Pollo Rustido Feast (brunch)

For 1/2 portion:

• 1/2 roasted chicken (cut in 4 pieces)
• 6 fingerling potatoes
• 6 halves roasted Hen of the wood mushrooms
• 4 oz of seasonal Vegetable (whatever is in season, asparagus, brussels sprouts, etc)
• 2-3 eggs over easy (depending of the party size, max 3 eggs)
• Salsa verde

For 1 full chicken:

• 1 roasted chicken (cut in 8 pieces)
• 12 fingerling potatoes
• 12 halves roasted Hen of the wood mushrooms
• 8 oz of seasonal Vegetable (whatever is in season, asparagus, brussels sprouts, etc)
• 2-3 eggs over easy (depending of the party size, max 3 eggs)
• salsa verde

• Drizzle with olive oil, add salt and pre-roast vegetables, mushrooms and potatoes in the oven before service.
• add lemon juice and set aside.

For service:

• Fry eggs on a non stick saute pan with olive oil and salt
• Heat up vegetables, potatoes and mushrooms in the oven until hot
• Heat up the chicken in the oven for a few minutes until hot
• Plate as pictured on a parrillada board.
• Drizzle with salsa verde.