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Recipes - Classic Pollo a la Brasa

clock March 12, 2016 08:01 by author Administrator
Cadillac a la Brasa

This recipe is nearly flawless. You may not have all of the ingredients listed or may just wish to improvise a few steps. Do it your way by all means, but if you stick to this recipe, you are in for some truly Holy Pollo. As always, cooking method is probably the most flexible variable here. We usually opt for a charcoal fire with rotisserie when we have the ideal scenerio, but this is not always the case. Circumstances might leave you with nothing more than a hibachi or ...gasp...an oven. Fear not. Your pollo will amaze regardless.

In our Substitutions section, we offer some tips on how to achieve the best results from even the humble oven. In this section we also offer alternatives to other hard to come by ingredients

As for the Chicken itself, don't be tempted to buy one of those freakishly large 'oven roaster' chickens. They taste like leather and require more indirect heat. More indirect heat usually means that you are basically smoking the bird--this is a NO NO. We don't want smoked chicken, we want grilled chicken. After all, this isn't 'Smokey Pollo'. If you don't have a rotisserie, the 'beer-can' method of grilling chicken seems to work the best of all of the indirect grilling methods. Check out our section on indirect grilling and the beer-can method specifically.

After making this recipe a few times, you may want to improvise the marinade paste to 'make it your own'. Please experiment and let us know how it goes. Remember one thing: this is supposed to be a paste, so keep you liquids to a minimum.

This classic should be served with the usual suspects (huacatay/aji sauce, mayo, french fries, salad(?)). This served with a nice cold Inca Cola or your beer of choice and you and your friends will be getting your chicken 'freak-on' into the wee hours of the night.


Instructions

Ingredients:

  • 1 (2 1/2 to 3 1/2 pound) broiler-fryer chicken
  • 1 tablespoon rosemary
  • 1 teaspoon huacatay (many substitues - check substitutions)
  • 1/2 tablespoon salt
  • 1 teaspoon cracked black pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon Ground Achiote(Annato) (substitue Paprika)
  • 1 tablespoon soy sauce
  • 1 teaspoon ginger paste
  • 1 tablespoon aji (either fresh or minced fresh - check substitutions)
  • 2 tablespoons garlic paste
  • 1/4 cup beer (any ale will do)
  • splash vinegar
  • salt and pepper
  • Oil for the grill

Hardware:

  • Upright or Immersion Blender (or mortar and pestle)
  • Grill with rotisserie or a grill setup for indirect grilling
  • Chef's Knives
  • Grill Utensils
  • Spray water bottle for flare-ups
  • Cutting Board
  • Meat Thermometer

Condiments:

    Classic Pollo a la Brasa

  1. Step 1

    Rinse chicken well inside out, pat dry, cut off excess fat, tuck the wings

  2. Step 2

    Combine the reaiming ingredients in an upright mixer (or in a bowl if using an Immersion blender)

  3. Step 3

    Pulse mixture until you have a paste. If necessary, thin the mixture with water or more beer.

  4. Step 4

    Taste it. Add splash of vinegar and salt accordingly.

  5. Step 5

    Rub the chicken with mixture inside and out, making sure you covered all parts of the chickens. Flavoring cannot naturally penetrate chicken skin. Where ever possible, it is important to seperate the skin and apply the paste directly to the meat.

  6. Step 6

    Seal them up in a large zip-top bag (or in a large bowl covered in plastic wrap) and put them in the fridge for 6 hours.

