Pollo a la Brasa with Fries and Salad

Ingredients

Quantities are for one portion.

• salt and pepper to taste
• 1 tspcumin
• 50 glettuce leaves
• 1 tbspvegetable oil
• 150 gpotatoes, cut into fries
• 1 tbspaji amarillo paste
• 1 smalltomato, sliced
• 1 tbspsoy sauce (tamari for gf)
• 150 gchicken leg (bone-in)

Method

1. Preheat the oven. In a bowl, mix the soy sauce, aji amarillo paste, cumin, salt, pepper, and half the oil to form a marinade.
2. Rub the marinade into the chicken leg. Place it on a roasting tray and bake until the skin is dark and crispy and the meat is cooked.
3. Toss the potato fries with the remaining vegetable oil and a pinch of salt. Roast them on a separate tray until golden and crispy.
4. Prepare a simple side salad by arranging the lettuce leaves and sliced tomato.
5. In a small bowl, mix a touch of olive oil and vinegar if desired for the salad dressing.
6. Serve the juicy roasted chicken hot alongside the crispy potato fries.
7. Place the fresh salad on the side to cut the richness of the meal.