Some say that the "pollo a la ember" (a chicken grilled with charcoal, the taste comes from a secret recipe that few know) is not Peruvian. But what a shame !!!!!! How can someone deigns to speak it!! Ridiculous when I think I read on some blogs that there is pollo a la coals in several countries and therefore is not Peruvian. Folks, remember when I was 4 years old and my mother took me to "poll" Uncle Americo, then Little, as a neighborhood restaurant, mmmmm chicken was delicious, the fries and Peruvian-style, thick and crisp, nothing these potatoes kind of Mac ... the lettuce and tomato sauce with this mouth-watering!! Our'm already drooling at the memory.
Here a segment of the page Recetas de Cocina, along with a recipe from our beloved Pollito:
"El pollo a la ember es un pollo de piel dorada jugoso y alite crispy delicious seasoned and marinated with herbs and spices, is served with golden fries. The history of this soup comes from many years ago when our ancestors were roasting the bird in one piece, which called cancer or canga and the 50 comes among us as we know it today, cooked in ovens of coals, which rotates the rod inserted into a bird, which makes couples more even cooking, popular dish distinctly Peruvian flavor.
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* A whole chicken without offal well Washing
* Half a teaspoon of rosemary
* One tablespoon of salt
* Half teaspoon cumin
*
tablespoon soy sauce * ½ teaspoon ground pepper
* A quarter cup of beer black
* Two tablespoons of white vinegar
* Two tablespoons liquid garlic * Half teaspoon
ground chili pepper to the chili cream:
* One-quarter of yellow chili
* Two tablespoons of oil
* Two garlic cloves
*
Fifty grams of sugar Salt and pepper to taste
Preparation
Mix all ingredients and smear the chicken thoroughly and marinate for three hours, then carry coals to the fire without making sure that it is covered at all times and turn to 20 0 30 minutes trying to nicely browned.
pepper For the cream: Clean
peppers, veins and seeds removed, cut into pieces, blanch in boiling water with sugar for five minutes, strain. Heat oil in a skillet and saute the peppers with the garlic for five minutes, seasoning, blend with the oil until a smooth puree.
Serve with chips, salad and chili cream.
(http://www.cocinarica.com/2008/07/recetas-de-cocina-pollo-la-brasa.html)
tambem podem visit: http://www.polloalabrasa.com/
Here a segment of the page Recetas de Cocina, along with a recipe from our beloved Pollito:
"El pollo a la ember es un pollo de piel dorada jugoso y alite crispy delicious seasoned and marinated with herbs and spices, is served with golden fries. The history of this soup comes from many years ago when our ancestors were roasting the bird in one piece, which called cancer or canga and the 50 comes among us as we know it today, cooked in ovens of coals, which rotates the rod inserted into a bird, which makes couples more even cooking, popular dish distinctly Peruvian flavor.
.JPG)
Ingredients
* A whole chicken without offal well Washing
* Half a teaspoon of rosemary
* One tablespoon of salt
* Half teaspoon cumin
*
tablespoon soy sauce * ½ teaspoon ground pepper
* A quarter cup of beer black
* Two tablespoons of white vinegar
* Two tablespoons liquid garlic * Half teaspoon
ground chili pepper to the chili cream:
* One-quarter of yellow chili
* Two tablespoons of oil
* Two garlic cloves
*
Fifty grams of sugar Salt and pepper to taste
Preparation
Mix all ingredients and smear the chicken thoroughly and marinate for three hours, then carry coals to the fire without making sure that it is covered at all times and turn to 20 0 30 minutes trying to nicely browned.
pepper For the cream: Clean
peppers, veins and seeds removed, cut into pieces, blanch in boiling water with sugar for five minutes, strain. Heat oil in a skillet and saute the peppers with the garlic for five minutes, seasoning, blend with the oil until a smooth puree.
Serve with chips, salad and chili cream.
(http://www.cocinarica.com/2008/07/recetas-de-cocina-pollo-la-brasa.html)
tambem podem visit: http://www.polloalabrasa.com/
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