Pollo Asado Cubano
Pollo Asado (POH-yoh ah-SAH-doh koo-BAH-noh)
Cuban Roasted Chicken
A whole chicken marinated in a tangy mojo of sour orange, garlic, cumin, and oregano, then roasted until golden and juicy — the centerpiece of Cuban family meals.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: large platter
Garnishes: lime wedges, roasted onion
Accompaniments: moros y cristianos, maduros, salad
Instructions
-
1
Mix sour orange juice, garlic paste, cumin, oregano, olive oil, salt, and pepper into a mojo marinade.
-
2
Rub the mojo all over and inside the chicken. Marinate at least 4 hours, ideally overnight.
-
3
Place chicken in a roasting pan with quartered onion. Cover with foil.
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4
Roast at 190°C (375°F) for 1 hour covered, then uncover and roast 30-40 min more until skin is golden and juices run clear.
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5
Rest 15 min before carving. Spoon pan juices over the chicken.
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6
Serve with moros y cristianos and maduros.
Did You Know?
Cuban grandmothers insist on marinating the chicken overnight and consider anything less than 8 hours insufficient — some marinate for two days.
Chef's Notes
Equipment Tips
- roasting pan
- mixing bowl
- aluminum foil
Garnishing
lime wedges, roasted onion
Accompaniments
The Story Behind Pollo Asado Cubano
Pollo asado reflects the Spanish roasting tradition adapted to Caribbean ingredients. The mojo marinade, with its sour orange and garlic base, transforms a simple roast chicken into something unmistakably Cuban. Every Cuban family gathers around a pollo asado for Sunday lunch, making it a ritual as much as a recipe.
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