Pollo Gritador

Yesterday, I mentioned an option for not to miss cuisine -- Pollo Gritador -- Screaming Chicken. Today, I will provide the recipe so that you could try this on your next Bar-B-Q.

Step #1

Take 5 pounds of chicken breast, clean and pound them so that they are even and will cook evenly.

Step #2

In a food processor, mix the following.
2 large tomatoes
4 green onions
1 medium onion finely chopped
2-3 cloves of garlic
4 sprigs of cilantro -- cut off the stem
1/2 teaspoon ground cumin
1 teaspoon chicken broth instant powder
(I like Herb-ox my MIL uses Knorr).
Salt to taste, if necessary

Once ingredients are all mixed and chopped up in the food processor, I cook them in a frying pan on medium in:

3-4 Tablespoons butter (I use regular Smart Balance instead).

Cook the GUISO in the butter until everything is tender and the onions just start to brown. Take off the stove.

Step #3

Fork chicken and marinate the chicken in about 2 cups of Hogao. Let the chicken marinate over night.

Step #4

2 hours prior to cooking, add 1 1/2 - 2 cups of aguardiente (Colombian liquor with a base of anise).

Step #5

Bar-B-Q the chicken spraying few times with aguardiente.

Serve with white rice.

Comments

Anonymous said…
Sounds great! I will try it!

So is the Hogao the chopped vegetable mixture that serves as the main marinade?

Is the Hogao also added to the rice mixture after the chicken is cooked ?
Colombian Mommy said…
Hogao is used as the marinade in this recipe. But, there are TONS of recipes that use the same basic HOGAO. When we were in Colombia with my sister in law -- another Gringa -- she said -- Man everything kind of starts to taste the same. I think it was the heavy use of Hogao in so many of the recipes. You can put the hogao on the rice or add it to the beans recipe found in the recipe archive of this blog

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