Best Pollo Asado En Cazuela Roasted Chicken With Sauce Recipes

POLLO ASADO EN CAZUELA (ROASTED CHICKEN WITH SAUCE)

Pollo Asado En Cazuela (Roasted Chicken With Sauce) image

recipe courtesy of Andy Natal from Torrance, California Prep time is marinating time. May take 1 hr. to cook.

Provided by Elaniemay

Categories Chicken

Time 4h45m

Yield 1 Chicken, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 large roasting chicken
1 the juice of a lemons or 1 lime
1 teaspoon salt
3 garlic cloves, mashed
1/2 cup dry white wine
1 onion, chopped
1 laurel leaf (bay)
3 tablespoons oil or 3 tablespoons lard
1/8 teaspoon black pepper

Steps:

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.

Nutrition Facts : Calories 850.2, Fat 63.2, SaturatedFat 16.5, Cholesterol 243.8, Sodium 811.5, Carbohydrate 4.1, Fiber 0.5, Sugar 1.5, Protein 57.7

MEXICAN POLLO ASADO

Mexican Pollo Asado image

Make and share this Mexican Pollo Asado recipe from Food.com.

Provided by Jamilahs_Kitchen

Categories Chicken Breast

Time 5m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 chicken breasts
1/2 teaspoon black pepper
1/4 cup lime juice or 1/4 cup any citrus juice
2 teaspoons ground cumin
2 teaspoons white vinegar
1/4 cup olive oil
1/2 cup onion
1 teaspoon sea salt
2 garlic cloves
2 small dried red peppers

Steps:

Smash garlic cloves.
Place all ingredients except chicken in blender.
Pour over chicken breasts.
Marinate 2 to 24 hours.
Grill chicken breasts.
Serve as desired.

POLLO ASADO

Pollo Asado image

This is my family's recipe for grilled chicken, mexican-style. It is very similar to what you would get at El Pollo Loco fast food restaurants - although we were eating this way before they ever existed! Achiote powder should be available in most grocery stores' mexican spice section, but is easily found at mexican grocers or online. It imparts a subtle flavor that is definitely hispanic, and it also gives the chicken it's wonderful golden color. Prep time does not include marinating time. To cut calories, use skinless chicken, but it doesn't taste as good!

Provided by Jostlori

Categories < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup olive oil
1 teaspoon ground cumin
1 1/2 teaspoons salt
1 teaspoon dried oregano
2 tablespoons garlic, minced
1/3 cup lime juice
1/3 cup orange juice
1/2 teaspoon achiote powder
4 whole boneless chicken breasts, skin attached

Steps:

Cut chicken breasts into two halves.
Heat oil in small saucepan over medium high heat until very hot.
While oil heats, mash cumin, salt, oregano, garlic and achiote powder into a paste with a mortar and pestle. Place the paste in a heat-proof bowl.
Whisk hot oil into the garlic paste. Allow to cool slightly then add lime and orange juice, stirring well to combine.
Pour marinade into a large ziploc bag, add chicken breast halves. Shake or knead to spread marinade throughout chicken.
Refrigerate at least four hours to overnight.
Grill over medium heat, turning, until chicken reaches internal temperature of 180 degrees.
Place chicken on cutting board and let rest several minutes.
Serve individually, or cut into bite sized pieces for making tacos or burritos.

Nutrition Facts : Calories 507.1, Fat 36, SaturatedFat 7.6, Cholesterol 123.7, Sodium 705, Carbohydrate 3.8, Fiber 0.2, Sugar 1.4, Protein 40.7

POLLO ASADA AL AJILLO: GARLIC ROASTED CHICKEN

Pollo Asada al Ajillo: Garlic Roasted Chicken image

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

Ingredients

2 cups quartered onion
10 cloves garlic mashed with 1 teaspoon salt
1/2 cup white wine
1/4 cup olive oil
2 teaspoons white vinegar
1 (3-pound) frying chicken, cut in half
1/4 cup lime juice
1/2 teaspoon black pepper
2 teaspoons ground cumin
Flour, for dusting
Olive oil, for frying

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.