Brush this Brazilian chicken dish with beer to give it an extra layer of flavor. Instead of a brush, use a bundle of herbs, such as cilantro, parsley, rosemary or whatever you enjoy.
The dish is traditionally served with a side of toasted farofa, which is powdered manioc root and can be found at Las Americas Latin Market, 6623 San Pedro Ave.
Rio-style Grilled Chicken (Galeto)
3 whole spring chickens
1/2 cup white wine
2 tablespoons cilantro, roughly chopped
2 tablespoons parsley, roughly chopped
1 yellow onion, finely chopped
3 cloves garlic, finely chopped
1 cup extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper, finely ground
1 bottle ale
An herb brush
Cut chickens in half. Set aside.
Place white wine, cilantro, parsley, onion, garlic, oil, salt and pepper in a blender and purée until smooth. Marinate chicken for up to 2 hours.
Skewer the chicken halves and season with additional salt and pepper. Grill the chickens over a charcoal fire and baste the chicken with the ale, brushing the meat every 5 minutes with an herb brush. Serve with toasted farofa.
Makes 8 servings.
From Almir Da Fonseca/Culinary Institute of America