Pollo Aljive with Puree of Malanga with Garlic

  • serves 4
Christine Cushing
Christine Cushing

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

0 Ratings
Directions for: Pollo Aljive with Puree of Malanga with Garlic



1 3 lb(s) 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 Tbsp olive oil

salt and pepper, to taste



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.

See more: Roast, Poultry, Citrus, Dinner, Caribbean, Main, Chicken, Latin American



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