including under the skin where possible and inside any cavity. Place the chicken in a shallow dish or resealable bag, cover and refrigerate for at least 2 hours, ideally 6–8 hours or overnight for best flavor.

Roast (oven method)

Preheat oven to 200°C (400°F). Place the marinated half chicken breast-side up on a rack set in a roasting pan (or a rimmed baking sheet). Roast for 35–50 minutes, depending on size, until the internal temperature at the thickest part of the thigh reaches 74°C (165°F) and the skin is deep golden brown. Baste once with pan juices halfway through if desired. If skin browns too quickly, tent loosely with foil.

Rest and carve

Remove the chicken from the oven and let rest for 8–10 minutes to allow juices to redistribute. Carve into portions (breast and thigh pieces) and transfer to a warm plate.

Alternative: rotisserie or grill

If you have a rotisserie or grill, thread or place the half chicken and cook per equipment instructions, using medium heat and turning/basting until the internal temperature reaches 74°C (165°F) and skin is crisp.

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

In a medium saucepan, heat 1 tbsp oil over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add the rinsed rice and stir for 1–2 minutes so each grain is coated with oil and slightly toasted.

Add 2 cups water and 1 tsp salt. Bring to a boil over high heat, then reduce heat to low, cover tightly and simmer for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let stand, covered, for 5–10 minutes. Fluff with a fork before serving.

In a large bowl combine the mixed salad greens, sliced tomato, sliced red onion and cucumber if using.

In a small bowl or jar whisk together 1 tbsp olive oil, 1 tbsp lime or lemon juice, 0.25 tsp salt, 0.125 tsp black pepper and chopped cilantro or parsley.

Drizzle the dressing over the salad just before serving and toss gently to combine.

Place a portion of white rice (about 1 cup cooked) on the plate. Add the carved pieces of the half pollo a la brasa alongside the rice.

Add a generous portion of the salad to the plate. Serve with 1–2 tbsp aji amarillo sauce or mayonnaise on the side and lime wedges for squeezing over the chicken.

Enjoy while the chicken is hot and the rice is freshly fluffed.