When I lived in Panama, there was this little shack that sold THE best rotisserie chicken in the world. It was flavorful and juicy and toasty and moist. It was delicious, but I guess I don’t have to say that.
After living in the US for 20 or so years, I’ve noticed this ‘style’ of chicken keeps popping up. There’s a place called Dodo’s Chicken here in Houston and theirs is pretty good. Most curiously, though, I’ve noticed references to this type of chicken on TV shows. Do you watch Flipping Out? Jeff LOVES Pollo Loco!
I’m betting you will love too, so get ready to have your chicken world rocked.
Pollo a la Pollo Loco
1-5lbs chicken, whole
2 pkts Sazón
3/4 tsp salt
1 tsp black pepper
3 cloves garlic, crushed
1 tbsp extra virgin olive oil
12 oz beer, in can
2 garlic cloves, whole
Remove the innards from the bird and rinse it under cool water. Drain. In a small container, mix the next 5 ingredients into a paste and rub it over the chicken. Make sure to rub the inside as well as all the skin with the paste. Allow it to sit for at least an hour or longer, if possible–even overnight.
Preheat oven to 400°. Open the beer and drop the 2 cloves of garlic in it. Stand the can on a roasting pan, then place the chicken over it. You will be inserting the can through the bottom hole of the chicken. Push it in as far as it will go, usually all the way to the top of of the chicken.
Now place the chicken in the oven and allow it to bake at this temperature for 15 minutes. Then lower the oven temperature’s to 350° and continue roastig the chicken for about 1.5 hours or until the internal temperature reads 185°. Generally, it takes 20 minutes to roast1 lb of raw chicken. Remove the chicken from the oven and cover with foil. Allow it to rest for 15 minutes.
Cookingly yours, Anamaris