Pollo Al Horno Whole Roasted Chicken Recipes

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!

POLLO AL HORNO

Steps:

• Remove the stems and seeds from the dried chiles. If they look dusty, wipe them down with a wet paper towel. Transfer the chiles, 1/4 section of onion, 3 cloves of garlic and 4 cups of water to a sauce pan. Bring up to a boil at medium heat. Reduce heat ans continue cooking for 10 minutes. Let cool. Slice the remaining onion and reserve.
• While the chiles cool, prep the chicken. On a large cutting board, take a pair of kitchen scissors and carefully cut the back bone off from the whole chicken. Open up the chicken, butterflied. Season with salt, pepper and garlic lightly on both sides. Set aside.
• Drain the water from the chile mixture and transfer to the blender. Add 1 tsp cumin, 1 teaspoon oregano,1/4 cup white vinegar, 1 cup tap water and salt to taste. Blend on high until very smooth. Transfer to a sauce pan and heat below medium for 10 minutes. Taste for salt. Let cool.
• In a large, oven proof pan, heat 1/4 cup grapeseed oil to medium heat for 5 minutes. Preheat your oven to 350 degrees F.
• Sear the chicken, skin side down for 5-6 minutes. Flip it over and sear the other side. Baste the chicken with red chile sauce/adobo as you sear it. Add the reserved onion, chopped cilantro and sliced lime around the chicken. Season with salt and pepper. Drizzle with a little oil.
• Transfer to preheated oven. Roasted uncovered for 45 minutes to 1 hour or until internal temperature of thighs reads 165 degrees F. Baste the chicken with more adobo-sauce as it roast. Remove from oven and let rest for 15 minutes before slicing. Serve chicken with your favorite sides like rice, beans and a salad. Or just break out the warn tortillas and salsa!

CHICKEN IN GARLIC SAUCE - POLLO AL AJILLO

Steps:

• Wash the chicken thighs and pat them dry with paper towels. Season the chicken generously with salt and pepper. Heat the oil in a large heavy skillet over medium-high heat. Add as many of the chicken thighs, skin side down, as will fit without touching.
• Cook until the skin is golden brown, about 10 minutes. Flip the chicken pieces and cook until the other side is golden brown, about 5 minutes more.
• Remove the pan from the heat and spoon off all but about 2 tablespoons of the fat, leaving all the lovely brown bits behind. Return the pan to low heat, stir in the garlic and thyme and cook until the garlic starts to turn golden, about 1 to 2 minutes. Pour in the sherry, increase the heat to medium and bring to a boil. Let it boil a minute or 2, then return the chicken to the pan skin side up. Reduce the heat to low, pour in the chicken stock and bring to a simmer. Cover the pan tightly and cook 20 minutes. Flip the chicken pieces (or rotate them top to bottom if using a smaller pan) and cook until the chicken is very tender, about 20 minutes. Serve hot.
• Note: If you like a mix of white and dark meat, substitute a 4-pound chicken cut into 10 pieces. Let the thighs, drumsticks, and wings cook in the sauce for 15 minutes before adding the browned breast pieces. If you'd like to use all white meat, cut the breasts in half crosswise, brown them as described above, but let the sauce cook down 10 to 15 minutes before adding the chicken breasts.

CUBAN ROASTED CHICKEN (POLLO ASADO CUBANO)

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)

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).