Pollo Asada al Ajillo: Garlic Roasted Chicken
Here's a great way to roast a chicken. The key is to give your chicken a split personality. A meat cleaver usually does the trick. Just[ split the chicken right down the middle of the backbone and through the breast. This is a very good chicken; it is always moist and very flavorful. If you don't like garlic, you had better stay away from this one. Hey, if you don't like garlic, you had better stay away from Cuban food!]
- Total Time:
- 3 hr 5 min
- 5 min
- 2 hr
- 1 hr
- 4 servings
- 2 cups quartered onion
- 10 cloves garlic mashed with 1 teaspoon salt
- 1/2 cup white wine
- 1/4 cup olive oil
- 2 teaspoons white vinegar
- 1 (3-pound) frying chicken, cut in half
- 1/4 cup lime juice
- 1/2 teaspoon black pepper
- 2 teaspoons ground cumin
- Flour, for dusting
- Olive oil, for frying
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.
Recipe courtesy of by Glenn M. Lindgren, Raul Musibay and Jorge Castillo, Three Guys from Miami Cook Cuban, Gibbs Smith Publishers, October 2004