Cuban Roast Chicken Recipes

CUBAN ROASTED CHICKEN IN A DUTCH OVEN

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.

ROAST CHICKEN RECIPE

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.

CUBAN ROASTED CHICKEN (POLLO ASADO CUBANO)

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.

MOJO ROAST CHICKEN (POLLO ASADO)

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).

CUBAN ROAST CHICKEN

Steps:

• Preheat oven to 425 degrees F.
• Combine rice, sausage, pine nuts, and raisins for make a stuffing for the chicken. Stir in 2 tablespoons olive oil and season with salt and pepper. Stuff chicken, loosely, then truss. Rub chicken with butter and/or olive oil. Season chicken with paprika and pepper to taste.
• Place chicken in a roasting pan with the breast side up. Roast 10 minutes. Add the chicken stock, sherry and any unused stuffing. Reduce heat to 350 degrees F. Roast 20 minutes per pound, basting occasionally. Add more stock and sherry, if necessary.

CUBAN GARLIC CHICKEN

Steps:

• Place the chicken in a container large enough to hold all the pieces (I used an extra-large zip-loc bag).
• Combine the garlic, sour orange juice, salt, vinegar, pepper, oregano and cumin in a small bowl. pour the marinade evenly over the chicken; cover chicken (or close bag and smush it around); refrigerate at least 1 hour or overnight.
• Heat oven to 450°. Arrange chicken in one layer in a roasting pan; pour the marinade evenly over the top of the chicken.
• Roast the chicken in the lower third of the oven, stirring during the last 10 minutes to coat with the sauce, until it is cooked through and the sauce begins to caramelize, 45 minutes to 1 hour.
• Remove the chicken to a platter, spoon garlic sauce over the pieces.