Back

Super Pollo

Serves: 2

Cooking time: Prep marinate overnight, 30mins cook

Difficulty: Intermediate

Difficulty

For the pickled red onion:

  • 1 red onion
  • 200g  water
  • 150g white wine vinegar
  • 100g sugar
  • 1 star anise
  • 10g mustard seeds
For the pollo marinade:
  • 2 deboned chicken legs
  • 80g of Onion
  • 40g Chancaca
  • 60g of olive oil
  • 4g Salt
  • 4g Ginger
  • 4g Garlic
  • 20g Miso paste
  • 40g Rocoto chili paste
  • 10g Coriander
  • 10g Parsley
  • 10g Oregano
For the rocoto salsa:
  • 100g Ripe plum tomatoes blanched and peeled
  • 60g Rocoto paste
  • 25g diced shallot
  • 30g diced celery
  • 20g chopped chives
  • 30g olive oil
  • 15g lime juice
  • 5g soy sauce
  • salt to taste

Pickled red onion

Cut the onion in half and thinly slice along the lines, set aside.

In a small saucepan, add the remaining ingredients and bring to the boil, mix until the sugar is dissolved and remove from heat. Add the sliced onion and let cool.

Pollo marinade

Finely chop the herbs and set aside.  Blend the rest of the ingredients until smooth, and then mix in the chopped herbs.

 

Rocoto Salsa

Blend the tomatoes, olive oil and into a puree.  Pulse the rest of the ingredients in so to have a chunky sauce.  Check seasoning.

For cooking

Marinate 2 deboned chicken legs in the marinade ideally over night.  Place the chicken on a hot grill and cook on both sides until you have a nice charred colour. Transfer to an oven tray, spoon some marinade onto the skin and place in a hot oven to cook through.

For plating

Spoon some Rocoto salsa onto a plate.  Place the chicken pieces on top; finish with pickled red onions and coriander cress.

Ingredients

For the pickled red onion:

  • 1 red onion
  • 200g  water
  • 150g white wine vinegar
  • 100g sugar
  • 1 star anise
  • 10g mustard seeds
For the pollo marinade:
  • 2 deboned chicken legs
  • 80g of Onion
  • 40g Chancaca
  • 60g of olive oil
  • 4g Salt
  • 4g Ginger
  • 4g Garlic
  • 20g Miso paste
  • 40g Rocoto chili paste
  • 10g Coriander
  • 10g Parsley
  • 10g Oregano
For the rocoto salsa:
  • 100g Ripe plum tomatoes blanched and peeled
  • 60g Rocoto paste
  • 25g diced shallot
  • 30g diced celery
  • 20g chopped chives
  • 30g olive oil
  • 15g lime juice
  • 5g soy sauce
  • salt to taste

Festival Partners