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Feb 11, 2010

Recipe: Pollo a la Brasa con Citron

 
Spotted this recipe on floridajuice.com. It's easy to prepare and promises to be exceptionally tasty, so I'm passing it on. If you're cooking a single chicken, just divide ingredients by 3. I'll be cooking a single chicken and cutting it up, altho' the recipe calls for a whole bird.

By the way, floridajuice.com offers a huge and sortable recipe bank. Recent featured recipes include Orange Mango Lassi, Orange Tapioca Crème Brûlée, and Citrus Flank Steak "Cuban Style" with Mashed Sweet Potatoes.

Enjoy!

Pollo a la Brasa con Citron
Serves 6-8
  • 16 ounces orange juice
  • 1/2 cup soy sauce
  • ¼ cup fresh lime juice
  • 10 garlic cloves
  • 2 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon paprika
  • ½ teaspoon pepper
  • 1 tablespoon vegetable oil
  • 3 whole chickens
  • Salt and pepper, to taste
Combine orange juice, soy sauce, lime juice, garlic, cumin, oregano, paprika, pepper, and oil in blender; blend until smooth.  Pour mixture over chicken; cover and marinate in refrigerator for 8 to 24 hours.  Discard marinade and pat chicken dry with paper towels. 

For cooking in a conventional oven: 
Preheat oven to 450° F. Season the cavity of the chicken with salt and pepper.  Tie legs together to hold shape; tuck wings under body. Place chicken in roasting pan. Roast chicken 20 minutes. Reduce oven temperature to 375°F. Continue roasting for about 1 hour 20 minutes or until internal temperature reaches 165° F. Remove from oven and let cool.

For rotisserie cooking: 
Place chicken on rods and roast according to manufacturer’s directions or until internal temperature reaches 165° F. Remove and let cool.
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