Mojo Roast Chicken Pollo Asado Recipes

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MOJO ROAST CHICKEN (POLLO ASADO)



Mojo Roast Chicken (Pollo Asado) image

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

½ cup extra-virgin olive oil
1 ½ teaspoons ground cumin
1 ½ teaspoons kosher salt
½ teaspoon dried oregano
2 tablespoons minced garlic
3 tablespoons lime juice
3 tablespoons orange juice
1 (6 pound) whole chicken, cut into pieces

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

POLLO ASADA AL AJILLO: GARLIC ROASTED CHICKEN



Pollo Asada al Ajillo: Garlic Roasted Chicken image

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!

Provided by Food Network

Categories     main-dish

Time 3h5m

Yield 4 servings

Number Of Ingredients 11

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

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.

POLLO ASADO EN CAZUELA (ROASTED CHICKEN WITH SAUCE)



Pollo Asado En Cazuela (Roasted Chicken With Sauce) image

recipe courtesy of Andy Natal from Torrance, California Prep time is marinating time. May take 1 hr. to cook.

Provided by Elaniemay

Categories     Chicken

Time 4h45m

Yield 1 Chicken, 4 serving(s)

Number Of Ingredients 9

1 large roasting chicken
1 the juice of a lemons or 1 lime
1 teaspoon salt
3 garlic cloves, mashed
1/2 cup dry white wine
1 onion, chopped
1 laurel leaf (bay)
3 tablespoons oil or 3 tablespoons lard
1/8 teaspoon black pepper

Steps:

  • 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.

Nutrition Facts : Calories 850.2, Fat 63.2, SaturatedFat 16.5, Cholesterol 243.8, Sodium 811.5, Carbohydrate 4.1, Fiber 0.5, Sugar 1.5, Protein 57.7

CUBAN ROASTED CHICKEN (POLLO ASADO CUBANO)



Cuban Roasted Chicken (Pollo Asado Cubano) image

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

3 lbs whole chickens
2 teaspoons dry oregano leaves
1/2 teaspoon black pepper (to taste)
3 teaspoons butter
6 garlic cloves
1/2 teaspoon cumin
1 lemon, juice of

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.

MOJO ROAST CHICKEN (POLLO ASADO)



Mojo Roast Chicken (Pollo Asado) image

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     Caribbean Recipes

Time 5h10m

Yield 8

Number Of Ingredients 8

½ cup extra-virgin olive oil
1 ½ teaspoons ground cumin
1 ½ teaspoons kosher salt
½ teaspoon dried oregano
2 tablespoons minced garlic
3 tablespoons lime juice
3 tablespoons orange juice
1 (6 pound) whole chicken, cut into pieces

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

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