Friday, February 11, 2011

Pollo Asado

We are heading to our friend's house for dinner and I need to bring a main course to share with six people. I made this Pollo Asado recipe back in December and loved it so much that I want to make again for our friends. We are all foodies and I know they will definitely enjoy this simple yet flavorful recipe. By the way, I unfortunately was rushing to get this meal done that I forgot to take pictures. :(

Pollo Asado
Recipe by Latina (with some modifications by me)
Serves 4. Total cooking time 2 hours

8 to 10 cloves garlic, minced
1 tbsp. salt
½ tsp. black pepper
1 tbsp. ground cumin
1 tbsp. dried oregano
 cup lime or lemon juice
  cup orange juice
½ lb. chicken pieces, well trimmed of all fat
2 lb. potatoes, peeled and cut into large 2- to 3-inch chunks
I added: 3 sweet potatoes, peeled and cut into 2 inch chunks and also baby carrots

Directions: In large bowl combine garlic, salt, black pepper, cumin, and oregano and mix well. Add lime and orange juices and stir well. Add chicken pieces, turning them over so that they are well coated with marinade. Refrigerate at least 2 hours or overnight. (I recommend you marinate this overnight. I put all the chicken into Ziploc bags with the marinade and placed them in the refrigerator. When possible I would give the Ziploc a shake to get marinade all around chicken.)

Assemble equal amounts of chicken pieces onto two large roasting pans or baking dishes. Place potatoes between chicken pieces and drizzle with any remaining marinade. Cover with aluminum foil and prick foil in two or three places with knife tip. Bake in preheated 400°F oven 1 hour and 15 minutes. Reduce heat to 350°F and bake another 30 minutes. Uncover and bake 10 minutes. Serve with vegetables or rice.

1 comment:

  1. LOVE THIS CHICKEN! I got it right the 2nd time... used less seasonings for less chicken!!! Thank you!!