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Pollo a La Brasa Peruano

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
Location: Spain
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Pollo a La Brasa Peruano
    Posted: 16 March 2013 at 12:47
This Peruvian chicken dish has a strong Asian influence of the Japanese and the Chinese who had migrated to Lima, Perú. The flavorful marinade, with a hint of fresh lime juice and zesty notes of garlic, profoundly seasons the meat, and the grill gives the chicken its beautiful sear.
 
Here is the recipe ...
 
POLLO A LA BRASA PERUANO ...
PERUVIAN GRILLED CHICKEN ...
 
 
 
 
3 POUNDS OF CHICKEN PARTS OR A WHOLE CHICKEN SLICED INTO PARTS
1/3 cup of worcestshire - Lea and Perrins sauce
2 tblps. fresh lime juice
5 garlic cloves
2 tsps. ground cumin
1 tsp. Smoked Paprika - Pimentón de La Vera
1/2 tsp. dried orégano
1 tblsp. Evoo
freshly ground black pepper & salt
1 tiny red chilie pepper dry of choice for tolerance
fresh cilantro or fresh parsley sprinkled
accompaniment: lime wedges
 
1) MARINADE: blend the Lea and Perrins, lime juice, garlic, cumin, smoked paprika, orégano, 1/2 tsp. of black freshly ground pepper and the tiny chilie pepper of choice and tolerance and the Evoo in a blender or FP.
 
2) Place the chicken rinsed and patted dry into a sealable baggie and add the marinade.
 
3) seal the baggie and let marinate over night
 
4) Now open the baggie,  remove the chicken and place on platter and discard the marinade
 
5) Grill the chicken skin side down and covered until cooked through and then, grill the other side
 
6) note oven process: this chicken can be prepared in the oven at 500 degrees farenheit in a 13 x 9 inch roasting pan accompanied by 1 cup of chicken broth, and cover with aluminum foil until cooked through and oven grilled for 30 minutes and then, turn over, for 15 mins.  
 
SERVE THE CHICKEN WITH LIME WEDGES, OVEN WARM BREAD AND A LOVELY OAK AGED RED WINE OF CHOICE OR PINOT NOIR ROSE SPARKLING WINE ... AND SEASONED BAKED POTATO OR FRENCH FRIES & / OR A SALAD OF CHOICE  ...
 
*** IF YOU WISH ADD A SPRINKLE OF CILANTRO ... OR PARSLEY ... AND ON SIDE;  A SNIP OF AHÍ SALSA OR MANGO WITH RED ONION SALSA ...
 
Enjoy; it is wonderful,
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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