Memories Of a Cuban Kitchen/Mary Urrutia Randelman 1992

Chicken Rancho Luna (Pollo de Rancho Luna)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6


INGREDIENTS:
two 2-1/2-pound roasting chickens, each cut into quarters, backbone removed salt and freshly ground black pepper to taste FOR THE MARINADE: 6 to 8 cloves garlic
1/4 teaspoon dried oregano 1/2 teaspoon ground cumin 1/3 cup fresh lime juice
3 teaspoons Worestershire sauce 1/4 cup dry sherry 1/4 cup pure Spanish olive oil
TO COMPLETE THE DISH: 1 small onion, finely sliced, for garnish 2 tablespoons finely chopped fresh parsley, for garnish



1 Wash the chicken, pat dry, and sprinkle liberally with salt and pepper. In a mortar, mash to a paste the garlic, and cumin. Combine the remaining marinade ingredients with the garlic paste and rub the chicken well with the mixture. Place in a large non-reactive bowl, cover, and refrigerate for several hours or preferably overnight.
2 Remove the chicken from the marinade (reserving the marinade) and pat dry. Place the chicken on a lightly oiled aluminum foil-lined broiler pan, bone side up, 5 to 6 inches from the heat source. Broil 13 to 15 minutes on each side, basting frequently with the marinade. If the skin cooks too rapidly, lower the broiler rack. Transfer the chicken to a serving platter, brush with any remaining marinade, and garnish with the onion and parsley.

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