POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)
For your next cookout, treat your family to a classic Peruvian dish made on the grill instead of in the oven. This recipe is simple to prepare and is bursting with flavor. If you like things spicy, leave the seeds in your jalapenos for extra heat.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Latin American South American Peruvian
Time 8h25m
Yield 4
Number Of Ingredients 16
Steps:
- Place chicken thighs into a gallon-sized resealable plastic bag. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until smooth. Pour mixture over chicken, seal the bag, and refrigerate for 8 hours.
- Combine jalapeno peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper in a blender; pulse until sauce is smooth. Transfer sauce to a covered bowl and refrigerate until ready to serve.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken thighs from the bag and place on the grill. Discard bag with excess marinade. Grill thighs for 7 minutes; flip and grill 7 additional minutes.
- Transfer thighs to a serving dish and drizzle reserved sauce over the chicken.
Nutrition Facts : Calories 542.7 calories, Carbohydrate 6.1 g, Cholesterol 132.9 mg, Fat 40.5 g, Fiber 1.1 g, Protein 37.7 g, SaturatedFat 8.9 g, Sodium 1685 mg, Sugar 1.1 g
GRILLED POLLO A LA BRASA
Plan ahead, this chicken marinates for 8 to 24 hours. I add the lime juice 30 minutes before grilling. To make this even quicker, grab the Bajan seasoning by Savory Spice Shop® and just use 1 tablespoon in place of the seasoning below.
Provided by thedailygourmet
Categories World Cuisine Recipes Latin American South American Peruvian
Time 8h15m
Yield 4
Number Of Ingredients 15
Steps:
- Combine soy sauce, grapeseed oil, cumin, paprika, garlic, thyme, pepper, oregano, granulated onion, coriander, turmeric, mustard powder, and cinnamon in a large resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Refrigerate for 8 to 24 hours.
- Preheat an outdoor grill to 500 degrees F (260 degrees C) and lightly oil the grate.
- Add lime juice to the marinade mixture while the grill is heating up.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, turning once, 7 to 8 minutes total.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 3.9 g, Cholesterol 64.6 mg, Fat 6.6 g, Fiber 1.3 g, Protein 24.9 g, SaturatedFat 1.1 g, Sodium 735.1 mg, Sugar 0.5 g
PERUVIAN GRILLED CHICKEN (POLLO A LA BRASA)
This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities in Peru. The intensely flavored marinade, bright with lime juice and zesty with garlic, deeply seasons the meat, and the grill gives it a beautiful sear. We've provided a range for the portion size, because while some home cooks may be content with a quarter chicken per person, many Peruvian restaurants and takeout places serve each customer a half chicken (even here in the States, where chickens tend to be on the large side).
Provided by Shelley Wiseman
Categories Chicken Lunch Lime Grill Grill/Barbecue Soy Sauce Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield 2-4 servings
Number Of Ingredients 9
Steps:
- Marinate chicken:
- Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
- Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours.
- Grill chicken:
- If using a charcoal grill, open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot.
- If using a gas grill, preheat all burners on high, then reduce heat to medium-high.
- Discard marinade, then pat chicken dry. Oil grill rack, then grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, 30 to 35 minutes (add charcoal to maintain heat).
POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)
This is a regional dish from Peru that I found on Epicurious. Many versions of this recipe abound, though soy sauce is the common ingredient in all of them. The title suggests it's grilled, but this dish can be oven roasted, too. But please plan accordingly though, as the chicken needs to marinate for 8 to 24 hours.
Provided by Northwestgal
Categories Chicken
Time 8h45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
- Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours. Turn occasionally to assure even marinating.
- Prepare grill for medium-high heat.
- Discard marinade, then pat chicken dry. Oil grill rack.
- Grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, about 30 to 35 minutes (add charcoal to maintain heat).
- Garnish with lime wedges.
- (IF OVEN ROASTING - Preheat oven to 500°F, and roast chicken for 30 minutes in a 13x9-inch roasting pan with 1 cup water. After 30 minutes of roasting time, tent with foil and continue roasting until browned and cooked through, or about 15 minutes longer.).
Nutrition Facts : Calories 617.2, Fat 44.4, SaturatedFat 12.1, Cholesterol 187.2, Sodium 1517, Carbohydrate 6, Fiber 1.2, Sugar 0.9, Protein 47.2
POLLO A LA CREMA
My favorite dish at our local Mexican Restaurant. Chicken, mushrooms & onions in a spicy cream sauce, YUM! Very rich, but so delish! A real comfort food. I have been playing with the recipe for some time, just trying to get close to what they serve. I think I'm finally as close as I can get. 5/30/08 Update: If you can find Mexican Crema (dairy case at my grocer) it is thicker and works better than cream. This is also good served over rice or noodles. ***I discovered that my Paprika had gotten old and lost strength, when I bought new, I also had to reduce the amount. The recipe now reflects the reduced amount.
Provided by GrammaJeanne
Categories Chicken Breast
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large frying pan. Saute chicken and onion until chicken is no longer pink & onions are translucent.
- Add cream, mushrooms, paprika & chicken base.
- Bring to a boil and simmer for 5-7 minutes or until chicken is tender.
- Remove from heat and stir in sour cream. Mixture will be somewhat thin, but should be a creamy texture like the consistency of a white sauce.
- Serve hot with warmed flour tortillas and Spanish Rice.
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