A Recipe for Nachos and Totchos
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Cuban mojo chicken is made with a marinade (the mojo) that incorporates sour orange, along with garlic, cilantro, oil, jalapenos, and salt. Here, we'll substitute orange and lime to make the sour orange that is a hallmark of the cuban mojo chicken. The ingredients you'll need are:
- one roasting chicken - one zested lime - one zested orange - lime juice (1/4 cup) - orange juice (1/2 cup) - olive oil (1/2 cup) - smashed garlic cloves (6) - sliced jalapeno pepper - cumin (1 teaspoon) - oregano (1 teaspoon) - cilantro (1/4 cup) - black pepper (1/4 teaspoon) - salt (1 teaspoon) |
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Starting with a large bowl, add the lime zest, orange zest, lime juice, orange juice, olive oil, garlic, jalapeno, cilantro, cumin, oregano, black pepper, and salt. Mix together. Put your whole chicken into the bowl with the marinade, cover the chicken/marinade, and refrigerate for 4 hours/overnight.
When you're ready to cook, heat the oven to 400 degrees. Transfer the chicken from the marinade bowl to a large roasting pan. Place in the oven and roast for around an hour and a half. If you're checking with a meat thermometer, you want the inside of the chicken to reach at least 165 degrees. If you notice the outside of the chicken darkening too quickly you can top the chicken with tinfoil.
Remove from the oven, cover with tinfoil (if not already covered), and let sit for about 10 minutes. Garnish with slices of lime and orange, or whatever else you'd like. This dish is typically served with beans and/or rice.
Or, you can try this recipe for herb and lemon roasted chicken. It's a nice, simple chicken - the only thing you'll need to go out of your way to get is the roasting chicken itself. The ingredients you'll need are:
- roasting chicken (one, 4-5 pounds)
- unsalted butter (4 tablespoons)
- small onion
- lemon juice (2 tablespoons)
- piece of celery, cut into chunks
- fresh parsley (3 sprigs plus 3 tablespoons, chopped)
- dried rosemary (quarter teaspoon)
- dried thyme (half teaspoon)
- salt and pepper
Start by preheating your oven to 350 degrees. As that is happening, rub inside of the chicken with lemon juice, along with salt and pepper. Quarter your onions, then add the onions, celery, and parsley sprigs to the inside of the chicken. Melt the butter and combine with the rosemary, parsley, and thyme. Brush part of this mixture over the chicken.
Take a shallow roasting pan and place the chicken in it. You'll want to plan on roasting the chicken for around 20 minutes per pound, so probably 80-100 minutes depending on how heavy your chicken is. As always, you'll want your meat thermometer to show 165 degrees when inserted into the chicken. As it cooks, baste several times with the rest of the butter/rosemary mix.
When you are selecting your chicken you want to make sure it looks pink overall, with the fatty parts looking yellow/white, as opposed to more of a gray color. Also avoid chicken that looks dry to you. Press on the breast part of the chicken and make sure it bounces back rapidly.
When you're ready to cook, heat the oven to 400 degrees. Transfer the chicken from the marinade bowl to a large roasting pan. Place in the oven and roast for around an hour and a half. If you're checking with a meat thermometer, you want the inside of the chicken to reach at least 165 degrees. If you notice the outside of the chicken darkening too quickly you can top the chicken with tinfoil.
Remove from the oven, cover with tinfoil (if not already covered), and let sit for about 10 minutes. Garnish with slices of lime and orange, or whatever else you'd like. This dish is typically served with beans and/or rice.
Or, you can try this recipe for herb and lemon roasted chicken. It's a nice, simple chicken - the only thing you'll need to go out of your way to get is the roasting chicken itself. The ingredients you'll need are:
- roasting chicken (one, 4-5 pounds)
- unsalted butter (4 tablespoons)
- small onion
- lemon juice (2 tablespoons)
- piece of celery, cut into chunks
- fresh parsley (3 sprigs plus 3 tablespoons, chopped)
- dried rosemary (quarter teaspoon)
- dried thyme (half teaspoon)
- salt and pepper
Start by preheating your oven to 350 degrees. As that is happening, rub inside of the chicken with lemon juice, along with salt and pepper. Quarter your onions, then add the onions, celery, and parsley sprigs to the inside of the chicken. Melt the butter and combine with the rosemary, parsley, and thyme. Brush part of this mixture over the chicken.
Take a shallow roasting pan and place the chicken in it. You'll want to plan on roasting the chicken for around 20 minutes per pound, so probably 80-100 minutes depending on how heavy your chicken is. As always, you'll want your meat thermometer to show 165 degrees when inserted into the chicken. As it cooks, baste several times with the rest of the butter/rosemary mix.
When you are selecting your chicken you want to make sure it looks pink overall, with the fatty parts looking yellow/white, as opposed to more of a gray color. Also avoid chicken that looks dry to you. Press on the breast part of the chicken and make sure it bounces back rapidly.