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La tasca's pollo con jerez

La tasca's pollo con jerez

1 young chicken (about 3 pounds)

Marinade:

2 carrots, peeled and sliced

1 cup Spanish Jerez sherry

1 tablespoon chopped parsley

Salt and pepper to taste

1/4 teaspoon oregano

1/2 teaspoon ground cumin

1/2 green bell pepper, chopped

Juice of 2 sour oranges (or 2 regular oranges and 1 lime)

1 head garlic, separated into cloves and peeled

1 large onion, chopped

To finish:

1 cup Spanish Jerez sherry

Makes 2 generous servings.

Cut the chicken in half. Whisk the marinade ingredients and pour over chicken in a glass baking dish. Cover and refrigerate 24 hours, turning a few times.

Bake, uncovered, in the marinade at 325 degrees for 1 hour, basting from time to time. Remove chicken from pan and keep warm. Pour all the juices from the baking pan into a saucepan. Add additional cup sherry and bring to a boil. Let liquid reduce by about a third before pouring over chicken and serving.

Write to Linda Cicero at food@herald.com or c/o Food, 1 Herald Plaza, Miami, Fla. 33132. Questions of general interest are answered in the column.

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