POLLO ASADA AL AJILLO: GARLIC ROASTED CHICKEN
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
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.
GUAJILLO SPICED PORK AND POTATOES (PUERCO Y PAPAS AL GUAJILLO)
Spicy meat and potatoes! What more can a guy ask? Except the ease with which this is made - Crock-pot! Just put the ingredients in, set the dial and forget it until done. And the aromas! I have to leave the house when i am cokking this because the aromas will make me want to open the lid and sample!
Provided by Witch Doctor
Categories Pork
Time 7h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Spread the potatoes over the bottom of a slow cooker and top with the pork.
- Set a medium (8 inch) skillet over medium heat. When it is hot, toast the chili pieces a few at a time, pressing them against the hot surface with a spatula until they are aromatic and lightened in color underneath - about 10 seconds per side. (If you see more than a whiff of smoke, they are burning). Transfer the toasted chilis to a blender jar.
- Add the tomatoes with their juice, garlic, oregano, Worcestershire sauce, a generous 1 ½ tsp salt and 1 ½ cups water. Blend until as smooth as possible. Strain the mixture through a medium mesh strainer directly into the slow cooker, over the meat and potatoes. Stir to mix thoroughly.
- Set the lid in place and slow cook on high for 6 hours.
- Gently stir the stew - the sauce may look slightly broken, but it will come together with gentle stirring. If the sauce seems too thick, stir in a little water. Taste, and add more salt, if needed.
- Serve in bowls, sprinkled with the cilantro and onion. A stack of warm corn tortillas is the perfect accompaniment.
- Variations:.
- Pork and Potatoes al Guajillo as a Soft Taco Filling:.
- Cook the dish as directed above, but cube the potatoes rather than leaving them in larger wedges. Coarsely shred the pork with two forks. Leave the sauce quite thick. Serve with a dozen warm tortillas for everyone to make soft tacos.
Nutrition Facts : Calories 437.6, Fat 23.2, SaturatedFat 8, Cholesterol 80.6, Sodium 293.4, Carbohydrate 35.2, Fiber 3.9, Sugar 5, Protein 22.4
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