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Pollo Asado en Cazuela
recipe - Roasted Chicken with Sauce
recipe courtesy of Andy Natal from
Torrance, California
1 large roasting chicken
1 juice of a sour orange or the juice of a lemon or lime
1 teaspoon salt
3 garlic cloves - mashed
1/2 cup dry white wine
1 onion, chopped
1 laurel (bay) leaf
3 Tablespoons oil or lard
1/8 teaspoon black pepper
Marinate the chicken with salt, the citrus juice and the
mashed garlic for several hours. Drain it but reserve the
marinade and then sautée the chicken to golden in the oil
or lard. Add the white dry wine, bay leaf, onion, pepper
and the left over marinade.
Cook at a lower temperature, turning over often to make
sure all of the chicken cooks evenly, until done (Sonia's
note: chicken will be done when no pink juices flow when
pricked with a fork - but don't check too often or all
juices will run out and leave meat too dry)
For easier cooking and serving, you can cut chicken up in
pieces before marinating. You can add peeled and diced
potatoes if you wish.
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