Pollo Asada Al Ajillo: Garlic Roasted Chicken
Serves 4
Recipe By: Sara Moulton
Published in:Three Guys from Miami Cook Cuban
2 cup quartered onion
10 clove garlic mashed with 1 teaspoon salt
1/2 cup white wine
1/4 cup olive oil
2 teaspoons white vinegar
1 frying chicken -- cut in half (3-pound)
1/4 cup lime juice
1/2 teaspoons black pepper
2 teaspoons ground cumin
Flour -- for dusting
Olive oil -- for frying
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.
Prep Time: 5 minutes
Inactive Prep Time: 2 hours
Cook Time: 1 hour
Yield: 4 servings
Recipe Notes
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!
Exported from A Cook's Books -- Recipe management for Macintosh
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