Hosting friends and family is one of my favorite things. I love having people over, cooking a delicious meal and making memories. This weekend we had some of our dear friends and their cute little baby. We decided it would be a good idea to share a little taste of Cuba with them 🙂
I am Cuban and though I love to eat food from anywhere, Cuban/Latin food is my favorite. Whenever I have people over I ask if they have any dietary restrictions (because I definitely do) and they did, they only eat chicken, fish and turkey. Usually, if you think Cuban you immediately think pork/lechon (or at least I do 🙂 ). So how do you make Cuban without pork? Simply use the ingredients you would use on pork on chicken!
I have never made a whole chicken before, I found the thought a bit intimidating but I decided to give it a try. Also, I spatchcocked the chicken, a technique that I had only seen but had never tried, I used this Spatchcock Chicken Technique video. The chicken came out perfectly! I will try it again, next time I will definitely play around with the mojo and the ingredients I used to seasoned the chicken.
The following recipe is from FoodWineThyme.com
- 1/4 orange bell pepper
- 9 garlic cloves
- handful of cilantro
- 1 tsp cumin
- juice of one lime
- juice of 1/2 orange
- 1/4 cup extra virgin olive oil
- Pulse all the ingredients in a blender. Store in a glass jar until ready to use.
- One whole chicken
- 1 tbsp adobo powder
- ½ tbsp oregano
- 1 small onion, sliced
- prepared Mojo (recipe above)
- In order to ensure that the chicken cooks evenly, it is best if the chicken is flat. I followed this video to spatchbook my chicken.
- 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; make sure to watch the video.
- 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.
The Hungry Pea