POLLO ASADA AL AJILLO: GARLIC ROASTED CHICKEN
Here's a great way to roast a chicken. The key is to give your chicken a split personality. A meat cleaver usually does the trick. Just split the chicken right down the middle of the backbone and through the breast. This is a very good chicken; it is always moist and very flavorful. If you don't like garlic, you had better stay away from this one. Hey, if you don't like garlic, you had better stay away from Cuban food!
Provided by Food Network
Categories main-dish
Time 3h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the onion, half of the garlic/salt mixture, wine, olive oil, and vinegar in a blender and chop thoroughly. Pour marinade over the chicken and refrigerate, covered, for 2 to 4 hours. Drain marinade from chicken and pat chicken dry with a paper towel.
- Preheat oven to 375 degrees F.
- Rub the chicken halves on both sides with the rest of the mashed garlic/salt mixture. If you can get some of this underneath the skin without ripping, great. Sprinkle the chicken with lime juice and then black pepper and cumin on both sides. Dust chicken lightly with flour and brown chicken quickly on both sides with olive oil in a saute pan.
- Place chicken halves in a roasting pan, skin side up. Roast 30 to 45 minutes, or until juices run clear. Use a meat thermometer if you need to, or if your "significant other" gave you one for Christmas.
CARNE ASADA CON PAPAS Y SALSA ROJA
You need to coordinate this meal so you are cooking one part while setting up the next. A great version of steak and potatoes Mexican style
Provided by TishT
Categories One Dish Meal
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- TO PREPARE SALSA: Place the chiles and tomatoes under the broiler and, turning them often, blacken the skins.
- Stem and seed the chiles, coarsely chop them together with the tomatoes, and transfer to a mixing bowl.
- Heat a saute pan or skillet over medium-high heat.
- Add the onions to the pan and dry-roast for 10 minutes, turning often.
- Add the garlic and dry-roast for 10 minutes longer.
- Remove the onion and garlic from the pan, let cool, and then coarsely chop.
- Add to the mixing bowl together with the cumin, cilantro, lime juice, sugar, and salt, and mix together.
- Set aside at room temperature.
- (If not using within 1 hour, refrigerate and bring to room temperature before using.) TO PREPARE MARINADE: Thoroughly combine all the ingredients in a mixing bowl.
- Rub the mixture on both sides of the steaks and let sit at room temperature for 30 minutes.
- TO PREPARE PAPAS: Place the potatoes in a saucepan and cover with water.
- Bring to a boil and cook for 10 minutes.
- Drain and transfer the potatoes to a bowl of ice water until they are completely cool.
- Drain the potatoes again, dry thoroughly, and cut into quarters.
- Place the potatoes in a mixing bowl and toss with the oil, chives, salt, and pepper.
- Place the potatoes on the hot grill and cook for about 10 minutes, or until light brown and crisp.
- Keep warm.
- TO PREPARE STEAKS: Preheat the broiler.
- Grill the steaks for about 5 minutes per side for medium-rare or about 6 minutes per side for medium; the marinade will give the exterior of the steaks a little crispness.
- TO SERVE: Place the steaks in the center of each warm serving plate and spoon the salsa next to the steaks.
- Place the potatoes next to the steaks and salsa.
Nutrition Facts : Calories 1311.3, Fat 75.5, SaturatedFat 26.8, Cholesterol 277.7, Sodium 371.6, Carbohydrate 67.6, Fiber 8.9, Sugar 6, Protein 87.9
POLLO CON PAPAS
Steps:
- Add olive oil to cooking pan and add green peppers, onions, and garlic. Mix and cook on medium for 4-5 minutes. Then add chicken and cook on both sides until slightly brown, then add tomato sauce, Goya adobo, white wine and potatoes. Cook on medium,covered until potatoes are done. Taste sauce, then add additional salt and pepper to taste. Mix and on low for another 2-3 minutes.
POLLO ASADO
Super easy and super good.
