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Pollo Aljive with Puree of Malanga with Garlic

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Recipe summary

Recipe courtesy of Pedro Quintanilla, Chef, Latitude Wine Bar and Grill.

Preparation time:
Cooking time:
Yield: 4

Ingredients

Chicken

  • 1 3 pound whole chicken
  • salt and pepper, to taste
  • 2 sour orange, peeled, chopped

Puree of Malanga

  • 8 malanga, or taro root, peeled and sliced
  • 3 garlic, cloves, mashed to paste
  • 4 tablespoons olive oil
  • salt and pepper, to taste

Directions

Chicken

  1. Preheat oven to 350 degrees F.
  2. Season the chicken. Place in a roasting pan and roast 45 minutes.
  3. Remove chicken from pan and pour off cooking juices into a bowl. Strain and discard the fat.
  4. Mix the sour oranges with the cooking juices. (Substitute 1 lemon and 1 mandarin if you can’t find sour oranges.)
  5. Return chicken back to roasting pan. Pour orange sauce back into roasting pan.
  6. Return to oven and continue cooking for another 45 minutes or until internal temperature of chicken reads 175 to 180 degrees F.
  7. Baste chicken with orange sauce during remaining cooking time. Remove chicken from oven. Cut the chicken in quarters.
  8. Pour the orange sauce over the chicken and serve with mashed malanga.

Puree of Malanga

  1. Boil malanga or taro root in a large pot of salted boiling water until tender. Drain malanga and reserve cooking water.
  2. Mash and mix with garlic and olive oil. Season. Add cooking water or more olive oil to loosen mixture if it is too thick.

Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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