Pollo al Horno | Sofrito Stuffed Chicken | Baked Chicken Recipe | Chef Zee Cooks

whole chicken

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken thighs

Thighs are often less expensive and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and neutral in flavor.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Vinegar can provide acidity at a lower cost.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Spinach is more accessible and less expensive.

Make the sofrito by blending onions, green peppers, garlic, cilantro, chicken bouillon cubes, dominican oregano, lime juice, and orange juice in a food processor.

Add olive oil to the blended sofrito to maintain its color.

Massage the sofrito into the quarter chicken legs, ensuring even coverage.

Stuff the chicken legs with additional sofrito by creating a pocket under the skin.

Wrap the seasoned chicken in saran wrap and marinate overnight or for at least a few hours.

Sprinkle salt on the skin of the chicken for added crispiness.

Cover the chicken with aluminum foil and bake at 375°F for 1 hour and 15 minutes.

Uncover the chicken, baste it, and then bake at 425°F for 30 minutes to develop color.

Baste the chicken again and remove excess liquid to help crisp the skin.

Bake uncovered at 425°F for an additional 10 to 15 minutes until the skin is crispy.

Let the chicken rest before serving with freshly squeezed lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary