CUBAN ROASTED CHICKEN IN A DUTCH OVEN
This roast chicken is easy to make and is a big family pleaser.
Provided by Lisa Grant (Jersey Girl Cooks)
Categories Dinner Entree
Time 1h25m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Remove the giblets from the chicken, rinse and pat dry. Rub the chicken skin with the garlic and 1 1/2 TBS of the Cuban seasoning. Reserve 1/2 TBS for later.
- Heat olive oil on medium high heat in a large Dutch oven. Put the chicken in breast side down and let brown for a few minutes. Turn over and brown on other side..
- Cut the orange and lime in half and squeeze juice over the chicken. Place the fruit in the cavity of the chicken and tuck in legs and wings. Sprinkle with remaining Cuban seasoning.
- Cover Dutch oven and place in oven for about 45 minutes. Remove lid and continue cooking for another 20 minutes or until internal temperature of chicken reaches 165 degrees. The broiler can also be turned on for the last few minutes of cooking for crispier skin. Let the chicken sit for 10 minutes before carving. Add salt to taste.
Nutrition Facts : Calories 440 kcal, Carbohydrate 7 g, Protein 35 g, Fat 30 g, SaturatedFat 8 g, Cholesterol 136 mg, Sodium 129 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, ServingSize 1 serving
ROAST CHICKEN RECIPE
Our Cuban roast chicken recipe, a homemade easy-to-make preparation, is very tasty and irresistible to make. A perfect dish to enjoy with family and friends.
Provided by Dailis
Categories Main Course
Time 1h40m
Yield Whole chicken
Number Of Ingredients 8
Steps:
- 1 First, we prepare the seasoning. Crush the garlic cloves and put them in a small bowl, add lemon juice, vinegar, parsley, thyme, pepper and salt. Mix everything together. Set the bowl with seasoning aside.
- 2 Put the chicken in a container to marinate it. Prick the chicken with a knife to make several holes so the seasoning can get inside the chicken.
- 3 Spread the seasoning all over the chicken, including in the holes., and let it sit while we get the oven ready. Check to make sure there is an adequate amount of salt.
- 4 Some ovens come with a rotisserie spit that spins as it cooks so that the meat is roasted evenly. If you have this type of oven, you just need to place the chicken on the rotisserie and cook it at 180° for approximately an hour and a half (if it is a small chicken), or until the skin is completely golden.
- 5 On the other hand, if you don't have a rotisserie, put the chicken on an oven tray in the oven, preferably on the lower level if it is a small oven, and cook it evenly from top to bottom without ventilation for an hour until it is golden. Then, turn it around so that the other side cooks as well. [thrive_leads id='3383']
- 6 Take the chicken out of the oven and serve it with rice, a salad, fried food, or any other side dish you would like.
Nutrition Facts :
CUBAN-INSPIRED SLOW COOKER CHICKEN
A refreshing and (virtually) effortless slow cooker recipe for Cuban chicken that I threw together out of desperation to have a cooking-free evening.
Provided by Nicole Buchanan
Categories World Cuisine Recipes Latin American Caribbean
Time 3h15m
Yield 4
Number Of Ingredients 15
Steps:
- Place 1/2 of the chopped onion in the bottom of a slow cooker. Place chicken breasts on top and cover with remaining onion. Add black beans and diced tomatoes.
- Whisk together broth, orange juice, wine, garlic, cumin, oregano, salt, pepper, and thyme; pour into the slow cooker.
- Cover and cook until chicken is falling apart and no longer pink in the center, on Low for 6 to 8 hours or High for 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Shred chicken and return meat to the pot for 5 to 10 minutes to allow it to soak up the juices. Serve over cooked rice.
Nutrition Facts : Calories 421.3 calories, Carbohydrate 60.3 g, Cholesterol 46.9 mg, Fat 3.2 g, Fiber 10 g, Protein 27.8 g, SaturatedFat 0.7 g, Sodium 2142.3 mg, Sugar 10.6 g
CUBAN INSPIRED ROASTED CHICKEN
The chicken turns out so moist and delicious and is very easy to make.
Provided by barbara lentz @blentz8
Categories Chicken
Number Of Ingredients 8
Steps:
- Place the juices, garlic, and salt in a bowl and add the chicken and marinate the chicken overnight.
- Preheat oven 300 degrees.
- Place sliced onions in bottom of roasting pan. Pour wine overtop. Place the chicken on top of onions. Pour marinade over everything.
- Bake covered with foil for 2 to 2 1/2 hours depending on the size of your bird. Uncover the chicken the last 1/2 hour to le the skin brown.
- Remove the chicken to carving board. Place the pan drippings in a sauce pan and bring to a boil and let it reduce for 15 minutes. Serve sauce over chicken
CUBAN CHICKEN
An unusual combination of ingredients. Yummy! Serve over rice. You can put rice into the pot to cook with everything else, but add 2 cups chicken broth and simmer 20 minutes until the rice is done. One fewer pot to wash!
Provided by MJodyH
Categories World Cuisine Recipes Latin American Caribbean
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue to cook and stir until fragrant, about 1 minute more.
- Stir tomatoes, chicken, red bell pepper, raisins, olives, red wine vinegar, oregano, cumin, and bay leaves into the onion mixture; cook until heated through, 5 to 7 minutes more. Remove and discard bay leaves before serving.
Nutrition Facts : Calories 307.9 calories, Carbohydrate 27.7 g, Cholesterol 52.7 mg, Fat 12.7 g, Fiber 3.4 g, Protein 21.3 g, SaturatedFat 2.6 g, Sodium 1013.2 mg, Sugar 18 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.
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