Your requested recipe from Cuban Cookbook
Roasted Chicken with Sauce
by Courtesy of Andy Natal from Torrance, California
Pollo Asado en Cazuela
Serves: 4
Notes:
Easy recipe and great flavors
Directions:
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. Ingredients:
1 large roasting
chicken
1 juice of a sour orange or the juice of a lemon or lime
1 teaspoon salt
3 garlic cloves - mashed
1/2 cup dry white wine
1 onion, chopped
1 laurel (bay) leaf
3 Tablespoons oil or lard
1/8 teaspoon black pepper
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