MOJO AND CUBAN CHICKEN

Mojo


Prep time
5 mins
Total time
5 mins

Ingredients
¼ orange bell pepper
9 garlic cloves
handful of cilantro
1 tsp cumin
juice of one lime
juice of ½ orange
¼ cup extra virgin olive oil
Instructions
Pulse all the ingredients in a blender. Store in a glass jar until ready to use.




CUBAN CHICKEN



One whole chicken
1 tbsp adobo powder
½ tbsp oregano
1 small onion, sliced
salt
prepared Mojo (recipe above)
Instructions
Place the chicken on a cutting board breast-side-down. Working from the cavity opening up to the neck, cut down each side of the back bone with a pair of kitchen shears.
Turn the chicken over and press on the breast bone to flatter.
Preheat oven to 350 degrees.
Generously season the bird with salt, adobo and oregano. Top with onion slices.
Transfer to a glass dish and coat well with Mojo on both sides. Cover with plastic wrap and marinade for at least two hours or overnight.
To roast the chicken, set into an oven proof skillet. Do not cover.
Roast until internal temperature is 165 degrees. It took me about 1½ hours, but this will vary depending on the size of the bird.
Before carving allow to rest for 10 min. Enjoy.