Pollo a la Brassa

Pollo a la Brassa

Pollo a la Brassa

An exclusive chicken recipe shared by chef Gaggan Anand, served at GGGOLA 3 in Singapore, a two-day dining event by Gaggan Anand and Daniel Chavez.

August 2, 2017

Cuisine

serves for

4

total time

2 HR 10 MIN

ingredients

Chicken
1 kg, organic, boneless,thigh
Beer
¼ cup, dark
Soya sauce
1 tbsp, light
Oregano
½ tbsp
Garlic
1 tbsp, chopped
cumin
½ tbsp, powder
Pepper
½ tbsp, black
salt
1 tbsp
capsicum
200 g, green, sliced
Onion
200 g, white, sliced
chili
50 g, green, roughly chopped
Garlic
50 g
feta
50 g
Mint
100 g, leaves
huacatay paste
100 g (optional)
Hazelnuts
100 g, whole, roasted
bread
50 g, toasted
cumin
½ tbsp, powder
Oregano
1/2 tbsp, dried
Chicken
150 ml, stock
Quinoa
200 g, tricolored
Banana
½ diced, raw
curry
50 g, leaves
chili
1, green, padi, chopped

Preparation

Huacatay Sauce

Cook the onions, green capsicum, green chili and garlic in a heavy based pot on high heat with approx. 100ml of cooking oil to char the vegetables.
Transfer the vegetables to a blender and add the rest of the ingredients to blend into a smooth sauce.
Adjust the seasoning with salt and pepper.

Chicken

Mix all the ingredients for the marinade together and marinate chicken for 2 hours or if possible overnight.
Firstly, pre-heat the oven to 180 c. After marinating the chicken sear the chicken in a hot pan skin side down for about 2 minutes or until the skin is very crispy.
Flip the chicken and cook for a couple seconds on the other side before putting the chicken thighs skin side up on a baking tray.
Bake the chicken for 5-6 minutes until the chicken is fully cooked. Allow a few minutes to rest.

Quinoa Salad

Fry curry leaves in oil until crispy and drain.
Boil quinoa in boiling salted water for approx. 9 minutes or until the quinoa is fully cooked.
Drain the quinoa and allow to cool before adding diced banana, chili and curry leaves.
Dress the quinoa with salt and olive oil.

To assemble

Put the quinoa on the base of the plate and top with huacatay sauce.
Cut the chicken into bite size pieces and put on top of quinoa and sauce.
Garnish the dish with additional fried curry leaves.

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