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home > recipes > meat > pollo tropical
from US Serves up to 10 2 whole split chickens 1/2 gallon orange juice 1 white onion, chopped 4 or 5 cloves garlic, minced 2 tablespoons extra virgin olive oil 1/4 cup ground turmeric 1/4 cup adobo 2 tablespoons brown sugar 1 (20-ounce) can pineapple rings in their own juice 4 dried chile de arbol, or 2 teaspoons crushed red chile Whisk together the crange juice, onion, garlic, olive oil, turmeric, seasoning salt, and brown sugar in a deep mixing bowl or large nonreactive container. Stir in the pineapple and its juice along with the dried chiles. Place the chicken in the marinade, submerging and turning to coat well, and cover with plastic wrap. Keep refrigerated overnight, turning every 6 hours. Remove the chicken and pineapple from the marinade; indirectly grill, smoke, or oven-bake until it reaches an internal temperature of 165 degrees F at the center of the breast. Discard the marinade; there’s no need to use it for basting because the chicken is so juicy!

Pollo Tropical


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keyword: pollo
keyword: tropical
ethnicity: mexican
recipes for meat
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(posted August 28, 2009)

from US

Serves up to 10

2 whole
split chickens

1/2 gallon
orange juice
1 white
onion, chopped
4 or 5 cloves
garlic, minced
2 tablespoons extra virgin
olive oil
1/4 cup ground
turmeric
1/4 cup
adobo
2 tablespoons
brown sugar
1 (20-ounce) can
pineapple rings in their own juice
4 dried
chile de arbol, or 2 teaspoons crushed red chile

Whisk together the crange juice, onion, garlic,
olive oil, turmeric, seasoning salt, and brown sugar in a deep mixing bowl or large nonreactive container. Stir in the pineapple and its juice along with the dried chiles.

Place the
chicken in the marinade, submerging and turning to coat well, and cover with plastic wrap. Keep refrigerated overnight, turning every 6 hours.

Remove the
chicken and pineapple from the marinade; indirectly grill, smoke, or oven-bake until it reaches an internal temperature of 165 degrees F at the center of the breast. Discard the marinade; there’s no need to use it for basting because the chicken is so juicy!



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