Recipe(tried): Pollo Rancho Luna (Cuban Style Chicken)

These days there is a very healthy & flattering interest in chicken prepared Caribbean style. Here is a very uncomplicated recipe by Mary Urrutia Randelman in her book MEMORIES OF A CUBAN KITCHEN, that gives a general idea of how to prepare it.

Pollo de Rancho Luna
Source: Memories of a Cuban Kitchen, by Mary Urrutia Randelman, Macmillan Publishing, 1992, Pp. 148-149.
Servings: 4 to 6

two 2 1/2 lb. roasting Chickens, each cut into quarters, backbone removed
salt & pepper to taste

For the marinade:
6 to 8 cloves of garlic
1/4 tsp. dried oregano
1/2 tsp. ground cumin
1/3 cup lime juice
3 tsp. Worcestershire sauce
1/4 cup dry sherry (Jerez)
1/4 cup pure Spanish olive oil.

To complete the dish:
1 small onion, finely sliced, for garnish
2 tbsp. finely chopped fresh parsley, for garnish

Wash the chicken, pat dry, and sprinkle liberally with salt and pepper.

In a mortar, mash to a paste the garlic, oregano and cumin. Combine the remaining marinade ingredients with the garlic paste and rub the chicken well with the mixture. Place in a non reactive bowl, cover and refrigerate for several hours or preferably overnight.

Remove the chicken from the marinade (reserving the marinade) & pat dry. Place the chicken on a lightly oiled aluminum foil lined broiler pan, bone side up, 5 to 6 inches from the heat source.

Broil 13 to 15 minutes on each side, basting frequently with the marinade. If the skin cooks too rapidly, lower the broiler rack. Transfer the chicken to a serving platter, brush with any remaining marinade, & garnish with the onion & parsley.

Note from Gladys: This same marinade can be used if you have a rotisserie. I prepare it that way & it is just delicious. You can use this marinade for baked pork, beef (specially ribs) or fish.