Who doesn’t love a Cuban Garlic Roasted Chicken together with black beans and rice and with sweet plantains or tostones?
This is certainly a classic Cuban dish.
I am getting hungry now. How about you?
Here is the recipe by Three Guys from Miami.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Yield: 4 servings
The supreme garlic experience delivered by a juicy, tasty bird.
2 cups quartered onion
10 cloves garlic mashed with 1 teaspoon salt
1/2 cup white wine
1/4 cup olive oil
2 teaspoons white vinegar
1 (3 to 4 pound) frying chicken, cut in half
1/4 cup lime juice
1/2 teaspoon black pepper
2 teaspoons ground cumin
2 tablespoons flour for dusting
2 tablespoons olive oil for frying
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 then sprinkle with black pepper and cumin on both sides. Dust chicken lightly with flour and brown chicken quickly on both sides in olive oil in a sauté pan.
Place chicken halves in a roasting pan, skin side up. Roast 30 to 45 minutes or until juices run clear.