Make this flavorful pollo con wasakaka (Dominican roasted chicken with garlic sauce) and serve our dish inspired by a popular Dominican food chain's classic.
Why we ❤️ it
In the almost 10 years that I've been keeping this website, I've received hundreds, if not thousands, of emails requesting recipes that we didn't have (and many we did have). I love getting these requests for new recipes - they are like meandering paths to exploring the richness of our cuisine, and I've discovered many new dishes this way.
This Dominican chicken with wasakaka sauce is one such recipes.
About this recipe
As I mentioned above, this dish is usually bought at a local restaurant. Their recipe is not common knowledge, but I can make an educated guess as to its ingredients and preparation. The chicken at the restaurants is roasted over a charcoal fire, but in this pollo horneado recipe, we'll give you an option that can be prepared using a regular oven.
Needless to say that this is definitely not the exact sauce like the one from the above-mentioned restaurant, it's a decent approximation at best, and a darn-tasty adaptation at worst. I leave it to you to decide.
Recipe
[Recipe + Video] Pollo con Wasakaka (Roasted Chicken & Garlic Sauce)
Ingredients
- 1 dozen chicken drumsticks
- 1 teaspoon pepper (freshly-cracked, or ground)
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ cup Worcestershire sauce, (salsa inglesa)
For the sauce
- ¼ cup olive oil
- 4 tablespoons mashed garlic
- ½ cup lime juice, or bitter orange juice
- ¼ cup minced parsley
- 1 teaspoon salt, or more, to taste
- ¼ teaspoon pepper (freshly-cracked, or ground), or more, to taste
Instructions
Seasoning the chicken: Season the chicken with salt, pepper, garlic powder, and onion powder.Stir to coat the chicken all over. Cover and marinate in the fridge for at 1-2 hours.
Roasting: Cook in preheated oven at 300°F [150°C] for 30 minutes, or until skin is crispy and golden brown.To make pollo it in the air fryer, heat it at the temperature indicated above, and cook for 20 minutes, or until golden brown.
Making the sauce: Heat the oil over medium heat. Add the garlic and cook stirring for a minute. Pour in bitter orange juice and 1 cup of water and simmer over low heat until it has reduced to half the liquid.Season with salt and pepper to taste.
Serving: Serve sauce alongside the chicken.This dish is usually served with some boiled yuca, or some tostones, but I found that my guests had no complaints about my choice to go with some tasty oven-fried potatoes with spices (they are not really fried). Some fresh salad finishes this nicely.
Video
Tips and Notes
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.
