Make this Pollo con Wasakaka recipe (Dominican Roasted Chicken with Garlic Sauce) and serve a delicious, juicy chicken roast with flavorful garlic sauce.
So you have guests, and you want to impress them with your mad cooking skills, but you don't want to go out hunting for fancy, exotic ingredients. This Pollo con Wasakaka (Roasted Chicken with Garlic Sauce) -- a Dominican baked chicken recipe -- is what you were looking for, even if you didn't know.
Few dishes seem to impress people more than a meat roast, it looks like the kind of thing one ought to eat at a restaurant, but fear not, I've got you covered.
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.
But sometimes I get the strangest requests, not least the ones for dishes that no Dominican ever prepares at home (hello? nobody makes telera, our Christmas bread, that's what we have supermarkets, colmados and roadside vendors for). This Dominican baked chicken recipe is one of those dishes.
What is wasakaka?
Wasakaka is the sauce that accompanies a chicken roast that is actually the flagship dish of a popular chain of Dominican rotisserie chicken restaurants. Think of the Colonel, but with a tropical flair. 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 recipe, we'll give you an option that can be prepared using a regular oven.
Pollo con Wasakaka - Recipe (Roasted Chicken & Garlic Sauce)
- 1 large whole chicken (or 2 doz. drumsticks)
- 1/2 bitter orange (or 1 lime)
- 1 tablespoon of salt
- 1 teaspoon of ground pepper
- 1 teaspoon of oregano
- 1/4 cup of oil for frying
For the wasakaka
- 1/2 cup of bitter orange or lime juice
- 1/4 cup of olive oil
- 2 sprigs of curly parsley , chopped (approx. 3 tablespoons)
- 1 teaspoon of crushed garlic
- 1 cup of water
- 1/2 teaspoon of salt , or more to taste
- 1/4 teaspoon of pepper , or more to taste
Roasting the chicken
- Pre-heat the oven at 300°F (150°C).
Scrub chicken with bitter orange or lime inside and out, then season with salt, pepper and oregano inside and out.
- Brush with oil to keep the skin from drying too much.
If you are roasting a whole chicken
- Cover the tip of the wings and thighs with foil to prevent them from burning.
- Use cooking twine to tie the thighs together, do the same with the wings to keep them flat against the breasts.
- Roast at 300°F [150°C] for 45 minutes.
- Remove the foil and turn up heat to 450°F [230°C] the last fifteen minutes.
- Chicken should be golden brown and skin should be crispy. I suggest you use a thermometer to check for doneness, or pinch on the inside of the thigh, the juices should run clear (no hint of blood).
If you are roasting drumsticks
- Roast at 300°F [150°C] for 25 minutes, or until skin is crispy and golden brown.
Making the sauce
- Mix with the bitter orange juice (or lime), olive oil, parsley, garlic and water.
- Bring to a boil. Remove from the heat and let it rest until it cools to room temperature.
- Season with salt and pepper to taste.
- Serve sauce alongside the chicken.