Cuban Chicken with Mojo Marinade and Chile Roasted Yams Recipe


Cuban Chicken with Mojo Marinade and Chile Roasted Yams Recipe

Cuban Chicken with Mojo Marinade and Chile Roasted Yams Recipe

Cuban Chicken with Mojo Marinade and Chile Roasted Yams Recipe
Serves 2
Write a review
Print
2127 calories
27 g
858 g
84 g
282 g
21 g
1348 g
3805 g
9 g
0 g
52 g
Nutrition Facts
Serving Size
1348g
Servings
2
Amount Per Serving
Calories 2127
Calories from Fat 755
% Daily Value *
Total Fat 84g
129%
Saturated Fat 21g
105%
Trans Fat 0g
Polyunsaturated Fat 18g
Monounsaturated Fat 34g
Cholesterol 858mg
286%
Sodium 3805mg
159%
Total Carbohydrates 27g
9%
Dietary Fiber 7g
27%
Sugars 9g
Protein 282g
Vitamin A
93%
Vitamin C
337%
Calcium
24%
Iron
80%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients
  1. 1 small 4 - 4.5 lb chicken
  2. 1 orange- zest and juice
  3. 1 large lime- zest and juice
  4. 8 garlic cloves
  5. 2 teaspoons salt
  6. 1/2 teaspoon pepper
  7. 1 teaspoon cumin seeds, toasted ( or ground cumin )
  8. 2 T oil
  9. ---
  10. 1 T olive oil
  11. 1 onion- sliced ½ thick rings
  12. 2 Bell peppers- sliced into ½ inch thick rings
  13. 1 Cup white wine
  14. 2 Bay leaves
  15. extra lime and cilantro for garnish
  16. --
  17. 2 Yams- ½ inch thick slices, cut in half
  18. 2 T olive oil
  19. ½ tsp chili powder
  20. ½ teaspoon allspice
  21. ½ teaspoon salt
  22. lime wedges

Instructions
  1. Marinate chicken for at least 1 hour at room temp…. or up to 24 hours refrigerated. Make marinade: Zest orange and lime and set aside. Add juice from lime and orange ( should be at least a ½ cup total ) and garlic to a blender. Add oil, salt, pepper, cumin. Blend well. Rinse and truss chicken and place in large Ziploc bag, with the marinade, turning to coat all the nooks and crannies. Let sit at room temp for one hour, turning occasionally. (Or marinate up to 24 hours in the refrigerator). 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. Pour all remaining marinade into the pot with the onions and peppers, and give a sir. 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.
  2. Let rest 10 minutes before carving.
  3. 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.
  4. 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.
  5. Details
beta
calories
2127
fat
84g
protein
282g
carbs
27g
more
Easy Dinner Recipes http://easydinnerrecipes101.com/

Leave a comment

Your email address will not be published. Required fields are marked *