  7. Step 7

    Prepare your Grill. We of course like to use wood char rather than gas, but use what you have. In our "Alternative Methods" section, we even explore Deep Fried Pollo. But for now, we'll stick to the Brasa bro. If you lack a Grill Rotisserie, you will need to setup your grill for indirect grilling*. Be careful not to 'smoke' the chicken. We are not here to smoke anything. The best Pollo a la Brasa has a slight charcoal flavor but NOT a smokey flavor.
    *See tips below

  8. Step 8

    Maintain the pollo and the fire. It will take in a semi-open grill about 1 hour to 1 1/4 of an hour at medium heat (180 - 200 degrees F.) on an open Grill will take a little longer and temperature must be between 200 - 240 degrees F. Chicken should be about 12 inches away from fire at least. Much of this depends on your grill and your personal experience, so feel free to experiment. If you are using a rotiserrie, you may want to have the coals closer. Remove the bird from the Grill and place on a large cutting board when it has reached an internal temperature slightly over 170 degrees*.
    *See tips below

  9. Step 9

    When the bird has sat for 10 minutes, quarter the bird with a butcher knife and serve with the condiments, maybe some french fries, and who knows...maybe a salad.
    See our post on quatering chicken here



  10. Tips
    • If you lack a grill rotisserie, the "Beer Can" method of grilling chicken works great in a pinch. For details on the Beer Can method, see our post here.
    • Because your bird has been thoroughly tenderized, it can withstand the high internal temperature. It is necessary to reach this high internal temperature in order to achive Pollo Perfection.
    • If you don't have fresh Huacatay or any Huacatay at all, fret not. Run to Latin market and you will likely be in luck. If you don't have one of those either...don't worry about it. If you have a garden or grocery store near-by, you may be in business: pulverize fresh mint with corriander and a little basil.
      Alternativly, if you are so inclined, grow the stuff. Its easy and grows like a weed, Check out our post on Huacatay.


Recipes - Pollo a la KFC

clock August 16, 2013 22:25 by author Administrator

When we first heard about this one, we said, 'how can you have great Pollo a La Brasa without the Brasa'?  Well, hold on to the doors because this fusing of the Classic Pollo a la Brasa with the Louisiana famous method of deep frying Birds (or any animal for that matter) results in some of the most succulent chicken we have ever tasted.  So forget about the grill for a moment, the Bird is is turned up to 11! This recipe is a spin on the Classic Pollo a la Brasa with the only variations being the cooking method and the hardware.

As with the Classic, after making this recipe a few times, you may want to improvise the marinade paste to 'make it your own'. Please experiment and let us know how it goes. Remember one thing: this is supposed to be a paste, so keep you liquids to a minimum.

This classic should be served with the usual suspects (huacatay/aji sauce, mayo, french fries, salad(?)).

A Word of Caution: As anyone that has used one of these things before knows, you may want to be drinking Ice Cold Inca Colas rather than Beers while operating a deep-fryer.  Nothing will get you on Fark quicker than a Drunken mishap with one of these babies.


Instructions

Ingredients:

  • 1 (2 1/2 to 3 1/2 pound) broiler-fryer chicken
  • 1 tablespoon rosemary
  • 1 teaspoon huacatay (many substitues - check substitutions)
  • 1/2 tablespoon salt
  • 1 teaspoon cracked black pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon Ground Achiote(Annato) (substitue Paprika)
  • 1 tablespoon soy sauce
  • 1 tablespoon ginger paste
  • 1 tablespoon aji (either fresh or minced fresh - check substitutions)
  • 2 tablespoons garlic paste
  • 1/4 cup beer (any ale will do)
  • splash vinegar
  • salt and pepper
  • Cooking oil with a high smoke point such as canola oil, peanut oil, safflower oil or a blend for the fryer

Hardware:

  • Upright or Immersion Blender (or mortar and pestle)
  • 'Bayou classic Deep Fryer' as shown above (or comparable Deep Fryer)
  • Chef's Knives
  • Fryer Utensils
  • heavy gloves or oven mitts
  • long-sleeve shirt
  • Kitchen grade Fire Extengisher rated for flammable liquids
  • Themometer for the Oil
  • Cutting Board
  • Meat Thermometer

Condiments:

    Pollo a la KFC

  1. Step 1

    With Deep Frying, always measure the amount of oil needed and NEVER overfill the pot.  Before removing the chicken from its plastic,  Place the chicken in the empty pot and fill with water to just cover the chicken. Remove the chicken and use a ruler to measure the depth of the water– this is the amount of oil needed.

