"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Pollo Rancho Luna Recipe

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This recipe for Pollo Rancho Luna, by , is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Theresa Alvarez, Basic Science Immunology
Added: Monday, September 22, 2008


1 (4 pound) whole chicken, cut into 4 pieces
6 tablespoons olive oil
8 cloves garlic, minced
2 onions, chopped
1/2 cup orange juice
1/2 cup lemon juice
1/4 cup white wine
1/8 tsp cumin
Salt and pepper to taste

Preheat oven to 350 ║F.
Season the chicken well with salt, pepper, and cumin. Heat 3 tablespoons of the oil in a medium skillet over medium heat.
Add the garlic and sautÚ for 1 minute; set aside.
In a separate medium bowl, combine the remaining oil, onion, orange juice, lemon juice and wine.
Add the heated garlic and oil to this and mix well.
Place chicken pieces in a 9x13 inch baking dish and pour the juice mixture over the chicken, coating well.
Bake 350 ║F oven for 1 hour, basting occasionally with the sauce.

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