Experience the vibrant flavors of Cuban cuisine with this exquisite Pollo Asado, perfectly roasted and marinated with a citrusy Mojo marinade, and topped with a richly flavored Salsa Criolla. This comforting dish pairs well with an array of authentic Cuban sides.
Ingredients
🐔 2 whole chickens, cut in half
🍊 2 cups Naranja Agria sour orange juice or substitute 2 parts lemon to 1 part orange juice
🧄 4 tablespoons crushed garlic
⚖️ 1/4 teaspoon cumin
🍃 1/2 teaspoon dried oregano
🫒 Olive oil a few tablespoons
🧂 Salt
🌶️ Pepper
🧅 1 medium onion, diced
🫑 1 green pepper, cored, seeded, and diced
🌶️ 1 red bell pepper, cored, seeded, and diced
🍅 1 15-ounce can tomato sauce
💧 4 cups water
🧄 2 tablespoons garlic powder
🍃 1 tablespoon dried oregano
⚖️ Pinch of cumin powder approximately 1/8 teaspoon
🍃 2 bay leaves
🍷 1 cup vino seco dry white wine
🌿 Parsley, chopped for garnish
Instructions
1- Mojo Marinade & Chicken Preparation:
- Cut the chickens in half and place them in a large glass baking dish.
- In a glass mixing bowl, whisk together the sour orange juice, crushed garlic, cumin, dried oregano, olive oil, salt, and pepper to create the Mojo marinade.
- Season the chicken halves with salt and pepper in the baking dish, then pour the Mojo marinade over them.
- Cover the dish with plastic wrap and allow the chicken to marinate overnight in the refrigerator.
2- Salsa Criolla Preparation:
- Heat olive oil in a large stainless steel pot over an electric stovetop.
- Sauté the diced onion, green pepper, and red bell pepper until softened.
- Stir in the tomato sauce, garlic powder, dried oregano, and a pinch of cumin powder.
- Add the water and bay leaves to the pot.
- Pour in the dry white wine.
- Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
- Remove from heat and allow the salsa to cool.
3- Baking the Chicken:
- Preheat the oven to 350°F (175°C).
- Remove the chicken from the marinade and place it, skin side up, in a clean glass baking dish.
- Pour the cooled Salsa Criolla evenly over the chicken.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 30-40 minutes, or until the chicken's internal temperature reaches 170-175°F (77-79°C).
4- Serving:
- Transfer the chicken to a serving platter and let it rest for 10-15 minutes.
- Strain the Salsa Criolla from the baking dish into a bowl, reserving the sauce.
- Pour the strained sauce over the rested chicken and garnish with chopped parsley.
Prep Time: 10 minutes (not including overnight marination)
Cook Time: Approximately 2 hours
Total Time: Approximately 2 hours 45 minutes
Servings: 8
Calories: Approx. 500 per serving
Proteins: 50g
Fats: 25g
Carbohydrates: 10g
Equipment: Pyrex glass measuring cup, electric stovetop, Pyrex glass baking dish, plastic wrap, wooden spoon, strainer
Cooking Tips
- Marinate the chicken overnight to intensify flavor.
- Allow the chicken to rest after baking for juicy, tender meat.
- Use a meat thermometer for accurate doneness.
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Pollo Asado
