POLLO AL HORNO
Easy oven roasted chicken with a quick red chile adobo!
Provided by Sonia
Categories Main Course
Time 2h20m
Number Of Ingredients 13
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 AL HORNO
This Roasted Chicken (Pollo al Horno) is a delicious, flavorful entree for family dinners!
Provided by In the Kitchen with Jonny
Categories Low-Carb Shellfish-Free Full Meal Weekend Project Gluten-Free Egg-Free Soy-Free Thanksgiving Christmas Entertaining Fall Winter Holidays Fish-Free Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Classic Tomato-Free Oven
Time 2h30m
Yield 4
Number Of Ingredients 12
Steps:
- Season the cavity of the Whole Chicken (1), giblets removed, with Salt (to taste) and Ground Black Pepper (to taste).
- In a small bowl, combine Butter (1/4 cup), Onion Powder (2 teaspoon), Garlic Powder (2 teaspoon), and Dried Oregano (1 teaspoon). Stir together until mixture forms a smooth paste.
- Stuff cavity of the chicken with Lemon (1), Garlic (1 head), Fresh Rosemary (3 sprig), and Fresh Thyme (8 sprig). Tie the drumsticks together with twine.
- Brush the paste all over the chicken. Adjust seasonings.
- Line the bottom of a baking pan with Onion (6 slice). Place the chicken on top. Bake at 425 degrees F (220 degrees C) for 1 hour and 30 minutes, or until cooked through.
- Let chicken rest for 20 minutes before cutting.
- Serve and enjoy!
Nutrition Facts : Calories 89 calories, Protein 7.8 g, Fat 5.1 g, Carbohydrate 3.1 g, Fiber 0.5 g, Sugar 0.4 g, Sodium 180.0 mg, SaturatedFat 2.3 g, TransFat 0 g, Cholesterol 36.4 mg, UnsaturatedFat 1.0 g
POLLO AL HORNO (WHOLE ROASTED CHICKEN)
Roast chicken is popular all over the country, and it has a few variations according to the region. Several prefer to add a dried pepper adobo, while others just season it with herbs, like in this recipe. Sometimes, the chicken is even stuffed in the same way a turkey would.
Provided by Mely Martínez
Categories Chicken
Time 1h40m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 6 oz, Calories 397 kcal, Carbohydrate 5 g, Protein 22 g, Fat 31 g, SaturatedFat 10 g, Cholesterol 121 mg, Sodium 148 mg, Fiber 1 g, Sugar 1 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
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
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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