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Pollo a la barbacoa (BBQ Chicken Cuban recipe)

    2 to 4 pounds of chicken thighs.
    1/3 cup soy sauce (low salt)
    1 stick of unsalted butter
    1 tablespoon of cumin (optional)
    12 cloves of garlic
    100 ml mustard dissolved in 100 ml water (optional)
    Salt and pepper to taste

Pollo a la barbacoa is an ingenious Creole solution to the general absence of ovens or barbecues among the vast majority of Cuban families.
This recipe has soy sauce among its components. Soy sauce is a savory condiment, but with a sweet touch, of Chinese origin, which over time has spread to other Asian countries, being a central complement in the cuisines of these countries.
Soy sauce is made by fermenting soybeans with toasted cracked wheat. The process lasts about a year in clay pots, sometimes dried mushrooms are added. It is ideal to accompany Eastern and Western foods, whether fried vegetables, rice, breaded dishes, as well as soups and salads, meat, fish and poultry.
Marinate the chicken with garlic, salt, pepper and cumin...and mustard (optional).
It's a family tradition to season chicken with mustard. I recommend.
Melt the butter over low heat in a pan. When hot, add the chicken and seal on all sides, cook for 5 minutes over medium heat.
Pour in the Chinese sauce and cover. Cook 30 minutes or until chicken is tender and sauce thickens. Turn them constantly, until the characteristic browning of barbecue chicken is appreciated and the sauce is reduced.
It is recommended to serve with a good criollo mojo and cooked cassava.
Enjoy your meal everyone and see you soon back on the rebellious Caribbean island.
But in the meantime, don't stop dreaming of traveling. Cuba is waiting for you... and @rebellecuba too.

Pollo a la barbacoa (BBQ Chicken Cuban recipe)
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