Pollo a los 7 perfumes - Chicken with 7 spices
Uruguayan Pollo a los 7 perfumes Recipe with Canela
Introduction
Pollo a los 7 perfumes, also known as Chicken with 7 spices, is a flavorful and aromatic dish that originates from the Middle East. This dish is a perfect blend of spices and herbs that create a unique and delicious flavor profile.
History
This recipe has been passed down through generations in Middle Eastern households. The combination of spices used in this dish is believed to have originated from ancient Arabic cuisine, where the use of spices was common in cooking.
Ingredients
How to prepare
- Place aluminum foil on a baking sheet to wrap the chicken.
- In a bowl, combine salt, pepper, and oil to make the seasoning mixture. Pour the mixture over the chicken and wrap it with aluminum foil. Place it in the oven and cook until the meat easily comes off the bone.
- Serve the chicken pieces with a drizzle of the cooking liquid from the seasoning mixture.
Variations
- You can add different spices such as cumin, coriander, or paprika for a different flavor profile.
- Try using different types of citrus fruits like lime or grapefruit for a unique twist.
Cooking Tips & Tricks
Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat.
- Use fresh herbs and spices for the best flavor.
- Adjust the amount of spices according to your taste preferences.
Serving Suggestions
Serve the Pollo a los 7 perfumes with a side of rice or couscous and a fresh salad.
Cooking Techniques
Bake the chicken in the oven for a juicy and flavorful result.
Ingredient Substitutions
You can use chicken thighs or drumsticks instead of chicken breasts for a more tender and juicy result.
Make Ahead Tips
You can marinate the chicken ahead of time and store it in the refrigerator until ready to cook.
Presentation Ideas
Serve the Pollo a los 7 perfumes on a platter garnished with fresh herbs and citrus slices for a beautiful presentation.
Pairing Recommendations
Pair this dish with a glass of white wine or a refreshing lemonade.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
Nutrition Information
Calories per serving
Calories: 250 per serving
Carbohydrates
Carbohydrates: 5g per serving
Fats
Total Fat: 12g per serving
Saturated Fat: 3g per serving
Proteins
Protein: 25g per serving
Vitamins and minerals
This dish is a good source of Vitamin C, Iron, and Calcium.
Alergens
This recipe contains mustard.
Summary
This dish is a balanced meal with a good amount of protein and healthy fats. It is also low in carbohydrates, making it a great option for those following a low-carb diet.
Summary
Pollo a los 7 perfumes is a delicious and aromatic dish that is perfect for a special occasion or a weeknight dinner. With a blend of spices and herbs, this dish is sure to impress your family and friends.
How did I get this recipe?
I remember the sense of wonder I felt when I first saw this recipe for Pollo a los 7 perfumes, also known as Chicken with 7 spices. It was like nothing I had ever seen before, with its unique combination of flavors and aromas that promised to tantalize the taste buds.
I learned this recipe from a dear friend of mine, Maria, who was originally from Mexico. She was a fantastic cook and always had a way of making even the simplest dishes taste extraordinary. One day, she invited me over for dinner and served me this incredible chicken dish that left me speechless. I begged her to share the recipe with me, and she graciously obliged.
As Maria began to teach me how to make Pollo a los 7 perfumes, she explained that each spice represented a different aspect of Mexican cuisine and culture. The seven spices used in this dish were cumin, paprika, cinnamon, oregano, garlic powder, onion powder, and chili powder. Each spice had its own unique flavor profile that, when combined, created a harmonious blend of savory, sweet, and spicy notes.
To start, we marinated the chicken in a mixture of olive oil, lime juice, and a combination of the seven spices. As the chicken soaked up the flavors, Maria shared with me stories of her childhood in Mexico and how her mother used to make this dish for special occasions. I could tell that this recipe held a special place in her heart, and I felt honored to be learning it from her.
After marinating the chicken for a few hours, we roasted it in the oven until it was golden brown and juicy. The spices had permeated the meat, creating a mouthwatering aroma that filled the kitchen. Maria then served the chicken with a side of rice and beans, as well as a fresh salsa made from tomatoes, onions, and cilantro. The combination of flavors was simply divine, and I knew that this recipe would become a staple in my own kitchen.
Over the years, I have made Pollo a los 7 perfumes for countless dinner parties and family gatherings. Each time I prepare this dish, I am transported back to that day in Maria's kitchen, learning from a master chef who had a deep love and appreciation for Mexican cuisine. I always think of her fondly as I sprinkle the seven spices onto the chicken, knowing that her spirit lives on in every bite.
As I pass this recipe down to future generations, I hope that they, too, will feel the same sense of wonder and excitement that I did when I first learned how to make Pollo a los 7 perfumes. It is more than just a recipe – it is a piece of history, a taste of tradition, and a reminder of the power of food to bring people together. And for that, I am forever grateful to Maria for sharing her culinary wisdom with me.