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Cuban   -   Pollo Asado Con Salsa De Papaya   adapted from A Taste of Cuba by Linnette Creen

  • 3 Pounds Whole Chicken
  • 1 Teaspoon Salt
  • 1 Cup Orange Juice
  • 1/4 Cup Light Brown Sugar
  • 2 Medium Shallots -- chopped
  • 1 Medium Bay Leaf
  • 1 Tablespoon Dijon Mustard
  • 2 Cloves Garlic
  • 1 Large Papaya -- in half
  • 1/4 Teaspoon Thyme
  • Salt And Pepper -- to taste
  • 1 Tablespoon Butter
  • Parsley -- for garnish
Directions Rub chicken with salt, then set aside. In food processor, combine orange juice, brown sugar and shallots. Pulse until shallots are finely chopped. Place chicken in shallow dish and pour orange juice mixture over. Crumble bay leaf over chicken and cover with plastic wrap. Marinate at least 6 hours or overnight. Preheat oven to 375 degrees. Place chicken in roasting pan and roast for 1 hour and 45 minutes. Strain the marinade into a food processor, add mustard, garlic, papaya half, thyme, salt and pepper. Pulse until well blended. Divide mixture in half, using half for basting chicken and the other for sauce. Baste chicken every 15 minutes. When chicken is done, place on serving platter. Pour off all but 2 tablespoons of pan drippings. Put those 2 tablespoons into a small saucepan and whisk in the butter over medium heat. Add remaining glaze and cook for 5 minutes. Pour some sauce over the chicken and slice the remaining papaya half. Place the slices over the chicken. Place remaining sauce
in serving dish. Garnish with parsley and pass the sauce.
Serves 4
Time to Make 0:00

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