Nuevo Cubano Chicken Roast

  • Yield: 4 servings


4-- chicken leg-thigh combinations
1/4teaspoon crushed red pepper flakes
1tablespoon chopped fresh cilantro
1teaspoon poultry seasoning
3/4teaspoon garlic salt
1/2teaspoon paprika
1/2teaspoon coarsely ground black pepper
1-1/2teaspoon olive oil
-- Cilantro sprigs
-- Lemon peel strips
-- Roasted red pepper*, cut in strips
Spicy Avocado Creme
1-- (14 1/2 ounce) can chicken broth
1-- (4 ounce) can chilies, 2 coarsely chopped green onions (tops included)
1tablespoon chopped fresh cilantro
4teaspoons fresh lemon juice
1teaspoon grated lemon peel
3/4teaspoon garlic salt
1/8teaspoon pepper
1large ripe avocado, peeled, seeded and cut in chunks
2tablespoons sour cream



  1. In small bowl, mix together chopped cilantro, poultry seasoning, garlic salt, paprika, black pepper, red pepper flakes and olive oil. Rub mixture on each chicken piece. Place chicken, skin side up, on rack in large roasting pan. Roast without turning in 425F oven about 40 minutes or until golden brown and fork can be inserted in chicken with ease. To serve, arrange chicken on large platter and drizzle with Spicy Avocado Creme. Garnish with cilantro sprigs, lemon peel strips and roasted red pepper strips. Pass extra Spicy Avocado Creme.
  2. Spicy Avocado Creme: In medium saucepan, place 1 can (14 1/2 oz.) chicken broth, 1 can (4 oz.) chilies, 2 coarsely chopped green onions (tops included), 1 tablespoon chopped fresh cilantro, 4 teaspoons fresh lemon juice, 1 teaspoon grated lemon peel, 3/4 teaspoon garlic salt and 1/8 teaspoon pepper. Bring to a boil over medium heat. Reduce heat and simmer until slightly thickened. Transfer to food processor. Add 1 large ripe avocado, peeled, seeded and cut in chunks. Process until almost smooth. Return to saucepan, stir in 2 tablespoons sour cream and place on low temperature until heated through.
  3. To roast pepper, place under broiler, turning until charred on all sides. Cool. With knife point, remove stem, seeds and skin.