Creole Combo: Grilled Chicken with Pallares Puree

60 min
This is a classic main dish of Peruvian cuisine, a “combination” that combines two preparations full of flavor. The protagonist is Pollo a la Olla, boneless chicken legs cooked slowly over low heat in their own marinade of spices, mustard and sillao, resulting in incredibly tender meat and a concentrated and tasty sauce. It is served over Pallares Puree, a creamy stew of pallares (lime beans) cooked in a homemade dressing with a touch of bacon and then partially blended to achieve a rustic and irresistible texture. It is accompanied with white rice for a complete experience.

INGREDIENTES

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6
Porciones

HERRAMIENTAS

  • + Large pot for pallares.
  • + Large skillet with lid for chicken.
  • + Immersion blender (optional).
  • + Bowl for marinating.
  • + Cutting board and knife.

INSTRUCCIONES

Step 1:

Prepare the Pallares. The night before, soak the pallares in plenty of water. The next day, drain them.

Step 2:

Marinate the chicken. In a bowl, place the chicken legs. Season with salt, pepper, cumin, toothpick, oregano and paprika. Add the mustard, saffron, vinegar and garlic. With your hands, massage the chicken thoroughly until it is completely covered by the marinade.

Step 3:

Cook the Chicken in the Pot. Place the marinated chicken thighs in a single layer in a large skillet. Cover the pan and cook over very low heat for 30 minutes. You don't need to add liquid; the chicken will cook slowly in its own juices and marinade, creating a concentrated sauce.

Step 4:

Make the Pallares Dressing. While the chicken is cooking, heat the bacon fat in a large pot over medium heat. Saute the onion and garlic until translucent. Season with salt and pepper.

Step 5:

Guisar los Pallares. Add bay leaf, celery and tomato to the dressing. Cook for 5 minutes. Add the soaked and drained pallares. Pour water or broth to cover the pallares by about 3 fingers.

Step 6:

Cooking and Puree. Bring to a boil, then lower the heat, cover the pot and cook for 30-40 minutes or until the pallares are very soft. With a spoon, crush some pallares against the side of the pot or use an immersion blender to partially liquefy the stew, achieving a creamy but stumbling texture.

Step 7:

Serve. On a deep plate, serve a generous bed of the pallares puree. Place a piece of the chicken on top of the pot and bathe it with the cooking juice. Serve with a serving of white rice.

TIPS

  • + The Secret of the Chicken: The key to making pot roasted chicken juicy is to cook it covered and on a very, very low heat. This allows it to cook slowly in its own juices without the need to add water, concentrating all the flavor.
  • + Bacon Flavor: Starting the dressing of pallares with bacon fat instead of oil gives a smoky flavor and incredible depth to the stew.
  • + Rustic Puree: For that perfect puree texture with “encounters”, use the immersion blender with just a couple of beats or simply crush part of the pallares with the spoon. Don't look for a completely smooth puree.
  • + Soaking is Important: Soaking pallares not only softens the stew for faster cooking, but it also helps them to be more digestive.