Pollo a la Brasa
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A Cozy Kitchen · by Adrianna Adarme★ 5.0 (5)

Pollo a la Brasa

NUTRITION · PER SERVING330M COOK
CAL 47%·PRO 100%
CARBS 23G10% OF CAL
4G FIBER0G ADDED0G INTRINSIC16G OTHER3G TOTAL SUGAR
FAT 62G59% OF CAL
16G SAT46G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Peruvian-style roasted chicken with a bold marinade of soy, vinegar, huacatay, and spices, served with a walnut bread salad. Complex, flavorful main dish.

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Nutrition & ingredients

Ingredients

serves 4
  • 1/4 cup soy sauce
  • 2 tablespoons red wine vinegar
  • 1 tablespoon huacatay paste ((or 1 tablespoon freshly minced mint) )
  • 1 fresno chile, jalapeño or aji amarillo
  • 1-inch knob fresh ginger (peeled and grated)
  • 6 garlic cloves (peeled)
  • 1 teaspoon sweet paprika
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 (3-pound) fryer chicken
  • 1/4 loaf bread, cubed (I used a polenta sourdough loaf)
  • 1/3 cup walnuts
  • Olive oil
  • 4 leaves lacinato kale (ends trimmed and sliced)
  • 1 head radicchio (end trimmed and sliced )
  • Freshly ground pepper
  • Kosher salt
PREP
30M
SODIUM
2354MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.