  2. Step 2

    Remove the chicken from its packaging, discard or save the neck and organ package, rinse chicken well inside out, pat dry, cut off excess fat, tuck the wings.

  3. Step 3

    Combine the reaiming ingredients in an upright mixer (or in a bowl if using an Immersion blender). Pulse mixture until you have a paste. If necessary, thin the mixture with water or more beer.

  4. Step 4

  5. Taste it. Add splash of vinegar and salt accordingly.

  6. Step 5

    Rub the chicken with mixture inside and out, making sure you covered all parts of the chickens. Flavoring cannot naturally penetrate chicken skin. Where ever possible, it is important to seperate the skin and apply the paste directly to the meat.

  7. Step 6

    Seal them up in a large zip-top bag (or in a large bowl covered in plastic wrap) and put them in the fridge for 6 hours.

  8. Step 7

    Prepare your fryer and cooking area according to manufacture's instructions.  **See Safety Tips Below

  9. Step 8

    Use a thermometer to monitor the temperature of the oil during operation and keep the temperature at 350 °F (175 °C). Reduce the heat immediately if the oil begins to smoke. Cooking time is about four minutes per pound of chicken, so a 3 1/2 pound chicken needs to be cooked for only about 14 minutes in 350 °F (175 °C) oil. Remove the bird from the Fryer and place on a large cutting board when it has reached an internal temperature slightly over 170 degrees*.
    *See tips below

  10. Step 9

    When the bird has sat for 10 minutes, quarter the bird with a butcher knife and serve with the condiments, maybe some french fries, and who knows...maybe a salad.
    See our post on quatering chicken here



  11. Tips
    • If you really want to make this chicken 'Over the Top Juicy', use the Brining method described the "Brined Pollo a la Brasa" recipe.  Between the Fryer and the Brine
    • If you don't have fresh Huacatay or any Huacatay at all, fret not. Run to Latin market and you will likely be in luck. If you don't have one of those either...don't worry about it. If you have a garden or grocery store near-by, you may be in business: pulverize fresh mint with corriander and a little basil.
      Alternativly, if you are so inclined, grow the stuff. Its easy and grows like a weed, Check out our post on Huacatay.
    • Don't become a post on Fark, be safe--propane, scorching hot oil, and beers can turn a otherwise smart person into a "Darwin award" dumbass
    • A propane burner must never be used indoors, on a wooden deck, under a roof, tree, or near any flammable materials.
    • The propane tank must be placed as far away from the cooker as possible.
    • Never leave the fryer unattended.
    • The chicken must be fully thawed or fresh and must be dry. If ice contacts boiling oil it will cause a boil-over and a flame hazard.
    • Always measure the amount of oil needed and never overfill the pot. Place the chicken in the empty pot and fill with water to just cover the chicken. Remove thechicken and use a ruler to measure the depth of the water– this is the amount of oil needed.
    • Keep children and pets away from the fryer during and after operation.
    • Ensure a fire extinguisher rated for flammable liquids is readily available.
    • Use a thermometer to monitor the temperature of the oil during operation and keep the temperature at 350 °F (175 °C). Reduce the heat immediately if the oil begins to smoke.
    • Use heavy gloves or oven mitts and wear a long-sleeve shirt.
    • Do not consume alcohol during the process.
    • Lower and remove the chicken carefully and slowly to avoid oil splashing or spillage.
    • Oil can be recovered, stored, and reused several times before it becomes rancid or contaminated. Storage life can be extended by filtering used oil and keeping it cool.


