Arroz Graneado (white rice)

Ingredients:

• 2 cups of white rice
• 1 tablespoon of oil
• 1/2 tablespoon of minced garlic
• 2 teaspoons of salt
• 2 or 3 whole allspice berries
• Water according to how you cook it

Preparation:

In a rice cooker:
In a small skillet or pan put the oil and garlic, slightly brown the garlic and then pour the mix to the rice cooker. Add the washed rice, salt, allspice and water. Mix all ingredients and cook according to your cooker instructions.

On the stove:
Put the oil, garlic and salt in a pot at medium temperature until the garlic is slightly browned. Add the washed rice and stir for one minute. Add the allspice and pour 3 cups of water. Set the temperature to high until the water starts boiling then lower it to medium-low until the water evaporates.

Pollo a la Brasa (rotisserie chicken)

Ingredients:

• 8 leg quarters (approximately 2 Kg)
• 2 teaspoons of salt
• 1 teaspoon of black pepper
• 1 teaspoon of ground paprika
• 3 teaspoons of ground cumin
• 2 tablespoons of garlic puree
• 1 tablespoon of grated ginger
• 1 teaspoon of dried oregano
• 3 tablespoons of red vinegar
• 1 cup of dark beer
• 2 tablespoons of soy sauce
• 1 tablespoon of vegetable oil

Preparation:
Mix all the ingredients and marinade the chicken for at least 6 hours, for best results marinade overnight.

Prepare grill for medium-high heat. Grill the chicken skin side down first and turning over once. Grilling time is approximately 30 - 45 minutes.

If using an oven, preheat the oven to 375F and place the chicken covered with foil in the middle rack and roast for 45 minutes. Remove the foil and roast for another 30 - 45 minutes until brown.

Serve with French fries, hot sauce, other sauces (mustard, ketchup, etc.) and your favorite salad.

Salsa de Aji y Cebolla China (hot peppers and green onions sauce)

This is a mild hot sauce that blends very well with pollo a la brasa (rotisserie chicken) and fries.

Ingredients:

• 1 cup of aji amarillo paste (Peruvian yellow chili paste). You could also use rocoto paste if you want it more spicy or it could be replaced with 8 seeded jalapeno peppers.
• 1 bunch of green onions chopped into 1 cm. (approximately 1/2 inch) pieces
• 1 teaspoon of salt
• 1 or 2 tablespoons of vegetable oil

Preparation:

Put the paste, chopped green onions, oil and salt a small bowl and mix.

If you are using jalapeno peppers cut them in slices and put them in a blender. Add the oil and salt and puree until smooth. Transfer the puree to a small bowl. Add the green onions and mix.