Pollo a la brasa (recipe)
| Pollo a la brasa (recipe) | |
|---|---|
| Name | Pollo a la brasa |
| Ingredients | Salt • Ground black pepper • Ground cumin • Garlic • Salt • Yellow chiles • Olive oil • Garlic clove • Vinegar • Salt |
| Cooktime (in hours) | 1 |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 1.5 |
| Keto friendliness | Keto friendly |
| Calories | 134 |
| Fat | 13.6 |
| Protein | 0.3 |
| Carbohydrate | 4 |
| Fiber | 0.3 |
| Net carbohydrates | 3.7 |
| Sugar | 0.9 |
| Saturated fat | 1.9 |
| Cholesterol (mg) | 0 |
| Sodium | 1745.8 |
| Servings | 4 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Pollo a la brasa (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!
- Rinse chicken well, inside out, cut off excess fat, tuck the wings to back of chicken.
- Mix all ingredients and make a soft paste, if necessary add some water. Rub the chickens with mixture inside and out, making sure you covered all parts of the chickens. Let stand in refrigerator for six hours before you start arraging them in the rotisserie bar of your grill.
- WHEN READY TO COOK:
- Do not use any type of wood smoker when you do Pollo a la Brasa (Rotisserie Chicken).
- You can introduce some real wood charcoals to your gas grill so it gives the charcoal flavor but NOT a smoky flavor. Even if your Grill is a Gas grill(charcoals will not last long, and will become ashes). 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.
- HUACATAY CHILI (AJI DE HUACATAY).
- Roast the mirasol chili whole, cut in half and remove the pips and fibers; wash and grind with the well-washed huacatay leaves and saltwort until a smooth paste results.
- Season with salt and a little oil and beat well. The sauce is then ready to serve-with potatoes, maize ears or boiled meat.
- AJI MOLIDO CHILE PASTE YELLOW.
- Remove seeds and stems. Combine all ingredient in a food processor and puree to a fine paste. This is a HOT condiment. This South American chile paste can be used as a substitute whenever fresh chiles are called for. It will keep for two weeks or more in the refrigerator. For longer storage, increase the vinegar and reduce the amount of olive oil
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Food tags
Chicken, Poultry, Meat, Peruvian, South American, Spicy, Savory,, Easy
Pollo a la brasa (recipe) details
Time:
Prep Time in Hours and Mins:1H30M
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Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.Contributors: Prab R. Tumpati, MD
