Pollo Asada al Ajillo (Cuban Garlic Roasted Chicken)

  • By: JoeC
  • Date: May 18, 2009
  • Cuisine: Cuban
  • Servings: 4
  • Prep Time: 240 minutes
  • Cook Time: 60 minutes
  • Cook Method: Roast
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Ingredients

  • 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

  1. 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.
  2. Preheat oven to 375 degrees F.
  3. 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.
  4. 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.
  5. Place chicken halves in a roasting pan, skin side up. Roast 30 to 45 minutes, or until juices run clear.

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