Cuban Chicken with Mojo Marinade and Chile Roasted Yams

I ran across this AMAZING recipe (and amazing food photography) from the "Feasting at Home" blogspot.

I thought this is another amazing chicken recipe I can make use of with these Pasture Raised Chickens, straight form the farm, that I can get at my Whole Foods in Oregon.

I can't wait to try it !!!

cuban chicken with mojo marinade and chile roasted yams

1 small 4 – 4.5 lb pasture raised chicken (I AVOID COMMERCIAL CHICKENS)
(trust me people, invest the extra money and get a pasture raised chicken from Whole Foods!!!)

1 organic orange- zest and juice
1 organic large lime- zest and juice
8 organic garlic cloves
2 teaspoons
Pink Himalayan Salt (AVOID COMMON TABLE SALT)
1/2 teaspoon organic coarse ground pepper
1 teaspoon organic cumin seeds, toasted ( or organic ground cumin )
2 tablespoons
coconut oil or olive oil (AVOID CANOLA OIL)

Onion and Pepper Saute Blend
1 tablespoon coconut oil organic virgin olive oil (AVOID CANOLA OIL, its poison)
1 organic onion- sliced ½ thick rings
2 colorful organic Bell peppers- sliced into 1/2 inch thick rings
1 Cup white wine
2 organic Bay leaves
extra organic lime and organic cilantro for garnish

Chile Rasted Yams
2 organic Yams- ½ inch thick slices, cut in half
2 tablespoon organic virgin olive oil
(AVOID CANOLA OIL, its poison)
1/2 tsp organic chili powder
1/2 teaspoon organic allspice
1/2 teaspoon
Pink Himalayan Salt

organic lime wedges, zest, and fresh cilantro for garnish

The recipe starts by making a very sunny Mojo- the Cuban marinade for the chicken. Add juice from lime and orange ( should be at least a 1/2 cup total ) and garlic to a blender. Add oil, salt, pepper, cumin.

Blend well. Traditionally, Mojo is made with Seville oranges, very sour, bitter oranges, great for cooking but often hard to find. The lime mimics this flavor. 

Zest orange and lime and set aside. Rinse, pat dry and truss the chicken.

Trussing (binding the extremeties with string) the chicken will help the chicken cook more evenly.

Place the chicken in a Ziploc bag with the marinade and let sit at room temp for one hour, turning occasionally.

Did you know that bringing the chicken to room temperature for one hour before roasting will also help the chicken cook more evenly? (This can be refrigerated in the marinade for up to 24 hours. )

While the chicken is marinating, cut and prep the veggies. Saute the onions and peppers until tender and add white wine and bay leaves. Prep the yams for roasting.

In a large dutch oven, heat 1-2 T oil over medium heat. Add the onion "rings", sauté on med high heat, stirring often until golden and just tender about 4-5 minutes. Add peppers, turn heat to med, sauté 3-4 more minutes. Add the wine, half of the orange and lime zest, the bay leaves and turn heat off.

 Remove chicken from marinade and set it aside on a plate or on parchment paper. Nestle the trussed chicken in the middle of the pot, along with the marinade. Pour all remaining marinade into the pot with the onions and peppers, and give a stir.

Nestle the trussed chicken breast side DOWN in the pot. Place on the lower rack of a 425 F oven for 20 minutes. Turn chicken over, reduce heat to 400, and continue to roast until inner thigh reaches 165 F -about 35-45 minutes more.

 To make roasted yams, toss cut yams in medium bowl with olive oil, salt, chili powder, allspice, coating evenly. Spread out on a parchment lined baking sheet and roast @ 400 F until tender, about 30 minutes. Squeeze with lime before serving.

Place both in the oven. The yams will be done in 30 minutes. The chicken will roast a total of 1 -1 ½ hours depending on how big. When the chicken comes out, it will be golden, tender and juicy. Let it rest 10 minutes before cutting.

Let rest 10 minutes before carving. Cut chicken and serve over roasted sweet potatoes, making sure to scoop up some of the braised peppers, onions and pan juices. Garnish with a squeeze of lime, a sprinkling of lime and orange zest and fresh cilantro.

Serve over the yams, with peppers and onions and the reduced pan juice.

Wha-La!!! That's some good eatin' !!!

Original recipe and amazing food photography credit to sylvia fountaine- Feasting at Home Blog March-22-2014

 

~stay healthy~

 

click here or the photo below to see all my articles in "The Healthy Chef's Cookbook"

2 Responses

01.17.15

Looks awesome and delicious. I'm defintely going to do this one.
Thanks for the post and love your site.

 

01.17.15

Thanks for stopping by and looking at my site !!!!

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