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Polla Asoda

JuanMontalvo's picture
Pollo Asado, also known as “roasted chicken,” is one of my favorite meals. The chicken is marinated in Mojo, and then cooked with an incredible sweet tomato sauce (salsa criolla). I know your family will fall in love with this one.
  Whole chickens 2 , cut in half
  Sour orange/2 parts lemon to 1 part orange juice 2 Cup (32 tbs) (Naranja Agria)
  Crushed garlic 4 Tablespoon
  Cumin 1⁄4 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Olive oil 1 Tablespoon
  Salt To Taste
  Pepper To Taste
  Onion 1 Medium, diced
  Green pepper 1 , cored seeded and diced
  Red bell pepper 1 , cored seeded and diced
  Tomato sauce 15 Ounce (1 Can)
  Water 4 Cup (64 tbs)
  Garlic powder 2 Tablespoon
  Dried oregano 1 Tablespoon
  Cumin powder 1 Pinch
  Bay leaves 2
  Dry white wine 1 Cup (16 tbs) (Vino Seco)
  Parsley 1 Tablespoon, chopped (For Garnish)

In a mixing bowl combine the naranja agria, garlic, cumin, dried oregano, salt, pepper and olive oil. Place the chicken skin side down in a baking dish pour the marinade all over the chicken. Cover the chicken and refrigerate over night.

One hour before roasting the chicken prepare the salsa criolla as follows: in a large saucepan heat the olive oil over medium heat. Add the onion, peppers and saute until the onions are translucent. Add the tomato sauce, water, garlic powder, oregano, cumin, bay leaf, and vino seco. Bring the sauce to a boil then reduce the heat to low and simmer gently for about 30 minutes, remove from heat and allow sauce to cool.

Preheat the oven to 350 degrees.

Remove the chicken from the marinade. Place chicken skin side up in a baking dish. Remove the bay leaf from the cooled salsa criolla and pour over the chicken halves.

Place the chicken in the oven and roast for 45 minutes. Then remove the foil and continue roasting for another 30-40 minutes to allow the skin to brown. The chicken is done when an instant red thermometer, inserted into the thickest part of the thigh registers 170-175 degrees.

Remove the chicken from the baking dish and place on a platter. Let chicken rest for 10-15 minutes. In the mean time pour the salsa criolla from the baking dish, through a strainer and reserve. Pour the strained sauce over the chicken, and garnish with chopped parsley.

Serve with brown rice.

This video is produced by Fitcoach2007. Check out thehungrycuban for more interesting food recipes and cooking videos.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
100 Minutes
Ready In: 
120 Minutes
Cuban Roasted Chicken
It's surprising how a well-chosen ingredient can transform a well-familiar dish into a total gourmet delight. Juan Montalvo explains how you can cook up roasted chicken at home and jazz it up with Cuban condiment mojo and sweet tomato sauce. A healthy, flavorful dish that your family would totally love.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1253 Calories from Fat 709

% Daily Value*

Total Fat 79 g121%

Saturated Fat 22.1 g110.3%

Trans Fat 0 g

Cholesterol 375 mg125%

Sodium 432.5 mg18%

Total Carbohydrates 28 g9.4%

Dietary Fiber 5.8 g23.3%

Sugars 13.6 g

Protein 97 g194.3%

Vitamin A 47.9% Vitamin C 163.6%

Calcium 16.4% Iron 40.8%

*Based on a 2000 Calorie diet

1 Comment

Robert from Houston's picture
Polla Asoda Recipe Video, Cuban Roasted Chicken