Dominican Pollo al Horno (Oven-Roast Chicken) with Sour Orange and Rice
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Ingredients
- 900 g bone-in chicken thighs and drumsticks
- 100 ml orange juice
- 1 lime
- 4 garlic cloves
- 1 tsp dried oregano
- 300 g long grain rice
Nutrition (per serving)
- Calories
- 670 kcal
- Protein
- 44.2 g
- Carbohydrate
- 62.9 g
- of which sugars
- 2.7 g
- Fat
- 26.3 g
- of which saturates
- 7.4 g
- Fibre
- 1.7 g
- Salt
- 0.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the garlic cloves with the dried oregano, orange juice and the juice of the lime, and rub over the chicken. Marinate for 20 minutes.
- 2
Heat the oven to 200C (180C fan, gas 6) and roast the chicken for 35-40 minutes, basting once, until no pink remains and the juices run clear.
- 3
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, then drain.
- 4
Rest the chicken for 5 minutes.
- 5
Serve with the rice and the roasting juices spooned over.
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