Recipes - Carlos' Pollo a la Brasa

clock November 11, 2012 16:21 by author Administrator
Carlos' Pollo a la Brasa

This recipe comes by way of our good friend Carlos. His recipe is so good you might want to be careful that is not your arm you are eating after you chowed your bird. The lime in the recipe really offers a different dynamic. We love it and hope you do too. Say a little Holy Pollo prayer of thanks to Carlos for coming through for us on this one. Let us know what you think. After making this recipe a few times, you may want to improvise the marinade paste to 'make it your own'. Please experiment and let us know how it goes. Remember one thing: this is supposed to be a paste, so keep you liquids to a minimum. In our Substitutions section, we offer some tips on how to achieve the best results from even the humble oven. In this section we also offer alternatives to other hard to come by ingredients


Instructions

Ingredients:

  • 1 (2 1/2 to 3 1/2 pound) broiler-fryer chicken
  • 2 tablespoons huacatay (many substitues - check substitutions)
  • 1/2 tablespoon rosemary
  • 1/2 tablespoon kosher salt
  • 1 tablespoon sugar
  • 1 teaspoon cracked black pepper
  • 1 teaspoon mexican oregano
  • 1 1/2 teaspoons cumin
  • 2 teaspoons Ground Achiote(Annato) (substitute Paprika)
  • 1/2 teaspoon Paprika
  • 1 teaspoon ginger paste
  • 1/2 tablespoon aji (either fresh or minced fresh - check substitutions)
  • lime juice from 3 limes
  • 2 tablespoons garlic paste (about 3 garlic cloves grated)
  • 1 teaspoon soy sauce
  • 1/4 cup beer (any ale will do)
  • salt and pepper to taste
  • Oil for the grill

Hardware:

  • Upright or Immersion Blender (or mortar and pestle)
  • Grill with rotisserie or a grill setup for indirect grilling
  • Chef's Knives
  • Grill Utensils
  • Spray water bottle for flare-ups
  • Cutting Board
  • Meat Thermometer

Condiments:

    Carlos' Pollo a la Brasa

  1. Step 1

    Rinse chicken well inside out, pat dry, cut off excess fat, tuck the wings

  2. Step 2

    Combine the reaiming ingredients in an upright mixer (or in a bowl if using an Immersion blender)

  3. Step 3

    Pulse mixture until you have a paste. If necessary, thin the mixture with water or more lemon juice.

    Step 4

    Taste it. Add more lime juice and salt accordingly.

  4. Step 5

    Rub the chicken with mixture inside and out, making sure you covered all parts of the chickens. Flavoring cannot naturally penetrate chicken skin. Where ever possible, it is important to seperate the skin and apply the paste directly to the meat.

  5. Step 6

    Seal them up in a large zip-top bag (or in a large bowl covered in plastic wrap) and put them in the fridge for 6-24 hours.

  6. Step 7

    Prepare your Grill. We of course like to use wood char rather than gas, but use what you have. In our "Alternative Methods" section, we even explore Deep Fried Pollo. But for now, we'll stick to the Brasa bro. If you lack a Grill Rotisserie, you will need to setup your grill for indirect grilling*. Be careful not to 'smoke' the chicken. We are not here to smoke anything. The best Pollo a la Brasa has a slight charcoal flavor but NOT a smokey flavor.
    *See tips below

  7. Step 8

    Maintain the pollo and the fire. It will take in a semi-open grill about 1 hour to 1 1/4 of an hour at medium heat (180 - 200 degrees F.) on an open Grill will take a little longer and temperature must be between 200 - 240 degrees F. Chicken should be about 12 inches away from fire at least. Much of this depends on your grill and your personal experience, so feel free to experiment. If you are using a rotiserrie, you may want to have the coals closer. Remove the bird from the Grill and place on a large cutting board when it has reached an internal temperature slightly over 170 degrees*.
    *See tips below

  8. Step 9

    When the bird has sat for 10 minutes, quarter the bird with a butcher knife and serve with the condiments, maybe some french fries, and who knows...maybe a salad.
    See our post on quatering chicken here



    Tips
    • If you lack a grill rotisserie, the "Beer Can" method of grilling chicken works great in a pinch. For details on the Beer Can method, see our post here.
    • Because your bird has been thoroughly tenderized, it can withstand the high internal temperature. It is necessary to reach this high internal temperature in order to achive Pollo Perfection.
    • If you don't have fresh Huacatay or any Huacatay at all, fret not. Run to Latin market and you will likely be in luck. If you don't have one of those either...don't worry about it. If you have a garden or grocery store near-by, you may be in business: pulverize fresh mint with corriander and a little basil.
      Alternativly, if you are so inclined, grow the stuff. Its easy and grows like a weed, Check out our post on Huacatay.


