Pollo a la Brasa
Ingredients
Marinade
-
¼
cup
soy sauce
-
2
tablespoons
red wine vinegar
-
1
tablespoon
huacatay paste (or freshly minced mint)
-
1
piece
fresno chile, jalapeño or aji amarillo
-
1
inch
fresh ginger, peeled and grated
-
6
cloves
garlic
-
1
teaspoon
sweet paprika
-
1½
teaspoons
kosher salt
-
1
teaspoon
freshly ground pepper
-
1
3-pound
fryer chicken
Bread Salad
-
¼
loaf
bread, cubed
-
⅓
cup
walnuts
-
to taste
none
olive oil
-
2
tablespoons
red wine vinegar
-
4
leaves
lacinato kale, ends trimmed and sliced
-
1
head
radicchio, end trimmed and sliced
-
to taste
none
freshly ground pepper
-
to taste
none
kosher salt
Instructions
- Prepare the marinade by blending all marinade ingredients until smooth.
- Marinate the chicken in the mixture and refrigerate for at least 4 hours or overnight.
- Preheat the oven to 425°F and prepare the chicken for roasting.
- Roast the chicken for 20 to 25 minutes, then flip it and continue cooking for another 25 minutes until done.
- Toast the bread and walnuts in olive oil in the oven for 10 minutes.
- Mix the chicken drippings with vinegar, salt, and pepper, then toss with the salad ingredients.
- Serve the salad topped with the roasted chicken.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
42.7g
Total carbohydrates
22g
Total protein
82g
Sodium
270mg
Cholesterol
361mg
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