1/4 Pollo A La Brasa Con Chaufa De Pollo Recipe

Prepare marinade

In a small bowl combine minced garlic, aji panca paste, soy sauce, red wine vinegar, olive oil, ground cumin, dried oregano, smoked paprika, salt and black pepper. Stir until a smooth paste forms.

Marinate chicken

Pat the chicken quarter dry with paper towels. Rub the marinade all over the skin and under the skin where possible, making sure to coat the cavity and thicker parts. Cover and refrigerate for at least 1 hour, up to overnight for best flavor.

Roast

Preheat oven to 425°F (220°C). Place the marinated chicken on a wire rack set over a rimmed baking sheet skin-side up. Roast for 35-45 minutes, or until the internal temperature at the thickest part of the thigh reaches 165°F (74°C) and skin is deep golden and crisp. If using a broiler, broil 1-2 minutes at the end to deepen color—watch carefully to avoid burning.

Rest and finish

Remove chicken from oven and let rest 5-10 minutes. Squeeze half a lime over the chicken right before serving to brighten flavors.

Prep ingredients

Make sure rice is cold and separated. Dice the boneless chicken small (about 1/2-inch). Slice scallions, mince garlic, and grate ginger if using. Beat the eggs in a small bowl.

Cook chicken

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add diced chicken, season with a pinch of salt and pepper, and stir-fry 3-4 minutes until cooked through and lightly golden. Remove chicken to a plate and set aside.

Scramble eggs

Add another 1 tablespoon oil to the pan. Pour in beaten eggs and scramble quickly until just set but still moist. Break the eggs into bite-size pieces and push to the side of the pan.

Aromatics & vegetables

Add the minced garlic and grated ginger to the hot pan for about 20-30 seconds until fragrant. Add the white parts of the scallions and the frozen peas and carrots (if using). Stir-fry 1-2 minutes until vegetables are warmed through.

Fry the rice

Increase heat to high. Add the cold rice to the pan, breaking up any clumps. Return the cooked chicken and scrambled eggs to the pan and toss to combine.

Season

Drizzle the soy sauce and dark soy (or kecap manis) evenly over the rice while stirring quickly so rice is evenly coated. Add sesame oil, remaining sliced green parts of the scallions, salt and pepper. Stir-fry 1-2 minutes more until everything is evenly heated and rice grains are separated.

Finish

Taste and adjust seasoning—add up to 1/2 tablespoon more soy if desired. Sprinkle toasted sesame seeds and additional sliced scallion greens on top. Remove from heat.

Plate the roasted chicken quarter alongside a generous scoop (about 1 to 1 1/2 cups) of chaufa de pollo. Add a lime wedge and a small spoon of aji or hot sauce. Garnish with cilantro if using. Serve immediately.