Cuban-style pot-roasted chicken (Pollo asado en cazuela a la Cubana) from Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stepharama1 on July 25, 2022

    We loved the citrusy-garlic flavor of this! I boiled down the sauce as the recipe directed and the flavors caramelized nicely. My chicken had very little visible fat so the finished sauce wasn't oily like the other reviewer mentioned. This is a definite make again dish!

  • twoyolks on March 21, 2014

    The chicken was good but I felt like it could've used more of the sauce. Instead of boiling it all the way down, in the future, I'd just boil it until it was thick and serve that over the chicken. As is, the sauce is very oily.

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