Pollo Rostizado Recipe
half roasted chicken, adobo sauce, arroz blanco, refritos
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C). Clean the whole chicken and pat it dry with paper towels. Rub the chicken with olive oil, garlic (minced), salt, and black pepper. Squeeze the juice of the lemon over the chicken and place the lemon halves inside the cavity.
- 2
Marinate with Adobo
Generously coat the chicken with adobo sauce, ensuring it's well covered. Let it marinate for at least 30 minutes or overnight in the refrigerator for deeper flavor.
- 3
Roast the Chicken
Place the marinated chicken in a roasting pan and roast in the preheated oven for about 1 hour or until the internal temperature reaches 165°F (75°C). Baste the chicken with the juices every 20 minutes for a golden finish.
- 4
Cook the Rice
While the chicken is roasting, cook the white rice according to package instructions.
- 5
Heat the Refried Beans
In a saucepan, heat the refried beans over medium heat until warmed through, stirring occasionally.
- 6
Serve
Once the chicken is done, let it rest for 10 minutes before carving. Serve the roasted chicken alongside the white rice and refried beans. Garnish with fresh cilantro.
