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Jax-Tiger
LSU Fan
Indianapolis, IN
Member since Jan 2005
19932 posts

re: Pollo a la Brasa (Updated with final pics)
quote:

What is that beer and where did you get it?


The beer is a BA stout I got from a local brewery here in Indiana.


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Jax-Tiger
LSU Fan
Indianapolis, IN
Member since Jan 2005
19932 posts

re: Pollo a la Brasa (Updated with final pics)
quote:

Looks amazing, but we're embroiled in a heated argument right now so IWNEI


Probably best that way. I might spit on it...



Matisyeezy
Duke Fan
End of the bar, Drunk
Member since Feb 2012
16353 posts
 Online 

re: Pollo a la Brasa (Updated with final pics)
On some level I'd probably deserve it for something anyway, so I can't even blame you.

Our Portland trip was supposed to happen next week. Welp. That's, uh, not a thing right now.


t00f
Tulane Fan
Eating with a mask in the zone
Member since Jul 2016
38621 posts
 Online 

re: Pollo a la Brasa (Updated with final pics)
I just read through that

Btw looks great Jax


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Aubie Spr96
Utah Fan
lolwut?
Member since Dec 2009
28928 posts

re: Pollo a la Brasa (Updated with final pics)
quote:

I guess. I've never had it in Peru, so I will have nothing to compare it to for authenticity.



I love doing shite like this. Do it all the time with Indian and Thai dishes.


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LoneStar23
LSU Fan
USA
Member since Aug 2019
979 posts
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re: Pollo a la Brasa (Updated with final pics)
Looks very good!


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Midget Death Squad
Notre Dame Fan
Meme Magic
Member since Oct 2008
16303 posts

re: Pollo a la Brasa (Updated with final pics)
Bookmarked! Nice job. I will do this soon


Jax-Tiger
LSU Fan
Indianapolis, IN
Member since Jan 2005
19932 posts

re: Pollo a la Brasa (Updated with final pics)
quote:

Bookmarked! Nice job. I will do this soon


One thing I did differently from most recipes is cooking the chicken in the tin foil pan. That gave me some incredibly juicy chicken that was full of flavor. The one thing I would probably do differently is minor - I would give the thighs a little more room to spread out. They were packed so closely, they came out looking long and thin. It would be more appealing if they retained their bone-in shape, IMO.


Twenty 49
LSU Fan
Shreveport
Member since Jun 2014
13098 posts

re: Pollo a la Brasa (Updated with final pics)
I made this last night with a whole chicken, cut in half. Marinated overnight, then grilled/roasted indirect on the Weber kettle with some hickory and cherry.

Came out very good and flavorful. The green dipping sauce was excellent. (I used mainly Greek yogurt as the base, with just a little mayo and sour cream.) Will probably use the leftovers to make quesadillas today.

Here is a blog post of a very similar recipe that can be printed. LINK


Jax-Tiger
LSU Fan
Indianapolis, IN
Member since Jan 2005
19932 posts

re: Pollo a la Brasa (Updated with final pics)
I think that's the recipe I followed. I tweaked it some, with the main difference being that I used the tin foil pan to cook it in and took it out just long enough to crisp the skin.

The green stuff makes a great dip and even salad dressing. That stuff is awesome.

If you like the flavor of chili's, I recommend this recipe. I also recommend that you marinate it for some time. Let that flavor really permeate the chicken. Use your favorite chili sauce/paste, whatever that is.
This post was edited on 7/4 at 10:12 am


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