Puerto-Rican Chicken

Submitted by Michael J. Hennessey

"All over Puerto-Rico there are Bar-b-que stands but they do chicken like we do pork or beef. The aroma and taste are like nothing you have ever had. If you prefer Bar-B-Que sauce with your chicken try a sauce with Honey and add a little extra honey and brush on chicken."

 

• Ready In: 1hr 50mins
• Ingredients: 3
• Yields: 1 whole chicken
• Serves: 2-4

ingredients

• 1 chicken, split
• goya adobo seasoning, with pepper
• Season-All salt

directions

1. Put chicken in a large baking dish.Use a knife and stab the chicken on both sides about 50 times piercing the skin.
2. Sprinkle Adobo all over both sides very heavily.
3. Take Season-All and sprinkle medium amount on both sides.
4. Rub gently into skin then lay skin side up and sprinkle a little more Adobo all over top.
5. Cover with plastic wrap and leave over night in refrigerator.
6. COOKING METHOD.
7. Cover chicken and bake at 325 for 1 1/2 hrs or until nearly done.
8. Uncover and brown top as desired.

Reviews

[Sholy Saavedra]

Where you learn to cook Puerto-Rican? I am from Mayaguez PR and this like home. Smell so good and taste to. Make me miss home

 

[Marilu Mendez]

if you can find the adobo, is the best, I use it to seasoned my fried chicken. It is the bomb!! also good on pork chops!

 

[Darlene Summers]

Michael, I just bought this huge big spice bottle full of Adobo Seasoning and didn't know how to use it,so I looked it up on Zaar and yours was the one I decided to use,because it was simple,and something I knew I could taste the spices on,it was so very good.Thank you. Darlene Summers

 

[Ang11002]

This was super simple to make & tasty. I will cook my chicken at this temperature and time from now on. My only complaint was that adobo is salty enough by itself. I used both adobo & seasoned salt but will decrease both next time. Thx for posting!!

 

[Bobtail]

As another reviewer stated, I had Adobo seasoning that I wanted to use, so searched and saw this recipe (love simple recipes with few ingredients) This is delicious! I prepared as directed by the recipe, using chicken thighs, even sprinkled some seasoning under the skin. I did forget to cover it while baking, but I don't thinks this affected the outcome at all. The aroma was divine and it was hard to wait for the chicken to cook. I turned on the broiler for a few moments to crisp up the skin. I had one thigh just by itself and it was so moist, tender and flavorful. I have chopped up the other thighs and plan to use in a tortilla with additional fixings. Wonderful and definitely a keeper! Thanks Michael J. Hennessey!