Ingredients with Measurements:
- 1 whole chicken, about 3-4 pounds
- 2 tablespoons vegetable oil
- 2 tablespoons paprika
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 lime, juiced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 garlic clove, minced
- Salt and pepper, to taste
Special equipment needed:
- Charcoal grill or oven
Step-by-step instructions:
1. Preheat the grill or oven to 375°F.
2. In a small bowl, mix together the paprika, cumin, garlic powder, onion powder, salt, and black pepper.
3. Rub the chicken with the vegetable oil and then with the spice mixture, making sure to coat the entire chicken.
4. Place the chicken on the grill or in the oven and cook for 1 hour and 30 minutes or until the internal temperature reaches 165°F.
5. While the chicken is cooking, make the cilantro-lime sauce. In a small bowl, mix together the lime juice, cilantro, mayonnaise, sour cream, garlic, salt, and pepper.
6. Once the chicken is done, remove it from the grill or oven and let it rest for 10 minutes before carving.
7. Serve the chicken with the cilantro-lime sauce on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour and 30 minutes
Temperature:
- 375°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 22g
- Carbohydrates: 3g
- Protein: 34g
Substitutions for ingredients:
- Canola oil can be used instead of vegetable oil.
- Greek yogurt can be used instead of sour cream.
Variations:
- Add a tablespoon of smoked paprika for a smoky flavor.
- Use chicken thighs instead of a whole chicken for a quicker cooking time.
Tips and tricks:
- Make sure to let the chicken rest before carving to allow the juices to redistribute.
- Use a meat thermometer to ensure the chicken is cooked to the proper temperature.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the 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 cilantro-lime sauce on the side.
- Garnish with additional cilantro leaves.
Garnishes:
- Fresh cilantro leaves
Pairings:
- Serve with a side of rice and beans.
Suggested side dishes:
- Rice and beans
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the chicken is not cooked through, continue cooking until the internal temperature reaches 165°F.
Food safety advice:
- Always use a meat thermometer to ensure the chicken is cooked to the proper temperature.
Food history:
- Pollo a la Brasa is a popular Peruvian dish that originated in the 1950s.
Flavor profiles:
- Smoky, spicy, tangy
Serving suggestions:
- Serve with a side of rice and beans for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Peruvian