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Pollo al carbón
From Wikipedia, the free encyclopedia
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Pollo al carbón (lit. 'Charcoal chicken'), also called pollo asado al carbón or chicken al carbón, is a Latin American dish made of charbroiled chicken that has been marinated in a chili and citrus sauce.
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History
Pollo al carbón originates in northern Mexico.[1][2] It is commonly sold with tortillas by food stands in Mexico.[3] It has spread throughout the Southwestern United States[1] and is popularly eaten in Tex-Mex cuisine.[4] The dish is commonly sold by small, inexpensive restaurants in the Dominican Republic, paired with rice and beans and salads.[5]
Similar grilled chicken recipes are found throughout Latin America, Spain, and Portugal, featuring variations on marinade and method of preparation.[6]
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Description
Pollo al carbón is made by charbroiling a whole chicken that has been marinated in a sauce of chili peppers, citrus, and other seasonings. The marinade typically includes limes and oranges, and either serrano peppers or jalapenos.[7][3] Variations of the recipe may include lemons instead of oranges,[1] and ancho chile,[8] achiote paste,[9] or chile de árbol.[10]
The chicken may be butterflied with the backbone removed before grilling,[2] or it may be cooked on a rotisserie spit.[7] The dish is named "al carbón" because it is traditionally grilled over charcoal.[3]
It is served with condiments such as salsa verde,[3] pico de gallo,[1] salsa roja, and grilled onions.[8] Frijoles charros[2] and pinto beans are common sides.[1]
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References
See also
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