Pollo al barro is an Argentine criollo preparation: the seasoned chicken is wrapped in paper and covered in a crust of mud and grass that cooks it in its own juices in the oven.
In Escobar, in Buenos Aires province, it even had its own festival.
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Argentine Clay Pit Chicken
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 4 servings
- Category: Main Course
- Cuisine: Argentine
Ingredients
- 1 chicken
- Salt
- Nutmeg
- Paprika
- Provenzal (garlic and parsley)
- 1 onion
- 1 red bell pepper
For the wrapping
- Cellophane
- Brown paper and newspaper
- Mud and grass, as needed
Preparation
- Season the chicken, trim excess fat, place it on cellophane on the counter, salt it, and season it with the nutmeg, paprika, and provenzal mix.
- Stuff and wrap, stuff it with the onion and bell pepper, wrap it in the cellophane, then in brown paper and newspaper, three layers.
- Cover with mud, on the last sheet of paper, spread a base of mud and grass, cover the whole package with mud, and finish wrapping with sheets of paper.
- Bake, cook in the oven for about 2 hours, until the chicken is fully cooked; crack the mud crust to serve.
Tips
- Cover the whole package with mud so the chicken cooks in its juices.
- Make sure the chicken is fully cooked before serving.
- Crack the crust carefully: it comes out very hot.
Traditional variations
- In Escobar it was wrapped in cellophane, newspaper, and brown paper, with a mud of soil, grass, and water.
How to serve
Bring the chicken to the table in its crust, crack it open, and serve the juicy chicken with its onion and pepper filling.
Recommended pairings
- Criolla salad
- Roast potatoes
Did you know?
Pollo al barro had its own festival in Escobar, in Buenos Aires province.
Frequently Asked Questions
It forms a crust that seals the paper-wrapped chicken and cooks it in its own juices.
About 2 hours in the oven, until the chicken is fully cooked.
Onion and red bell pepper.
