Roasted Chicken Ii Frango Assado Ii Recipes

POLLO ASADO RECIPE (MEXICAN ROAST CHICKEN)

Steps:

• Marinate the Chicken. Mix together 1/2 cup olive oil, orange juice, lime juice, vinegar, garlic, sazon, achiote, paprika, oregano, cumin, red pepper flakes and a bit of salt and pepper. Add the chicken to a large platter or dish and pour in the marinade. Alternatively, you can use a large sealable bag. Refrigerate and marinate the chicken for at least 1 hour. 3 hours is best.
• Grill the Chicken. Remove the chicken from the marinade and reserve the marinade. Heat your grill to medium heat and lightly oil the grates. Sprinkle the chicken with extra sazon and achiote powder. Grill the chicken pieces 5 minutes per side.
• Roast the Chicken. Heat oven to 450 degrees F. Set the grilled chicken into a baking dish or cast iron pan and roast the chicken for 20 minutes, or until the chicken cooks through, turning half way through and basting often with the reserved marinade. The chicken should measure 165 degrees F. internally when checked with a meat thermometer.
• Garnish and serve!

FRANGO CHURRASCO (GRILLED LEMON & GARLIC CHICKEN)

Steps:

• Place the chicken in a shallow, non-metallic dish and cover with all the other ingredients and mix everything together. Cover and chill for at least 2 hrs, or overnight if possible. Bring to room temperature 1 hr before grilling.
• Thread half the thighs onto 2 large metal skewers, or wooden ones soaked in water for 10 mins. Repeat with the remaining thighs and another 2 skewers. Heat an outdoor barbecue until very hot, or use an oven grill. Place on the grill for 6 mins on one side, then turn over and cook for 4 mins. Cook for a few mins more on each side if they are large - keep the heat on medium so they don't burn. Remove and keep warm under foil.

CHICKEN BAKED IN A PUMPKIN (FRANGO NA MORANGA)

Steps:

• Cut the lid off the pumpkin and clean out the seeds etc. Use your hands to rub the room-temperature cream cheese inside the pumpkin. In a frying pan cook the onion, and garlic in the cooking oil. Add the cut up chicken and fry, seasoning with salt and pepper. Add mushrooms. Whip the tomatoes in a blender and add to the chicken mixture with the chopped parsley. Pour this mixture into the pumpkin, replace the lid and bake for about an hour in a 350 degrees oven, or until the pumpkin is tender, but not overcooked. Serve with Brazilian rice. When you dish this up from a buffet table, be sure to scrape some of the pumpkin into the chicken mixture as it is delicious. This is a real favorite at our house and with all of our married children when pumpkins are ready for sale.

ROAST CHICKEN (FRANGO ASSADO)

Steps:

• This common traditional recipe is very easy. Chickens are roasted whole. Wash chicken or chickens, depending upon how many people you will be serving. Melt 1/2 square of butter for each chicken. Pour butter over the top of the chicken and sprinkle with garlic, salt, pepper, paprika and parsley. Roast at 350 degrees for about one hour or until browned.

ROASTED CHICKEN WITH MOZZARELLA (FRANGO ASSADO COM MUSSARELA)

Steps:

• Boil the chicken with the tomatoes, salt, onion, parsley, celery, carrot and green onions. When tender strain and do not reuse the vegetables. Make a sauce by melting butter; add flour and the strained chicken broth (about 4 cups). Remove the chicken meat from the bones and add to the sauce. Cut 1 1/3 pound of mozzarella cheese in slices and put in the bottom of a baking dish. Pour the chicken sauce over the mozzarella cheese. Beat 2 egg whites until stiff and carefully put over chicken sauce. Sprinkle with Parmesan cheese. Brown in 400 degrees oven. Serve hot.

ROASTED CHICKEN II (FRANGO ASSADO II)

Steps:

• Arrange cut up chickens in a baking dish. Preheat oven to 450 degrees. Melt butter, crushed garlic and cilantro and pour mixture over the chicken. Bake in a hot oven for 25-30 minutes or until well browned. Arrange chicken on a platter. Put a little water in a baking dish to loosen the drippings. NOTE: When hot place in a gravy dish to serve with the chicken.

ROASTED CHICKEN WITH FRESH FIGS AND ONIONS

Steps:

• Combine the lemon rind, parsley, garlic, chopped rosemary, and olive oil. Coat the chicken with this mixture, and place the whole sprig of rosemary and half the lemon into the cavity of the chicken,and reserving half lemon for placing around pan when roasting.
• Place the chicken in a roasting pan and arrange the onion and remaining lemon half around it, sprinkling with the soy sauce and oil.
• (Optional: Add an additional quartered lemon to pan, to roast around the chicken, and add as a garnish to each serving.).
• Roast the chicken in a 375 degree F (190 degree C) oven for 45 minutes.
• Arrange the figs around the chicken, and continue to cook for about 30 to 45 minutes until done ,or when the temperature reaches 185 degrees F (85 degrees C) when measured with a thermometer in the thigh (see tip in recipe description).
• Discarding the half lemon and rosemary sprig; transfer the chicken, onions, and figs to a platter and serve garnished with fresh rosemary.

COUNTRY CHICKEN (FRANGO CAIPIRA)

Steps:

• Marinate chicken for one half hour in garlic, onion, lemon juice. Fry chicken in cooking oil until golden. Add the seasonings the chicken has been marinating in. Add cilantro and chopped tomato. Cover and let cook over low heat until tender. Add butter and bell pepper. Continue cooking until tender.