Provided by Jenny Egelhoff
Categories World Cuisine Recipes Latin American Mexican
Time 2h20m
Yield 4
Number Of Ingredients 10
Steps:
- Place onion, olive oil, lime juice, vinegar, cumin, garlic, red peppers, sea salt, and black pepper in a blender. Blend until smooth. Place chicken in a container or resealable plastic bag and pour marinade on top; toss to coat. Marinate in the refrigerator for 2 to 24 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill chicken until no longer pink in the centers, 6 to 7 minutes per side, depending on thickness. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 308.6 calories, Carbohydrate 11.8 g, Cholesterol 67.2 mg, Fat 17.7 g, Fiber 0.6 g, Protein 26.7 g, SaturatedFat 2.7 g, Sodium 548.6 mg, Sugar 1.1 g
POLLO CON PAPAS ROJAS ASADAS
Este platillo hará que abuela venga a cenar a tu casa para la cena de domingo. Papas, cebollas, tocino (tocineta) y pollo se hornean juntos y se terminan con queso derretido.
Provided by My Food and Family
Categories Casa
Time 2h
Yield 6 porciones
Number Of Ingredients 7
Steps:
- Pon el pollo en un molde poco profundo y viértele el aderezo. Ponlo a marinar 30 min. en el refrigerador.
- Calienta el horno a 400ºF. Cocina el tocino en una sartén grande a fuego medio hasta que esté crujiente. Retira el tocino de la sartén y reserva 1 cda. de la grasa de la sartén. Escurre el tocino en papel toalla.
- Agrega las papas y las cebollas a la grasa que reservaste; cocínalas 5 min. revolviéndolas de vez en cuando. Retíralas del fuego. Desmorona el tocino. Agrégalo a la mezcla de papas; mézclalo un poco. Pon la mezcla de papa en un molde para hornear de 13x9 pulgs. Retira el pollo de la marinada; deshazte de la marinada. Coloca el pollo sobre la mezcla de papas.
- Hornéalo de 55 min. a 1 hora o hasta que las papas estén blandas y el pollo esté cocido (temperatura interna de 165ºF). Ponles encima el queso y el perejil.
Nutrition Facts : Calories 390, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Marinate the Chicken. Mix together 1/2 cup olive oil, orange juice, lime juice, vinegar, garlic, sazon, achiote, paprika, oregano, cumin, red pepper flakes and a bit of salt and pepper. Add the chicken to a large platter or dish and pour in the marinade. Alternatively, you can use a large sealable bag. Refrigerate and marinate the chicken for at least 1 hour. 3 hours is best.
- Grill the Chicken. Remove the chicken from the marinade and reserve the marinade. Heat your grill to medium heat and lightly oil the grates. Sprinkle the chicken with extra sazon and achiote powder. Grill the chicken pieces 5 minutes per side.
- Roast the Chicken. Heat oven to 450 degrees F. Set the grilled chicken into a baking dish or cast iron pan and roast the chicken for 20 minutes, or until the chicken cooks through, turning half way through and basting often with the reserved marinade. The chicken should measure 165 degrees F. internally when checked with a meat thermometer.
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- Heat oil in a skillet over medium-low heat. Add garlic, cumin, salt, pepper, oregano, and achiote paste (if using, See Note 1) and cook for several minutes, stirring. Remove from heat and allow to cool. Set aside.
- Add cooled achiote garlic mixture, orange juice and lime juice to a bowl and whisk to combine. Reserve 1/4 cup of marinade in the bowl to use for basting the chicken as it grills. Add remaining marinade to a 1 or 2 gallon Ziploc freezer bag. Add chicken pieces, seal bag, and massage the bag, then transfer to a refrigerator to allow the chicken to marinate for one hour. Any longer will break down the proteins in the chicken, making it mushy. (See Note 2)
- Preheat grill to 350°F to 400°F. Remove chicken from marinade, then discard the bag of marinade (See step 5 below). We will be grilling with indirect heat.
- For indirect cooking on a charcoal grill, place your lit charcoal across half of the grill and leave the other half empty. To indirect cook on a gas grill, only turn half of the burners on (for mine I keep the top Medium, middle Low and the bottom Medium).
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