Pollo Asado Chicken

Preparation time: 15 minutes
Chilling time: Overnight
Cooking time: 1 hour
Serves: 4

Adapted from El Floridito restaurant in
Hollywood, Calif., where filmmaker Mark
Lewis is a regular. He's never ordered
anything else on the menu. The dish is
served with white rice, black beans and
plantains.

1/2 cup each: lime juice, orange juice
1 tablespoon olive oil
4 cloves garlic, minced
1 and 1/2 teaspoons garlic powder
1 teaspoon dried oregano
1/2 teaspoon each: paprika, ground cumin,
salt
1/4 teaspoon red pepper flakes
1 chicken, about 3 pounds, halved
1 white or sweet onion, sliced

Mix together lime juice, orange juice, oil,
garlic, garlic powder, oregano, paprika,
cumin, salt and red pepper in resealable
heavy-duty plastic bag. Add chicken;
turn to coat with marinade. Refrigerate
overnight, turning bag occasionally.

Heat oven to 450 degrees. Place chicken
and marinade in baking pan. Bake for 1 to
1 and 1/2 hours until golden brown or until
juice of chicken is no longer pink when
centers of thickest pieces are cut.
Place chicken on serving platter.


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