Recipes - Turkey a la Brasa

clock November 26, 2009 07:21 by author Administrator
Turkey a la Brasa

OK here goes...its Thanksgiving and we just can't take the same old bird this year. Its 2009...it's about time we get our 'Thanksgiving Mojo on' and roast some bird...no matter how big.

Turkey is a challenge because ...well....it's Freakin' Huge!

Ok...so lets take a step back: The classic Pollo a la Brasa recipe could not possibly penitrate the massivness that is the North American Turkey. How can we get to the soul of this meat without over marinading?....ah....BRINE!!

Because we are brining the bird in advance of applying the Pollo a la Brasa paste; we'll make a couple of adjustments: First, we will dial back the salt in the paste recipe. Next we'll want to replace the traditional Pollo a la Brasa Aromatics with those more reminicent of a North American Thanksgiving. Let us know if you had the balls to switch it up this year and took your turkey to the Brasa. Please experiment and let us know how it goes. Remember one thing as always: this is supposed to be a paste, so keep you liquids to a minimum. In our Substitutions section, we offer some tips on how to acheive the best results from even the humble oven. In this section we also offer alternatives to other hard to come by ingredients.


Instructions

Ingredients:


  • 1 (12 to 16 pound) turkey
The Brine
  • 1 cuo kosher salt
  • 1/2 cup brown sugar
  • 1 gallon Veg Stock
  • 1 tablespoon Whole Black Pepper
  • 1/2 tablespoon allspice berries
  • 1/2 tablespoon Candied Ginger
  • 1 Gallon Ice Water
The Paste
  • 3 tablespoons huacatay (many substitues - check substitutions)
  • 2 tablespoon rosemary
  • 2 teaspoons sage
  • 1 teaspoon thyme
  • 1 teaspoon kosher salt
  • 1 1/2 tablespoon sugar
  • 2 teaspoon cracked black pepper
  • 2 teaspoon mexican oregano
  • 2 teaspoons cumin
  • teaspoons Ground Achiote(Annato) (substitute Paprika)
  • 1 teaspoon Paprika
  • 1 tablespoon grated ginger
  • 1 tablespoon aji (either fresh or minced fresh - check substitutions)
  • lemon juice from 2 lemons
  • 3 tablespoons garlic paste (about 4 garlic cloves grated)
  • 1/2 cup beer (dark lager(but..any ale will do.))
  • salt and pepper to taste
  • Oil for the grill

Hardware:

  • Upright or Immersion Blender (or mortar and pestle)
  • Grill with rotisserie or a grill setup for indirect grilling
  • Chef's Knives
  • Grill Utensils
  • Spray water bottle for flare-ups
  • Cutting Board
  • Meat Thermometer

Condiments:

    Turkey a la Brasa

  1. Step 1

    Combine all Brine ingredients in a pot except the ice water and bring to a boil.

  2. Step 2

    Stir to disolve solids. Remove from heat

  3. Step 3

    Rinse the Turkey well inside out, pat dry, cut off excess fat, tuck the wings<

  4. Step 4

    Cool. Late at night immerse Turkey in Brint with the remainig Ice. Store in a cool place for 6-12 hours<./p>

  5. Step 5

    Combine the remaining ingredients in an upright mixer (or in a bowl if using an Immersion blender)

  6. Step 6

    Pulse mixture until you have a paste. If necessary, thin the mixture with water or more lemon juice.

    Step 7

    Taste it. Add more lemon juice, beer, and salt accordingly. Remember to keep the salt to a minimum because of the Brine.

