Garlic Pepper Infused Roasted Chicken Pollo Al Horno Recipes

POLLO AL HORNO (WHOLE ROASTED CHICKEN)

Steps:

• Preheat the oven to 425 degrees F.
• Clean chicken by rinsing it inside and out. If it has excess fat, remove it, and pat dry with paper towels. Tuck the wing tips under the body. Season the inside of the chicken well with salt and pepper. Place the half head of garlic inside the chicken cavity.
• Mix rosemary, lime juice, lime zest, butter and mashed garlic to form a paste.
• Brush the chicken with the butter-lime mix all over, then season the chicken with salt and pepper. Tie the legs together with a kitchen string. Place chicken in roasting pan.
• Roast the chicken for 1 ½ hours; you can use a meat thermometer to check for doneness. The breast temperature should read 180 degrees. (If adding the carrots and potatoes, continue to step 5.)
• Mix carrots and potatoes, then season with salt and pepper. Add the olive oil and 2 sprigs of rosemary. After the chicken has been in the oven for 45 minutes, add the potato/carrot mixture to the roasting pan, where they will cook with the chicken juices and flavors.
• Once the chicken is done, remove from oven, and cover with aluminum foil for about 10-15 minutes. Serve with the vegetables.

POLLO AL HORNO

Steps:

• Remove the stems and seeds from the dried chiles. If they look dusty, wipe them down with a wet paper towel. Transfer the chiles, 1/4 section of onion, 3 cloves of garlic and 4 cups of water to a sauce pan. Bring up to a boil at medium heat. Reduce heat ans continue cooking for 10 minutes. Let cool. Slice the remaining onion and reserve.
• While the chiles cool, prep the chicken. On a large cutting board, take a pair of kitchen scissors and carefully cut the back bone off from the whole chicken. Open up the chicken, butterflied. Season with salt, pepper and garlic lightly on both sides. Set aside.
• Drain the water from the chile mixture and transfer to the blender. Add 1 tsp cumin, 1 teaspoon oregano,1/4 cup white vinegar, 1 cup tap water and salt to taste. Blend on high until very smooth. Transfer to a sauce pan and heat below medium for 10 minutes. Taste for salt. Let cool.
• In a large, oven proof pan, heat 1/4 cup grapeseed oil to medium heat for 5 minutes. Preheat your oven to 350 degrees F.
• Sear the chicken, skin side down for 5-6 minutes. Flip it over and sear the other side. Baste the chicken with red chile sauce/adobo as you sear it. Add the reserved onion, chopped cilantro and sliced lime around the chicken. Season with salt and pepper. Drizzle with a little oil.
• Transfer to preheated oven. Roasted uncovered for 45 minutes to 1 hour or until internal temperature of thighs reads 165 degrees F. Baste the chicken with more adobo-sauce as it roast. Remove from oven and let rest for 15 minutes before slicing. Serve chicken with your favorite sides like rice, beans and a salad. Or just break out the warn tortillas and salsa!

POLLO ASADA AL AJILLO: GARLIC ROASTED CHICKEN

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.

CHICKEN IN GARLIC SAUCE - POLLO AL AJILLO

Steps:

• Wash the chicken thighs and pat them dry with paper towels. Season the chicken generously with salt and pepper. Heat the oil in a large heavy skillet over medium-high heat. Add as many of the chicken thighs, skin side down, as will fit without touching.
• Cook until the skin is golden brown, about 10 minutes. Flip the chicken pieces and cook until the other side is golden brown, about 5 minutes more.
• Remove the pan from the heat and spoon off all but about 2 tablespoons of the fat, leaving all the lovely brown bits behind. Return the pan to low heat, stir in the garlic and thyme and cook until the garlic starts to turn golden, about 1 to 2 minutes. Pour in the sherry, increase the heat to medium and bring to a boil. Let it boil a minute or 2, then return the chicken to the pan skin side up. Reduce the heat to low, pour in the chicken stock and bring to a simmer. Cover the pan tightly and cook 20 minutes. Flip the chicken pieces (or rotate them top to bottom if using a smaller pan) and cook until the chicken is very tender, about 20 minutes. Serve hot.
• Note: If you like a mix of white and dark meat, substitute a 4-pound chicken cut into 10 pieces. Let the thighs, drumsticks, and wings cook in the sauce for 15 minutes before adding the browned breast pieces. If you'd like to use all white meat, cut the breasts in half crosswise, brown them as described above, but let the sauce cook down 10 to 15 minutes before adding the chicken breasts.

GARLIC AND OREGANO MARINATED CHICKEN WITH ROASTED PEPPER AND BLACK OLIVE RELISH WITH SAFFRON-TOMATO RICE

Steps:

• Combine the vinegar, lemon juice, lime juice, honey, ancho chile powder, garlic and oregano in a blender and blend for 30 seconds. With the motor running, slowly add the olive oil until emulsified. Season to taste with salt and pepper. Place the marinade in a large shallow baking dish, add the chicken pieces and turn to coat. Cover and let marinate for 2 hours in the refrigerator. Preheat the oven to 375 degrees F. Heat a large saute pan until almost smoking. Remove the chicken from the marinade and season with salt and pepper to taste. Saute the chicken until golden brown on both sides. Place the chicken on a large baking sheet and place in the oven, bake for 12 to 15 minutes or until just cooked through. Remove from the oven and let rest, 5 minutes.
• For the Roasted Pepper and Black Olive Relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste. Serve at room temperature.
• For the Saffron-Tomato Rice: Combine water, stock, 2 tablespoons salt and saffron in a medium saucepan over high heat and simmer until the threads open, about 5 minutes. Melt butter and oil in a medium saucepan over medium high heat, add onion and saute until soft. Add the rice and stir to coat with the oil and butter. Add the saffron broth, bring to a boil, cover and reduce heat to medium. Cook until the rice is tender about 12 to 15 minutes. Fold in the tomatoes and season with salt and pepper to taste.

GARLIC BASIL CHICKEN WITH RED ROASTED PEPPER ALFREDO SPAGHETTI

Steps:

• Pre-heat oven 350.
• Mix half of chopped fresh basil, melted butter and garlic together in baking casserole dish.
• Place chicken breasts on top of mixture and top with remaining fresh chopped basil. Bake covered for 45 minutes.
• Bake uncovered for 15 minutes.
• Prepare spaghetti noodles boil for 7-10 minutes to preferred taste.
• Over low heat warm alfredo sauce, stir often. Be careful not to scorch.
• Serve. Pepper to taste.