Pollo al sillao una receta rica, fácil y rápida

Ingredients

• 1.5 kg Chicken Pieces (bone‑in, skin‑on (thighs, drumsticks, wings, etc.))
• 80 ml Soy Sauce (light or regular soy sauce)
• 30 ml Oyster Sauce (adds umami and slight sweetness)
• 1 tsp Chinese Five‑Spice Powder
• 30 g Fresh Ginger (Kion) (grated with skin, then squeezed to release juice)
• 3 pcs Garlic Cloves (minced)
• 4 stalks Green Onions (Scallions) (white and green parts separated; green tops saved for garnish)
• 1 medium White Onion (sliced thin)
• 1 large Bell Pepper (red or yellow, cut into thin julienne strips)
• 240 ml Chicken Broth (low‑sodium)
• 1 tsp Cornstarch (optional, for thickening if sauce is thin)
• 15 ml Sesame Oil (to finish, adds toasted flavor)
• 30 ml Olive Oil (for searing; extra‑virgin preferred)
• 0.5 tsp Black Pepper (freshly ground)
• 2 cups White Rice (cooked, for serving)
• 30 g Sorrel Leaves (Sorel) (tart, used in salad)
• 30 g Watercress
• 30 g Wild Arugula
• 30 g Misuna Leaves (Pink or Green) (mild, slightly bitter)
• 45 ml Olive Oil (for vinaigrette) (extra‑virgin)
• 15 ml Red Wine Vinegar (or apple cider vinegar)
• 1 tsp Lemon Zest (freshly grated)

Instructions

1. Make the Marinade

   In a large mixing bowl combine soy sauce, oyster sauce, Chinese five‑spice powder, and the grated ginger (including skin). Stir until well mixed.

   Time: PT5M

2. Marinate the Chicken

   Add the chicken pieces to the bowl, toss to coat evenly, then cover and let rest at room temperature for 15 minutes.

   Time: PT15M

3. Drain Excess Marinade

   Place a wire rack over a tray and arrange the marinated chicken on it to let the excess liquid drip off.

   Time: PT2M

4. Dilute the Used Marinade

   Transfer the leftover marinade (now touched by raw chicken) to a small bowl, add the chicken broth, and whisk to combine. Set aside for later deglazing.

   Time: PT3M

5. Sear the Chicken Skin‑Side Down

   Heat the skillet over medium heat, add 2 Tbsp olive oil, then place the chicken pieces skin‑side down. Cook 6‑8 minutes until the skin is golden and crisp.

   Time: PT8M

   Temperature: medium heat

6. Remove Chicken Temporarily

   Transfer the seared chicken to a plate and set aside while you build the sauce.

   Time: PT2M

7. Sauté Aromatics

   Add a splash more olive oil to the same skillet. Add the finely chopped ginger, the white parts of the green onions, sliced white onion, and minced garlic. Sauté 3 minutes until lightly caramelized.

   Time: PT3M

   Temperature: medium heat

8. Deglaze the Pan

   Pour the diluted broth‑marinade mixture into the skillet, scraping the browned bits from the bottom with a wooden spoon. Bring to a gentle boil.

   Time: PT2M

   Temperature: medium heat

9. Add Additional Broth

   If the sauce looks too thick, add an extra ½ cup chicken broth. Reduce heat to low and let simmer for 2 minutes.

   Time: PT2M

   Temperature: low heat

10. Return Chicken to the Sauce

    Place the seared chicken back into the skillet, skin side up. Cover the pan, lower the heat to a gentle simmer, and cook for 20 minutes.

    Time: PT20M

    Temperature: low simmer

11. Add Bell Pepper and Green Onion Tops

    After 20 minutes of cooking, stir in the julienned bell pepper and the green tops of the scallions. Continue to cook, uncovered, for another 5 minutes.

    Time: PT5M

    Temperature: low simmer

12. Check Doneness

    Pierce the thickest piece of chicken (usually a drumstick) with a knife; the juices should run clear, not pink. If needed, cook an additional 2‑3 minutes.

    Time: PT2M

13. Finish the Sauce

    Stir in the sesame oil and freshly ground black pepper. If the sauce is thinner than desired, whisk together cornstarch with a little cold water and stir into the pan; cook 1 minute until thickened.

    Time: PT3M

    Temperature: low heat

14. Prepare the Salad Vinaigrette

    In a small bowl whisk together olive oil, red wine vinegar, lemon zest, salt, and pepper (3 parts oil to 1 part vinegar).

    Time: PT3M

15. Assemble the Salad

    Combine sorrel, watercress, wild arugula, and misuna leaves in a serving bowl. Drizzle with the vinaigrette and toss gently.

    Time: PT3M

16. Plate and Serve

    Spoon a serving of white rice onto each plate, top with a few pieces of chicken, spoon over the sauce, and garnish with toasted sesame seeds and the remaining green onion tops. Serve the fresh salad on the side.

    Time: PT5M

Nutrition Facts

Calories

420

Protein

30 g

Carbohydrates

35 g

Fat

14 g

Fiber

4 g

Ingredient Substitutions

• Instead of Chicken Pieces: Boneless skinless chicken thighs (adjust cooking time)
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Oyster Sauce: Hoisin sauce (different flavor)
• Instead of Chinese Five‑Spice Powder: Ground cinnamon + star anise blend
• Instead of Fresh Ginger (Kion): Ground ginger (1/2 tsp)
• Instead of Garlic Cloves: Garlic powder (1/2 tsp)
• Instead of Green Onions (Scallions): Chives
• Instead of White Onion: Shallots
• Instead of Bell Pepper: Pimiento morrón
• Instead of Chicken Broth: Water + bouillon cube
• Instead of Cornstarch: Potato starch, Arrowroot powder
• Instead of Sesame Oil: Toasted peanut oil
• Instead of Olive Oil: Canola oil
• Instead of Black Pepper: White pepper
• Instead of White Rice: Quinoa
• Instead of Sorrel Leaves (Sorel): Arugula, Spinach
• Instead of Watercress: Radish greens
• Instead of Wild Arugula: Regular arugula
• Instead of Misuna Leaves (Pink or Green): Swiss chard leaves
• Instead of Olive Oil (for vinaigrette): Canola oil
• Instead of Red Wine Vinegar: Lemon juice
• Instead of Lemon Zest: Lime zest

Equipment Needed

• Large Mixing Bowl
• Cutting Board
• Chef's Knife
• Skillet or Wok
• Tongs
• Wooden Spoon or Silicone Spatula
• Measuring Cups and Spoons
• Small Bowl (optional)
• Whisk (optional)

Critical Steps — Do Not Skip

• Marinating the chicken for at least 15 minutes
• Draining excess liquid to avoid soggy sauce
• Deglazing the pan with diluted broth‑marinade to capture the fond
• Checking chicken doneness by clear juices
• Finishing the sauce with sesame oil and optional cornstarch

Chef Tips from the Video

• Leave the ginger skin on when grating; it adds a subtle earthiness and nutrients.
• Use a wire rack to drain excess marinade; this prevents the sauce from becoming overly salty.
• Deglazing with the diluted raw‑marinade captures the deepest umami flavors without waste.
• Add the toasted sesame oil at the very end to preserve its nutty aroma.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze cooked chicken portions (without rice) for up to 2 months; reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken up to 2 hours for deeper flavor.
• Prepare the vinaigrette and wash the salad greens a day ahead; store vinaigrette separately.
• Cook the white rice while the chicken simmers to streamline timing.

Frequently Asked Questions