1 hr 15 mins
I have brought this recipe with me, from the time we left Cuba in 1959 - the year that dreaded man took over - and ruined the country, as we can see now - some 40 odd years later. It is typical of the chicken dishes served all over Miami now.
My Private Note
Units: US | Metric
- 6 tablespoons olive oil
- 6 garlic cloves, minced
- 2 onions, chopped
- 1 onion, sliced thin
- 1/2 cup strained orange juice
- 1/2 cup lemon juice
- 1/4 cup white wine
- 1 whole chicken, quartered (4 lbs)
- salt and pepper, to taste
- 1 bay leaf (optional)
- pimento stuffed olive, sliced thin
- chopped fresh parsley leaves, garnish (optional)
- 1Preheat oven to 350°F.
- 2Heat 3 tablespoons of the oil in a medium skillet over medium heat.
- 3Add one chopped onion and saute, 2-3 minutes.
- 4Add the garlic and saute for 1 minute longer.
- 5Set aside.
- 6In a separate medium bowl, combine the remaining onion, orange juice, lemon juice and wine.
- 7Season with salt, pepper and bay leaf.
- 8Add the heated onion & garlic oil and mix well.
- 9Place chicken pieces in a 9x13 inch baking dish and pour the juice mixture over the chicken, coating well.
- 10Add onion slices and sliced olives.
- 11Bake for 1 hour, basting oaccasionally with the sauce.
- 12Garnish with parsley leaves, if desired.
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Nutritional Facts for Pollo Rancho Luna - Rancho Luna's Chicken
Serving Size: 1 (416 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 748.6
- Calories from Fat 495
- Total Fat 55.0 g
- Saturated Fat 12.7 g
- Cholesterol 172.5 mg
- Sodium 166.0 mg
- Total Carbohydrate 16.0 g
- Dietary Fiber 1.4 g
- Sugars 7.0 g
- Protein 44.1 g