Pollo al Horno (Mama Julita's Recipe)

For My Daughters

My Mother loved cooking, so do I. On Sunday Days I used to go to my dad's place and he put me in charge of the cooking. He will give me money and send me off to the Street Market to do the shopping. Me!! I went alone to shop, I was over my heals because that was my favorite thing to do. At the beginning I had no clue, but after a little bit my mom start making me a list of what I need it to buy. The list included the average prices of the ingredients, the amount I need it to get and in some cases it said "buy 1sol of this or only 0.50 of that". Not just that, my mom will write down step by step on how I was going to prepare the food, from: start by making the rice or the dessert, to how to cut or chop the meat and vegetables. Her hand writing, I can recognized it from far away because of how many recipes I read and collect over the years, I was about 8 to 9 years old. This recipe is one of the many I did those long ago Sunday Days, but I always feel that my mom wrote this recipe yesterday not many moons ago. I remember that i had to take her electric oven with me because my dad only had to electric burners.  Love you mi Julita Linda. 

You Will Need !!!

1 chicken, section in 8
Zest of 1 orange
Juice of one orange
1/2 Tblsp salt
1/2 Tblsp oregano
1/2 Tblsp granulated garlic (double if using fresh minced garlic)
1/2 Tblsp cumin
1/2 tsp to 1 tsp fine grounded pepper
3 Tblsp oil
2 Tblsp Aji Colorado Molido (hot Peruvian red pepper sauce)

Easy To Make !!!

1.  Cut up your chicken, and stab holes into it, with the tip of your knife. Reserve.

2. Mix all the rest of the ingredients in a large bowl. Taste and adjust as you prefer.

3. Dredge each piece of chicken in the marinade. Rub each chicken a little and cover the bowl. Leave on counter for at least 1 hour before roasting. ( nothing will happen, an hour at room temperature will not cause the chicken to go bad ).

4. Pre heat oven at 375*F, place the chicken on a sheet pan lined with a griddle, this will raise the chicken and allow the hot air to cook the chicken all around.

5. Roast for 25 to 30 minutes,  internal temperature should be 185*F for drumsticks and tights and 165*F for breast pieces. Another way to check for if it is done is to insert a stick into the chicken,all the way into the bone and pull out,  the juices should be clear. If not allow to cook a bit longer.

6. Rest for 5 minutes before serving.

7. Perfect accompaniments are golden potatoes or steak fries, rice, salad (my favorite lettuce, tomato and avocado; tossed with lime,oil and salt to taste), russian salad, etc. Make a dipping sauce for the potatoes if you desire, ideas like fry sauce, huancayna sauce, or a rocoto aioli. (Any aioli works great).

Have Fun Cooking and Enjoy !!!


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