  7. Step 7

    Rub the turkey with mixture inside and out, making sure you covered all parts of the turkey. Flavoring cannot naturally penetrate turkey skin. Where ever possible, it is important to seperate the skin and apply the paste directly to the meat.

  8. Step 8

    Seal them up in a large zip-top bag (or in a large bowl covered in plastic wrap) and put them in the fridge for 4-6 hours.

  9. Step 7

    Prepare your Grill (or Oven if you are a Thanksgiving purist). We of course like to use wood char rather than gas, but use what you have. In our "Alternative Methods" section, we even explore Deep Fried Pollo. But for now, we'll stick to the Brasa bro. If you lack a Grill Rotisserie, you will need to setup your grill for indirect grilling*. Be careful not to 'smoke' the turkey. We are not here to smoke anything. The best Pollo a la Brasa has a slight charcoal flavor but NOT a smokey flavor.
    *See tips below

  10. Step 8

    Maintain the pollo and the fire. It will take in a semi-open grill about 1 hour to 1 1/4 of an hour at medium heat (180 - 200 degrees F.) on an open Grill will take a little longer and temperature must be between 200 - 240 degrees F. The Turkey should be about 12 inches away from fire at least. Much of this depends on your grill and your personal experience, so feel free to experiment. If you are using a rotiserrie, you may want to have the coals closer. Remove the bird from the Grill and place on a large cutting board when it has reached an internal temperature slightly over 170 degrees*.
    *See tips below

  11. Step 9

    When the bird has sat for 10 minutes, quarter the bird with a butcher knife and serve with the condiments, maybe some french fries, and who knows...maybe a salad.
    See our post on quatering chicken here



    Tips
    • We've tried making stuffing on the grill and it NEVER works out...don't even bother. Unless you like sloppy bread that tastes like smoked whiskey, we'd advise against it. Happy Thanksgiving!!
    • If you lack a grill rotisserie, the "Beer Can" method of grilling chicken works great in a pinch. For details on the Beer Can method, see our post here.
    • Because your bird has been thoroughly tenderized, it can withstand the high internal temperature. It is necessary to reach this high internal temperature in order to achive Pollo Perfection.
    • If you don't have fresh Huacatay or any Huacatay at all, fret not. Run to Latin market and you will likely be in luck. If you don't have one of those either...don't worry about it. If you have a garden or grocery store near-by, you may be in business: pulverize fresh mint with corriander and a little basil.
      Alternativly, if you are so inclined, grow the stuff. Its easy and grows like a weed, Check out our post on Huacatay.


Recipes - Attila the Hen a la Brasa

clock May 26, 2009 20:06 by author Administrator
Cadillac a la Brasa

This lemon-ed up Pollo is sure to delight. The recipe is based on the Classic a la Brasa recipe with a few minor 'tweaks'. As with the Classic a la Brasa recipe, you may not have all of the ingredients listed or may just wish to improvise a few steps. If you do not have one of the ingredients or hardware available...improvise, improvise, improvise.  Sometimes great innovation comes from 'using what you have'. Let us know what you changed about the recipe and how it worked out for you.

A charcoal fire with a rotisserie is the uptimal setup, but life may leave you without a Grill.  You may be the type to dig a hole in the ground and fashion a rotisserie out of sticks or you may be the type that decides that the oven is perhaps the way to go.  As long as you loosely follow the recipe, your chicken will be great even if it's cooked in the Boiler in you Apartment building's basement. In anycase, the only essential thing here is the Chicken itself.  Again, don't be tempted to buy one of those freakishly large 'oven roaster' chicken. They require more indirect heat and longer cooking times which effectivle smoke the bird.  Smoked chicken is good and all but it is not what you are going for here. If you don't have a rotisserie, the 'beer-can' method of grilling chicken seems to work the best of all of the indirect grilling methods. Check out our section on indirect grilling and the beer-can method specifically.

