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Pollo Asada al Ajillo (Cuban Garlic Roasted Chicken)

By: JoeC
Date: May 18, 2009 7:26 PM

Cuisine: Cuban

Response to:

Cuban Cooking & Rhythm

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Pollo Asada al Ajillo (Cuban Garlic Roasted Chicken)

The members of two-time Grammy nominated band Tiempo Libre love the flavors of their early childhood. Luis “Rosca” Beltran Castillo, one of the seven members of the band, remembers the garlic chicken his grandmother roasted every weekend at her house in Pinar del rio. All the ingredients came from her backyard, adding the personal touch that made the dish so comforting. Juicy and vibrantly garlic, this is a light, healthy dish to savor with the sultry Afro-Cuban and classical Baroque sounds from their latest album "Bach in Havana".

Prep and Cook

Ingredients

Servings: 4
Prep Time: 240 minutes
Cook Time: 60 minutes
Cook Method: Roast

1/2 large onion
10 cloves garlic mashed with 1 teaspoon salt
1/4 cup olive oil
1/2 cup white wine
2 teaspoons vinegar
1 chicken, cut in half
2 teaspoons ground cumin
Pinch black pepper
Juice of 1 lime
Flour

Instructions

Finely chop the onion, half of the garlic/salt mixture and mix in the wine, olive oil, and vinegar. 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. Try to get some of this underneath the skin without ripping.
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.