Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 tablespoons of olive oil
- 2 tablespoons of paprika
- 1 tablespoon of cumin
- 1 tablespoon of garlic powder
- 1 tablespoon of dried oregano
- Salt and pepper to taste
Chimichurri Sauce:
- 1 cup of fresh parsley leaves
- 1/2 cup of fresh cilantro leaves
- 1/4 cup of fresh oregano leaves
- 4 garlic cloves, minced
- 1/4 cup of red wine vinegar
- 1/2 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Charcoal grill or oven
- Food processor or blender
Step-by-step instructions:
1. Preheat the grill or oven to 375°F.
2. In a small bowl, mix together the olive oil, paprika, cumin, garlic powder, dried oregano, salt, and pepper.
3. Rub the spice mixture all over the chicken pieces, making sure to coat them evenly.
4. Place the chicken on the grill or in the oven and cook for 45-50 minutes, or until the internal temperature reaches 165°F.
5. While the chicken is cooking, make the chimichurri sauce. In a food processor or blender, combine the parsley, cilantro, oregano, garlic, red wine vinegar, olive oil, salt, and pepper. Pulse until the herbs are finely chopped and the sauce is well combined.
6. Once the chicken is cooked, remove it from the grill or oven and let it rest for 5-10 minutes.
7. Serve the chicken with the chimichurri sauce on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 45-50 minutes
Temperature:
- Grill or oven temperature: 375°F
- Internal temperature of chicken: 165°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 24g
- Saturated fat: 5g
- Cholesterol: 105mg
- Sodium: 150mg
- Total carbohydrates: 2g
- Dietary fiber: 1g
- Sugars: 0g
- Protein: 32g
Substitutions for ingredients:
- Chicken can be substituted with turkey or pork.
- Red wine vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Fresh herbs can be substituted with dried herbs, but use half the amount.
Variations:
- Add a squeeze of lime juice to the chimichurri sauce for a tangy twist.
- Use different herbs in the chimichurri sauce, such as basil or mint.
- Add diced tomatoes or red onion to the chimichurri sauce for extra flavor.
Tips and tricks:
- Make sure to let the chicken rest before serving to allow the juices to redistribute.
- Double the recipe for a larger crowd.
- Make the chimichurri sauce ahead of time and store it in the refrigerator until ready to use.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover chicken in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the chicken on a platter with the chimichurri sauce on the side.
- Garnish with fresh herbs or sliced lime.
Garnishes:
- Fresh herbs
- Sliced lime
Pairings:
- Grilled vegetables, such as zucchini or bell peppers
- Rice or quinoa
- Salad
Suggested side dishes:
- Grilled corn on the cob
- Garlic bread
- Roasted sweet potatoes
Troubleshooting advice:
- If the chicken is not cooked through, continue cooking until the internal temperature reaches 165°F.
- If the chicken is dry, try basting it with olive oil or butter during the cooking process.
Food safety advice:
- Always wash your hands and surfaces before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to the proper temperature.
- Store leftover chicken in the refrigerator within 2 hours of cooking.
Food history:
- Pollo a la Brasa is a popular Peruvian dish that originated in the 1950s.
- Chimichurri sauce is a traditional Argentinean sauce that is typically served with grilled meats.
Flavor profiles:
- Pollo a la Brasa is savory and smoky with a hint of spice.
- Chimichurri sauce is tangy and herbaceous.
Serving suggestions:
- Serve with a cold beer or a glass of red wine.
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Region: Peruvian