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Pollo Rancho Luna recipe

courtesy Esther Westerveld at Cocina Cubana Club founded by Pascual Perez & Sonia Martinez


6 tablespoons olive oil, divided
6 cloves garlic, minced
2 onions, chopped
1/2 cup orange juice
1/2 cup lemon juice
1/4 cup white wine
1 (4 pound) whole chicken, cut into 4 pieces
salt and pepper to taste

Preheat oven to 350 F (175 C).

Heat 3 tablespoons of the oil in a medium skillet over medium heat. Add the garlic and saute for 1 minute; set aside.

In a separate medium bowl, combine the remaining oil, onion, orange juice, lemon juice and wine. Add the heated garlic and oil to this and mix well. Place chicken pieces in a 9x13 inch baking dish and pour the juice mixture over the chicken, coating well.

Bake at 350 F (175 C) for 1 hour, basting occasionally with the sauce.

Makes 4 servings.




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