Ingredients
- • 1 whole chicken, 4–5 lb (1.8–2.3 kg), patted dry
- • 1 tsp kosher salt per lb of chicken
- • 1 tbsp adobo seasoning (or 2 tsp garlic powder + 1 tsp oregano + 1 tsp black pepper)
- • 1 packet (1 tsp) sazón with culantro and achiote
- • 1/4 cup (60 ml) sofrito
- • 1/2 cup (115 g) unsalted butter, softened
- • 6 garlic cloves, mashed in a pilón
- • 1 tsp dried oregano
- • 1 sour orange, or 1 orange + 1 lime, juiced (keep the spent halves)
- • 5–8 sprigs culantro (recao) or cilantro
- • 1 large onion, cut into thick rings
- • 2 tbsp olive oil or achiote oil
Directions
Roast chicken rubbed with adobo, sazón and sofrito is everyday Sunday food all over Puerto Rico — the easiest way to start cooking Puerto Rican food in a Brasa. OVEN SETUP • Light a small fire of kiln-dried hardwood (oak, or guava/algarrobo) in the center about 60–75 min before cooking. • Feed 2–3 split logs every 15 min until the dome goes from black soot to clear white. • Push the coals and flame to one side and let the floor settle 10 min. • Aim for a floor of 500–550°F (260–290°C) and air of 425–475°F (220–245°C). Keep one small log burning so a lazy flame rolls across the dome; leave the door off. METHOD 1. Mash the garlic, oregano, adobo, sazón and salt in a pilón, then mix with the softened butter, sofrito and a tablespoon of the citrus juice. 2. Loosen the skin over the breast and thighs and push half the butter underneath; rub the rest all over. For deeper flavor, do this the night before and refrigerate uncovered. 3. Stuff the cavity with the spent citrus halves, a few onion rings and the culantro; tie the legs and tuck the wingtips. 4. Lay the remaining onion rings in a cast-iron skillet, drizzle with oil, and set the chicken on top, breast facing the fire. 5. Roast 50–70 min, until the thigh reads 175°F (80°C) and the breast 160°F (71°C); juices should run clear. 6. Rest 15–20 min loosely tented with foil, spoon the pan juices over, and carve. FIRE MANAGEMENT • Keep the pan 10–12 in (25–30 cm) from the coal bed; closer scorches the fire side. • Add one small log every 15–20 min for a gentle flame, not a roaring fire. • Turn the pan 180° every 15 min so both sides brown evenly. • If the skin darkens too fast, slide the pan toward the door or foil the breast; if pale at 40 min, move closer for the last 10. TO SERVE • Carve at the table with the roasted onions and pan juices poured over. • Serve with arroz con gandules or white rice and habichuelas guisadas. • Roast ripe plantains (amarillos) next to the coals while the chicken rests. • Add an avocado-tomato salad and pique criollo.
