Pollo Al Forno Recipes

RAO'S FAMOUS LEMON CHICKEN (POLLO AL LIMONE)

Steps:

• To attain maximum heat, preheat broiler for at least 15 minutes before using.
• Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork.
• Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, 3 small breast pieces).
• Place chicken on a baking sheet with sides, of a size that can fit into the broiler. Pour Lemon Sauce over the chicken and toss to coat well. If necessary, divide sauce in half and do this in two batches.
• Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute.
• Remove from broiler and portion each chicken into each of 6 warm serving plates.
• Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce.
• Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.

POLLO AL MATTONE

Steps:

• Special equipment: weights such as foil covered bricks or cast iron saute pan
• In a small bowl combine the garlic, crushed red pepper, lemon zest and juice, rosemary, pimenton, and cumin. Drizzle in olive oil until the mixture becomes a paste. Place the chicken into a large bowl and massage with the spice mixture. Let marinate for 12 to 24 hours in the refrigerator or 2 hours at room temperature.
• * If refrigerating the chicken, remove from the refrigerator 45 minutes to 1 hour before cooking to let the chicken come to room temperature.
• Preheat the oven to 400 degrees F.
• Coat a large saute pan with olive oil and bring to a high heat. Season the chicken with salt and pepper. Lay the marinated chicken in the pan, skin side down. Oil the bottom of another large saute pan, lay it on top of the chickens and place bricks or weights in the second saute pan. Cook the chicken until the skin starts to brown, about 5 minutes. Place the whole shootin' match in the preheated oven for about 15 minutes.
• Remove the pans from the oven and remove the weights and the top pan. At this point the skin should be lovely and dark brown. Check the chicken for doneness, it should be cooked through but still succulent and juicy. Remove the chickens from the pan and reserve on a large platter.
• Remove the excess fat from the saute pan and add the white wine. Cook over high heat until the wine has reduced by more than half. Add the chicken stock, season with salt and reduce by half.
• Arrange chicken on serving plates or a platter. Spoon the juices over. Tastes like chicken!

POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)

Steps:

• Place chicken thighs into a gallon-sized resealable plastic bag. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until smooth. Pour mixture over chicken, seal the bag, and refrigerate for 8 hours.
• Combine jalapeno peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper in a blender; pulse until sauce is smooth. Transfer sauce to a covered bowl and refrigerate until ready to serve.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken thighs from the bag and place on the grill. Discard bag with excess marinade. Grill thighs for 7 minutes; flip and grill 7 additional minutes.
• Transfer thighs to a serving dish and drizzle reserved sauce over the chicken.

POLLO MEDITERRANEAN

Steps:

• Heat olive oil in a skillet over medium-high heat. Place chicken and garlic in the pan. Season with 1/2 teaspoon of salt, pepper, and Italian seasoning. Stir in the tomatoes, olives, wine, and parsley. Reduce heat to low and continue cooking until the chicken is no longer pink in the center. Remove chicken and place on a plate, leaving the sauce in the pan. Stir sour cream, milk, and 1/2 teaspoon of salt into the remaining sauce.
• Whisk cornstarch and water together in a small bowl. Increase heat to medium and whisk in the cornstarch mixture. Continue stirring until the sauce has thickened. Serve the sauce with the chicken.

POLLO AL HORNO (WHOLE ROASTED CHICKEN)

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.

POLLO AL HORNO

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!

PENNE POLLO (CHICKEN PASTA)

Steps:

• In a frying pan or saucepan cook the chicken until almost cooked
• Add garlic, Cream, Salt, Pepper, mushrooms to the chicken
• Add 1 tsp of Pesto