Restaurant-style roasted chicken (Pollo al estilo pollada) from Latinísimo: Home Recipes from the Twenty-One Countries of Latin America (page 388) by Sandra A. Gutierrez

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spicy green aioli (Ají verde de polleria); Yuca fries (Yuquitas fritas); Fries (Papitas fritas)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate chicken for at least 2 hours and up to 24 hours.

  • pattyatbryce on May 27, 2026

    Very easy and a perfectly cooked bird. Definitely make the sauces! Delicious plate of food.

  • bernalgirl on May 21, 2026

    Once you have the ají pepper pastes, this is incredibly easy, a simple day-long-marinated spatchcocked chicken. It came out with perfectly crisp skin and juicy meat. We cooked it to 170 degrees and let it rest before carving, it was perfect. Terrific with the green and yellow ají sauces.

  • JoanN on November 06, 2023

    This looked perfect. Unfortunately, it didn't have much flavor, even after marinating the chicken for a full 24 hours.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.