POLLO ASADO
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h
Yield 16 servings
Number Of Ingredients 11
Steps:
- In a bowl, combine the olive oil, orange juice, lemon juice, lime juice, salt, pepper and garlic cloves. Whisk together.
- Place the chicken legs, juiced pieces of fruit and quartered onions in large plastic bags or a bowl. Pour the marinade over the top, tossing to combine. Cover with plastic wrap (if using bowl) or seal the bag up and marinate for at least 2 hours ... several hours is better. Toss a few times during the marinating process.
- Preheat a grill. Grill the chicken legs until cooked all the way through, turning occasionally so the chicken is cooked on all sides, 10 to 12 minutes.
- Separate the tortillas into 2 piles of 16, and then wrap each pile in foil and warm over the grill for 10 to 15 minutes.
- Serve the chicken legs with the warm tortillas, pico de gallo, refried beans and chipotle salsa.
MOJO ROAST CHICKEN (POLLO ASADO)
Mojo-marinated roast chicken, just like grandma used to make! Serve with white rice, which is the traditional way. It's also great with mashed potatoes or in sandwiches with Cuban bread or fresh rolls. You can use half the mojo recipe for a smaller bird, drumsticks, or thighs.
Provided by karmicflower
Categories World Cuisine Recipes Latin American Caribbean
Time 5h10m
Yield 8
Number Of Ingredients 8
Steps:
- Heat the olive oil in a small saucepan over medium-high heat until very hot. While the oil heats, mash the cumin, salt, oregano, and garlic together into a paste in a heat-proof bowl; whisk the hot oil into the paste. Allow the mixture to cool slightly. Add the lime juice and orange juice; stir. Place the chicken in a large sealable bag; pour the marinade over the chicken and shake to assure an even coating. Refrigerate at least 4 hours, up to overnight.
- Preheat an oven to 375 degrees F (190 degrees C). Arrange the marinated chicken in a roasting pan.
- Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 562 calories, Carbohydrate 2 g, Cholesterol 145.5 mg, Fat 39.8 g, Fiber 0.2 g, Protein 46.2 g, SaturatedFat 9.1 g, Sodium 501 mg, Sugar 0.6 g
POLLO ASADO
Super easy and super good.
Provided by Jenny Egelhoff
Categories World Cuisine Recipes Latin American Mexican
Time 2h20m
Yield 4
Number Of Ingredients 10
Steps:
- Place onion, olive oil, lime juice, vinegar, cumin, garlic, red peppers, sea salt, and black pepper in a blender. Blend until smooth. Place chicken in a container or resealable plastic bag and pour marinade on top; toss to coat. Marinate in the refrigerator for 2 to 24 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill chicken until no longer pink in the centers, 6 to 7 minutes per side, depending on thickness. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 308.6 calories, Carbohydrate 11.8 g, Cholesterol 67.2 mg, Fat 17.7 g, Fiber 0.6 g, Protein 26.7 g, SaturatedFat 2.7 g, Sodium 548.6 mg, Sugar 1.1 g
CUBAN ROASTED CHICKEN (POLLO ASADO CUBANO)
Make and share this Cuban Roasted Chicken (Pollo Asado Cubano) recipe from Food.com.
Provided by diner524
Categories Whole Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse chicken, pat dry. Place chicken breast up in foil-lined shallow roasting pan. In mortar, place garlic, salt, oregano and black pepper, mash them well together. Mix garlic mixture with butter and lemon juice. With your fingers, carefully separate skin from breast, massage 1/2 of mixture gently between breast and skin, then spread the remaining mixture evenly over the whole chicken. Tuck wings under and tie legs together. The chicken will taste better if marinated overnight.
- Place pan in center of rack and cook for 55 minutes at 350° F, basting occasionally. Cook uncovered at 400° F for 5-7 minutes.
POLLO ASADA AL AJILLO: GARLIC ROASTED CHICKEN
Here's a great way to roast a chicken. The key is to give your chicken a split personality. A meat cleaver usually does the trick. Just split the chicken right down the middle of the backbone and through the breast. This is a very good chicken; it is always moist and very flavorful. If you don't like garlic, you had better stay away from this one. Hey, if you don't like garlic, you had better stay away from Cuban food!
Provided by Food Network
Categories main-dish
Time 3h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the onion, half of the garlic/salt mixture, wine, olive oil, and vinegar in a blender and chop thoroughly. Pour marinade over the chicken and refrigerate, covered, for 2 to 4 hours. Drain marinade from chicken and pat chicken dry with a paper towel.
- Preheat oven to 375 degrees F.
- Rub the chicken halves on both sides with the rest of the mashed garlic/salt mixture. If you can get some of this underneath the skin without ripping, great. Sprinkle the chicken with lime juice and then black pepper and cumin on both sides. Dust chicken lightly with flour and brown chicken quickly on both sides with olive oil in a saute pan.
- Place chicken halves in a roasting pan, skin side up. Roast 30 to 45 minutes, or until juices run clear. Use a meat thermometer if you need to, or if your "significant other" gave you one for Christmas.
POLLO ASADO EN CAZUELA (ROASTED CHICKEN WITH SAUCE)
recipe courtesy of Andy Natal from Torrance, California Prep time is marinating time. May take 1 hr. to cook.
Provided by Elaniemay
Categories Chicken
Time 4h45m
Yield 1 Chicken, 4 serving(s)
Number Of Ingredients 9
Steps:
- Marinate the chicken with salt, the citrus juice and the mashed garlic for several hours. Drain it but reserve the marinade and then sautée the chicken to golden in the oil or lard. Add the white dry wine, bay leaf, onion, pepper and the left over marinade.
- Cook at a lower temperature, turning over often to make sure all of the chicken cooks evenly, until done (Sonia's note: chicken will be done when no pink juices flow when pricked with a fork - but don't check too often or all juices will run out and leave meat too dry).
- For easier cooking and serving, you can cut chicken up in pieces.
- before marinating. You can add peeled and diced potatoes if you wish.
Nutrition Facts : Calories 850.2, Fat 63.2, SaturatedFat 16.5, Cholesterol 243.8, Sodium 811.5, Carbohydrate 4.1, Fiber 0.5, Sugar 1.5, Protein 57.7
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- Whisk the Pollo Asado Norteño marinade ingredients in a gallon zip-top bag. Stuff the chicken cavity with a half-rind from each of the squeezed fruits – one orange, lemon, and lime rind in the cavity. Put the chicken in the bag with the marinade, squeeze out as much air as possible, and seal the bag. Flip the bag over a few times to coat the chicken with the marinade. Put the bagged chicken in a baking dish and refrigerate for 2 to 8 hours, flipping every hour or so to redistribute the marinade.
- Take the chicken out of the bag, and let any excess marinade drip off. Fold the wingtips under the wings and truss the chicken. Skewer the chicken on the rotisserie spit, securing it with the spit forks. Let the chicken rest at room temperature while preparing the grill.
- Set up the grill for indirect high heat (450°F or higher). On my Weber Summit, I remove the grill grates and preheat the grill with all burners on high for 15 minutes. Then I turn off all but the outer burners – burners 1 and 6. I also turn on my rotisserie burner and set it to high.
- Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the chicken. Close the lid and cook with the lid closed as much as possible. (If you have an infrared rotisserie burner, turn it off after the chicken is browning well, about 30 minutes, and let the burners in the main body of the grill finish cooking the bird.) The chicken is done when it reaches 160°F in the thickest part of the breast, about 1 hour.
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