Monday, January 3, 2011

Pollo a la Brasa "Charcoal Roasted Chicken"

Pollo a la brasa is a very popular dish in Latin America, being one of the national dishes in Peru. It is also very popular in Bolivia, Ecuador and Colombia with small variations in every country. In Colombia is very popular in cities like Cali and Bogota, and there are specialized restaurants all around the city where it is roasted over charcoal. It is savory, moist and tender and is accompanied with Papas Saladas (Salted potatoes) and small fried arepas. This recipe is the Colombian version and is roasted in the oven.


1 big grain fed chicken (2 1/2 or 3 pounds)
1/2 cup brown or black beer
1 generous bunch of fresh thyme
3 green onion stalk
3 cloves of garlic
3 tablespoons soy sauce
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1 teaspoon cumin
3 teaspoon adobo GOYA or Triguisar (divided)
1 1/2 teaspoon ginger paste
2 tablespoon white vinegar
1 1/2 teaspoon liquid smoke
a pinch of chili flakes (optional)

Salt to rub.

Rinse the chicken inside out and pat dry with paper towel .Cut the chicken into pieces (You can buy breasts and tights separately if you prefer). Slightly rub with salt and with 2 teaspoons of the Adobo GOYA or Triguisar. If you don't have the adobo it can be replaced with a mix of garlic powder and sweet paprika it is mostly applied to give color.

In a blender of food processor,  mix the remaining ingredients to prepare the marinade. Place the chicken on a baking dish "Pyrex" and rub the marinade on each piece, pour the rest to cover the chicken cover the baking dish with plastic wrap. Place in the fridge at least 3 hours before cooking.

Take the chicken out of the fridge and let cool down a room temperature. Preheat the oven 350 F. Place the baking dish and baked for about 40 minutes or 20 minutes per pound. During the roasting process flip the piece and pour some of the liquid on them. These will keep the meat moist.

Once the breast has reached an internal temperature of 160 degrees. Remove the baking dish of the oven, and place the chicken pieces on a wire rack with a baking sheet under to collect the juice. Roast the chicken for another 10 - 15 minutes until golden brown. Serve with papas saladas and aji

All recipes are on Petitchef