POLLO RANCHO LUNA - RANCHO LUNA'S CHICKEN

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Pollo Rancho Luna - Rancho Luna's Chicken image

I have brought this recipe with me, from the time we left Cuba in 1959 - the year that dreaded man took over - and ruined the country, as we can see now - some 40 odd years later. It is typical of the chicken dishes served all over Miami now.

Provided by Manami

Categories     Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

6 tablespoons olive oil
6 garlic cloves, minced
2 onions, chopped
1 onion, sliced thin
1/2 cup strained orange juice
1/2 cup lemon juice
1/4 cup white wine
1 whole chicken, quartered (4 lbs)
salt and pepper, to taste
1 bay leaf (optional)
pimento stuffed olive, sliced thin
chopped fresh parsley leaves, garnish (optional)

Steps:

  • Preheat oven to 350°F.
  • Heat 3 tablespoons of the oil in a medium skillet over medium heat.
  • Add one chopped onion and saute, 2-3 minutes.
  • Add the garlic and saute for 1 minute longer.
  • Set aside.
  • In a separate medium bowl, combine the remaining onion, orange juice, lemon juice and wine.
  • Season with salt, pepper and bay leaf.
  • Add the heated onion & garlic oil and mix well.
  • Place chicken pieces in a 9x13 inch baking dish and pour the juice mixture over the chicken, coating well.
  • Add onion slices and sliced olives.
  • Bake for 1 hour, basting oaccasionally with the sauce.
  • Garnish with parsley leaves, if desired.

Nutrition Facts : Calories 748.6, Fat 55, SaturatedFat 12.7, Cholesterol 172.5, Sodium 166, Carbohydrate 16.1, Fiber 1.4, Sugar 7, Protein 44.2

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