Pollo Rancho Luna
Recipe: Pollo Rancho Luna
From: ChickenRecipe.com, with alterations
Serves: 4
3 Tbsp. olive oil
6 cloves garlic, minced
2 onions, thinly sliced
1/2 c. orange juice
1/2 c. lemon juice
1/4 c. white wine
4 lb. chicken parts, with bones and skin
salt & pepper
Heat oven to 350°. Sauté garlic in olive oil over medium heat for about 1 minute and set aside. Combine onions, orange and lemon juices, and wine in a medium bowl; add the heated garlic & oil and mix well.
Rinse chicken, pat dry and place pieces in 9x13" baking dish. Pour onion-juice mixture over, coating all pieces. Sprinkle with salt and pepper to taste.
Bake for about 1 to 1-1/4 hours, until done, basting about every 15 minutes with the sauce. Serve with rice.
Notes:
This is apparently a recreation of a dish served in a restaurant in Havana; it sounds an odd combination but is very tasty. I have halved the amount of oil and changed the onions from chopped to sliced for aesthetic reasons (they also stay on top of the chicken better that way). When I make it I use just breast pieces, but any meaty pieces (or a whole chicken, cut up) would be just fine.
From: ChickenRecipe.com, with alterations
Serves: 4
3 Tbsp. olive oil
6 cloves garlic, minced
2 onions, thinly sliced
1/2 c. orange juice
1/2 c. lemon juice
1/4 c. white wine
4 lb. chicken parts, with bones and skin
salt & pepper
Heat oven to 350°. Sauté garlic in olive oil over medium heat for about 1 minute and set aside. Combine onions, orange and lemon juices, and wine in a medium bowl; add the heated garlic & oil and mix well.
Rinse chicken, pat dry and place pieces in 9x13" baking dish. Pour onion-juice mixture over, coating all pieces. Sprinkle with salt and pepper to taste.
Bake for about 1 to 1-1/4 hours, until done, basting about every 15 minutes with the sauce. Serve with rice.
Notes:
This is apparently a recreation of a dish served in a restaurant in Havana; it sounds an odd combination but is very tasty. I have halved the amount of oil and changed the onions from chopped to sliced for aesthetic reasons (they also stay on top of the chicken better that way). When I make it I use just breast pieces, but any meaty pieces (or a whole chicken, cut up) would be just fine.