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Pollo al Horno
Ingredients
- 1 tbs ranchero
- 1 tbs sofrito
- ½ tbs lawrys
- ½ tbs adobo con sazon
- ½ tbs dominican oregano
- 1 tsp cumin
- ½ tbs onion powder
- ½ tbs garlic powder
- 1 tsp garlic pepper
- 1 packet sazon
- 1 lime juiced
- ½ sour orange juiced
- Olive oil
- Whole chicken
Instructions
- Wash chicken with vinegar and let soak for a few minutes
- In a bowl add all seasonings
- Pat chicken dry and spatchcock chicken flat and poke holes throughout the chicken
- Add all seasonings except sazon packet and rub into all holes
- Bake in oven at 400 for 1 ½ hours covered
- Bake at 450 uncovered for 1 ½ hours basting every 30 minutes
- Broil for the last 10 minutes
Video
Pollo al Horno in Sunset Park
Growing up in Sunset Park, Brooklyn we were exposed to so many different cultures and flavors. One only had to walk up or down a block to find something different. Much is still the same and true today. There was one place, and memory fails me now, but I know it was on Fourth Avenue, that had the BEST pollo al horno. The skin was crispy, chicken was juicy, but the sauce! I would come to learn after dating my Dominican boyfriend that the sauce was the funnest word to say -WASAKAKA. I don’t know what it means, I don’t even know if I pronounce it right – but that sauce. That sauce is delicious on picadera and especially pollo al horno.
When we went to DR, there were many roadside “frituras” I believe they were called – I may very well be wrong so please feel free to correct me. But with whatever you ordered, on the countertop there would be this plastic bottle with little holes on the top. Inside lay this citrusy, garlicky, deliciousness that you would pour all over your order. I have yet to perfect it guys, but once I do, even if you do not make it with the pollo al horno, make it with SOMETHING because it is soooo good!