As with the Classic, this should be served with the usual suspects (huacatay/aji sauce, mayo, french fries, salad(?)).  After making this recipe a few times, you may want to improvise the marinade paste to 'make it your own'. Please experiment and let us know how it goes. Remember one thing: this is supposed to be a paste, so keep you liquids to a minimum. In our Substitutions section, we offer some tips on how to achieve the best results from even the humble oven. In this section we also offer alternatives to other hard to come by ingredients


Instructions

Ingredients:

  • 1 (2 1/2 to 3 1/2 pound) broiler-fryer chicken
  • 1 tablespoon rosemary
  • 1 teaspoon huacatay (many substitues - check substitutions)
  • 1 tablespoon salt
  • 1 teaspoon cracked black pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon Ground Achiote(Annato) (substitute Paprika)
  • 1 tablespoon ginger paste
  • 1 tablespoon aji (either fresh or minced fresh - check substitutions)
  • lemon juice from 3 lemons
  • 2 tablespoons garlic paste
  • 1/4 cup beer (Wheat beers seem to work best with this recipe)
  • salt and pepper
  • Oil for the grill

Hardware:

  • Upright or Immersion Blender (or mortar and pestle)
  • Grill with rotisserie or a grill setup for indirect grilling
  • Chef's Knives
  • Grill Utensils
  • Spray water bottle for flare-ups
  • Cutting Board
  • Meat Thermometer

Condiments:

    Attila the Hen a la Brasa

  1. Step 1

    Rinse chicken well inside out, pat dry, cut off excess fat, tuck the wings

  2. Step 2

    Combine the reaiming ingredients in an upright mixer (or in a bowl if using an Immersion blender)

  3. Step 3

    Pulse mixture until you have a paste. If necessary, thin the mixture with water or more lemon juice.

  4. Step 4

    Taste it. Add more lemon juice and salt accordingly.

  5. Step 5

    Rub the chicken with mixture inside and out, making sure you covered all parts of the chickens. Flavoring cannot naturally penetrate chicken skin. Where ever possible, it is important to seperate the skin and apply the paste directly to the meat.

  6. Step 6

    Seal them up in a large zip-top bag (or in a large bowl covered in plastic wrap) and put them in the fridge for 6 hours.

  7. Step 7

    Prepare your Grill. We of course like to use wood char rather than gas, but use what you have. In our "Alternative Methods" section, we even explore Deep Fried Pollo. But for now, we'll stick to the Brasa bro. If you lack a Grill Rotisserie, you will need to setup your grill for indirect grilling*. Be careful not to 'smoke' the chicken. We are not here to smoke anything. The best Pollo a la Brasa has a slight charcoal flavor but NOT a smokey flavor.
    *See tips below

  8. Step 8

    Maintain the pollo and the fire. It will take in a semi-open grill about 1 hour to 1 1/4 of an hour at medium heat (180 - 200 degrees F.) on an open Grill will take a little longer and temperature must be between 200 - 240 degrees F. Chicken should be about 12 inches away from fire at least. Much of this depends on your grill and your personal experience, so feel free to experiment. If you are using a rotiserrie, you may want to have the coals closer. Remove the bird from the Grill and place on a large cutting board when it has reached an internal temperature slightly over 170 degrees*.
    *See tips below

  9. Step 9

    When the bird has sat for 10 minutes, quarter the bird with a butcher knife and serve with the condiments, maybe some french fries, and who knows...maybe a salad.
    See our post on quatering chicken here



  10. Tips
    • If you lack a grill rotisserie, the "Beer Can" method of grilling chicken works great in a pinch. For details on the Beer Can method, see our post here.
    • Because your bird has been thoroughly tenderized, it can withstand the high internal temperature. It is necessary to reach this high internal temperature in order to achive Pollo Perfection.
    • If you don't have fresh Huacatay or any Huacatay at all, fret not. Run to Latin market and you will likely be in luck. If you don't have one of those either...don't worry about it. If you have a garden or grocery store near-by, you may be in business: pulverize fresh mint with corriander and a little basil.
      Alternativly, if you are so inclined, grow the stuff. Its easy and grows like a weed, Check out our post on Huacatay.



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