Pollo a la brasa

Ingredients

• 1.4 kg whole free-range chicken
• 2 tbsp ají panca paste
• 3 tbsp soy sauce
• 2 tbsp red wine vinegar
• 4 tbsp sunflower oil
• 5 cloves garlic
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp ground black pepper
• 2 tsp fine salt
• 900 g french fry potatoes
• 1 piece romaine lettuce
• 2 pieces tomato
• 1 piece red onion
• 1 bunch fresh cilantro
• 1 piece fresh jalapeño pepper
• 120 g mayonnaise
• 2 pieces lime

Method

1. Pat the chicken dry, carefully loosen the skin over the breasts and thighs, then place it in a large dish; the surface must be very dry for the marinade to adhere.
2. Blend the ají panca paste with the soy sauce, vinegar, oil, most of the garlic, cumin, smoked paprika, oregano, pepper, and salt until you have a dark red, smooth, and highly fragrant marinade.
3. Massage the chicken with the marinade, including under the skin and into the cuts in the thighs, then cover and let rest in the refrigerator until the meat is well saturated and the spice aroma is clear.
4. Take the chicken out to come to room temperature while the oven heats up intensely, then place it on a rack over a roasting pan; the skin should be exposed and slightly shiny.
5. Roast the chicken, basting it with its juices during cooking, until the skin is a mahogany brown, somewhat crispy, and the juices running from the thigh are clear.
6. While it cooks, cut the potatoes, dry them thoroughly, and fry them in hot oil until they are golden on the outside and soft on the inside; salt them immediately after taking them out.
7. Prepare the ají verde sauce by blending the cilantro, jalapeño, garlic, mayonnaise, and lime, then taste: it should be creamy, fresh, and spicy but not aggressive.
8. Toss the lettuce, tomato, and red onion with a squeeze of lime and a little salt; the salad should stay crisp and fresh.
9. Let the chicken rest before carving, then serve with the fries, the salad, and the well-chilled green sauce.

Nutrition

Per serving

Energy

841.3 kcal

Protein

89.33 g

Carbohydrate

48.47 g

Fat

31.07 g

Fibre

8.25 g

Calcium

212.83 mg

Iron

7.17 mg

Magnesium

166.93 mg