1/4 Pollo A La Brasa Recipe

Marinate

In a bowl combine minced garlic, soy sauce, white vinegar, olive oil, ground cumin, paprika, oregano, black pepper, salt and lime juice. Stir to make a smooth marinade. Pat the chicken quarter dry with paper towels, then rub the marinade all over and under the skin where possible. Place chicken in a covered container or zip-top bag and refrigerate for at least 2 hours, preferably overnight for best flavor.

Roast or Grill

Preheat oven to 425°F (220°C) or preheat grill to medium-high. Remove chicken from fridge 20 minutes before cooking. If oven: place chicken on a roasting rack skin-side up on a tray. Roast for 30–40 minutes until skin is golden and internal temperature at the thickest part reaches 165°F (74°C). If grilling: grill skin-side down first 6–8 minutes to crisp, then move to indirect heat and cook 20–30 minutes with lid closed until 165°F internal. Let rest 5 minutes before serving.

In a small pot heat 1 tsp oil over medium heat and sauté the diced onion and minced garlic until translucent, about 2–3 minutes. Add diced carrot and potato and cook 2 minutes more. Pour in the chicken broth and bring to a gentle simmer. Add the cooked shredded chicken if using. Reduce heat and simmer 8–10 minutes until vegetables are tender. Season with salt and pepper to taste. Stir in chopped cilantro or parsley just before serving.

Rinse the rice until water runs clear. In a small saucepan bring 1 cup water to a boil with 1 tsp oil and 1/8 tsp salt. Add 1/2 cup rice, stir once, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Heat 1 tsp oil in a small saucepan over medium heat. Sauté the chopped onion and minced garlic until soft, 2–3 minutes. Add the drained beans and 1/4 cup water. Stir in ground cumin and salt. Warm gently 5–7 minutes, mashing 1/4 of the beans with the back of a spoon to thicken slightly. Adjust seasoning and keep warm.

Slice the potato into thin fries or matchsticks and soak 5–10 minutes in cold water to remove excess starch. Pat dry thoroughly. In a heavy skillet or fryer heat oil to 350°F (175°C). Fry potatoes in a single layer for 3–4 minutes until golden and crisp (work in batches if needed). Transfer to paper towels, immediately season with 1/4 tsp salt and serve hot.

Combine salad greens, tomato and thinly sliced onion in a bowl. Whisk together 1 tsp olive oil, 1/2 tsp vinegar or lime juice, salt and pepper. Drizzle dressing over salad and toss lightly just before serving.

Chill the soda and serve in a glass with ice if desired. Plate the pollo a la brasa quarter with two chosen sides (for example: rice and beans, or fries and salad), ladle a portion of sopa into a small bowl. Serve with lime wedge and optional hot sauce on the side.