Thursday, April 28, 2011

PUERTO RICAN ROASTED CHICKEN (POLLO ASADO PUERTORRIQUEÑO)

Tuesday was one of those days.  If it could go wrong, it did.  And one of the things that went wrong, was the power outage that occurred when my roast chicken was 10 minutes away from being done.  But no problem; we just fired up the grill and finished cooking it on the grill.  So keep in mind when you read this recipe that mine didn't actually stay in the oven as long as my recipe calls for.  However, if you ever have to use your grill for this, don't worry; it will turn out just fine.  Unfortunately, I was so ...agitated, for lack of a better term by the power outage that I forgot to take pictures.  And it was the most beautiful golden brown roasted chicken you ever saw. Oh, well; I'll cook it again someday and when I do, I'll take pictures then.

PUERTO RICAN ROASTED CHICKEN 
(POLLO ASADO PUERTORRIQUEÑO)

1 - 5-6 lb. roasting chicken
1/2 cup Pernil Marinade

A couple of days ago, I made the marinade for my pernil (roast pork shoulder).  At the time, I stored half of it in the refrigerator for later use.  This was later.  Take a knife and VERY CAREFULLY loosen the skin all over as much as possible.  Put marinade up under the skin without tearing the skin.  Rub the rest of the marinade over the outside and then in the cavity.  BTW, if your chicken had giblets in the cavity, you should have removed them already.  Preheat oven to 375 degrees.  Roast chicken on a wire rack set in a shallow roasting pan for 2 to 2 1/2 hours or until meat thermometer records a temperature of 180 degrees.  

Very simple and very delicious!

MUSIC TO COOK BY


Until next time, Happy Cooking!  : )

Politeness is the art of choosing among your thoughts. - Madame de Stael

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Very Good Recipes - Kingdom of Puerto Rican Recipes
TAGS: PUERTO RICAN

4 comments:

Anonymous said...

You have great recipes but they are difficult to read with the blue font color you used. :-)

Tammy Cuevas said...

It showed up better on my old background. I'll have to fix this. Thank you for bringing it to my attention. :)
Tammy Cuevas
The Self-Taught Cook

Anonymous said...

Is the chicken cooked breast side up? Also, do we leave the chicken uncovered? Lastly, is it necessary to use wire rack? Thank you in advance!!!

TAMMY said...

@Anonymous - I'm sorry; I should have made myself clear. Yes, the chicken is cooked breast side up, uncovered. I wouldn't say it's necessary to use a wire rack, but I think it turns out better that way. It's more of a preference than a necessity. I hope this helps!

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