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Pollo ala brasas

v
Vital Information Aug 25, 2001 11:15 PM

The aroma of mesquite does not engulf you upon entering Ristorante Columbiana (fullerton, just west of kedzie) as it does at some other roast chicken places. The chimuchurri looks a bit watery when they bring it to the table. Yet when they bring the chicken out, you know it is the stuff of Boston Chicken's dreams, and lurking in the sauce bowls are plenty of peppers and spices, only to make things better. On the side, all the carbs needed to pack for tomorrow's triathalon: plaintains, white rice, beans, fried potatos. To drink, treackly sweet "champagne" cola. I took my parents and kids there on saturday night. Try it too.

VI

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  1. t
    TJR RE: Vital Information Aug 31, 2001 12:53 AM

    I'll have to try it. Unfortunately, you've triggered the pedant reflex: it's "chimichurri" - cf. this cute site: http://www.chimichurri.com/chimi.html .

    2 Replies
    1. re: TJR
      v
      Vital Information RE: TJR Aug 31, 2001 07:28 AM

      do you think chimichurri is the only word i've ever mis-spelled...?

      1. re: Vital Information
        t
        TJR RE: Vital Information Aug 31, 2001 11:21 AM

        Ignore me. I get like that sometimes.

    2. l
      lee RE: Vital Information Aug 31, 2001 10:39 AM

      I made some last night, and it was very good. I started with a recipe from Cook's Illustrated, modified for quantity and because I felt like it :) So here's what I did, which made enough for one person - multiply as needed

      1/4 cup packed washed, dried, minced fresh parsley leaves
      3 large cloves garlic, also minced
      1 tablespoon red wine
      1 tablespoon olive oil
      splash balsamic vinegar
      splash water (would leave out next time)
      pinch salt
      1 large shallot, minced
      pinch salt (or to taste)
      dash of cayenne (or to taste)

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