Top Qs
Timeline
Chat
Perspective
Pollo al carbón
From Wikipedia, the free encyclopedia
Remove ads
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.
Remove ads
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]
Remove ads
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]
Remove ads
See also
- Pollo a la brasa, a similar dish from Peru
References
Wikiwand - on
Seamless Wikipedia browsing. On steroids.
Remove ads