Pollo Rancho Luna - Rancho Luna's Chicken |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I have brought this recipe with me, from the time we left Cuba in 1959 - the year that dreaded man took over - and ruined the country, as we can see now - some 40 odd years later. It is typical of the chicken dishes served all over Miami now. Ingredients:
6 tablespoons olive oil |
6 garlic cloves, minced |
2 onions, chopped |
1 onion, sliced thin |
1/2 cup strained orange juice |
1/2 cup lemon juice |
1/4 cup white wine |
1 whole chicken, quartered (4 lbs) |
salt and pepper, to taste |
1 bay leaf (optional) |
pimento stuffed olive, sliced thin |
chopped fresh parsley leaves, garnish (optional) |
Directions:
1. Preheat oven to 350°F.
2. Heat 3 tablespoons of the oil in a medium skillet over medium heat.
3. Add one chopped onion and saute, 2-3 minutes.
4. Add the garlic and saute for 1 minute longer.
5. Set aside.
6. In a separate medium bowl, combine the remaining onion, orange juice, lemon juice and wine.
7. Season with salt, pepper and bay leaf.
8. Add the heated onion & garlic oil and mix well.
9. Place chicken pieces in a 9x13 inch baking dish and pour the juice mixture over the chicken, coating well.
10. Add onion slices and sliced olives.
11. Bake for 1 hour, basting oaccasionally with the sauce.
12. Garnish with parsley leaves, if desired.
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